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BREW NEWS

12/22/2014 08:45 PM
Carlton Draught hits slow mo
Australia’s alcohol advertising regulations are strict, as a result advertisers continually look for new ways to promote the brand – albeit without specifically promoting the product! Check out Cartlon Draught’s latest ad – the slow mo…and a few other old classics.....

12/22/2014 08:45 PM
Beer store update 5th May
So Sydney has had cracker beer drinking weather this week and it’s set to continue this weekend – sweet! Growlers Currently we have Moa Breakfast beer. A cracker of a lager with rich cherries, very easy drinking. Check out the review for it below: “The aroma is stunning with hints of dry wheat and cherry’s. The carbonation is lively, which works for a crisp summer beer. The taste has a serious hit of wheat and yeast, washing through with all those bubbles and a touch of cherry.” Joel Macfarlane – brewnation.co.nz $28 for a Growler fill Once this is gone we’ll be moving onto Mikkeller Citra Single Hop IPA probably early in the week Latest beers Murray’s No 6 2011 Anniversary Ale – the last available anywhere (limit 1 per person) Sierra Nevada Bigfoot Ale Barley wine Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

12/22/2014 08:45 PM
A thought for the brewers and people of Christchurch
When I was a young lad of 18 years of age I packed my bags and travelled from the North Island of New Zealand to the city of Christchurch in the South to begin my university education. The move to Christchurch was a no brainer for me – I had lots of family who lived in the “Garden City” and I had been there many times before, always leaving with fond memories. Christchurch is a very special city with significant character – it is the New Zealand city that most closely resembles Melbourne with old stone buildings, a tram line and a beautiful river, the Avon. The city also has a number of other great gems including the Port Hills for excellent scenery and mountain biking, as well as the port suburb of Lyttleton, reached after travelling through one of New Zealand’s longest tunnels. If there is one word I would give to Christchurch it would be ‘beautiful’.....

12/22/2014 08:45 PM
Store update 19th May
So Sydney is on a roll with its awesome beer drinking weather this week and this weekend looks good to go. Growlers Currently we have Young Henry’s Hop Ale. This beer harks back to classic English style IPAs. Hefty malt backing meets every type of hop in our cool-room, added to all stages of the process. The all Australian hop flavour is not aggressive in its bitterness, but is evident in flavour and aroma and slowly asserts itself with a lengthy, lingering and thoroughly enjoyable palette. $28 for a Growler fill Once this is gone we’ll be moving onto Dr’s Orders Brewing Plasma. Plasma, a White IPA is yet another emerging trend that we’re happy to embrace and present a Doctor’s Orders Brewing twist on. Judicious hop use dominates Plasma’s aroma, backed up with a balanced mouthfeel defying its alcoholic payload before delivering an extremely long lingering bitterness. A deceivingly addictive prescription. The grist for Plasma is practically identical to our Zephyr (Double White Ale) which explains the appearance. However the lack of botanicals, a different yeast strain and excessive hop use deliver an ale that is Zephyr’s polar opposite. In other news Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

12/22/2014 08:45 PM
April Beer Club Selection
Our Beer Club selection for April has now been sent out to all online customers. For those living in Sydney you can still pick these up from our store. The April Beer Club selection includes: Samuel Adams, Black Lager Bridge Road Brewers, Australian Ale William Bull, William’s Pale Ale Morland Brewing, Old Speckled Hen

12/22/2014 08:21 PM
Tired of winter beers yet? Fremont Brewing offers some relief

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Has your palate grown weary under the weight of all those big, malty, complex winter beers? Ya, I didn’t think so. This time of year we blanket ourselves in big, boozy beers and let the warmth of their considerable ABV help us fight seasonal affective disorder. It’s...

12/22/2014 07:34 PM
10 great beer books for the hop-heads in your life
Los Angeles Times 10 great beer books for the hop-heads in your life Los Angeles Times As the craft beer industry has reached new levels of popularity, the publishing industry has pumped out a seemingly endless supply of books about beer. From regional guides and cookbooks to histories and profiles of the personalities behind the brews ...

12/22/2014 06:44 PM
Brew review: Rogue's "Santa's Private Ale" (Newport, Oregon)
It's Christmas time in the city, and what better way to ring in everyone's favorite holiday (well, most everyone) than with a seasonal brew celebrating ol' St. Nick. No doubt Rogue Brewery in Newport...
Rogue's "Santa's Private Reserve Ale"

12/22/2014 06:04 PM
Blackrocks North Third Stout
ABV: 6% IBUs: 30 I have a feeling that the folks at Blackrocks know a thing or two about surviving Michigan winters. Located in Marquette in the U.P., winter starts sooner and ends later than most places in the country below 5,000 feet above sea level. I figured that if I were looking for a winter beer to review, then Blackrocks Brewery wo ...

12/22/2014 05:03 PM
Relive the 2014 San Diego Brewbound Session
We’re pleased to announce that every speaker presentation and panel discussion from Brewbound Session Winter 2014 is now available for viewing on BevNET Food and Beverage University (FBU). This year’s Brewbound Session video playback includes over five hours of insight into the marketing, branding and distribution of craft beer.

12/22/2014 05:02 PM
Trillium Brewing Reopens, Additional Details Of Closure By State Revealed
Multiple outlets are reporting today that the Trillium Brewing Company, located in Boston’s Fort Point neighborhood, has reopened today after a several week closure. The reasons for the brewery’s closure were shrouded in considerable mystery, with its owners making few public statements, usually on BeerAdvocate.com, about the situation. With the re-opening, more details are now […]


12/22/2014 04:57 PM
Baxter Expands Distribution to New York
Baxter Brewing has announced plans to expand distribution to New York per two partnerships with a pair of L. Knife and Son wholesalers. Having just rounded out its presence in New England, the 4-year-old Maine brewery, which produces an all-canned lineup of beers, has inked deals with Union Beer Distributors and Craft Beer Guild Distributing for coverage throughout New York City and the Hudson River Valley respectively.

12/22/2014 04:36 PM
2014 Craft Beer Year In Review Pt. 1

Dan from The Full Pint reviews many notable happenings from the craft beer world during 2014.  Make yourself at home this holiday …

The post 2014 Craft Beer Year In Review Pt. 1 appeared first on thefullpint.com.



12/22/2014 04:36 PM
New brewery on the Block in Howell
HOWELL — After months of intense renovation, the caterpillar that was once the Shark Club of Howell has emerged as the butterfly that is now Block Brewing Company, the latest Michigan craft brewery to open its doors to a public increasingly craving fresh, local beer. Named after automotive engineer turned brewhouse designer turned college ...

12/22/2014 03:42 PM
McMenamins Holiday Liquor Gift Packs
Have you completed all of your holiday shopping? If not and you’re looking for something for a fan of distilled spirits look now further than McMenamins new Holiday Liquor Gift Packs. This holiday season, let your cup runneth over, and over and over again with McMenamins three new limited edition holiday gift packs. Featuring selections […]

12/22/2014 03:28 PM
The Rise of the Four-Figure Cocktail. Is It Worth It?
Bartenders are charging hundreds and even thousands of dollars per drink. It’s as indefensible as it sounds. Not long ago, I met a notoriously penny-pinching friend for a drink at the Algonquin Hotel’s Blue Bar. This used to be a New York grande dame of a bar, but it’s lost some luster over the years. […]

12/22/2014 03:02 PM
Flying Dog will open an experimental brewery on a Loudoun County farm
Flying Dog will open an experimental brewery on a Loudoun County farm Washington Post (blog) Flying Dog Brewery is planning to open an experimental brewery on a hop farm in Loudoun County. Farmworks Brewery, which is scheduled for a summer 2015 debut, will be a 15-barrel brewery with its own aging cellar, tasting room and other amenitie ...

12/22/2014 02:53 PM
Cops Seize Couple’s $160K Wine Collection & Want to Destroy It
When it comes to alcohol laws, Pennsylvania is about as close to Saudi Arabia as you can get in America. Earlier this year, after a months-long undercover investigation, Pennsylvania state police agents served a warrant on the home of Arthur Goldman, an attorney, and his wife, Melissa Kurtzman. The police, who had made undercover buys […]

12/22/2014 01:30 PM
Barley Wine
The strongest of the British ales, the most malt, the most hops, the most alcohol, the most residual sugar, the heaviest taste, and the longest aging and storage time. (That Greene King Harvest Ale to the right was brewed in 1978 and enjoyed by me in 2005 - "Stayed well in the bottle. Not strong at 7% ABV, but a good mature barley wine. Por ...

12/22/2014 12:50 PM
Beer Birthday: Denise Jones
Today is the birthday of Denise Jones, longtime brewer in the Bay Area. Denise last year started with a new brewery, Napa Point Brewing, but brewed for long stints at Moylan’s and Third Street Aleworks, among others. She’s a very talented brewer, and makes especially great stouts. Join...

[[Click through to the Bulletin for full content]]

12/22/2014 12:07 PM
Editor’s Pick: Chateau Machorre Cuvée La Villa 2010
Chateau Machorre Cuvée La Villa 2010 Bordeaux Supérieur 91 Points. Beautifully creamy in texture, with lots of purple fruit on the nose, as well as ...

12/22/2014 12:05 PM
Ball Corporation Appoints New Senior Vice President
Ball (NYSE: BLL) today announced that Erik Bouts, 53, will join the company as senior vice president, Ball Corporation, and chief operating officer, global metal beverage packaging, effective Feb. 1, 2015. Bouts will report directly to John A. Hayes, chairman, president and CEO and he will be based in Zurich, Switzerland.

12/22/2014 10:48 AM
Alpha Klaus Xmas Porter – Three Floyd’s Brewing – 25 Days of Beers & Cheers 12/22

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The post Alpha Klaus Xmas Porter – Three Floyd’s Brewing – 25 Days of Beers & Cheers 12/22 appeared first on The Brew Review Crew.



12/22/2014 10:45 AM
Austrian Wine Tasting Along the Danube & Burgenland
Austria’s wine producing regions have not enjoyed the same level of U.S. acceptance as their counterparts in France or even South America. But the wines ...

12/22/2014 10:22 AM
Kansas City’s Boulevardia Set to Return in 2015
Today, creators of the three-day festival announce that Boulevardia will be back in 2015 on Father’s Day weekend, June 19-21, once again in the historic West Bottoms. The gathering will include popular elements of the 2014 event while adding more unique experiences for all who attend.

12/22/2014 10:22 AM
A silver celebration of Odell Brewing: Doug Odell looks back while going forward
Sticking around in the craft beer industry for 25 years is no small feat. Making the right creative changes is crucial to any company's long-term success, and the story behind one of Odell's latest seasonals...
Odell Brewing

12/22/2014 10:13 AM
Capital Brewery Announces Grand Opening of ‘Terrace Avenue Festival Zone’
Capital Brewery Company, Inc. and the City of Middleton are proud to announce the grand opening of the Terrace Avenue Festival Zone and Market Arcade. The Festival Zone delineates a section of Terrace Avenue adjacent to Capital Brewery and the Market Arcade includes a portion of the Capital Beer Garden parking lot. Both areas were part of the reconstruction work on Terrace Avenue from Parmenter Street to High Point Avenue that commenced in June of 2014.

12/22/2014 09:45 AM
Brewery Ommegang Upside Brown

The post, Brewery Ommegang Upside Brown, first appeared on The Barley Blog.

Brewery Ommegang has done some wonderful things with wild ales throughout the years. Their latest offering is a brown ale (the label says farmhouse ale) bottle-conditioned with Brettanomyces. And the brewery couldn’t have given the beer a more appropriate name with Upside Brown. The beer is unlike any other brown ale, farmhouse ale or Belgian-inspired […]

The post, Brewery Ommegang Upside Brown, first appeared on The Barley Blog.



12/22/2014 09:30 AM
10 Dinner Party Perfect Zinfandels
Dinner parties. While some know exactly what wine they’ll bring along, others struggle profusely. Today I share with you what is probably one of my ...

12/22/2014 09:05 AM
The South
When I said my Northwestern tour would complete my coverage of the US, some correctly pointed out that this wasn't true as I'd not been anywhere in the Southeast.

I can't say that it's a part of the world I know well. Not at all, really. Weekends in New Orleans and North Carolina a few decades back don't really count for much. Which is why I'm asking for your advice and suggestions.

I'm starting to pencil in a trip, probably in April. Though there's not much even pencilled in so far, other than the start and end point. That will be Miami. Or maybe not. I'd assumed there would be direct flights from Amsterdam. But there aren't. So it looks like it might have to start and end in Houston. Definitely are direct flights to there.

Which four cities in the South would you recommend I include? Places with a decent beer culture and lots of home brewers I can persuade to buy my book. Like I said, I'm pretty ignorant about this part of the USA.








This is what it's all about - promoting my amazing book:

The Home Brewer's Guide to Vintage Beer.












12/22/2014 08:47 AM
Elite Shooting Sports
Our son had a swim meet in Manassas on Saturday, which gave me the much-anticipated opportunity to make a visit to Elite Shooting Sports. After dropping off my car load of swimmers at the pool, I drove over to the new state-of-the-art indoor range. Since it was a Saturday morning, I didn't know what the crowds would be like, but it's a big place so I figured there'd be a good chance of getting a lane.



My first stop was the reception desk to complete the initial registration and waivers. Everyone is also required to watch a short safety and orientation video. That completed, I headed over to the sales counter with my new membership card to get a shooting lane. Immediately upon entering the range area I was impressed by the well-lit, temperature controlled, and clean shooting area. I was also struck by just how quiet it was, despite being in active use. The spacious area, modern soundproofing, and thick dividers between each lane all contribute to noise reduction. Each shooting lane features an electronically controlled target system. There is even the option to have your target turn at timed intervals.

Elite Shooting Sports has two 25-yard 12 lane ranges, one 50-yard 10 lane range and a 100-yard 8 lane range. That's 42 shooting lanes! With that many shooting areas, even on this Saturday morning there was no wait to shoot. There is also a shoot house and simulator range available. The range sells targets and ammunition, as well as some shooting-related gear. The facility has classrooms, lounges and even a café. In a very nice touch, right at the exit from the shooting ranges, there are even sinks where you can wash your hands after shooting.

The amazing facilities aside, I was very impressed by the professional atmosphere and the friendliness of the staff. Elite provides a classy place to shoot, but without pretentiousness. Shooters are expected to be safe and well-behaved, and likewise are treated as mature, responsible people. There are no silly signs directing you disarm before entering the building. Of course no gun handling is allowed outside the ranges, but this also means there aren't folks sitting in their cars in the parking lot trying to unload their weapons either. As opposed to many shooting ranges, indoor and outdoor, drawing from the holster is allowed at Elite. Rifles and shotguns are also permitted.

I had a great time during my short visit to Elite Shooting Sports. I only used the 25 yard range this time. I'm looking forward to returning soon and taking advantage of the longer ranges, and bringing along my rifle, and maybe even a shotgun. It's an awesome facility. I am definitely planning to get in some practice drawing from the holster against the timed targets. It's probably a good thing this new range is an hour plus drive from my home, or I'd be spending way too much time, and money, enjoying the facilities.


[ This content originated at Musings Over a Pint ]


12/22/2014 08:04 AM
The BeerMongers’ Christmas Week Events
The BeerMongers Christmas The folks at The BeerMongers never take a day off. This 5 year old bottleshop and taproom is open 365 days a year. So once the family begins to get on your nerves head on out to The Mongers to help celebrate this holiday.

12/22/2014 06:03 AM
Beer, agriculture & lifestyles
MONDAY BEER LINKS, MUSING 12.22.14 Random fact not worth a blog post (and that felt too irrelevant to tweet): A comment attempt that ended up in the spam folder (bless Akismet) last week was 33,501 words long. Should have saved it for 28 February. 5 Reasons NOT to Become a Hop Farmer in 2015. @47Hops […]

12/22/2014 05:30 AM
Coaster Critique: Southern Tier 2XMAS
On the tenth day of Beermas: Name: 2XMAS Brewed by: Southern Tier Brewing Company Style: Winter Warmer ABV: 8% Pours a deep copper pushing light brown that glows ruby red when held to the light. Pour produced a short off-white head. The nose tells me this will be a spiced up beer, cinnamon and ginger […]

12/22/2014 03:36 AM
Pack hunting
This bottle of Electric India arrived from BrewDog after I visited the brewery last August. Thanks guys! It's a 6.5% ABV saison, hopped with Nelson Sauvin and Amarillo. First appearances are innocent enough: a pale and perfectly clear pilsnerish yellow and a modest topping of white foam. The aroma is where the magic starts to happen: that very slightly funky saison fruitiness backed by pineapple and passionfruit. Its texture is quite light, with just a hint of slickness indicating that it's not a quaffer. The flavour really turns up the elements previously introduced in the aroma: intensely pithy mango and a dash of mouthwatering lime, neither of which I'd associate particularly with the listed hops but there you go. Some dry gunpowder spicing stops the sweet fruit from completely dominating the taste. I like this, and prefer it to the rather simpler Magic Stone Dog hoppy saison, but 33cls was enough. All those mangoes get to be a bit much after a while.

India Pale Weizen is a newer offering which I found on sale in Martin's of Fairview. This was brewed in association with Weihenstephan so immediately invites comparison with the Schneider/Brooklyn Hopfen-Weisse, an all-time favourite beer of mine. This is lighter at 6.2% ABV and is truer to the wheat beer style than IPA, though perhaps closer to wit than weizen: the yeast character is dry and spicy rather than fruity. There's even an element of orange peel, which I'm guessing is from the American hops, but there are no IPA bells and whistles here. The aroma is more of those gentle spices and there's none of the rounded warming weissbier character that makes the Schneider hoppy weizen so approachable. While perfectly drinkable, India Pale Weizen doesn't really show off the talents of the two breweries that created it. Less than the sum of its partners, you might say.

For the season that's in it, BrewDog has re-released the Christmas seasonals it had out last year. It was one of last year's batch of Santa Paws that I found in the bargain bucket of Brewery Lane in Temple Bar back in October, just before the best-before was up. This is a 4.5% ABV black beer, pouring headless. They've billed it as a Scotch ale but the clean liquorice and molasses combination in the flavour reminds me far more of Czech tmavý. Apparently there's heather honey in here but I couldn't taste it, nor did I miss it. It's mildly sticky but overall very pleasant, simple drinking.

The companion beer to Santa Paws is Hoppy Christmas and this showed up at a tasting in Probus Wines last month, organised by BrewDog's local importer Four Corners. It's a 7.2% ABV IPA, single-hopped with Simcoe and pale orange in colour. This is definitely one to drink fresh, the aroma a massive wave of funky dank. Rather than big bitterness it's juicy and zesty, bursting with all sorts of citrus. In classic American style there's no heat generated by the alcohol but there's definitely an oilyness from all the lovely hops. Gorgeous now, but it won't be quite such a bargain in ten months' time.

Last beer for this round-up is another that came directly as a freebie from the brewery. My only previous experience of BrewDog's Abstrakt series was no. 3 back in 2011. We're up to AB:16 now, a quadrupel at 10.6% ABV with added coffee beans. I thought there was a touch of Flemish red in the aroma, a gentle woody sourness amongst the dark fruit. It's much more of a quadrupel on tasting, however: damsons and plump juicy raisins, plus a bit of treacle and brown sugar for sweetness. The coffee is a mere ghost of a flavour, flitting past and barely discernible, though adding a sweet cappuccino complexity to the whole. Like the Electric India we kicked off on, this is light and drinkable despite the high strength and full flavour. I'd sort of intended it as a fireside sipper to bring this blog into Christmas proper but I'm not sure it really works for that. While I should never complain about a beer that leaves room for another one after it, there's something not quite right about super-premium session quadrupel.

12/22/2014 03:05 AM
German brewing in 1966 – water
I bet you thought I’d forgotten about this series, based on an article by Narziss in the Journal of the Institute of Brewing. And you’d be perfectly right. I had.

I blame all the travelling I’ve been doing. I only remembered when pulling new material into “Decoction!”. The series came to an abrupt end with a promise of details of brewhouse operations.  Looking through past posts I realised that it wasn’t the only unfinished series. I’ll be aiming to fix that over the next month.

The title of the article section refers to the brewhouse, but it kicks off with a discussion of water. Surely that belongs to ingredients rather than brewhouse operations?

Brewhouse and Brewhouse Work
Liquor preparation.—The various types of beer require different liquors. Pilsener beers require a very soft water, and dark beers a medium hard to hard carbonate water. In between these two there are uncountable different types of water, dependent partially upon availability and partially on the working habits of the individual breweries.

Frequently, excessively hard waters are treated. In the case of some magnesium hardness, saturated calcium water is used, Recently, ion exchangers have been used employing a weak acid cation exchanger which removes part of calcium and magnesium hardness.”
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 18.

That Pilsen has very soft water is well known.  And Munich, originally famous for its Dark Lagers, has water high in carbonates. No surprises there.

Here’s a British take on different brewing waters:

"Historically, different regions became famous for particular types of beer and in part these beer types were defined by the waters available for brewing (Table 3.1). Thus Pilsen, famous for very pale and delicate lagers has, like Melbourne, very soft water. Burton-on-Trent, with its extremely hard water, rich in calcium sulphate, is famous for its pale ales while Munich is well-known for its dark lagers, and Dublin (which has similar soft water) for its stouts."
"Brewing: science and practice", by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2004, page 53.

And here’s the table that goes with it:

Analyses of some waters from famous brewing centres, (expressed as mg/l).
Parameter Pilsen Burton-on-Trent München (Munich) Dortmund London Wien (Vienna) Melbourne
Total dry solids  51 -  1226 536 273 984 320 984 25
Calcium (Ca2+)  7.1 352 268 109 80 237 90 163 1.3
Magnesium (Mg2+)  3.4 24 62 21 19 26 4 68 0.8
Bicarbonate (HCO3-)  14 320 -  171 -  174 -  243 -
Carbonate (CO32-)  -  -  141 -  164 -  123 -  3.6
Sulphate (SO42-)  4.8 820 638 7.9 5 318 58 216 0.9
Nitrate (NO3-)  tr.  18 31 53 3 46 3 tr.  0.2
Chloride (Cl-)  5 16 36 36 1 53 18 39 6.5
Sodium (Na+)  -  -  30 -  1 -  24 -  4.5
tr. ˆ Traces.
- ˆ Not given.
Source:
"Brewing: science and practice", by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2004, page 56.

I’m amazed that Melbourne water manages to be a good bit softer than that of Pilsen. No wonder Victoria Bitter tastes so damn good.

Back to Narziss and water treatment:

“Water which has only limited amounts of non-carbonate hardness can be extensively softened. The carbonic acid freed must be removed by rinsing and subsequent addition of calcium. By varying the intensity of the rinsing, and introducing greater or lesser quantities of calcium-rich water, it is possible to achieve the desired hardness. By addition of slaked lime, pure calcium hardness is introduced into the water. For lightly hopped beers one desires a minimum of residual carbonate hardness of 3-5° otherwise it is feared that the beers may taste rather empty and characterless. For the building of new plants the use of weak acid exchangers is preferred, despite the increase in capital outlay and running costs. The exchange units are smaller and lighter and servicing is simpler, in spite of the need for special measures to de-activate the acidic regeneration waste water.”
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 18.

Not sure I understand how adding calcium softens water. Surely it would harden it? And what the hell is a weak acid exchanger? Never heard of that before.

Now handling more difficult hardness:

“For waters with heavy non-carbonate hardness the so-called strong acid exchange unit is usually chosen. In this case all cations are exchanged, resulting in a water with free mineral acids. Neutralization is with lime water, and as a result the prepared liquor contains only the calcium salts of mineral acids. On the other hand, if nitrates are present in greater quantities than 40 mg. per litre in the brewing liquor then objections from the health authorities can be expected. In this case it is usual for the non-carbonate hardness to be removed by means of anion exchangers, or with water of low chloride content, by means of a chloride exchanger, which will transform the salts of the other mineral acids into chlorides. In practice, it is found necessary to improve the de-salted waters by means of an active carbon filter, in order to give greater plant security. Beers brewed from largely soft liquors are finer but also less full bodied. These characteristics can be compensated by a slight increase in hop dosage and also by the use of malts kilned off at high temperatures. Treatment with up to 15 g. per hl. of gypsum or calcium chloride is frequently used. This is equivalent to 5° of German hardness. Greater quantities are not used, as the effect on beer flavour may be detrimental.
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 18.

I think I understand a few bits of that.

The stuff about very soft water intrigues me, and a perceived lack of body. Particular with regard to Pilsner Urquell. The extra hop dosage I can see there, but I’m sure it doesn’t use malt kilned at a higher temperature.

Adding gypsum is what’s called Burtonisation in Britain, though 15 g. per hl. is quite a small amount. Before WW II the water treatment for Barclay Perkins Pale Ales included the addition of 3.25 oz. of gypsum per barrel – the equivalent of 57 g. per hl.*

I’ll let Briggs explain why nitrates are bad:

"Nitrate levels, which vary widely, are a cause of concern as water sources are increasingly contaminated by nitrate from leached agricultural fertilizers. The fear is that during the preparation of the beer or in the consumer the nitrate may be reduced to nitrite (also limited, Table 3.2) and this, in turn, may give rise to carcinogens."
"Brewing: science and practice", by Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, 2004, page 54.

Doesn’t sound very nice, does it?

Next time we really will get to actual brewing.




* Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/612.

12/22/2014 03:02 AM
Flying Dog to launch Farmworks Brewery in Virginia
Beer producer Flying Dog has announced plans to launch a new farm brewery location Farmworks Brewery in Virginia.

12/22/2014 01:12 AM
Beer In Ads #1411: They Rationed Everything
Sunday’s ad is for Budweiser, from 1944. Since the pilgrims traditionally landed today at Plymouth Rock, in 1620, and established a colony there, this ad by Budweiser during World War II contrasts that event with wartime rationing that was going on through the Second World War. Rationing...

[[Click through to the Bulletin for full content]]

12/21/2014 09:47 PM
“Let’s be careful out there”
With Christmas upon us, Pete Mitcham looks at an area of brewing that can sometimes be ignored at this time of year.

12/21/2014 08:44 PM
The Lost Abbey Cuvee de Tomme goes draft-only for 2014
Press Release:  (San Marcos, CA) – First produced in 1999 when Tomme Arthur was Head Brewer at Pizza Port Solana Beach, The Lost Abbey’s 2014 Cuvee de Tomme release will have a different wrinkle; it will be released as a […]

12/21/2014 06:46 PM
Christmas Seasonal Craft Beer & cider menu 2014
It is only recently that we discovered that there are seasonal craft beers. Well, the concept wasn't completely foreign. But, we didn't realize that there were Christmas releases. How we missed this, we...
Christmas Seasonal Craft Beer & cider menu 2014

12/21/2014 03:01 PM
Florida's growler law challenged again
The push to get Florida’s archaic and restrictive craft beer growler laws are heating up again. Two representatives, Sen. Jack Latvala of Clearwater and Rep. Chris Sprowls of Palm Harbor – both Republicans -- filed bills earlier this...

12/21/2014 01:53 PM
Chicago Beer Bar Discoveries

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. (As originally published on our other blog, GoFindBeer.com) Back when Goose Island was the only local brewery in town, Chicago already had some better beer bars, like the classic 20-year-old Hopleaf. Today there are over 50 breweries (most of them without tap rooms as of yet), and...

12/21/2014 12:47 PM
Winter Warmer 2014 – The Brew Kettle – 25 Days of Beers and Cheers 12/21

It’s December 21st and today we’re doing an update on one of our first ever Winter Warmers, Brew Kettle’s Winter Warmer.  I originally received this beer as a gift from … Continue Reading →

The post Winter Warmer 2014 – The Brew Kettle – 25 Days of Beers and Cheers 12/21 appeared first on The Brew Review Crew.



12/21/2014 06:47 AM
Coaster Critique: 21st Amendment Fireside Chat
On the ninth day of Beermas: Name: Fireside Chat Brewed By: 21st Amendment Style: Winter Spiced Ale ABV: 7.9% Pours a deep, dark brown approaching black, when held to the light the beer glows dark red. pour produced a thick, off-white head that left lacing down the glass. A pleasant smelling beer that nails the […]

12/21/2014 04:48 AM
Christmas Opening Hours
Glühbier, Dresden, 2008.

And that’s it: we’re shutting down for a week or so as we head off to spend Christmas with our families. We’ll no doubt be Tweeting anything beer- or pub-related that catches our eye and also updating our Facebook page, but we’re going to give the blogging a rest. In the meantime, there are some posts from the … Continue reading Christmas Opening Hours

Christmas Opening Hours from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



12/21/2014 03:36 AM
QUOTE: Annual Booze-Ups

“These special customs, and especially those associated with the annual booze-ups of New Year’s Eve (when you may kiss almost anybody in public), St Patrick’s Eve, Whitsun, Oak Apple Day, Trinity Sunday, June Holiday and Christmas, are a simple part of the pattern of the year, its pre-industrial, pre-Christian even, background. A background of sowing … Continue reading QUOTE: Annual Booze-Ups

QUOTE: Annual Booze-Ups from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



12/21/2014 03:23 AM
VIDEO: Whitbread Best, Christmas 1987

Part of a series of wordless musical jokes from one of the Big Six and starring, we think, Carry On actress Liz Fraser. The last time we saw one of those green-grey ceramic keg fonts in the wild was the Palm Tree in Mile End, East London, a few years ago.

VIDEO: Whitbread Best, Christmas 1987 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



12/21/2014 03:05 AM
Day 21 – Beers of Auckland – Epicurean Coffee & Fig Stout 2014

Beers of Auckland Advent Calendar 2014 DAY 21 – 2014 Epicurean Coffee & Fig Stout by Epic Brewing Company BOTTLE: Coffee & Fig Stout 2014 BREWED: Steam Brewing Company ABV: 8.0% COFFEE: Columbian Excelso (roasted by L’affare) Today I started to get a little Christmas feel going on. Maybe a chance to start feeling relaxed and knowing that the next couple […]

The post Day 21 – Beers of Auckland – Epicurean Coffee & Fig Stout 2014 appeared first on Luke's Beer.



12/21/2014 03:05 AM
Storage of German and English Beer in the 1930’s
Staying with the Wahls, we’re now considering the different storage method employed by British and German brewers.

It stresses the different methods of preserving beer in the two countries. Basically it’s refrigeration versus hopping and alcohol. Sadly, it contains at least one statement which I’m sure is completely wrong.

Preservation during Storage
The high alcoholic content and heavy hopping have a preservative effect so that these beers keep well during the long storage period. For this reason they were made with a high alcoholic content and highly hopped. Substitutes for some of the malt are generally employed in England; these are sugar, rice and corn products. The draft ales and stouts are but lightly bunged by using porous spiles in storage casks and do not foam much when drawn into the glass. Little regard is had for effervescence or foam stability. They should however be as clear as sparkling wines in this respect.

German lager beers are kept in storage at cellar temperatures of 34 to 35 degrees F. which prevents their spoiling. The beer itself when reaching the stock vat or tank has a temperature of about 40 degrees. The vats are exclusively of wood construction. It requires 4 to 6 weeks for the beer to reach within one degree of the temperature of the cellar. During this period the beers are bunged.

The English stock ales and stouts undergo a brisk secondary fermentation induced by a peculiar yeast-like organism saccharomyces Pastorianus. It takes several months before this fermentation is completed. This wild yeast gives to stock ale its peculiar flavor, and it has the peculiarity of fermenting malto-dextrins —a power not possessed by either the bottom or top pure brewers' yeast. The organism Pastorianus develops the fine flavor for which ales and stouts are known and seems to accompany all top yeast in England. Therefore pure culture yeast has found no favor as secondary fermentation could not set in if it were used.
"Beer from the Expert's Viewpoint" by Arnold Spencer Wahl and Robert Wahl, 1937, page 155.

They’re right about adjuncts, but after WW I rice wasn’t normally used. Too expensive, I think.

Cask British beer is more complicated than he describes. A soft, porous spile is only used for part of the process. Non-porous hard spiles are also used to build condition in the cask. Compared to American beer, I suppose it would seem to have little condition.

But the stuff about secondary conditioning yeast is clearly wrong. For a start, they’ve got the capitalisation wrong: it should be Saccharomyces pastorianus, not saccharomyces Pastorianus. It’s not yeast-like, or wild, but a normal brewer’s yeast. Lager yeast is what it’s usually called. That or Saccharomyces carlsbergensis.

But that’s small beer compared to the assertion that it was responsible for the aged flavour of British Stock Beers. And that it can ferment malto-dextrins. I can’t believe that it was really in pitching strains.

What’s really odd is that they then go on to discuss Brettanomyces:

Stock and Bottle English Beers
After secondary fermentation is concluded the stock beers both ale and stout are stored for 4 to 6 months in casks after which they may be bottled. Then in the bottle a third fermentation sets in, which, according to Chapman was thought for a long time to be due to the same wild yeast that carries on secondary fermentation but it has been shown (first by Claussen) that certain organisms belonging to the group of Torula which he named Brettanomyces are in reality the active agents. These are closely allied to the true Saccharomyces in which they differ chiefly in their inability to form ascospores. Chapman says "It is highly probable that the characteristic flavor of certain bottle beers (English unpasteurized ales) is to some extent the result of their activity."
"Beer from the Expert's Viewpoint" by Arnold Spencer Wahl and Robert Wahl, 1937, page 156.

So the Brettanomyces only kicked in after bottling? I’m certain that’s incorrect. Six months in a cask would have been plenty of time for it to become active.

I’m confused and disappointed by this section. It’s so wrong in a period when the mechanisms of ageing were known.

12/21/2014 01:11 AM
Beer In Ads #1410: A Blue Ribbon Christmas
Saturday’s holiday ad is for Pabst Blue Ribbon, from 1941. “Isn’t Christmas Fun?” A frazzled husband responds. “Could Be! If You’d Only Give Me A “33 to 1″ Chance!” Eventually his wife understands, and he enjoys a beer before turning into a...

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12/20/2014 07:55 PM
31 Beers of December – Day 20: Lake Effect Brewing UnHoly Mole
To celebrate the Holiday Season, we have teamed up with beer bloggers and craft beer enthusiasts around the country to host the fourth annual beer bloggers advent calendar. This is the season of sharing and we intend to share our love of beer with you. During the 31 days of December, we will be sharing […]

12/20/2014 07:40 PM
Flying Dog Plans Farmworks Brewery in Virginia
Flying Dog is one of my favorite breweries, and I always look forward to trying their new beers. I've reviewed so many of the Maryland brewery's beers, I've often wished they were a Virginia brewery! Soon, that wish will have some basis in reality.
Flying Dog Announces Plans for Farmworks Brewery, a Unique Farm Brewery Destination in Virginia
FOR IMMEDIATE RELEASE: December 18, 2014

Frederick, MD – Virginia Gov. Terry McAuliffe was on hand at Shadow Farm, a 53-acre farm in Lucketts, Va., last month for a historic announcement on plans for Lucketts Mill Hopworks, the State of Virginia and the mid-Atlantic’s first commercial-scale hops production and processing facility.

Building on that announcement, Flying Dog Brewery out of Frederick, Md., is nearing the final stages of a partnership to create a separate and unique farm brewery destination on that same property. The project, Farmworks Brewery, is set to open in summer 2015.

Jonathan Staples, who launched James River Distillery in Richmond earlier this year, purchased Shadow Farm with the hopes of growing hops and other ingredients necessary for brewing and distilling. The property sits on the north side of Lucketts, just west of Rt. 15. Staples’ unparalleled vision for local agriculture attracted Flying Dog to add a brewing dimension to the operation.

“We are really excited to have Flying Dog on board at Shadow Farm,” Staples said. “They are a world-class brewery and they are the perfect partner to bring Virginia’s agriculture to life through a different and distinct experience that will offer a new array of fascinating beers.”

Farmworks Brewery, which will be owned and operated by Flying Dog, will be situated on approximately 5 acres of the property and will include a 15-barrel brewhouse, cellar, coolship and tasting room and hospitality area, along with an extensive barrel-aging and sour beer facility. With a selection of beers unique to Shadow Farm, it will be a separate and distinct experience than Flying Dog’s existing brewery, which is located just 17 miles north of Lucketts in Frederick.

“At Farmworks Brewery, we plan to bring the same brewing energy, passion and talent that our fans have grown to love from Flying Dog,” Flying Dog COO and Brewmaster Matt Brophy said. “Agriculture is such an important part of brewing, and having access to the resources at Shadow Farm will allow us the freedom to experiment and innovate with a whole new collection of beer styles. It’s a unique setting, and we plan on brewing some pretty unique beers.”

Flying Dog will focus its energy on highly-experimental beers at Farmworks that will include robust barrel aging, wild fermentation and sour beer programs. Farmworks will also utilize the onsite hops and farming resources to craft recipes for beers made with local Virginia ingredients.

Lucketts Mill Hopworks, which will be operated by Cumberland, Md.-based Organarchy Hops, will be supplying Farmworks, as well as other regional breweries, with annual crops of Virginia-grown hops. It will also provide a central location where growers will be able to bring their crops for processing and packaging. The 10,000-square-foot facility will house top of the line equipment and handling procedures required but out of the budget for the small grower.

"Creating this facility opens up the door for all growers to focus on their crop and expanding their yards instead of shelling out thousands of dollars for their own equipment," Organarchy owner Solomon Rose said. "We are now able to assist new growers with processing and supply chain management, as well as work hand-in-hand with area universities on how to grow quality hops in this region." 
This will be a great addition to the Virginia beer scene. The brewery, to be located just north of Leesburg, is set to open in Summer 2015. I'm looking forward to visiting.


[ This content originated at Musings Over a Pint ]


12/20/2014 04:38 PM
America’s Fastest Growing Beer Brands
American beer sales have followed a downward trend in recent years. After reaching a peak of 219 million barrels in 2008, total U.S. shipments have declined to just 211.7 million barrels in 2013. Yet, the beer industry is by no means dying. While some beer brands have faltered, others have found tremendous success. Although some […]

12/20/2014 03:52 PM
The Real Reasons Trader Joe’s Two Buck Chuck Is So Cheap
Trader Joe’s wine is remarkably cheap. A bottle of the grocery store’s most popular wine brand, Charles Shaw, sells for less than $3. Also known as “Two-Buck Chuck,” Charles Shaw wine comes in multiple red and white varieties, including Cabernet Sauvignon, Chardonnay and Merlot. The wine’s low price has attracted some criticism. Critics have called […]

12/20/2014 03:27 PM
Day 20 – Beers of Auckland – Luke’s Beer+

Beers of Auckland Advent Calendar 2014 DAY 20 – Beers of Auckland – Luke’s Beer+ Conflicted. I was going to make up a beer I drank but I didn’t drink one. I just didn’t feel like it. I was tired. Not just from a late night but from a really big week, big month and big […]

The post Day 20 – Beers of Auckland – Luke’s Beer+ appeared first on Luke's Beer.



12/20/2014 12:54 PM
Beer Birthday: Ron Silberstein
Today is the 54th birthday of Ron Silberstein, the founder, and original brewer, of Thirsty Bear Brewing in San Francisco. I’ve known Ron for a number of years but have gotten to know him better over the last several years working on SF Beer Week. We also spent a weekend together at Sierra...

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12/20/2014 12:01 PM
N’Ice Chouffe – Brasserie D’achouffe – 25 Days of Beers & Cheers 12/20

Happy December 20th! Only 5 more days until the Big Guy drops some delicious craft beer down your chimney! Thanks for tuning in to another edition of our 25 Days … Continue Reading →

The post N’Ice Chouffe – Brasserie D’achouffe – 25 Days of Beers & Cheers 12/20 appeared first on The Brew Review Crew.



12/20/2014 11:57 AM
Hotel G, San Francisco
Opened in spring of 2014, Hotel G is a stylish respite from the bustle of nearby Union Square. The minimal interior is awash in natural woods ...

12/20/2014 08:16 AM
5 Unique Corkscrews To Unleash The Wonder Of Your Wine
Getting past the cork and into that favorite bottle used to be a chore, a necessity to be suffered through in order to get to ...

12/20/2014 08:10 AM
The true meaning of Black Friday
In this country, Black Friday is the last Friday before Christmas. It's about enforced fun with work colleagues and battling for space in pubs with Herberts who don't get out much for the rest of the year. It's not the day after Thanksgiving, nor is it about overweight Americans fighting each other in shops like some continent-wide It's a Knockout. In each of the last five years, Black Friday

12/20/2014 06:27 AM
Coaster Critique: Rising Tide d’hiver
On the eighth day of Beermas: Name: d’hiver Brewed by: Rising Tide Brewing Company Style: Spiced Ale ABV: 7.5% The beer pours a shadowy black-brown color that glows red-gold when held to the light, pour produced a thick khaki colored head that settled but never disappeared. Smells like dark rye bread, caramel sweetness, a bit […]

12/20/2014 05:49 AM
Pic(k) of the Week: Bubbles for a snowy day.
Bubbles for a snowy day

On one cold, sleety, icy, snowy, December, 2013, day in Baltimore, Maryland, it was deemed prudent to stay inside and enjoy some bubbles.

It was a friend of Yours For Good Fermentables who thought so, and did so, and took this photo.

8 December 2013.

-----more-----
  • Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as a subject.
  • Commercial reproduction requires explicit permission, as per Creative Commons.


12/20/2014 03:05 AM
Pilsener and WW I (part four)
Silly me. I’d forgotten I’d collected more on Pilsener in WW I. Blame all my recent travelling.

A couple of times recently someone has made a remark about my post that day. I have to confess that I hadn’t the foggiest idea what the post was about. Once, even when the subject was mentioned, I could recall no details. Am I that forgetful?

No. The explanation is simple. I line my posts up well in advance. I try to be always at least three days ahead. But when I know I’ll be travelling, I bump that up to a week or two. Or, in extreme cases like my near back-to-back US trips in November, as much as three or four weeks. Back to the real topic.

An article I read recently – or was it on TV? – made a really good point about attacks on merchant shipping in WW I. While German U-boats might have sunk a considerable amount of Allied shipping in 1917 and briefly threatened Britain’s food supply, the situation for Germany was far, far worse. By 1915 its merchant fleet had disappeared from the seas completely.

The supply of beer and its constituent raw materials might have been bad in Britain in 1917 and 1918, but the situation was much worse, and sooner, in Germany.

BEER CRISIS IN PRUSSIA.
All the North German associations of hotelkeepers, licensed victuallers, owners of concert and dancing rooms, and so on, have addressed to the Food Dictator, Herr von Batocki, an urgent appeal against further restrictions, which are now imminent, of the production of beer. It is understood that the authorised supply of barley to the breweries, which has already been reduced one-half, is now to reduced to one-fourth of the peace figures.

The petitioners make the interesting statement that the Prussian Army takes 11 per cent of the peace-time consumption, so that there would remain for the Prussian public only 14 per cent of the peace-time consumption. It is complained that in Bavaria beer is privileged as "an article of food," and that such differentiation will cause great bitterness in North Germany. It is declared that the petitioners have suffered more than any other class owing partly to the various restrictions on amusements, but still more to the fact that "meat, eggs, butter, fats, coffee, milk, tea and now spirits can hardly be obtained."

The "Berliner Tageblatt" observes that there are 16,000 restaurants Berlin alone, and that a great part them are already hardly able to exist. It is expected that the supply of Munich beer for North Germany will cease and Pilsen beer is very scarce.”
Manchester Evening News - Friday 17 November 1916, page 4.

That’s a massive drop in beer output. Though it’s safe to assume that the decline in the amount of beer brewed was smaller because, as in Britain, gravities were lowered. Meaning a greater quantity of beer was brewed from the same amount of materials.

I’ll recap an earlier table for comparison purposes:

Drop in UK beer output
period standard barrels bulk barrels
1914 to 1916 15.99% 14.51%
1914 to 1917 26.16% 19.69%
1914 to 1918 67.20% 53.18%
1914 to 1919 76.37% 44.52%
Source:
The Brewers' Almanack 1928 pages 100 and 110.

Standard barrels is what you need to look at as that relates directly to the quantity of materials being used. Even by 1917, that had fallen by just over 25%, compared to a 75% drop in Germany by 1916.

As you can see, the reduction in raw materials did eventually hit German levels, but not until 1919. Though drastic gravity cuts meant that bulk beer production only fell to a little under 50% of the pre-war level.

Food Dictator sounds like a pretty crazy office, though effectively the Food Controller, filled the same role. His Thomas the Tank Engine name is somehow less frightening.

I can understand why the publicans were complaining in Berlin. Their livelihoods were under direct threat. In Britain the situation was more complex. On the one hand, they had less beer to sell. On the other, price increases meant that by keeping the same margin of profit, their income could increase. And restrictions on pub opening hours drastically reduced their working day and the amount they paid bar staff. Only in areas where the men had all been called away by the war did publicans really suffer.

Considering beer as food is a very Bavarian attitude. Presumably that meant there was some sort of priority given to its supply. Meaning there was none left over to send North to the thirsty Prussians.

I’m sure I’m not done with this theme yet. As long as I remember I’m not done.



12/20/2014 02:43 AM
News, Nuggets & Longreads 20/12/2014
Illustration: "Breakfast reading." (Christmas edition.)

Here are some things to read if you find time between your Black Friday hangover and your Panic Saturday, er, panicking. → Campaigns and drives and themed days/weeks/months tend to leave us cold, especially when they’re commercially driven, but Try January is actually a pretty clever, positive response to the health lobby’s long-running Dry January: ‘The … Continue reading News, Nuggets & Longreads 20/12/2014

News, Nuggets & Longreads 20/12/2014 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



12/20/2014 01:04 AM
Beer In Ads #1409: Blatz Mistletoe
Friday’s holiday ad is for Blatz, from 1952. According to the ad, while many things have changed in the last century (or more), some things have remained the same, including beer and the use of predatory mistletoe. Who uses such a long ribbon to position it directly above the intended...

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12/19/2014 09:13 PM
31 Beers of December – Day 19: Fremont Bourbon Abominable
@Fremontbrewing @99bottles @ 99pours To celebrate the Holiday Season, we have teamed up with beer bloggers and craft beer enthusiasts around the country to host the fourth annual beer bloggers advent calendar. This is the season of sharing and we intend to share our love of beer with you. During the 31 days of December, […]

12/19/2014 09:00 PM
Industry News: Brewie meets $100,000 Indiegogo goal and introduces new perks to meet "stretch goal"
Press Release

image courtesy Brewie

Until now, making your own craft beer has been difficult, cumbersome and expensive. That’s all about to change — thanks to Brewie, the world’s first fully automated home-brewing machine.

We’ve reached our funding goal on Indiegogo in only 10 days, collecting $100,000 worth of pledges from almost 200 funders. This means that Brewie will become a reality for all our backers, including everyone who pledges before the campaign ends on Jan. 31, 2015.

With an award-winning design, Brewie lets you make your own craft beer at the push of a button. You can use our ready-made recipes or experiment with 23 different parameters, such as temperature, time or water amount. Brewie's smartphone app monitors the whole brewing process for you.

We’ve introduced new perks, such as Brewie Pads that contain all the ingredients you need to brew your own beer, and 5-liter (1.3-gallon) kegs where you can store your brew as it ferments.

As soon as our Indiegogo campaign reaches our new stretch goal of $200,000, we will add a new feature to all Brewies that will allow you to add hops at four times in the brewing process rather than only twice!
image courtesy Brewie


12/19/2014 08:52 PM
Looked better in person, but I loved how the sun was breaking through the clouds.
from Instagram http://ift.tt/1sQDpaU via IFTTT

12/19/2014 08:31 PM
Day 19 – Beers of Auckland – Epic Armageddon IPA

Beers of Auckland Advent Calendar 2014 DAY 19 – Imperium by Epic Brewing Company BOTTLE: Armageddon IPA BREWED: Steam Brewing Company ABV: 6.66% HOPS: Cascade, Centennial, Simcoe, Columbus I didn’t get home till after midnight so missed doing the blog on the 19th. Team Epic visited a few craft beer bars in the lower CBD yesterday afternoon/evening. (16 Tun, Sky […]

The post Day 19 – Beers of Auckland – Epic Armageddon IPA appeared first on Luke's Beer.



12/19/2014 08:29 PM
Looked better in person, but I loved how the sun was breaking through the clouds.
from Instagram http://ift.tt/1zefdRy via IFTTT

12/19/2014 05:00 PM
Brew: Tallgrass Brewing gets Sioux City distribution
Beers from Tallgrass Brewing Company will be hitting Sioux City, Iowa-area shelves as early as next week, according to information received today from L & L Distributing in Sioux City.

12/19/2014 04:43 PM
Episode 253: Accumulation & Dark Horse 4 Elf


12/19/2014 04:28 PM
Bold City and Aardwolf featured on WJXT news prior to Jags game
Jacksonville brewery representatives from Bold City Brewing and Aardwolf Brewing appeared on WJXT, the local CBS affiliate last night prior to the nationally-boradcast, prime time airing of Thursday Night Football from Everbank Field. In the interview Brian Miller of Bold City and Preben Olsen of Aardwolf answered questions about the craft beer movement and why […]

12/19/2014 03:00 PM
Industry News: WA: Seattle: Now open for business "The Bergschrund" in Ballard
From General Mercantile to metal-fueled tavern, postal address 4818 17th Ave NW, in Seattle's Ballard neighborhood, has hosted many types of businesses.

Constructed in 1907 on the corner of Leary Way and 17th Avenue N.W. the two story building was originally home to a General Mercantile, before transitioning into "John's Offshore Tavern". Eventually the 'Tavern would change ownership in 1963, renaming itself to Bit Shagaths (later renamed to The Bit Tavern). The Bit Tavern name would remain, until its sale in 1999. Renamed as The Bit Saloon, the new bar owner upgrade its liquor permit to support hard liquor (aka, spirits). In 2010 the former General Mercantile building would experience another ownership change, as the new owners took over and renamed the building to "2 Bit Saloon". Unfortunately the owners of the "2 Bit Saloon" were forced to close their doors in October of 2014. 

Today, the cavity left by "The 2 Bit Saloon" has been filled by "The Bergschrund", a beer-themed bar, in Ballard's 'brewery district'

Co-owned by Northwest Peaks Brewery owner Kevin Klein, The Bergschrund will showcase Northwest Peaks beers, in a family friendly setting. On top of local beers, the bar will provide guests with pizza (for purchase) or allowance of outside food (from nearby food trucks, delivery, or takeout).

As it turns out, the new agreement will allow NW Peaks' Klein to recover the tasting room, expand production, and (in the near future) upgrade the hospitality area for visiting guests.

For the time being The Bergschrund will be open Thursday and Friday (from 4pm to 10pm), Saturday (from 2pm to 10pm), and Sunday (from 12pm to 8pm). For more information visit their Facebook page at https://www.facebook.com/theBergschrund or stop by during regular business hours.

The Bergschrund is located at 4818 17th Avenue NW in Seattle, WA.


12/19/2014 02:26 PM
Sockeye Brewing Aiming To Brew 18K BBLS and Increase Distribution

(Boise,ID) – Sockeye Brewing from Boise, Idaho began distributing its flagship Dagger Falls IPA in cans during November of …

The post Sockeye Brewing Aiming To Brew 18K BBLS and Increase Distribution appeared first on thefullpint.com.



12/19/2014 02:14 PM
Mother Road Brewing Third Anniversary Bottle Release TODAY

(Flagstaff,AZ) – Come in and get your bottle of Third Anniversary Ale. This release is limited to 750 22 ounce b…

The post Mother Road Brewing Third Anniversary Bottle Release TODAY appeared first on thefullpint.com.



12/19/2014 01:20 PM
Upland Teddy Bear Kisses

From Upland Brewing – A dark and robust beer brewed in the traditional stout method. Teddy Bear Kisses features an abundan…

The post Upland Teddy Bear Kisses appeared first on thefullpint.com.



12/19/2014 01:00 PM
Festival News: WA: Port Townsend's Strange Brewfest returns for an 11th year
image sourced through Creative Commons from fruittrees' Flick account.
Next January, the town of Port Townsend will host an annual event, unique to Port Townsend.

On Friday (January 23rd) and concluding Saturday (January 24th), Strange Brewfest returns to the local American Legion Hall. So far the event has 'strange' contributions from over 60 breweries.

Strange Brewfest is fast approaching! We've decided to turn Port Townsend upside down, by turning all of our amps up to 11 this year!

We're celebrating 11 years of bringing wildly creative potations to the peninsula. Our goal has been, and always will be, to exceed your festival expectations!

Unlike previous years, the festival organizers are expanding the amount of space available.

$30 gets you a souvenir tasting glass, 4 tasting tokens, and a wristband to get you in for both days. Additional tasting tokens $1.50

To purchase tickets or learn more about Strange Brewfest, goto http://www.strangebrewfestpt.com.


12/19/2014 12:58 PM
The Civic Taproom & Bottleshop Grand Opening on Saturday
Portland’s Westside has been underserved over the years when it comes to craft beer. The last dedicated taproom with a heavy emphasis on the total craft beer experience west of the Willamette was Bailey’s Taproom. This has now changed with the opening of The Civic Taproom & Bottleshop near Providence Park. The Civic will celebrate their Grand Opening on Saturday, December 20, 2014 with some fantastic events.

12/19/2014 12:33 PM
Florida lawmakers file bills to change growler laws, optimistic change will happen in 2015
The push to get Florida’s archaic and restrictive craft beer growler laws are heating up again. Two representatives, Sen. Jack Latvala of Clearwater and Rep. Chris Sprowls of Palm Harbor – both Republicans — filed bills earlier this week that would allow Florida breweries to sell their beer in 64-ounce, refillable bottles known as growlers. […]

12/19/2014 12:00 PM
Launch of WhiskyBack Red at Coalition Brewing
With the maturing of the craft beer industry, many of us craft beer drinkers look elsewhere to enlighten our libations that we consume. One of the more popular explorations is into another malt based beverage, whisky. Tomorrow, Saturday December 20th, Coalition Brewing will be providing such assistance. Taking place from 5:00 to 8:00pm, Coalition will […]

12/19/2014 11:42 AM
Week of 12/19/14 Beer Tastings
Today, from 4PM to 6PM the Wine and Cheese Place in Clayton will hold its weekly Friday beer tasting in which they will be pouring: Founders Dark Rye, Le Coq Imperial Russian Stout, Alvinne Gaspar, Anchorage Whiteout Wit, Nogne Imperial Rye Porter. Additional information can be found at their blog. Also on Wednesday, the Naked Vine holds a beer tasting [...]

12/19/2014 11:00 AM
Festival News: OR: Portland: Holiday Ale Festival raises $20,000 for Children's Cancer Association MusicRx program
Press Release

PORTLAND, Ore. – Nearly 14,000 beer fans took part in the 19th annual Holiday Ale Festival Dec. 3 through 7 at Pioneer Courthouse Square. Collectively, they helped raise $20,000 for the Children’s Cancer Association MusicRx program, which delivers the healing power of music to children battling cancer and their families.

Heated tents, coupled with mild temperatures outside, provided so much warmth that the coat check took in a record number of garments – great news for the Children’s Cancer Association. All the proceeds brought in from the coat check, the Crater Lake Root Beer Garden, a raffle, and sales of the festival’s classic pin up girl posters and temporary tattoos are annually earmarked for the non-profit. At the festival’s conclusion, organizers count all the funds, round up to the nearest $1,000, then double it, and double it again. Festival organizers are excited that this year’s donation will make an immediate impact on the holiday needs of the Music Rx program.

The Northwest’s only outdoor winter beer festival featured 54 beers, ciders and meads in the main lineup, all of which were made or blended specifically for the event, or were vintage offerings not commonly served in the region. The event is billed as an opportunity for brewers to connect with their fans, and this year’s lineup did not disappoint.

While all the products were well received, a few rose to the top in terms of popularity, including Hopworks’ The Incredible Abominable of the Enchanted Barrel Forest (Barrel Aged Imperial Winter Ale), Firestone Walker’s Luponic Distortion (Double IPA), Fort George’s Santa’s Dinner Jacket (Bourbon Barrel Aged Imperial Red Ale), Old Town’s Bluth’s Original Chocolate Banana Hefeweizen (Chocolate Bavarian-Style Hefeweizen) and Finnriver’s Stone & Pome Cider (Barrel Aged Plum and Peach Cider).

Three of the most talked about beers were Eel River’s Gargantua II (Whiskey Barrel Vanilla Imperial Strong Ale Blend), McMenamins Edgefield’s Lord of Misrule (Rum Barrel Aged Imperial Mexican Mocha Stout), and Feckin’s Top O’ The Feckin’ Mornin' (Imperial Espresso Milk Porter).

The festival also featured nearly 40 specialty kegs throughout the event, including a six-year vertical of The Abyss by Deschutes Brewing, and a 2009 cask of JW Lees & Co Harvest Ale. There were two separate meet-the-brewer events, the first with Stone Brewing’s Kris Ketcham and Dr Bill Sysak; and the second with Bear Republic’s Peter Kruger and Roger Herpst.

Attendees were treated to the aroma of fresh roasted nuts from Family Tree Nut Co., and hearty fare from Urban German Grill and Bunk Sandwiches. The 11th annual SundayBeer Brunch, a separate ticketed event held at the festival site on Sunday morning of the event, was a sold out affair featuring vintage beers not in the festival and special large format bottles paired with a European style buffet.

The Holiday Ale Festival is a five-day event that annually starts the Wednesday following Thanksgiving. Dates for next year are Dec. 2 through 6. For more information, visit www.holidayale.com.


12/19/2014 10:57 AM
Strange Brewfest 2015. These go to 11

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. It’s time to make plans for the 11th Annual Strange Brewfest. The celebration of quirky beers happens on January 23rd and 24th in Port Townsend. This year, the event takes place on Friday night and Saturday, and they decided to skip the Sunday session. Now that I...

12/19/2014 10:27 AM
Friday 5ive: Winter’s Coming
The cold is settling in. Winterblot is at the Triple Rock on Saturday and Surly’s new facility opens today, so it would feel out of place today to feature anything but heavy metal from northern climates. Conveniently, Scandinavia is full of metal bands past and present, as illustrated by this map that made the internet ...

12/19/2014 10:06 AM
December 19th, 2014

 

Holiday Beer

With just a few days and a wake-up to go until "Jolly" old St Nick arrives, we just wanted to take the opportunity to wish everyone

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12/19/2014 09:35 AM
Craft beer to bring to holiday parties
For a long time, the standard host/hostess gift has been a nice bottle of wine. With the surge in craft beer, a large-format bottle of beer is also a good option. This holiday season, many local Northern Virginia...
Holiday craft beer

12/19/2014 09:27 AM
DuClaw Brewing Colossus

The post, DuClaw Brewing Colossus, first appeared on The Barley Blog.

Colossus isn’t just one of the one of the more limited-release products from Maryland’s DuClaw Brewing, it’s also one of the most appropriately named. This American strong ale is a mammoth brew, weighing in at 17.3% ABV. The only problem is that’s where it’s giant persona ends. There’s just not much hear on offer besides […]

The post, DuClaw Brewing Colossus, first appeared on The Barley Blog.



12/19/2014 09:05 AM
Kerstbierfestival
It's that time of year again. Just before Santa is due to call, comes my annual pilgrimage to Essen for the Kerstbierfestival.

I love the Kerstbierfestival. One of my absulute favourites. Not too much time wasted trudging around a hall to fetch beer - the one bar design is a great idea for the old and slightly infirm such as I. A reasonable number of seats - a great idea for the old and slightly infirm such as I.And they have all the Belgian winter seasonals in one convenient spot - a great idea for the old and slightly infirm such as I.

Give me a yell if you spot me there tomorrow. There's no prize, other than have me slobber over your jacket. Not really a prize that, is it?

As Dolores is coming along, I may even remember some of the event this year. She tends to make sure we leave at a sensible time.




12/19/2014 07:00 AM
Brewery News: MA: Beecher's Cheese & Samuel Adams collaborate for the holidays
Press Release

BOSTON, November 19, 2014– Craft beer and artisanal cheese each have a large and loyal fan base on their own and this holiday season two worlds will collide with Samuel Adams and Beecher’s Handmade Cheese, an award-winning New York City and Seattle-based cheesemaker, who are uniting craft beer and cheese through unique do-it-yourself cheese soaks, recipes and pairings. The brewers at Samuel Adams worked closely with Beecher’s founder Kurt Beecher Dammeier to infuse Beecher’s Dutch Hollow Dulcet cheese with Samuel Adams Boston Lager and developed dishes and pairings that any foodie or craft beer lover can replicate, bringing the experimentation with Samuel Adams beer and Beecher’s cheese to homes nationwide.

Cheese and craft beer lovers will be able to replicate Beecher’s DIY Samuel Adams soaked cheese, which showcases Boston Lager’s piney, citrus and herbal notes and adds complexity to a rich cheese like Dulcet, a double-cream cheese with clean, lightly tangy and creamy character. Soaking the cheese, which involves immersing it in beer and other ingredients for three days, imparts unique, complex flavors, and is an easy way to spice up holiday get-togethers. For easy holiday entertaining, Dammeier and the Samuel Adams brewers also developed a series of Samuel Adams Boston Lager and Winter Lager -infused recipes, as well as a cheese pairing guide for each brew in the Samuel Adams Winter Favorites Variety Pack, which is just hitting shelves for the holiday season and currently available nationwide.

Jennifer Glanville, Samuel Adams Brewer and Director of Brewery Programs shares her thoughts on craft beer and cheese:
“Craft beer is a versatile companion for artisanal cheese, whether it’s infused into the cheese, added to a cheese-based recipe, or paired with it as an appetizer. There are thousands of flavor compounds from the hops, malt and yeast used in Samuel Adams Boston Lager which provide a variety of flavors when combined with different types of cheese. Boston Lager creates a wonderful marriage of flavor when featured in recipes or infused into cheese, enhancing the richness of the cheese with its subtle Noble hop character and beautiful piney, citrus and herbal notes. Our Winter Favorites brews also pair wonderfully with Beecher’s delicious offerings. These pairings and cheese creations will easily elevate entertaining to another level this holiday season.”

What Kurt Beecher Dammeier, Beecher’s Founder has to say about the similarities between brewing and cheesemaking:
“Brewing and cheesemaking are both ancient arts and I think of them as cousins of the culinary world. They are both derived from our earliest attempts to preserve food and drink, and they require high levels of skill, precision and the best ingredients possible to create a quality product. Today’s brewers and cheesemakers are aided by advanced machinery, but at the heart of their endeavors they are utilizing the same techniques that have been practiced for thousands of years. Craft beer and artisanal cheese is a natural and delicious combination.”

How to create your own Samuel Adams Boston Lager-soaked cheese:
Kurt Beecher Dammeier has crafted recipes for four different varieties of Samuel Adams Boston Lager-soaked cheese.  These “washes” not only add complex flavor to the cheese but are also visually appealing and range from deep purple to pink. These recipes are perfect for holiday entertaining or casual get-togethers with friends.

For each soaked-cheese, boil 32 ounces of Samuel Adams Boston Lager and respective sweetener (honey or maple syrup) to a simmer for five minutes, add the remaining ingredients, and cool the mixture before adding in Beecher’s Dutch Hollow Dulcet cheese to soak for three days, stored in a refrigerator. For more information and complete recipes, visit www.samueladams.com.

·         Variety #1: Boston Lager (32 oz.), Blueberry Juice (16 oz.), Vanilla Extract (.5 tbsp.), Almond Extract (.5 tbsp.), Honey (1 tbsp.)
·         Variety #2: Boston Lager (32 oz.), Pomegranate Juice (16 oz.), Honey (1 tbsp.), Ground Hazelnuts (1.5 tbsp.)
·         Variety #3: Boston Lager (32 oz.), Cranberry Juice (16 oz.), Honey (1 tbsp.), Ground Pecans (2 tbsp.)
·         Variety #4: Boston Lager (32 oz.), Apple Cider (16 oz.), Maple Syrup (6 oz.), Whole Black Peppercorns (.5 tsp.), Rendered Bacon Bits (.5 cup)

For easy and impressive holiday entertaining, Samuel Adams Winter Favorites Beers and Beecher’s Cheese Pairing Notes:
  • Samuel Adams Boston Lager + Beecher’s Flagship
    • On its own, Flagship showcases a tangy sharpness, which becomes softer and mellower when paired with Boston Lager. Caramel malt flavor from Boston Lager goes well with similar caramel flavors in the cheese. Hints of nut and brown butter are also apparent on the palate.
  • Samuel Adams Winter Lager + Beecher’s Flagsheep
    • Winter Lager enhances the flavor of Flagsheep. The cheese’s round, butterscotch notes and dry texture go well with the winter spices in the beer.
  • Samuel Adams White Christmas + Beecher’s Flagship Reserve
    • This pairing is an explosion of flavor, with Flagship Reserve bringing the crisp flavor and winter spices of White Christmas to the forefront. The beer and cheese are complementary, coming together to provide beautiful citrus flavors.
  • Samuel Adams Old Fezziwig Ale + Beecher’s No Woman
    • The spicy, savory flavor of No Woman really pops when paired with Old Fezziwig Ale. The jerk spices in No Woman linger on the palate.

Winter Lager Beecher's No Woman Cheese Fondue

Ingredients:
1 cup Samuel Adams Winter Lager
8 ounces ​​Beecher’s No Woman cheese, shredded
8 ounces ​​Beecher’s Dutch Hollow Dulcet cheese, shredded
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon honey

Method:
In a heavy saucepan or fondue pot, bring the beer to a boil over medium-high heat.  Reduce the heat to medium-low so the beer is gently simmering.
Combine the shredded cheeses with the cornstarch. With the heat on low, add cheese mixture, Dijon mustard and honey to the beer all at once, whisking continuously until the cheese is smooth. Season with salt to taste and serve immediately.

Learn more:
·         For additional information and to locate a Samuel Adams retailer visit www.samueladams.com
·         For more information on Beecher’s Handmade Cheese visit: http://www.beecherscheese.com/

Samuel Adams, Boston Lager, and Old Fezziwig are registered trademarks of The Boston Beer Company.

ABOUT THE BOSTON BEER COMPANY:
The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen.  Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America.  That beer was aptly named Samuel Adams Boston Lager, in recognition of one of our nation's great founding fathers, a man of independent mind and spirit.  Little did Jim know at the time, Samuel Adams Boston Lager would soon become a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 60 styles of beer.  It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients.  Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening. The Company has also pioneered another revolution, the 'extreme beer' movement, where it seeks to challenge drinker's perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and is one of world’s most awarded breweries at international beer competitions. As an independent company, brewing quality beer remains its single focus. Although Samuel Adams beer is America's largest-selling craft beer, it accounts for only one percent of the U.S. beer market.  The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.

ABOUT BEECHER’S HANDMADE CHEESE:
Founded in 2003, Beecher’s Handmade Cheese is an urban cheesemaker operating out of Seattle’s Pike Place Market and New York City’s Flatiron District. Visitors to Beecher’s glass-walled cheesemaking kitchens witness first hand the crafting of their signature favorite, Flagship cheese, as well as many of the other award-winning cheeses Beecher’s has to offer. By starting with fresh, pure milk from local farms, and applying the traditional methods used by cheesemakers for thousands of years, Beecher’s cheeses are free of artificial ingredients making them just as delicious as the milk they are made from.

Everything produced by Beecher’s, from the handcrafted cheeses to the delicious side dishes and crackers, is free of all artificial preservatives, coloring and flavor enhancers.  Beecher’s is part of the Sugar Mountain family of businesses whose mission is to “Change the Way America Eats.” To that end, one percent of all sales is donated to the Beecher’s Pure Food Kids Foundation (www.purefoodkids.org), founded by Beecher’s in 2004, empowering kids to make healthy food choices for life.

Beecher’s products are available through its website, cafés and New York City restaurant (The Cellar), and at retailers nationwide. For more information, visitwww.beecherscheese.com.

###

Samuel Adams, Samuel Adams Boston Lager and Old Fezziwig are registered trademarks of The Boston Beer Company.


12/19/2014 06:30 AM
The taste of downtown Grand Rapids
Meet Jason Heystek. His business card identifies him as head cellarman and lead guitar at Founders Brewing. He’s also the guy in charge of barrels at Founders, the Michigan brewery that stirred up the Internet this week by announcing a it would sell a 30 percent of its company to a Spanish brewery. In a […]

12/19/2014 05:33 AM
Coaster Critique: Ridgeway Brewing Reindeer’s Revolt
On the seventh day of Beermas: Name: Reindeer’s Revolt Brewed By: Ridgeway Brewing Style: English Christmas Ale ABV: 6% Reindeers Revolt pours a golden-copper color with red highlights when held to the light. The beer is slightly hazy in the glass and the pour raised a frothy, white head. Nose is malt forward, whole grain […]

12/19/2014 05:00 AM
Roscoe’s 8th Anniversary
The day after Christmas will bring in the 8th year of Roscoe’s. Yes, on Friday, December 26th Roscoe’s will be celebrating their 8th year of bringing the Montavilla neighborhood great craft beer paired with mouth watering food. There is no better way to celebrate than bringing you a phenomenal tap list with some of Roscoe’s […]

12/19/2014 03:42 AM
Pre-WWII US IPA and a Euro-Mashup
Smuttynose/Stone Cluster's Last Stand and BrewDog/Weihenstephan India Pale Weizen.

We tasted two beers from our end of 2014 wish list last night: BrewDog’s collaboration with Weihenstephan, India Pale Weizen, and a recreation of the fabled Ballantine IPA. Well, sort of. The latter was not the recent effort released by Pabst, which we’re still desperate to try, but an entirely different beer produced as a collaboration between … Continue reading Pre-WWII US IPA and a Euro-Mashup

Pre-WWII US IPA and a Euro-Mashup from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



12/18/2014 07:32 PM
No-Li Van Lambert Sour Cherry Ale, sneak peek this Saturday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. I just learned that this Saturday No-Li Brewhouse in Spokane will release a limited number of bottles of its Van Lambert Sour Cherry Ale. Here’s the announcement from the brewery. Santa has come a bit early this year! With the holidays just around the corner, No-Li will...

12/18/2014 07:00 PM
Mahou San Miguel acquires 30% stake in Founders Brewing
Spain-based Mahou San Miguel has acquired 30% stake in US-based Founders Brewing for an undisclosed amount.

12/18/2014 04:24 PM
Yeah, well, you know, that's just, like, your opinion, man
My face when people argue about bottles or cans in the shower.   [...]

12/18/2014 03:47 PM
Holiday Ale Festival raises $20k for Children’s Cancer Association

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. I don’t like to get involved in the “us versus them” thing. Seattle is a great beer town and Portland is a great beer town. I don’t like to waste time pondering which is better. That said, there’s no denying that Portland kicks Seattle’s butt when it...

12/18/2014 03:44 PM
Flying Dog Set to Make Farm Brewery Destination in Lucketts, VA

Frederick, MD – Virginia Gov. Terry McAuliffe was on hand at Shadow Farm, a 53-acre farm in Lucketts, Va., last month for a histori…

The post Flying Dog Set to Make Farm Brewery Destination in Lucketts, VA appeared first on thefullpint.com.


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