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05/23/2015 07:05 AM
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!

05/23/2015 07:05 AM
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.....

05/23/2015 07:05 AM
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’.....

05/23/2015 07:05 AM
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

05/23/2015 07:05 AM
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!

05/23/2015 03:33 AM
News, Nuggets & Longreads 23/05/2015
Illustration: Breakfast reading with blueberry waffle.

We’re on our travels so this is a scheduled post. If a major British craft brewer got bought by a multi-national on Friday, apologies for the omission. → Lars Marius Garshol continues to mine the data he’s been collecting on farmhouse brewing in Norway, this time looking at which grains were typically used in which … Continue reading News, Nuggets & Longreads 23/05/2015

News, Nuggets & Longreads 23/05/2015 from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007

05/23/2015 03:05 AM
Brettanomyces – hero or villain?
I thought this article about Brettanomyces would interest you. It contains some great stuff.

First, an overview of Brettanomyces and its role in brewing:

“Brettanomyces spp. have long been known as important factors in the production of condition and flavour in certain high-gravity beers and in lambic beer. They have also been mentioned as possible spoilage organisms in beer but have generally been considered as of little importance in this connection. Thus Wiles stated that Brettanomyces had only once been reported as a spoilage organism of beer, and that although Brett. bruxellensis was sometimes detected it was not of common occurrence and was unlikely to be a cause of spoilage. On the other hand, Shimwel1 found a Brettanomyces to be the cause of a fret in beer and suggested that it might be widely encountered as a spoilage organism. It has been stated that Brettanomyces can cause a mawkish "nose" and turbidity in beers of original gravity less than 1060.”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 257.

Now isn’t that fascinating? That Brettanomyces produces a funny flavour in beer under 1060º. Why would that be? They seem undecided on whether Brettanomyces was a common spoilage agent. By ‘fret” they mean a too vigorous secondary fermentation in the cask.

I’ve mentioned this before. Although Claussen (of Carlsberg) was the first to publish about Brettanomyces, it had been discovered earlier:

“Occurrence of Brettanomyces.—The earliest reference to Brettanomyces, or secondary yeasts, was in a patent for the use of these organisms for the preparation of English beers which was taken out by Claussen in 1903. In a paper to the Institute of Brewing in 1904, Claussen described the importance of Brettanomyces for secondary fermentation and the production of the characteristic flavour of English stock beers. Claussen did not give a detailed description of these organisms, which he included in the genus Torula. Shortly after this, Seyffert of the Kalinkin Brewery in St. Petersberg announced that he had isolated a "Torula" in 1889 from English beer which produced the typical "English" taste in lager beer, and which was similar in other respects to Claussen's Brettanomyces. In 1899 J. W. Tullo, in the Chemist's Laboratory, Arthur Guinness Son & Co. Ltd., Dublin, had already isolated two types of "secondary yeast" from Irish stout, and in an unpublished report described the characteristics of these yeasts and their importance in secondary fermentation.  At this time the "secondary yeasts" were important constituents of the flora of all stock beers, and in particular of those beers, designed for the export trade, which under-went long maturation in the brewery. These export  beers  depended indeed on  the "secondary yeasts," not only for their characteristic flavour but also for the production of condition in bottle by means of their ability to ferment higher polysaccharides which the "primary yeast" could not ferment.”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 257.

If I tell you that secondary fermentation  was very important at Guinness because they still vatted Stout, particularly their export version. Meaning that information about the process had commercial value. The same was probably true of the brewery in St. Petersburg.

Here’s something about the nature of Brettanomyces.

“Properties of Brettanomyces.—The cells of Brettanomyces are small, oval or round, frequently with a pointed end (ogive).  In some strains elongated cells and branched chains ("trees") are frequently seen.  On suitable media most strains show a tendency to form pseudomycelium.  In malt extract Brettanomyces spp. grow slowly but give a high final attenuation' and a characteristic aroma.

Under aerobic conditions they produce considerable acid; this may be the reason why malt-agar cultures have a short life. In agar-streak cultures they give yellow or brown raised growth. The genus has always been considered anascosporogenous, but van der Walt & van Kirken have recently reported sporulation in a number of species which would necessitate the placing of the genus in another family. The fermentative abilities of the various strains in the species as described by Lodder & Kreger-van Rijn and by van der Walt & van Kirken are given in Table I. One of the most interesting characteristics of the metabolism of Brettanomyces is that young aerobic cultures exhibit a negative Pasteur effect.  That is, they have a very much stronger fermentative ability under aerobic conditions than under anaerobic conditions, in contrast to other yeasts. Another important characteristic of the genus is that secondary products of fermentation accumulate to a much greater extent than is the case with Saccharomyces. Ethyl acetate, glycerol, acetic acid, succinic acid and 2,3-butane-diol have been estimated by Peynaud & Domerce in the completed fermentations with Brettanomyces.  These authors consider that ethyl acetate and acetamide are the two main organoleptic products of Brettanomyces fermentations, but that some strains may also produce a butyric smell.”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 258.

Reverse Pasteur effect? That’s a new one to me. Maybe that’s why Brettanomyces scavenges oxygen so well in bottle-conditioned beer.

Here’s an overview of the properties of various types of Brettanomyces isolated from bottle-conditioned beers:

“Group 1. -21 strains fermented glucose, sucrose and maltose only.  These strains agreed with the published descriptions of Brett. bruxellensis Kufferath et van Laer and were similar to authentic strains of this species. Brett. bruxellensis has been isolated from Iambic beer, from Cork porter, from French grape must and from Brazilian wine fermentations."
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 259.

Now the second group:

“Group 2. -11 strains fermented glucose and galactose only.  These strains agreed with  Peynaud & Domercq and were similar to an authentic strain of this species. Brett. schanderlii has been found in French and South African wine fermentations. It has not previously been reported as occurring in beer. "
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 259 - 260.

Interesting that this had previously only been found in wine, not beer.

This sounds like a weird one:

“Group 3. -12 strains fermented glucose, galactose, sucrose and lactose. This combination of fermentative abilities does not correspond with any established species. These strains are most like Brett. anomalus but differ from this species in that they ferment sucrose rapidly. A further study is being made of these strains and, if the differences are sufficient to establish the strains in this group as a separate species, this will be reported in a further communication. For the present these strains will be described as Brettanomyces sp. 1. It seems strange that so many strains unable to ferment maltose (Groups 2 and 3) should be found in beer, but Custers isolated Brett. anomalus, which also is unable to ferment maltose, from English beer. It was because of this peculiar circumstance that Custers gave this species the name "anomalus."”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 260.

You wouldn’t want that getting into your Milk Stout. Bottle bombs would be the inevitable result of the Brettanomyces chewing its way through the lactose.

But its odder that so many of the strains were unable to ferment maltose. Though, thinking about it, that’s probably preferable fore brewery use. It means that the Brettanomyces can’t take any part in primary fermentation. Just what you’d want in the case of running beers.

Here’s a table of what the different types of Brettanomyces can ferment:


Fermentation of
Species Glucose Galactose Sucrose Maltose Lactose Raffinose Trehalose Melibiose Melezitose Cellobiose
1. Brett. Bruxellensis* Kufferath & van Laer  .. + + + + +
2. Brett. Anamalus Custers + + + + + +
3. Brett. Claussenii Custers + + + + + 1/3 + + +
4. Brett. Intermedius ** Peynaud and Domercq, van der Walt  + + + + + + +
5. Brett. Schanderlii Paynaud & Domercq + + +
* The strains known as Brett. bruxellensis var. not -membranaefaciens Custers, Brett. bruxellensis var. lentis Custers, and Brett. lambicus Kufferath & van Leer, are included in the species Brett. bruxelensis as suggested by van der Walt & van Kirken. 
** This strain was named Brett. vini by Paynaud & Domercq. It was found to be identical with Mycotorula intermedia isolated by Krumbholz & Tauschanoff and was re-named Brett. intermedius by van der Walt & van Kirken.
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 259.

I’m a little shocked that they were able to find 11 naturally-conditioned bottled beers in 1961. I though the technique was pretty much dead by then. Or maybe they weren’t 11 different beers.

Many of the bottles from which the yeast was isolated contained multiple strains of Brettanomyces:

“The distribution of the individual strains from the 11 bottles is given in Table II, from which it will be seen that from 5 of the bottles only one species of Brettanomyces was recovered; in all the other bottles two or more species were found. The infection therefore regularly occurs as a mixture of species of Brettanomyces.”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 260.

Here’s a summary of the strains of Brettanomyces found per bottle:

Bottle No. No. of strains studied No. of strains of Brett. bruxellensis No. of strains of Brett. schanderlii No. of strains in Brettanomyces sp. 1 group
1 4 0 4 0
2 4 2 1 1
3 4 1 3 0
4 4 0 1 3
5 4 2 2 0
6 4 4 0 0
7 4 2 0 2
8 4 4 0 0
9 4 4 0 0
10 4 2 0 2
11 4 0 0 4
Total 44 21 11 12
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 260.

I like the fact that they carried out taste tests based on bottle-conditioned beers inoculated deliberately with their strains of Brettanomyces.

“Tasting experiments were carried out with 36 of the pure cultures of Brettanomyces isolated from beer. In these tests the culture of Brettanomyces was added to beer at bottling at the rate of about 5 cells of Brettanomyces per 100 cells of culture yeast present in the beer. The beers were naturally conditioned at 18° C. and, after 2-5 weeks, they were tasted against a control of the same beer which had been bottled at the same time but which contained no added infection. The results are summarized in Table III for each of the three species. The taste of the infected beers became more objectionable as the beers became older but, for simplicity, the results of the tastings at different periods have been combined. It is clear that Brett. bruxellensis has much the worst effect on flavour of beer, although the other groups have an appreciable deleterious effect. The flavours most complained of in the infected beers were "harsh," "strong after-bitter," "mawkish" and "old beer flavour."”
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 260.

Here’s the table of those results:

Species Strains Times tasted Better than control Equal to control Worse than control Much worse than control
Brett. Bruxellensis 19 133 0 15 39 46
Brett. schanderlii 8 58 2 53 41 4
Brettanomyces sp. 1 9 46 0 37 61 2
Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961, page 260.

It doesn’t look like the Brettanomyces character was much admired by the tasters. The infected samples were almost always judged as no improvement – in some cases much worse – than the non-infected ones.

Of course, it could just be that the tasters weren’t accustomed to Brettanomyces character in beer. It would be fascinating to know what tasters would have thought of the infected beers 100 years earlier. They might actually have liked them.

05/23/2015 12:40 AM
Crafts and canines take the stage at the 2015 South End Hops Festival
Breweries from across North Carolina gathered in an otherwise unnoticeable quiet corner on the fringe of South End to supply locals with an unlimited flow of warm-weather suds on Saturday, May 16th. The vendor lineup was a very familiar...

05/22/2015 08:00 PM
This guy experimented with powdered alcohol so you don’t have to
On Monday of this week, Connecticut’s House of Representatives voted to ban the sale of powdered alcohol, supporting a bill that will go to Governor Dannel Malloy for approval. The Nutmeg State’s attack on the stuff follows statewide bans in Delaware, Vermont, Virginia, South Carolina, Louisiana, Utah and Alaska. Senator Chuck Schumer has even advised […]

05/22/2015 07:42 PM
Documentary showcases the struggles of new breweries
MittenBrew sits down with Alexis Irvin and Chip Hiden of “Blood, Sweat, and Beer,” a new documentary that follows a trio of 23-year-olds as they struggle to start The Brew Gentlemen Beer Company in Braddock, Pa. The film also tells the emotional story of Danny Robinson, a boardwalk brewery owner and restaurateur whose empire is thre ...

05/22/2015 06:57 PM
DuClaw Impey Barbicanes Moongun
Day 326: DuClaw Impey Barbicanes Moongun from DuClaw Brewing Company. Style of beer is 'American Amber Ale'. ABV is 5.0%.

05/22/2015 06:20 PM
Patent No. 4927335A: Pump For Transferring Liquids, In Particular Beer Or Carbonated Beverages
Today in 1990, US Patent 4927335 A was issued, an invention of Carlo M. Pensa, for his “Pump For Transferring Liquids, in Particular Beer or Carbonated Beverages.” Here’s the Abstract: The present invention relates to a pump for transferring liquids, in particular for beer or carbonated...

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05/22/2015 06:14 PM
If they don’t care, why should we?
It has been official Liquid Diet practice heretofore to provide a full list of all the winners in the annual awards determined by online voting conducted by readers of Philly Beer Scene magazine because the magazine and the awards have … Continue reading

05/22/2015 05:16 PM
Point Ybel Brewing to tap Cinco de Mayo beers
Point Ybel Brewing is going to have some unique beer for Cinco de Mayo, some that doesn’t usually grace the tap list. From Point Ybel Brewing: You cannot miss the special beer releases we have lined up for this event: … Continue reading →

05/22/2015 05:08 PM
Pinner Throwback IPA : Beer Review
I feel like breweries that choose to can their beers go unnoticed far too often. Since I have started writing for sommbeer.com one of the beers that’s gotten the most feedback was Ten Fidy, a big beefy imperial stout that has honestly become one of my favorite trophy beers. Ten Fidy is one of the many amazing brews from Oskar Blues, A company whose beer I see pretty much anywhere I shop yet I really don’t hear people talking about all too often. I don’t…

05/22/2015 04:57 PM
Peddler Brewing opening a new beer garden in Ballard

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Peddler Brewing Company in Ballard is about to open its new beer garden. It’s huge and it looks beautiful. It opens softly this weekend and then there’s an official grand opening next weekend. Here’s the word straight from Peddler Brewwing. Memorial Day weekend marks the start of...

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05/22/2015 04:13 PM
Cigar City Brewing Homefront IPA Cans On Sale Today

(Tampa,FL) – It doesn’t get much more American than this folks. This 12oz can embodies the good will and generous spirit of …

The post Cigar City Brewing Homefront IPA Cans On Sale Today appeared first on thefullpint.com.

05/22/2015 03:51 PM
Parti-Gyle Brewing – Two Beers from One Mash Revisited
carboy_webParti-Gyle brewing, sometimes incorrectly called party-gyle brewing, is an ancient technique where more than one beer is made from multiple runnings of a single mash. This week we’re going to take a look at this technique and how you can use it to brew great beer at home. The term parti-gyle is the English name […]

05/22/2015 03:37 PM
Copper Kettle Brewing Joins Crooked Stave Artisans Distributing

Denver, CO – Crooked Stave Artisans Distributing (CSA) is proud to announce the addition of Copper Kettle Brewing Comp…

The post Copper Kettle Brewing Joins Crooked Stave Artisans Distributing appeared first on thefullpint.com.

05/22/2015 03:20 PM
Beer Excise Taxes By State 2015
Back in 2009, I wrote a post about Beer Excise Taxes By State, based on data from by the Tax Foundation, and they also created a nice map of the 50 states with the individual beer excise tax brewers in each state has to pay in addition to the federal excise taxes, too. They’ve now...

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05/22/2015 03:00 PM
Weigh anchor and set sail on a Maine beercation
Picture this, you are starting your summer vacation, you’ve just arrived in Camden, Maine. You grab your belongings and head down to the docks, hand your bags up to a crew member and climb aboard a 90 foot, double masted Windjammer. The crew shows you to your bunk and you stow your belongings and head […]

05/22/2015 03:00 PM
Philly Beer Week 2015 - A review at the 7-day Countdown
Just one week to go and we're all still Leuven On A Prayer! Last Friday, I promised you another update a week later and lo and behold here we are. Before I get into the event schedule of May 29 to June 7, in case you haven't heard, the official Belgian collaboration beer of Philly Beer Week 2015 is called Leuven On A Prayer. I was honored to be a part of the traveling PBW contingent that paired

05/22/2015 02:40 PM
Coming Soon: Stone Points Unkown IPA, Quarter Barrel, Deschutes, Big Grove, Lion Bridge, 3rd Base + Another Road
There will be a few new bottles hitting shelves in Eastern Iowa soon. Go along with what our local breweries have been pushing out and some things already on the shelves that are tasting mighty fine, I’d say we are sitting pretty good in our Midwest Beer Heaven. With Big Grove making a new double IPA every 2 weeks (Death was excellent), L ...

05/22/2015 02:04 PM
Hey! Cook Your Own Cocktails At This Breaking Bad-Themed Bar
For those of us who still aren’t ready to let go of Breaking Bad, you can now drink your sorrows away in a Breaking Bad-themed cocktail bar. The bar is named ABQ, after the show’s setting in Albuquerque, NM, and is opening in London. The pop-up bar will launch for three months, starting in July, […]

05/22/2015 01:43 PM
Ready for smart liquor bottles talking to smart phones?
The message-in-a-bottle routine is going Wi-Fi. And that means pretty soon you’ll have your very own mini Times Square at the bar, right on the bottle. “Everyone likes to see their name in lights,” says Brandon Laidlaw, president and chief operating officer of Pleasanton, California-based Medea vodka, which recently introduced a liquor bottle equipped with […]

05/22/2015 01:41 PM
Our Centenary Session Searches For Lost Styles
What a long, strange trip it’s been. The upcoming Session will be our 100th monthly outing, and our host will be Reuben Grey, who writes the Tale of the Ale. For this momentous occasion he’s sending us all on a quest to find the ark of the holy grail filled with lost beer styles, or...

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05/22/2015 01:26 PM
Technology! This Beer Ad Only Works When Women Pass By
German beer maker Astra wants women to know their purchasing power is important. The beer brand has made an automated billboard that speaks only to women when they pass by, Engadget reports. The billboard comes equipped with a camera and “gender detection” software. It also responds to women according to their age from one of […]

05/22/2015 01:00 PM
Industry News: Importer Merchant du Vin announces promotions and new hires
Press Release

In response to continued success and sales growth, Rich Hamilton, President, recently announced the following key management changes: 
Kyle Skinner has been hired as Controller,  taking over from Tanya Yelkin, who will begin a long happy retirement in July, after 24 years at Merchant du Vin. Kyle, CPA and MPAcc, served as Senior Auditor with Merchant du Vin’s accounting firm Bader Martin PS before joining us, bringing broad knowledge of accounting and information systems.
John Staunton has been promoted to Eastern US Sales Manager. In this capacity, John will be responsible for overall sales activity in the eastern 22 states and Washington DC, working closely with our current sales staff.  John began working for Merchant du Vin as a Regional Manager ten years ago, after serving as sales manager for large regional brewer Great Lakes Brewing Company.
Jim Blockinger has been promoted to Western US Sales Manager. Jim will be responsible for overall sales activity in the western 28 states, working closely with our current sales staff. Jim started as an MdV Regional Manager in 2011, after selling many cases and kegs of Merchant du Vin’s beer at our wholesale partner Louis Glunz, Inc.
Ryan Maher has been hired to fill a newly-created role of General Manager, operating out of Merchant du Vin’s Seattle headquarters. In this capacity, his responsibilities will include overall day-to-day operations, with a focus on sales. Ryan entered the beer business as an intern at Brooklyn Brewery, and was the Mid-Atlantic Regional Manager for Merchant du Vin from 1997 to 2003. After that, Ryan’s career led him to national account sales for benchmark family-owned spirits companies: Ketel One, William Grant & Sons, and Tito’s Handmade Vodka.
Joe Lipa, longtime Merchant du Vin National Sales Manager, has decided that effective August 1, he will step back into a role that will allow him to spend more time at home and to make an attempt at pursuing a few leisure activities.  Joe has been a part of the Merchant du Vin success story for more than 30 years. We will continue to benefit from his unparalleled passion and determination in his new role as mentor and beer sage. He will also be responsible for a sales territory in western Massachusetts and upper New York state. Joe says, “The true visionaries in 1978 were Charles & Rose Ann Finkel, founders of Merchant du Vin, and Moe & Elise England, founders of Merchant du Vin East. I joined MdV in 1985 after being one of their first distributors, beginning my magical mystery tour selling the finest beer portfolio in the USA. Working alongside the most passionate and dedicated sales and support staff in the business is why Merchant du Vin is so successful. Longtime MdV President Rich Hamilton gave me the autonomy to help build a remarkable company. My baton is now passed to our new senior sales staff and MdV will be even stronger. Merchant du Vin is not a job - it is a lifestyle.”
Merchant du Vin imports Samuel Smith’s from England; Traquair House from Scotland; Ayinger and Certified    Organic Pinkus beers from Germany;  Lindemans lambics, Green’s Gluten-Free, Du Bocq, and the Trappist beers of Orval, Westmalle, and Rochefort from Belgium.

05/22/2015 12:48 PM
Portland Brewing Partners with the Portland Rose Festival for Velvet Majesty White Pale Ale
Portland, Ore. (May 22, 2015) – Portland Brewing unveils a limited-edition beer to kick off a perfectly paired, three-year partnership with the Portland Rose Festival. Velvet Majesty White Pale Ale is an ode to the festival’s official 2015 collector’s edition rose, “Velvet Majesty.” Like the century-old Rose Festival, this draft-only beer celebrates Portland’s tight-knit community, […]

05/22/2015 12:37 PM
Portland Brewing Releases Velvet Majesty
Portland Brewing unveils a limited-edition beer to kick off a perfectly paired, three-year partnership with the Portland Rose Festival.

05/22/2015 12:27 PM
Odell Brewing Introduces Barrel Thief

(Fort Collins, CO) – On June 1, 2015, Odell Brewing will release its latest Cellar Series offering, Barrel Thief, an Imperial Ind…

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05/22/2015 12:14 PM
Unicorn Inn in Bayford wins local CAMRA Cider Pub of the Year
Blackmore Vale Magazine Unicorn Inn in Bayford wins local CAMRA Cider Pub of the Year Blackmore Vale Magazine CAMRA's Heart of Wessex Branch has named the Unicorn Inn, Bayford, Wincanton, as its Cider Pub of the Year for the second year running. The Unicorn was chosen from a number of real cider pubs out of the 90 or so pubs in the bra ...

05/22/2015 12:06 PM
Finding a Candidate You’d Like to Have a Beer With
Bars and breweries are favorite locales for candidates looking to meet “everyday” Americans.

05/22/2015 12:03 PM
Odell Releases Barrel Thief
On June 1, 2015, Odell Brewing will release its latest Cellar Series offering, Barrel Thief, an Imperial India Pale Ale aged in medium toast American oak barrels.

05/22/2015 12:00 PM
Beer Birthday: Sam Calagione
Today is Sam Calagione’s 46th birthday. Sam is the owner and marketing genius behind Delaware’s successful Dogfish Head Brewing. Sam’s also a great guy, and a (former?) rap singer of sorts, with his duo (along with his former head brewer Bryan Selders) the Pain Relievaz. See the...

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05/22/2015 11:57 AM
Patent No. 3035603A: Beer Barrel Tapper
Today in 1962, US Patent 3035603 A was issued, an invention of Walter H. Despres and Phillip D. Jamieson, for their “Beer Barrel Tapper.” There’s no Abstract, though it’s described this way in the application: This invention relates to a new and improved beer barrel tapper, that is, a...

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05/22/2015 11:57 AM
Samuel Smiths Brewery

About Samuel Smiths Brewery still has its own cooper making and repairing all its oak casks; all Samuel Smith’s naturally conditioned draught beer is handpulled from oak casks. The original well at The Old Brewery, sunk in 1758, is still in use, with the brewing water being drawn from 85 feet underground. Samuel Smith’s ales and [&hellip

The post Samuel Smiths Brewery appeared first on Real Ale Review.

05/22/2015 11:51 AM
The Last Call: North Carolina Beer Bill Granted Second Chance
Last month, a pair of craft-friendly bills in North Carolina that would have dramatically raised the self-distribution cap and legalized contract brewing in the state failed to make it out of committee. However, Creative Loafing Charlotte reports some of the less contentious language from one of those bills has reemerged as part of a broader alcohol regulation initiative that has been making headway.

05/22/2015 11:34 AM
The Launch of BeerPickr – A New Beer Locating App
When venturing out to enjoy some craft beers it can be challenging at times to seek out your favorite brewery’s latest beer release. This can possibly be accomplished by searching the craft beer bar’s website, Twitter feed or its Facebook page. Fortunately for those of us in tech savvy Portland there have been a few […]

05/22/2015 11:19 AM
Join us at the Brewshed Beer Fest on June 4th

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. On Thursday, June 4th join the Washington Beer Blog and other Washington Wild Brewshed® Alliance supporters at Hale’s Palladium for the Brewshed Beer Fest. Below, we share information about the event along with a conservation code so you can conserve a few bucks when you get your...

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05/22/2015 11:03 AM
Hopunion LLC
Hopunion LLC is a thriving supplier of premium hops and hop products for craft brewers worldwide, specializing in raw hop packaging and nitrogen evacuated pellet processing. We offer one of the largest selections


05/22/2015 11:00 AM
Brewery News: NW: "Zag On" with New Belgium through Labor Day
Press Release

Ft. Collins, Colo., May 22, 2015 – Now through Labor Day, New Belgium Brewing is highlighting stories of people who zag from the straight and narrow. The brewery’s Zag On campaign will spend the warm summer months rolling down life’s less-traveled avenues with films from inside the brewery, across the country and even to Belgium where the idea for New Belgium first began. The Zealots of Zag film series will include musician Johnnyrandom creating a concerto using only objects and equipment from the brewery, a group of storytellers in Richmond, VA and an artist in Cleveland who attempts to create a 10-person swing bike.     

Through the Zag On videos, story telling, contests and events, New Belgium is redefining “zagging” as playfully moving forward with a purpose and wants to highlight people living this way.

“At New Belgium, we often take a few turns from the norm, which has led us to our current culture of smart sustainability,” said Creative Director, Melyssa Mead. “Sometimes you have to challenge the status quo, question convention and veer from the straight and narrow to accomplish great things. This summer, we want to shine the light on people who zag through life.”

To join the digital beer banter for Zag On, tag videos and photos which showcase living in an unconventional purposeful way, with the hashtag #zagging. There will also be the chance to win a trip to Belgium by creating your own #zagging video with content from coworkers 5-year anniversary Belgium trip. All stories submitted may be featured on NewBelgium.com and the brewery’s Beer Mode App, as well as New Belgium’s social channels.

If you’d like to zag on in person with New Belgium, be on the look out for Rolle Bolle pickup games. There will also be a chance to win blockbuster giveaways like a trip to Belgium and a 2015 custom cruiser. Summer is going to be a fun ride!

For more information on the Zag On campaign and New Belgium, visit NewBelgium.com. Check out the brewery’s FacebookInstagram and Twitter accounts to follow featured #zagging stories. 

About New Belgium Brewing Company 
New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, and one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire, New Belgium brews ten year-round beers; Ranger IPA, Rampant Imperial IPA, Shift Pale Lager, Slow Ride Session IPA, Snapshot Wheat, Sunshine Wheat, 1554 Black Lager, Blue Paddle Pilsner, Abbey Belgian Ale and Trippel. Learn more at NewBelgium.com.

05/22/2015 10:13 AM
Against The Grain Rico Sauvin

The post, Against The Grain Rico Sauvin, first appeared on The Barley Blog.

I’m a big fan of single-hop focused beers. To see what individual breweries do with that one ingredient is interesting to say the least. Now, I’m not sure if Against the Grain’s Rico Sauvin is 100% a single hop brew, but their focus on the Nelson Sauvin variety had my interest piqued instantly. This 8.2% […]

The post, Against The Grain Rico Sauvin, first appeared on The Barley Blog.

05/22/2015 09:39 AM
Jester King Releases Foudreweizen
We’re very excited to introduce Foudreweizen, our second collaboration with Live Oak Brewing Co. in Austin, Texas! Foudreweizen is a farmhouse wheat beer fermented in an oak foudre.

05/22/2015 09:34 AM
Knee Deep Expands Distribution Throughout Massachusetts
Knee Deep Brewing Company of Auburn, CA. is now on it’s way to Massachusetts. Knee Deep beers will be available to Bay State residents in both bottle and draft beginning next month.

05/22/2015 09:32 AM
Pubs in London least contemptuous of lager
Craft Beer London has published a list of five beer bars in London in which ordering a lager doesn't get you a dirty look and a pint of some sort of ersatz Kölsch or a Citra hop monster with a vaguely pilsner-ish grain bill. I'm pleased my own pub the Finborough is included because I think that the finest Bohemian and Bavarian lagers are, quite simply, the best beers in the world. Quality

05/22/2015 09:22 AM
Bell’s Brewery Mercury

Bell’s Brewery Mercury - CraftBeerTime.com

For most craft beer drinkers, the arrival of a new beer […]

The post Bell’s Brewery Mercury appeared first on CraftBeerTime.com.

05/22/2015 09:20 AM
Rogue Wasted Sea Star Purple Pale Ale to Benefit Sea Star Wasting Syndrome
NEWPORT, OR – The Partnership for Interdisciplinary Studies of Coastal Oceans (PISCO), Oregon State University, and Rogue Ales & Spirits are pleased to announce the release of Wasted Sea Star. Wasted Sea Star was brewed to raise awareness about Sea Star Wasting Syndrome – a pandemic killing millions of sea stars along the Pacific Coast […]

05/22/2015 08:00 AM
New Belgium Brewing’s New Pear Ginger Beer
Just in time for the long holiday weekend, Fort Collins based New Belgium Brewing is mixing things up a bit for the summer months ahead with its adventurous new libation Pear Ginger Beer. Thi is New Belgium’s latest Lips of Faith offering, updating the Victorian-era ginger beer with whimsical additions of lemon peel and pear. […]

05/22/2015 07:38 AM
Drone Defense
You can shoot them down, or let the wildlife take care of the problem.

[ This content originated at Musings Over a Pint ]

05/22/2015 07:36 AM
Green Man launches Wayfarer Summer IPA
Green Man Brewery has released Wayfarer Summer IPA, which will soon be available on draft and in bottles throughout North Carolina, South Carolina, and parts of Tennessee.

05/22/2015 07:05 AM
San Francisco in June
You may recall that I'll be in San Francisco next month. As usual, I'm trying to set up some events while I'm there.

I've sorted out a couple outside the city, but I'd really like to have something in the city itself.

So if you're a homebrew club or brewery and fancy listening to me bullshit away about some historic brewing topic while trying to glog my book, please get in touch.

The dates I'll be in town are Friday 5th June to Tuesday 9th Jun.

This is my masterpiece that I'll be tarting:

The Home Brewer's Guide to Vintage Beer

05/22/2015 07:00 AM
Brewery News: OR: Portland: Hopworks Urban Brewpub announces HUB Hard Cider
Press Release

Portland, Ore - May 20, 2015 - Hopworks Urban Brewery (HUB) today announced the release of HUB Hard Cider in 16 oz. cans and on draft. Beginning June 1, the cider can be found throughout HUB’s distribution networks in Oregon and Washington, with a wider distribution beginning in the summer. In Portland, the release of the cider is celebrated with three release parties at local taprooms.

Nearly two years in the making, HUB Hard Cider represents HUB’s first packaged departure from beer. Receiving a winery license in August of 2014, HUB immediately began honing in recipes and testing them at both Hopworks’ brewpubs.

As brewers we have had a lot of fun crafting this delicious cider with the local bounty of the Pacific Northwest,”  said HUB Brewmaster and Founder, Christian Ettinger. “We use our beer brewing experience and knowledge to bring a fresh approach to cider making. Our cider is simple and delicious and we are proud to serve it alongside our organic beer.”

With a goal of making a year round cider with high-organic content, HUB Hard Cider is proudly made from 60% organic apple juice concentrate and 40% fresh pressed apple juice. The cider juice is sourced entirely from the Northwest.

HUB Hard Cider is a semi-dry hard apple cider, straw colored with fresh apple aromas. Slightly tart with a Champagne-like acidity, HUB Hard Cider finishes slightly sweet and fruit-forward. The cider is naturally gluten-free and is 6.8% ABV. HUB will also offer HUB Hard Cider in 22 oz. bottles this summer.

HUB Hard Cider Release Parties
To celebrate the release of HUB Hard Cider in cans, Hopworks is throwing three release parties in Portland. Each party will have games, giveaways, and cider on tap.

  • Mon. June 1, 5:00pm - 9:00pm, at Produce Row Cafe - 204 SE Oak St., Portland
  • Wed. June 3, 5:00pm - 9:00pm, at Roscoe’s - 8105 SE Stark St., Portland
  • Tues. June 9, 5:00pm - 9:00pm, at Hop & Vine - 1914 N. Killingsworth St., Portland

About Hopworks Urban Brewery
Hopworks Urban Brewery (HUB), a certified B Corporation, strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in. Utilizing organic malts and a combination of locally-sourced organic and Salmon Safe hops, the company’s 20-barrel brewery produces 16,000 barrels of beer a year for HUB’s two brewpubs and for distribution throughout the Northwest. In 2015 Hopworks expanded its range of sustainably-made offerings with HUB Hard Cider and will open its third pub at the Pine St. Marketplace in Downtown Portland. HUB is 100% renewably powered and “cradle to gate” carbon neutral. Visit Hopworks online at hopworksbeer.com and follow us on Twitter, Instagram and Facebook.

05/22/2015 06:48 AM
Daredevil wraps up construction of new brewery in Indiana
Craft brewery Daredevil Brewing has completed construction of its production facility and taproom at Main Street in Speedway in the US state of Indiana.

05/22/2015 05:11 AM
Episode 54 — Scenes from a Good Beer Week
This week we brings scenes from Good Beer Week including AIBA Chief Judge Warren Pawsey, beer writer of the year Luke Robertson and GABS co-creator Steve Jeffares

05/22/2015 04:25 AM
Carlsberg cuts 180 jobs in home market
Carlsberg has cut 180 office jobs at its headquarters in Denmark and regional offices to cut costs as it looks to offset losses from the shrinking sales in key Eastern European markets.

05/22/2015 03:42 AM
Brewdog Alice Porter 5.2% ABV
The story behind 'Alice Porter' - Brewdog's 'Renaissance Baltic Porter' - is perhaps stranger than most. It also explains the beer's slightly unusual name.

05/22/2015 03:05 AM
Let’s Brew Wednesday – 1871 Carlsberg Mild

As an extra special treat, two Let’s Brews this week. And let’s face it, this is a pretty special beer.

The historian at Carlsberg told me Carl Jacobsen had wanted to brew both Lager and Ales when he returned in 1871 from his study trip to Britain. But I was still amazed to find Mild Ale on the very first page of his Copenhagen brews. It’s not as odd as it might first seem.

British beers still had a good reputation internationally and there had been plenty of brewers taking on British styles on the Continent. Porter and Stout were the most common, but there were also Pale Ales and IPAs made. And Dutch newspaper adverts prove that Mild Ale was exported as well as the more fashionable styles.

These pages in Jacobsen’s personal brewing book are particularly odd. He mixes up imperial and metric measurements. Sometimes he gives the gravity in SG, others in Balling. There are quarters and kilos and who knows what size of barrel he means. Are they imperial or Danish beer barrels? Or something also altogether? It’s hard to say because I can’t get the numbers to make sense. Either he was getting truly dreadful efficiency, of the barrel is at least a hogshead in size.

Not that Jacobsen brewed loads of Mild. The first brew was on 3rd March 1871 and the last on 25th September. A total of 7 brews in all. Table Beer fared better, lasting until 1872. Strong and Pale Ale were still around in 1874. And DBS, his Stout, that still pops up in the last Carlsberg brewing record I looked at, from 1934.

Jacobsen’s first Ales were brewed with yeast from Kongens Bryghus, but later he used Evershed and Lovibond yeast that he must have picked up in Britain.

That’s all I’ve got for the moment. Over to Kristen . . . . . .

Kristen’s Version:
Notes: What a little treat it was to receive this from Ron. Wow, he must really hate me for giving me this piece of crap log!! Ha!! Seriously though, this is one of the most maniacal, ADHD logs I’ve ever seen. A mix of units, weights, volumes, temperature scales, gravity scales, random numbers, etc etc etc. The funny thing though that they used the log of what looks like Youngers gyle books from the same era but everything is hand written in Danish and some of the columns are used for god knows what. Anyway, when all was said and done, it got sorted. I can’t help to think of the poor bastard that had to actually keep these records and replicate anything. Onward…

Malt: A single malt for every single beer in the log. Seriously. One malt. It’s a pale one to be sure. Probably not English. It was based on volume measurements not weights so the exact same beer has a different weight of malt added to it. Which essentially says to me, if they couldn’t be buggered with having the same recipe time and again, lets just choose something nice and be done with it. Belgian Pale malt. That’s what I’m going with. Castle is nice…so yeah, Castle pale malt.

Hops: It’s funny. You have a log that has no really remarks about malt…for any of the beers. Then you have the hops. Where are broken down very well and easily legible. All Saaz. No question. This thing is even dry hopped! A mild. Dry hopped. But look at the amount. Something like 2oz/US bbl. Seriously!? Why go do the trouble of doing it at all?? The only thing I can think of is that it added in the fining process but that’s pretty sketchy as most of the other beers weren’t dry hopped. So. Saaz it is. Dry hop if you’d like. Really up to you but you could go higher if you’d like. Enough so you could taste it but be nice about it. No need to go all bonkers on this one.

Yeast: I count like 4 different yeast strains or there abouts in the log. With the FG being so high, pick something that doesn’t attenuate very well. Like the Northwest ale, or the ESB. Both very nice.

Standard procedure:
1) let the beer ferment until finished and then give it another day or so. For me right around 5-7 days.
2) Rack the beer to your vessel of choice (firkin, polypin, cornie, whatever).
3) Add primings at ~3.5g/L
4) Add prepared isinglass at 1ml/L
5) ONLY add dry hops at 0.25g/l – 1g/L.
6) Bung it up and roll it around to mix. Condition at 55F or so for 4-5 days and its ready to go. Spile/vent. Tap. Settle. Serve at 55F.

05/22/2015 03:00 AM
Busy Rascal's
A couple of new ones from the brewery on the edge of Dublin today. Rascal's has been striking a balance between maintaining a presence for its three core beers, all of which have changed for the better in the year or so that they've been available, and turning out specials, under its own marque and under the Brewtonic badge in Dublin's Bodytonic bars.

The latter has included Same Sex, which I caught up with in The Back Page. It's a saison brewed to commemorate today's equal marriage referendum. Doesn't the presidential minimum age referendum deserve a beer too? Anyway, Same Sex is 6% ABV and a clear pale lemon-yellow, arriving without much by way of head. It smells (forgive me) quite fruity, and there's a light crispness at the front of the flavour but the main feature is a nectarine tartness mixed with some sweeter mango and pineapple. The alcohol is quite apparent too, but just as it was getting too much there's a gunpowder spice note which offsets the worst of the boozy esters. On balance, I like my saisons to be lighter and drier than this one, and while I enjoyed the complexity, it left me wishing for something cleaner to follow. The bar is promising a free glass of this to everyone when the result is declared tomorrow.

The other newcomer is an IPA and part of a sequence of nationally-hopped beers. Following last February's Kiwi Pale Ale comes Wunderbar employing Mandarina Bavaria and Hallertau Blanc from Germany. I got my first taste, followed by several pints, at the launch event in 57 The Headline.

6% ABV once again, it's a surprisingly pale gold colour with a light, crisp texture. If you like your hoppy beers to be roaring with tropical fruit you can jog on, but if you're looking for something more unusual this is unmissable. The flavour mixes a kind of burnt orange bitterness with a sticky honeydew melon sweetness. There's a generous dose of tannins for added drinkability and a yeast bite which provides a spicy edge without getting in the way of the hops. This beer pulls in several directions at once but it all serves an overall blend of flavours that I really enjoyed. On this evidence, more new wave German hops would be very welcome in Irish beer.

More from the Rascal's to come next week. But in the meantime, don't forget to vote.

05/22/2015 02:32 AM
May 22nd, 2015
I Though I babied my beer!


05/22/2015 12:33 AM
Victory Brewing introduces Summer Love Ale in Cans
US-based Craft brewery Victory Brewing Company has introduced its summer brand, Summer Love Ale, in 12 oz. cans.

05/21/2015 09:42 PM
AIBA winners revealed
The winners of Champion Australian Beer and Champion International Beer have been named at the Australian International Beer Awards (AIBA) Presentation Dinner last night, with Mountain Goat Beer from Victoria awarded for its Barley Wine – Barrel Beer, part of their Rare Breed range, and Lion Beer Spirits Wine, New Zealand for its Speight’s 5 Malt Old Dark. The 2015 AIBA, conducted by The Royal Agricultural Society of Victoria, attracted a record number of entries with more than 1,700 submissions from 344 exhibitors, across 35 countries received. The wide variety of beer styles were assessed by an expert industry panel of 58 judges from around the world, over three days at Melbourne Showgrounds. There were 28 Champion and Major Trophies awarded. This year’s Champion Large, Medium and Small Australian Brewery Trophies were awarded to 4 Pines Brewing Company, Thunder Road Brewing Company (for the second consecutive year) and Boatrocker Brewing Company, respectively. Head Judge Warren Pawsey, who oversaw the largest panel of assessors ever assembled for the awards, was overwhelmed with the quality of entrants in 2015, which has improved year-on-year. “We have been extremely impressed by the high quality product coming through, and 2015’s pool of entrants has not […]

05/21/2015 08:21 PM
Jester King / Live Oak Brewing Collaboration – Foudreweizen

Austin, TX – Jester King is very excited to introduce Foudreweizen, our second collaboration with Live Oak Brewing Co. in Au…

The post Jester King / Live Oak Brewing Collaboration – Foudreweizen appeared first on thefullpint.com.

05/21/2015 06:53 PM
Firestone Walker BarrelWorks La Piccola To Debut at FWIBF 2015

(Paso Robles, CA) – Multiple versions of the same collaborative dark saison wild ale—called La Piccola—will be unveil…

The post Firestone Walker BarrelWorks La Piccola To Debut at FWIBF 2015 appeared first on thefullpint.com.

05/21/2015 06:50 PM
Brewing jobs: Little Creatures, Geelong
Little Creatures' Geelong Brewery is looking to expand its team of passionate Brewers.

05/21/2015 06:16 PM
Hop Häus – Plantsville Connecticut – Bar Review
Featured Contributor: Craft Brew Gal @CraftBr3wGal My boyfriend and I were more than excited when we heard that a craft beer bar was coming to our area. We live in the Southington Connecticut area, and although there are many places in neighboring towns to grab a tasteful craft brew, there aren’t that many local spots in our immediate area. Having your “go to” bar out of town can be a drag, so when we found out Hop Haus was going to be right down the street…

05/21/2015 06:06 PM
Will Tequila Learn from Scotch Whisky’s Marketing Mistakes?
Despite the market split, the Tequila category is on the cusp of its own boomtime. But, the positioning of the mixto sector compared to 100% agave carries echoes of Scotch whisky past-tendency to hype single malts to the expense of blends. And now, Scotch volumes are suffering. Will Tequila make the same mistake? Richard Woodard […]

05/21/2015 04:54 PM
Firestone Walker Invitational Beer Festival Collaboration Beer: La Piccola
With only a little over week to go for the Firestone Walker Invitational Beer Festival, the brewery has just revealed its festival’s collaborative beer. After last year’s highly sought after collaboration with Three Floyds, this year Firestone Walker has gone cross-continental and teamed up with Birrificio Italiano from Italy for La Piccola. This collaboration will […]

05/21/2015 04:17 PM
Westbrook Gose — Recreating The Past


The post Westbrook Gose — Recreating The Past appeared first on The Brew Review Crew.

05/21/2015 03:00 PM
Brewery Release: NW: Get It Now ... New Belgium Pear Ginger Beer
Press Release

image courtesy New Belgium BrewingFt. Collins, Colo., May 14, 2015 – New Belgium Brewing is shaking it up this summer, giving beer and cocktail lovers a chance to mingle over an adventurous new libation. Pear Ginger Beer is New Belgium’s latest Lips of Faith offering, updating the Victorian-era ginger beer with whimsical additions of lemon peel and pear. The result is a zesty, refreshing drink that can be enjoyed on its own or mixed into a cocktail.

Warm, spicy ginger punctuates a lively wash of sunny lemon, sweet pear and bready white wheat for a delightful first tongue tingle followed by just the right amount of heat. Pear Ginger Beer pairs perfectly with gin, rum, tequila or rye whiskey for a ready-for-anything cocktail, but can also be enjoyed all on its own.

“The only thing I love as much as an amazing craft beer is a rye whiskey and ginger beer,” said Lauren Salazar, New Belgium’s Wood Cellar Blender and Specialty Brand Manager. “More and more, great beer and cocktail bars now participate in Beer Mixology – the art of crafting amazing beer cocktails. It’s truly where the science of brewing and the art of cocktails meet. So we decided to create a beer that is wonderful on its own and doubles as a great cocktail mixer.”

At seven percent ABV and 10 IBUs, Pear Ginger Beer is an adventurous beer for the summer. Drink it straight, no chaser, or put a new spin on a classic gimlet. Pear Ginger Beer is available in 22 oz. bombers and on draft. Pricing varies by location.

For beer-cocktail recipe ideas, check out http://bit.ly/1FmUA9D. To find Pear Ginger Beer near you, use the New Belgium Libation Location tool: NewBelgium.com/Beer/Finder.
For more information about New Belgium Brewing, visit NewBelgium.com. You can also follow New Belgium on Facebook at Facebook.com/NewBelgium.com and Twitter @NewBelgium.

About New Belgium Brewing Company 
New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, and one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire, New Belgium brews ten year-round beers; Ranger IPA, Rampant Imperial IPA, Shift Pale Lager, Slow Ride Session IPA, Snapshot Wheat, Sunshine Wheat, 1554 Black Lager, Blue Paddle Pilsner, Abbey Belgian Ale and Trippel. Learn more at NewBelgium.com.

05/21/2015 01:53 PM
Vault Brewing releasing Apple Brandy Barrel-Aged Russian Imperial Stout May 31
The wait is over - Yardley, PA's Vault Brewing Co. is finally ready to unveil bottles of their Apple Brandy Barrel-Aged Russian Imperial Stout, dropping at the brewery on Sunday, May 31 when doors open at noon...
Vault Brewing Co.

05/21/2015 01:05 PM
So many reasons to attend the New Orleans International Beer Festival
Fresh off the heels of American Craft Beer Week, yours truly has been taking it easy for a while. The past few days have been relaxing and refreshing and relatively beer-free (OK... relative to me - which is to say...
New Orleans International Beer Fest 2014

05/21/2015 12:15 PM
Eight years ago I visited Bayreuth in Franconia and wrote about it on this blog. Here's the post. I toured the Atkien brewery with, among others, beer writer and historian Ron Pattinson, who wrote a better account on his own blog. I remember drinking their Zwick'l Kellerbier in a spartan taproom before touring the brewery's cellars, which were used during the war as air raid shelters for the

05/21/2015 11:30 AM
Beer Lover's Mid-Atlantic - Tonight, it all begins
Am I excited? Sure. But it's been a long time in coming, so the last eight months of repeat editing and a whole lot of patience and waiting - which was preceded by five months of furious researching, photography, and writing...plus a month of contract hammering out, etc. - has subdued the initial excitement. But, nonetheless, the time has come and all of the hard work has paid off. And, yes, I

05/21/2015 11:14 AM
Breweries unite to launch the South Sound Craft Crawl

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. As if you need a reason to go visit breweries and taste beers, the breweries of the South Sound (Tacoma, Olympia, and surrounding environs) want to entice you to come experience the flavor of the local craft brewing culture. The South Sound Craft Crawl is essentially a...

The post Breweries unite to launch the South Sound Craft Crawl appeared first on Beer News.

05/21/2015 09:13 AM
BrewDog introduces “Born to Die” IPA with a limited shelf life of 45 days
Scottish craft brewery, BrewDog, has released Born to Die, 8.5% ABV Imperial IPA.

05/21/2015 07:57 AM
Port City Ways & Means

The post, Port City Ways & Means, first appeared on The Barley Blog.

Of all the recent trends the past year or two in the craft beer world, there’s really only one that I’ve been more likely to embrace and that is the “session IPA.” I love a good IPA and I love the face that a sessionable brew let’s me enjoy more than a couple over a […]

The post, Port City Ways & Means, first appeared on The Barley Blog.

05/21/2015 05:30 AM
Weekly Beer Calendar Update: May 21 - May 31
This is it Philly. Your last chance to get your Philly Beer on before the Imperial 10-day Philly Beer Week begins. For sake of brevity, I'll just point you over to PhillyBeerWeek.org for the full and up-to-date listing of all the celebratory frivolity taking place between May 29 and June 7. As you review beer events, don't forget PhillyTapFinder.com. As always, they host an impressive listing of

05/21/2015 04:06 AM
Saisons Pt 6: Relatively Twist Free
Three UK saisons on a map of the UK brewing industry.

As our stash of UK-brewed saisons runs low, it gets harder to find a connecting theme: what this last bunch have in common, at least according to their labels, is the absence of headlining (important word) herbs and spices. All of this batch, as it happens, were provided to us free of charge by online retailer … Continue reading Saisons Pt 6: Relatively Twist Free

Saisons Pt 6: Relatively Twist Free from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007

05/21/2015 03:05 AM
Copenhagen day two
I have to be up pretty early. I’ve an appointment at Carlsberg at 09:00. And I plan walking there, which will take a bit more than half an hour.

The breakfast is pretty decent. Cheese, ham, hard and soft boiled eggs, nice bread and quite a lot of sliced veg. It means I can be reasonably healthy in my eating.

Fed, I grab my camera and head west. It’s a lovely day, making walking a pleasure. I’ve been to Carlsberg before, but never on foot. Meaning I get to see a new bit of Copenhagen.

There’s a bit of confusion about our meeting point. I stand patiently in front of Visit Carlsberg while Bjarke (my contact who’s a historian here) waits around the corner. It all gets sorted after a while and Bjarke leads me off around the oldest bits of Ny Carlsberg. He’s got Michael, head brewer at Jacobsen, with him.

Jacobsen, the micro Carlsberg run  in the complex, is housed in cellars from an earlier brewery. I get to see the shiny new kit and taste Jacobsen Brown Ale directly from the conical. Very nice it is, too, if  a little cold for me.

Most surprising is the barrel aging room. Quite modest compared to some I’ve seen in the US, but interestingly nonetheless. Michael gets us tasters the old-fashioned way – piercing the barrel head with an electric drill. He explains that they’ve stumbled about their own Brettanomyces strain, which was lurking somewhere around the premises and crept into one barrel. It’s apt really, given the work Clausen put into researching Brettanomyces here.

Coffee mint Stout with Brettanomyces. That’s what we’re tasting. Impressive stuff, with a lovely vinous character without being overly tart. Not exactly the sort of beer you’d associate with Carlsberg. Though if you’ve been keeping pace with recent developments in Denmark, you may not be so surprised. Jacobsen has been turning out modern-style beers for more than a decade.

We finish in a cellar stuffed to the rafters with crates of beer. A real Aladdin’s cave of Carlsberg. Bjarke suggests trying a special brew of, er, Special Brew, which is several years old. Unlike the normal version, this one is amber in colour. The darker malts have helped it cope better with oxidation. It’s rather tasty. So much so that I take a couple of bottles home.

The archives are right over the other side of the complex. It’s a bit of a walk, but it does take us right past the nicest bits of Ny Carlsberg, with the elephant gate amongst other architectural delights. Bjarke’s pass won’t work on the archive door and he has to ring one of the archivists to let us in.

They’ve already got brewing records out for me. I dive right in, starting at 1867. With Carl Jacobsen’s personal brewing book from his time in Britain. William Younger in Edinburgh and Evershed in Burton. With at the back brews at Ny Carlsberg. It’s the most amazing brewing book I’ve ever seen.

Young Carl obviously picked up the blank book at William Younger. I’d recognise that format anywhere. I realise that his time at Younger coincides with some of their records I’ve photographed. That’s handy. Some of those pictures are a bit blurry.

Bjarke had told me Jacobsen wanted to brew Ales when he got back from Britain. Sure enough, they’re there. Stout, Pale Ale, Strong Ale, Table Beer and  . . . Mild Ale. This is so weird. Carlsberg Mild. It takes me a while to get my head around that. But no time to waste. There will be plenty of time to ponder later. My time here is limited and I mean to use it fully.

752 photographs later and it’s time to leave. I’m totally knacked. It’s a long, slow walk back to my hotel. My feet are killing me. But the sun is shining, the birds are singing and people are drinking beer in pavement cafés.

I notice Ølbutikken. Didn’t spot that on the way out. I nip in and buy a couple of bottles for later. I could have drunk them there, but I need a lie down.

After a couple of hours lounging around my hotel I decide to venture out. Not far, mind. Only as far as Brewpub. Can’t be arsed to walk any further. On the way I stop by a pølsevogn on the town hall square. I get the most bratwurst-like sausage in a roll so dry it crumbles in my hand.

It’s pretty full – it is almost 8 PM on a Friday – but I find a seat at the bar. Let’s start with something dark:

Cole US Porter, 5.2% ABV
Another black malt affair. It has seven malts. Sounds like three or four too many. I was surprised to see that Carlsberg were still using brown malt in the DBS Stout in the 1920’s. I snapped records from 1867 to 1934. A pretty good spread.

Surprised that there’s nothing over 6% ABV on draught.

Weird that I collected some more Younger and Evershed records today. Especially the latter. More Burton Pale Ale recipes. Life throws up some weird shit.

I feel like sleeping, if I’m honest. Who would have thought taking photos could be so tiring? I’m yawning away like crazy.

At least the Lager history Rod wants me to write is getting more feasible. I just need to look at the records of a few Bavarian and Czech breweries I am totally insane to even consider such a project. At least three or four years of heavy research needed.

I managed to miss the Belgian Dubbel at 7.5^ ABV. I must be tires. Guess that’s next.

Just saw them pour some 80/-. It’s almost black. Guess they’ve never drunk a Scottish one.

Abbaye de Villiers (Belgian Dubbel, 7.5% ABV)
Right colour, unlike the 80 bob. Bit sweet. With some sort of infection/funky thing going on in the background. Bit odd. Not sure I like the effect of the champagne yeast/

Ah – it just clicked. Was Jacobsen the reason William Younger brewed a Pilsner in the 1870’s? Who would have thought I’d learn about Scottish beer in Copenhagen?

I leave it at just the two beers. On the way back I stop at the other pølsevogn on the town hall square. I skip the bread this time and stick with just a bratwurst-like thing. That’ll do for my tea.

I’ve an event-type thing tomorrow afternoon. Shouldn’t be too late to bed.

Istedgade 44,
1650 København V.
Tel: +45 33 22 03 04

BrewPub København
Vestergade 29,
1456 København K.
Tel.: 33 32 00 60

05/20/2015 09:37 PM
Pump Stand in Action

Last week we showed the stand I built to support both my pump and my plate chiller during the brew session. This week I shot some footage of the whole thing in action during a German Hefeweizen brew session. I had some trouble initially figuring out the best way to plumb the chiller. Primarily to […]

Read the original article Pump Stand in Action and other Brew Dudes posts.

05/20/2015 09:00 PM
Pairing Preview: WA: Bellingham: Schooner Zodiac Announces Ales N' Sails Dinner Cruise in Partnership with Boundary Bay Brewery
Press Release

image courtesy Schooner ZodiacBELLINGHAM, WASH., May 5, 2015—The Schooner Zodiac, the Bellingham-based tall ship is announcing a beer pairing dinner sail in partnership with Boundary Bay Brewery. The “Ales n’ Sails” dinner will take place from 6 p.m. to 9:30 p.m. on Saturday, June 13. The Zodiac docks at the Bellingham Cruise Terminal.

This 3.5 hour cruise includes a four-course dinner prepared aboard the ship, three courses by the Zodiac’s chef and one special guest course by Boundary Bay Chef Matt Hansen. The courses are paired with four Boundary Bay beers specially selected by Certified Cicerone brewer Bryan Krueger. Bryan will discuss how each beer and course pairing complements each other. Prior to enjoying the dinner and brews, passengers will be encouraged to assist the crew in raising and maneuvering the ship’s sails. This cruise is part of a series of beer related sailings in 2015 including a San Juan Islands Brewery Tour in July and a Bellingham to Seattle Brewery Tour in August.

Tickets for the dinner sail are $85 per person and reservations can be made by calling
 (206) 719-7622. More information can be found at schoonerzodiac.com.
The Zodiac is a classic, 160-foot U.S. Coast Guard certified vessel, operated by a licensed captain and experienced team of volunteer crew members. She departs her Bellingham homeport for a variety of public and private charters, as well as day and evening sails from spring through fall, exploring the pristine anchorages of the San Juan Islands and Canadian Gulf Islands. Zodiac also is an ideal setting for company events, wedding receptions and gatherings of family and friends.

05/20/2015 05:52 PM
Salish Sea Brewing expansion is complete

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. The brewery first opened for business back in November of 2013. Everything at Salish Sea Brewing was chugging along just fine: good beers, nice crowds, friendly regulars, great location in downtown Edmonds, Washington. One problem, though. Not enough room. That’s changed. We last visited Salish Sea back...

The post Salish Sea Brewing expansion is complete appeared first on Beer News.

05/20/2015 05:00 PM
Opens Friday 5/22 – The Brewer’s Table at Surly Brewing Co.
Located in the upper level of the brewery, The Brewer’s Table, Surly’s fine-dining sibling to the Beer Hall & Restaurant, opens this Friday and offers patrons a more ambitious menu and more intimate setting than what is found downstairs. Creating the fine dining experience at a brewery has been a welcome challenge for both Executive ...

05/20/2015 04:28 PM
9th Annual Magic City Brewfest brings weekend of craft beer to Birmingham
On Friday, June 5 from 7 p.m. to 11 p.m. and Saturday, June 6 from 4 p.m. to 8 p.m., the Birmingham Chapter of Free the Hops will once again hold Alabama's largest and...
Magic City Brewfest 2015 logo

05/20/2015 02:53 PM
2nd Annual PNWCA Cider Festival – June 5th and 6th

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Mark your calendar and save the date – Friday, June 5th and Saturday, June 6th. Time for the PNWCA Cider Festival in Seattle. Sure, this blog focuses on beer, but these days craft cider is so akin to craft beer that we cannot help ourselves. The 2nd...

The post 2nd Annual PNWCA Cider Festival – June 5th and 6th appeared first on Beer News.

05/20/2015 02:44 PM
Kind of like a flat Sprite? Stick to the cane sugar throw back bottles
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05/20/2015 12:45 PM
YesterYears Brewery
YesterYears Brewery makes Great Beer to make Great Friends while making Great Memories!!

05/20/2015 12:22 PM
The Spirit of Old Vallarta Still Lives on in this “Accidental” International Resort
John Huston
“When I first came here, almost 30 years ago, Vallarta was a fishing village of some 2000 souls. There was one road to the outside world - and it was impassable during the rainy season.”  So wrote American film director John Huston about his first encounter with the sleepy, isolated fishing village he was destined to change into an international mega resort.

In 1962, Huston was one of the world’s top film directors.  He had hit upon a formula that worked perfectly.  In films like The African Queen and The Treasure of Sierra Madre, he placed famous stars in beautiful and remote settings and let the location become a central part of the story.

Now, in 1962, charged with creating the film version of Tennessee Williams’ hit play, Night of the Iguana, he selected as his setting Mismaloya, a curving arc of a beach on the Bay of Banduras, just south of the remote village of Puerto Vallarta. 

And then the chaos began.

Mismaloya had no electricity, no running water, and no roads.  The film crew, equipment and actors had to come to the location every day by boat. 

Richard Burton and Liz Taylor at their homes in PV
And what a crew it was.  Richard Burton and Elizabeth Taylor were the two most popular and highly paid actors in the world.  Both of them were married, but not to each other.  They had fallen in love making Cleopatra(the most expensive movie in history at the time), and their affair thrilled the world.  The Vatican went so far as to condemn it (calling it “erotic vagrancy,”) and a new word was imported from Italy to name the swarm of photographers who chased them – “paparazzi,” Italian for annoying insects. 

Burton was starring in the film with three equally glamourous actresses, Ava Gardner, Deborah Kerr and Sue Lyon.  Liz was along just to be close to Burton. 

For her 32nd birthday, Burton bought Liz a gorgeous home in the hills above Puerto Vallarta – then bought himself the house next door, building a bridge between the two.  The press went nuts.

When the publicists and photographers weren’t busy chasing Dick and Liz, they spent their time glorifying the incredible beauty of the location.  Puerto Vallarta was portrayed as paradise – a tiny village at the edge of jungle mountains with whitewashed buildings clinging to the hills, covered with pink bougainvillea and topped with red tile roofs. Quaint cobblestone streets led to lazy, sun-drenched plazas, while palm trees swayed over golden beaches lined with palapas selling fresh fish.  Overhead, squadrons of pelicans floated in the always warm and blue sky.
Puerto Vallarta today is a world famous resort with a population of 250,000

Small wonder that with the encouragement of the Mexican government and local tourism officials, Puerto Vallarta became the “accidental” resort, mushrooming from a village with no roads that was only accessible by air or sea, into today’s city of a quarter million people with a cruise ship dock, spas, five star restaurants and resorts, exquisite art galleries and a huge assortment of adventure travel activities ranging from zip-lining to swimming with dolphins.

But strangely, with all the growth, it is still easy to find the romantic, isolated village of Dick and Liz.  Here’s a few places:

The Backstreets.  

The red tile roofs and cobblestone back streets are little changed.
The quiet cobblestone backstreets of Vallarta’s historic downtown (dubbed the Romantic Zone) still feel like a village with flowers, terraces, gorgeous white villas, red tiled roofs, and views of the Pacific in every direction.  The Lady of Guadalupe Church (the symbol of the city) rings its bell on the quarter hour adding a romantic touch.  Two reasons the area hasn’t changed much – the streets are incredibly steep and walking on cobblestones can be painfully difficult.  If you’re up for it, you can climb 222 steps to the top cross high above the city for a sweeping view of the bay.  

The Lady of Guadalupe Church
Or better, take a two-hour walking tour with Sandra Cesca of Walk Vallarta! On a variety of $30 tours you can see the colonial architecture of Gringo Gulch, visit shops and markets to watch artisans at work, sample local chocolate, cigars and coffee, meet some residents and hear wild tales about Dick and Liz, and their friends and fellow hell raisers who they entertained in Vallarta like Peter O’Toole, Richard Harris and Oliver Reed.  The romantic Hotel Catedralnear the swinging bridges over the Cuale River is a wonderful place to stay.

Drink Cerveza in a Palapa in Yelapa 

Until a few years ago, Yelapa had no outside electricity or roads and even today, most visitors arrive by boat.  Getting there is an adventure.  Hop a bus and travel along the rugged, cliff-lined coast six miles south to Boca de Tomatlan.  This is the “end of the line,” the southernmost town on Bahia de Banderas (the 7th largest bay in the world).  From here, the paved road turns away from the sea and heads into the mountains.  To the west there is 50 miles of coast that is only accessible by water.
Boca de Tomatlan
Boca feels like the “end of the line.”  Jungle palm trees come to the edge of the bay, and the only sounds at the few, quiet waterside restaurants come from birds overhead or waiters snapping open bottles of Pacifico.
All activity centers on the boat dock, where launches holding 6 to 15 passengers leave every hour or so for a string of beachside villages:  Playa Las Animas, Quimixto and -- the farthest out and most popular -- Yelapa.  The trip can get quite rough in heavy seas (prepare to get wet), but as you round a rocky point and get your first view of paradise, Yelapa appears like a dream.   
Yelapa appears like a dream
Verdant, green jungle pours down to a turquoise-colored bay, where on a thin sliver of sand there are a dozen or so palapa restaurants…and nothing else.  Large numbers of people settle in for the day here, snacking on grilled shrimp, fish and beer, while the waves lap up to their feet, but the town is worth exploring.  A jungle river divides the town from the restaurants; you can hike a half-mile into the jungle to the one bridge, or just wade across the knee-high stream. 
There are a couple of general stores in town, and there’s a pleasant hike to a 150-foot high waterfall, but the most fun is just seeing the houses and people who live here, much like they did in Old Vallarta, where it is so quiet you can always hear the birds, the surf and the occasional clip-clop of a local riding a horse. 

Waterfall in Yelapa

Sunset in Sayulita and San Pancho

Sayulita is no longer undiscovered.  For years, this village an hour from Puerto Vallarta survived as an out-of-the-way surfer paradise, accessible by dirt road with a mile-long beach, big breakers, and a string of beachside palapas.  The surfers are still there, along with a wild assortment of hippies and beachcombers.  There are drums at sunset, dreadlocks and bikinis, and the smell of marijuana is sometimes present.

Sayulita this has the feel of a small town
But paved roads have brought shopping, dining and lodging (and the first major wave of tourists) to the town, which consists of a half dozen streets scattered between the beach and a plaza.   There’s still a small town feel though.  Every third person seems to be holding a surfboard, and there are plenty of restaurants on the cobblestone back streets and along the beach. Try the mixed seafood ceviche – shrimp, scallops and octopus cured in lime and fruit juices and served with green pepper, tomatoes and avocado. 
Three kilometers up the coast, Sayulita’s sleepy neighbor, San Pancho, does not exist on maps.  Its official name is San Francisco, but that’s too high-sounding a name for this one cobblestone street town, so they call it by its nickname, “San Pancho.” (Pancho Villa’s real name was Francisco, so all Francisco’s are nicknamed Pancho). This is a quiet place, except for the surf on the beach, which is a curving arc of sand between two rock headlands.   Much of the beach at San Pancho backs up to private houses, which is good in that it will keep away major development.  The center of town has the usual beach palapa restaurants.
The big story in San Pancho is the La Patrona Polo Club Restaurant, Bar, Lounge & Café – an incredible complex that has a full scale polo field in the center of the village with Saturday night polo games, dressage shows, and an exquisite, multi-story outdoor bar with live music after the matches.   It’s simply amazing in a little town, and it certainly would have attracted John Huston, an avid horseman who was an honorary member of the Mexican cavalry.

An Unforgettable Night Under the Stars

Las Caletas at night is only accessible by sea.
After filming Night of the Iguana, Huston leased land from the Chacala Indians and lived for nearly two decades just south of Boca de Tomatlan in Las Caletas.  Perhaps the prettiest of all Vallarta beaches, it is accessible only by sea.  Today, Vallarta Adventures has the exclusive lease and offers beach visits to Las Caletas by day, or an exciting mystical show and dinner called Rhythms of the Night, a sort of Mexican Cirque du Soleil with traditional native dancing and acrobatics that ends with a chance to dine seaside by flickering candles.  It’s a magical outdoor experience capped by an hour long return boat trip to Vallarta under the stars.  Sailing along the rugged coast, past Mismaloya with the mountains looming against the sea, it’s easy to understand how this isolated stretch of coast became one of the world’s most famous resorts.  

05/20/2015 11:40 AM
Episode 111 – Stone Points Unknown IPA
Beer: Stone Points Unknown IPA

05/20/2015 11:37 AM
Lake turtle back?
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05/20/2015 10:34 AM
A Restorative Beverage for Invalids and Convalescents 8.7% ABV
IPA...is taken with benefit by many persons on whom other kinds of ale act injuriously.” So, there you have it, drinking IPA is good for you! Who'd have thought it?

05/20/2015 09:20 AM
Where Art Tito and Blue Moon? June 4 Webinar
I am very pleased to announce that we will be joining with Chicago law firm Locke Lord to provide the following webinar. Simon and Tom have lots of experience representing consumer products companies in defending class action lawsuits. They have been closely involved with the wave of litigation that has descended upon the alcohol beverage […]

05/20/2015 09:02 AM
Old Ox Brewing Kristen’s Temper

The post, Old Ox Brewing Kristen’s Temper, first appeared on The Barley Blog.

I’m a big fan of a mellow bit of peppery spiciness in the right beer. Whether it be a roasty chipotle character or the late warmth of serrano pepper, there’s just something about that presence in a beer. Of course, with tongue twisting baddies like Ghost Face Killah and Stone’s Crime and Punishment, there are […]

The post, Old Ox Brewing Kristen’s Temper, first appeared on The Barley Blog.

05/20/2015 09:01 AM
GrOpener Bottle Opener

GrOpener Bottle Opener - CraftBeerTime.com

As craft beer fans, we open bottle of beer like it̵ […]

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05/20/2015 08:48 AM
Fallen Tree -Twisted Oak Brewery

Commercial Description: Fallen Tree is a clean tasting with light fruit notes and a notably bitter finish. Twisted Oak brewery is a family run business situated in a former agricultural building, on a working farm in the beautiful North Somerset countryside. Twisted Oak brewery is brewed near Wrington in North Somerset and is arguably my [&hellip

The post Fallen Tree -Twisted Oak Brewery appeared first on Real Ale Review.

05/20/2015 04:26 AM
That Isn’t a Story
"Fight Stories" -- detail from pulp cover, 1931.

People say they want beer writers to tell stories, but what counts as a story, and what doesn't?

That Isn’t a Story from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007

05/20/2015 03:51 AM
Old and krieky
I'm not sure how long I've been hoarding this bottle of Alvinne Kerasus, but not as long as the "Vintage 2009" designation on the label might suggest. I've probably only had it since about 2011. Unhelpfully, no best-before is given on the bottle, nor even an ABV: on the unlawful side of artisanal, then.

It presents in my kriek glass a hazy maroon with no head to speak of, just a smattering of lazy bubbles breaking the millpond surface. On the nose it's a classic sour kriek, all saltpetre and balsamic, with barely a trace of fruit. The taste begins with a puckering tang followed quickly by a deeper brett-like funk, though I'm not aware that there's any brett involved in Alvinne's proprietary souring yeast strain Morpheus (more on it here). And then the cherries roll in at the end, warming and rich, like the filling in a hot fruit tart.

It's a beautiful sipper and while perhaps not as classically clean as the big-name Belgian krieks, it has a depth and complexity all its own. Worth waiting for.

05/20/2015 03:34 AM
Hawthorne Valley is a biodynamic community – farmland, farm store and school

Hawthorne Valley Farm (HVF) is a multi-faceted community within the tiny hamlet of Harlemville in Ghent, New York. It is a biodynamic dairy and produce farm with a CSA (Community Supported Agriculture), Farm Store, and a K-12 Waldorf School. Biodynamic, by nature, is a holistic approach to agriculture. It is a commitment to rethinking agriculture […]

The post Hawthorne Valley is a biodynamic community – farmland, farm store and school appeared first on CrushBrew.

05/20/2015 03:05 AM
Let's Brew Wednesday - 1959 Watneys XX Mild
Not sure if Kristen’s going to make it on time this week. So I here’s a recipe of mine.

Watney – now there’s a name to conjure with. The bogeyman of brewing in the 1970’s. This wasn’t brewed in their own Mortlake brewery but at Ushers of Trowbridge in the West Country. Watney owned the brewery and clearly made them brew some of their own lovely brands.

If I remember correctly, Ushers was one of the few Watney plants that never completely got rid of cask. Their beers were OK, if nothing particularly special. When Watney started to unravel, Ushers regained its independence with its own estate of tied houses. This arrangement only lasted around a decade, when the brewery was closed and it continued as a pure pub company. The brewing equipment ended up in North Korea.

Returning to the beer, XX belongs to the wateriest class of Milds, whose origins can be traced back to the Government Ale of WW I. After war’s end, a new, very low-gravity type of Mild called 4d Ale continued to be brewed. At a time when standard Mild was 1035 – 1043º, 4d Ale was usually under 1030º. When WW II forced down gravities of standard Mild to a similar level, 4d Ale mostly disappeared.

Some brewers, particularly in the West Country, continued to brew their Mild at very low gravities, even after most had bounced back to the low 1030’s. It’s no coincidence that the gravity is 1028º. There was no point dropping below 1027º as no matter how low the gravity, the minimum duty chargeable was as if a beer were 1027º.

There’s nothing too horrible about the grist: mostly mild ale malt with a bit of crystal and flaked maize, plus a bit of sugar. As with Watney’s Brown Ale, it’s the other shit thrown in that’s the problem. This was added to the gyles (332 barrels) to make 383 barrels:

BB 18 barrels
Bottoms 18 barrels
RB 11 barrels
finings 4 barrels

A bit better than the Brown Ale – at least this is only 15% crap.

I wouldn’t recommend trying to recreate that gyling. I can’t imagine the leftover beer added anything positive to the finished product.

That’s me done. Over to  . . . . me . . . .

1959 Watneys XX Mild
MA malt 4.75 lb 79.76%
crystal malt 40 L 0.25 lb 4.20%
flaked maize 0.33 lb 5.54%
roast barley 0.25 lb 4.20%
No. 2 invert 0.25 lb 4.20%
caramel 0.125 lb 2.10% 5.96 lb
ginger pinch

Fuggles 45 min 1.00 oz

OG 1028

FG 1007

ABV 2.78

Apparent attenuation 75.00%

IBU 14.5

SRM 30

Mash at 152º F

Sparge at 170º F

Boil time 45 minutes

pitching temp 60º F

Yeast WLP023 Burton Ale

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