Brew Files – Episode 64 – Tasting IPA

The Brew is Out There!

One problem with us sitting here and giving our brewing advice – you never get to taste our beer! While we can’t ship everyone a beer, you can finally hear Denny’s feedback about Drew’s canned IPAs. We’re tasting Drew’s 45th Birthday IPA and Cape Point New South African Hazy IPA.

To listen to this podcast, please click… HERE!

Bamberg’s Storied Rauchbier: A Brief History of Smoke BEER

Over twenty years had passed since I stopped off briefly in Bamberg en route between Prague and Heidelberg with an old friend on a crazy road trip in my grandma’s rickety Renault 5. On that sunny afternoon in the early nineties, we snapped the requisite photos of the Altes Rathaus straddling the River Regnitz before heading off for a Bamberger specialty that a fellow traveler in Prague had told us was absolutely de rigeur: Rauchbier. I still remember the light breeze that cooled that midsummer’s day as we sat down to a meal of Weisswurst and a taste of this fabled beer. For the life of me, I can’t remember where we ate, but I do remember that first perception-altering smell and sip of Rauchbier: this was possible in a beer?

Want to read more? Please click… HERE!

Join the beer business they said. It’ll be fun they said. – Part 1

In a few short day’s time we will joyously re-release one of our most sought after creations, The Original 006 Hazy Double IPA. This little beauty has gotten us some great press this last year, being named among both the top IPAs and beers period in the USA by Craft Beer & Brewing Magazine, Thillist, and Forbes to name a few. But, it will only be sold in-house through our Tasting Gallery. Why you may ask? Because the brewing industry is fucking crazy and it’s almost perfectly engineered to make earning a profit as elusive as a North Korean travel agent.

This beer has prompted lots of questions over the years. For example people ask us all the time, “Why don’t y’all make this beer year-round?” Now people will inevitably clamor, “Why are you assholes not sending this out to the market and keeping it only for yourselves! We want it in our stores! We want it in other states! Pitchforks and torches! Rabble Rabble!” The answers to both these questions might give you some visibility into how the brewing industry works, and especially the game-within-the-game – hop contracting.

Want to read more? Please click… HERE!


Written by Franz Hofer for A Tempest in a Tankard

Bamberg’s one of those places that you immediately sense is a beer town. The moment you step off the train on any given day, you’re greeted with the sweet aromas of malt from the Weyermann facility just north of the train station. And oh, the aromas in the air! A cascade of caramel and brown sugar sweetness, hazelnuts and chocolate, malted milk, freshly baked dark bread, and cookie dough!

Want to read more? Please click… HERE!

Pig steals 18 beers from campers, gets drunk & starts a fight with cow

Apparently it happened at a campground in Port Hedland, Australia where some careless campers left their beer out before they went to bed . Not realizing the danger they put their beer in, it was reported to the campsite owners that there had been a pig running around the past few nights getting into people’s belongings. One camper who was set up across from the victims said they woke up and witnessed it all.

Want to read more? Please click… HERE!

Boston Beer Company and Dogfish Head Agree to Merge in $300 Million Deal

Eight years ago, Dogfish Head and Boston Beer Company teamed up to brew a collaboration beer for the annual SAVOR craft beer and food pairing experience.

Today, the two companies announced the signing of a definitive merger agreement valued at about $300 million.

The deal is expected to close in the second quarter.

As part of the transaction, Dogfish Head co-founders Sam and Mariah Calagione will receive about 406,000 shares of Boston Beer stock (NYSE: SAM), valued at $314.60 per share, making them the largest non-institutional shareholders in the company, behind Boston Beer founder Jim Koch.

Want to read more? Please click… HERE!

Beer Profile: Lagunitas Dark Sour Swan

Profiled by Ken Carman

Low side medium carbonation that approaches just medium. Low side medium body. No warmth. No creaminess. No astringency.

Aroma: grape like, concord to be specific. No hops noticed, debittered slightly darker malts-like sense way in background. Very fruity sense, again concord grape.

Visually about 31 srm almost no head dark red: almost burgundy. Deep orange almost red highlights under light. For this dark good clarity. Pours as a big head slight off white with slight purplish highlights. A lot of small to tiny bubbles. Fades very, very fast.

Finishes slightly dry with a concord grape-like aftertaste. Medium body, slight tart finish too. No hops noted except maybe slightest bitter that is also grape skin tannin-like. Yet there is also the slightest fruit sweet behind the dry.

Immensely enjoyable I would sip this night after night: buy a six and maybe one after that. Not all that sour: just a hint with the tart. The tart is supportive, not dominate. Concord grape sense dominates. Could use hint more malt sense. Describe more as “tart” because that works better than sour.

3.9 BA
3.6 untappd
89 RB/56 style



Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”


_______________________________Beer HERE

Tennessee Brew Works Partners With Ireland’s Killarney Brewing

The brewmasters at Tennessee Brew Works are doing their part to try to improve international relations with their latest collaboration, this time with Killarney Brewery Co., an independent Irish Craft brewery located in Killarney, County Kerry, Ireland. The two companies have struck up a relationship and an agreement to travel to each other’s locations to create unique beers, one here in Nashville and another on the Emerald Isle.

Want to read more? Please click… HERE!

Munich’s Beer Gardens East and West of the Isar

Written by Franz Hofer for A Tempest in a Tankard

What’s in a Date? 23 April, Lagers, and Beer Gardens

In brewers’ lore of yore, April meant more than showers bringing May flowers. In fact, the Feast of St. George on 23 April has influenced both the emergence of lager beers and the shaded beer gardens in which they have long been consumed.

Despite the best efforts of those who promulgated the Reinheitsgebot (Purity Law) of 1516, the quality of Bavarian beer remained uneven. In 1553, Albrecht V took steps to remedy the situation, declaring that Bavarians could brew beer only between St. Michael’s Day (September 29) and St. George’s Day (April 23). One reason prompting the decree of 1553 was a fear of summer fires caused by hot brew kettles. More importantly, though, brewers and the authorities who knew a good beer had, by the mid-1550s, learned a thing or two about the beneficial effects of cold fermentation on beer quality.

Want to read more? Please click… HERE!