The 50 Most Underrated Craft Breweries in the U.S.A.

Delaware
Mispillion River Brewing – Milford, DE

Everyone and their mother is aware of the massive impact that Dogfish Head has had on the national craft brewing scene, and when it comes to Delaware one should also really acknowledge how important Iron Hill Brewery and its string of brewpubs has been to the state’s development. Mispillion River, meanwhile, was founded in 2013, and is the sort of scion that has grown out of the small state’s rapidly expanding craft beer community while taking the legacy of Dogfish Head to heart. Their year-round IPA Reach Around is a perfect companion beer to the classic 60 Minute, while the amusingly named Holy Crap! Imperial Red Ale feels a lot like an East Coast version of Oskar Blues tasty G’Knight. And those are just the year-rounders—the bigger family of Mispillion beers includes everything from a “mojito-inspired ale” to a tart orange Berliner weisse, a Harry Potter-inspired tripel and sweet potato pie beer in the fall, made with local produce. It’s just a well-balanced, creative, thriving brewery making serious forays into regional distribution. –Jim Vorel

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Beer Styles – Gose vs. Gueuze

Gose and GueuzeIf you’ve ever been out roaming among the beer hipsters of the beer-iverse, you’ve probably heard plenty of chatter about sour beers. While it seems like a conversation in an encrypted WWII language made to fool the Nazi’s, not everything us beer hipsters say is nonsense. Sour beers are a stronghold of the beer hipster, so if you want to stand any chance of finding out about or discussing the newest sours to hit the local beer shoppes, you need to know your styles. This will only focus on a small part of the sour beer world, but step one is pronunciation.

Gose:
G-oh-suh (as in Van Gogh with a “suh” at the end)

Gueuze:
G-er-zah (if you’re Belgian);
Goo-zuh (if you’re nasty);
G-oo-z (as in “goo” with a marketing firm’s urban “z” at the end)

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Real Wort Starters Overview

As an entry level brewer I did little more than buy a Whitelabs vial, bring it to 70ish degrees, gave it a good shake and pitched it into a carboy full of cool wort. Voila! It worked. Eventually, curiosity, evolution, the desire for better beer, or whatever we are calling it today, took over and I started really researching and experimenting with my process. I quickly (after about 2 batches) made the switch from extract to all-grain. I soon realized how much I really didn’t know about brewing and how many areas of my process needed attention.

I read through John Palmer’s How to Brew, and The Complete Joy of Home Brewing by Charlie Papazian. At the time, I figured the easiest change that I could make would be to start making yeast starters. I constructed a few stir-plates and began making starters with dry malt extract (DME). My fermentations started much sooner and typically finished more completely and with lower final gravity readings.

From DME to Real Wort For Starters

Real wort starter

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