The Benefits Of Selecting Good Quality Brew Beer Equipment

Written by Peter Waterman for and

For people that love home brewing, nothing would make them happier than having the right type of brew beer equipment to enhance the brew that’s created. Having the right brew beer equipment can make or break the brew that’s produced, with the wrong equipment causing frustration as the home brew may not come out exactly like the brewer would like it to. There are lots of reasons why selecting the correct sort of brew beer equipment can make the brew that’s produced a success so the choice of what type of equipment to buy ought to be carefully thought of ahead of making a final decision.

Controlling The Quality Of the Brew That’s Produced

Picking the right kind of brew beer equipment for your home brewing needs is extremely important because the correct items can control the quality of the brew that’s produced. In home brewing, keeping the brew which is produced at a consistent temperature is extremely important to the quality of the brew. So you need a device like the ranco temperature control this kind of high quality products can ensure that you can maintain control of the temperature of the brew throughout the entire procedure and that the taste of the brew will not be off because of bad equipment.

The Durability Of the Brew Beer Equipment
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Beer-fetching robot promises to make your significant other obsolete

Written by Laura June for

The thing about the future is this: we’ll still have to do menial things like answer the door, or take out the trash, or get up off our couches to get our own brews after a long, hard day at the office… unless we’re smart enough to invent robots to do such menial things, that is. Well, Willow Garage has spent some time building a “Beer Me” application for its PR2 robot which gets at least one of these tasks under its belt. They added a a four-holed foam block placed behind the robot’s navigation laser so that it can safely carry four bottles across the terrain, and equipped their refrigerator with a tilted “self-stocking” shelf. Check out its operation in the video below.

Watch the YouTube


Ventura, California hosts first annual Salute! Festival to Celebrate Finely Crafted Beer and Food

Written by Tom Becham

Photos courtesy of Kristin Rea Photography

On Saturday, June 19, 2010, the City of Ventura saw its first (and thankfully not last) Salute! Beer Festival. Salute! was hosted by Joby Yobe and the Ojai Beverage Company, an outlet for fine beer which will have its own article in coming weeks. (I also gather that Joby intended this festival as a sort of reward to his regular customers.)

The festival was held at the Ventura State Beach Park, an ideal location with perfect weather on the day of the event and it drew about 2,500 people.

All proceeds from the festival were donated to FOOD Share, an organization that provides meals to over 50,000 people per month in Ventura County. So, it was not just an event to promote and enjoy great beer and food, but one to help the increasing numbers of the less fortunate in our own community.

Naturally, as can be gleaned from the title of the festival itself, the focus was not just on good beer, but how it complements good food, as well. So, this was not just an Oktoberfest style event with beer and sausages and pretzels (nothing wrong with that, but beer can be so much more.).

Indeed, VIP tickets to the event (as well as press passes, which I was lucky enough to obtain) entitled the bearer to enjoy food and beer pairings of gourmet quality. The very first pairing featured a beer called Saison du Buff, a collaborative effort from Stone Brewing, Victory Brewing and Dogfish Head. A fairly typical Belgian farmhouse-style saison, but spiced with parsley, sage, rosemary and thyme (insert your own Scarborough Fair joke here). It had the somewhat funky nose of most saisons, but the taste was somewhat like drinking in mouths full of garden herbs, in a good way. The dish paired with this beer was prepared by Ojai Beverage Company’s own chef, Jerret Gilden, and consisted of a seared sea scallop topped with pancetta, and a mushroom ragout in filo dough with feta cheese and spinach, all served over a bed of garlic and basil-spiced red lentils and tomato. Paired with that particular dish, the spices in the beer POPPED, and the beer became spectacular.

Further hammering home the point of joining quality beer with tasty food was the inclusion of Stone Brewing’s Cicerone “Dr.” Bill Sysak as a guest speaker at the event. Mr. Sysak coordinates all the taps and the cellar at the Stone World Garden and Bistro in Escondido, California, and has some renown in the West Coast beer world. I will also be featuring an interview with “Dr.” Bill in coming weeks.

Indeed, many other excellent area restaurants provided samples of some of their signature dishes at the festival. But Professor Good Ales is primarily about beer, so let me tell you about the beer at this festival.
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Free Beer Tastings: Beaver River Station, NY

Ready for an adventure in beer tasting? Two chances! August 21st and September 4th: 2010; 2pm

How do I get to Beaver River for the FREE beer tastings???

Important: for further information call Ken at 315 376 6625 or Millie at 615 255 4848. For reservoir transportation/reservations/accommodations: 315 376 6200 and speak with Ginger or Scott, or 315 376 7035 and speak with George.

There are NO roads to Beaver River. But you CAN get there for this year’s free beer tastings hosted by two BJCP judges. Millie and Ken Carman’s 6th annual beer tastings are scheduled for August 21st and September 4th: both at 2pm. A special warm invite to the Saratoga Throughbrews this year, with the hope by next year we can have a competition and a homebrew demonstration in the Old Forge/Beaver River area. All those 21 and older are welcome.

How do I get there?

Route 28 to Eagle Bay, NY. Take the Big Moose Road all the way until it turns into dirt. When you reach a “T” in the road, take a right. Stop at BIG lake, unless you have an amphicar. (If you need to ask then you obviously don’t.)

But NOW what do I do?

At Beaver River Station the adventure is getting there. Imagine yourself of a River Boat floating 7 miles down a scenic reservoir, or riding a barge, or traveling by railcar…
You can take the barge (The only way to drive into Beaver River… 315 376 6200), meet the River Boat (same number) or call ahead for a boat taxi. (There are two boat taxis: use the same number or call George at 315 376 7035, who also has a railcar and can pick you up in Big Moose.)

What Kind of Beer?

Stouts, Porters, Barley Wines, Fruit Beer, Wheat, Weird Beer of ALL Kinds, Homebrew and maybe even some wine and some Peycer. (Find out at the tasting!) Ken and Millie gather beer from all over the country all year long.

Just get there by 2!

Where do I stay?

Accommodations are available at Noridgewock (315 376 6200) or The Beaver River Hotel (315 376 3010) And Millie and Ken have limited free room for members of Saratoga Thoroughbrews (315 376 6625 or 615 255 4848). We may be able to make one trip each way to pick up members of Saratoga Thoroughbrews with our boat, if we all come up with a mutual time. It’s quite the trip down Stillwater!

The free tasting on the 21st will be at Norridgewock, the tasting on September 4th will be in front of the hotel.

Don’t forget… 2pm. August 21st, 2010 and September 21st 2010

This year’s tastings are sponsored by Professor Good Ales and hosted by Millie and Ken Carman, Beaver River Hotel and Norridgewock. Thanks in advance for another successful year!

The Technical Edge: How to Kill Your Beer Yeast

Amongst that yeast, once upon a time, there was a brewer. Maybe in this case he SHOULD have killed it?

Written by Professor Goodales

Note: the Professor prefers to post, not write. This site is for you, not the Professor. But there seems to be a lack of reference material on this important topic.

Let’s say you suck at what you do: brew. You want to suck even more. What to do. What to do. You ask, “How do I kill my beer yeast?”
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