Ohio Budget Lamented by Beer Aficionados

DAYTON, Ohio (AP) – Beer buffs say the state will miss out on sales and potential tax revenue because a proposal to let Ohioans buy higher-alcohol beers was dropped from the state budget.

The owner of a home-brewing supply store in Dayton says people who want craft beers with more buzz will have to go to other states. Mike Schwartz tells the Dayton Daily News he doesn’t understand why the alcohol content in beer is more limited when he can sell a rum that’s more than 75% alcohol.

Want to read more? Please click…



Home-Brewmaster Makes a Fine Neighbor

Written by Craig LaBan, Philadelphia Inquirer Restaurant Critic

As someone with a weekly drink column who’s always in quest of the next great sip, variety in my glass is just a way of life. In the past decade, I’ve almost never ordered the same bottle twice. The notion of having an entire keg of one beer to consume in my home, then, has always been the ultimate nonstarter every time I thought about tackling home brew.

And then Devin and Meg Griffiths moved in down the street. Within merely a few days, these outgoing newcomers from Texas (he’s a postdoc fellow in University of Pennsylvania’s English department) already had a steady stream of happy neighbors coming through their home. The reason? Aside from her fresh-baked apple strudels and his pit-smoked Texas brisket, Devin is also a devoted home brewer. Nothing draws a friendly crowd like a well-stocked Kegerator.

Continue reading “Home-Brewmaster Makes a Fine Neighbor”

Beer Profile: New Belgium’s Le Terroir Dry Hopped Belgian Ale

Image courtesy thefullpint.com

Profiled by Ken Carman

Cascade caramelized malt nose in the bottle. Pale, almost Bud, color. Clarity very good. Head pillow and lasts. More Cascade, somewhat Chinook-ish, nose in the glass: less malt. Grapefruit nose: light. Medium-light body.

Part of the “Lips of Faith” series.

Taste: grapefruit sour which also dominates the mouthfeel. Lime might also describe the sour sense. Light but adequate body. Mostly pilsner malt?

I am not a New Belgian fan. I tend to find their beers inadequate to fair: occasionally good. This is probably the best NB I have ever had. The balance between the Flemish like sour and the grapefruit is damn near perfect. The malt supports but only provides a slight frame, or stage, for the star: the sour, grapefruit, hop balance.


Maui Brewing

Tom Becham did an excellent review for us a while back on Maui Brewing. Here’s a short article by the founder of Maui Brewing…

Written by Garrett W. Marrero, courtesy Craftbeer.com

I am fortunate to have been introduced to craft beer early in my life. Shortly after I turned 21, the beers I kept at home were from breweries like Sam Adams, Sierra Nevada, Pete’s Brewing Co., and anything imported. I even tried homebrewing a few times. Mom wasn’t happy when the first attempt ended up on the kitchen floor. Fast forward to my investment consulting years in San Francisco; my favorites were beers by Moylan’s Brewery, Marin Brewing Co., Thirsty Bear Brewing Co., and the other East Bay greats.

After a trip to Maui in 2001, I knew I had to make a change.
Continue reading “Maui Brewing”

Beer Cleans Up the Competition

Written by Michael Donaldson for www.stuff.co.nz/sunday-star-times

It's brewed in a laundry, but this beer's a winner, writes Michael Donaldson.
It’s brewed in a laundry, but this beer’s a winner, writes Michael Donaldson.

Niels Schipper thinks of himself as a craft brewer, even though his award-winning bitter was brewed in his laundry at home.

Schipper, a photographer who dreams of running his own brewery, has just won the inaugural Moa Beer Home Brew Challenge with his well-named Schipper’s Bitter. His reward is to see his laundry brew recreated at Moa’s brewery, and then bottled and kegged for sale.

Schipper said the key to his success was trying to create a craft brew, not a home brew.

“There’s a distinction between home brew and craft brew,” he told the Sunday Star-Times.

To avoid the dreaded “home-brew taste”, Schipper refuses to use home-brew kits and instead uses malted grains, which he mashes (steeping the grain in hot water) in an old chilly bin. The malty liquid (wort) he gets from that is then boiled in an old tea urn.

It sounds basic, but Schipper is meticulous in his brewing, taking around seven hours to put down a brew, which then has to ferment for a couple of weeks before being bottle-conditioned for another two or three weeks.

Moa beer baron Gareth Hughes said Schipper blew away the competition with his bitter.

“While Niels’ bitter took home the prize, all six of his entries were top-class brews with the right complexity and carbonation. It’s a real achievement, given the guy’s brewery is a laundry.”

Schipper said he was inspired to brew great beer because he was unhappy with the commercial beer on offer locally.

Continue reading “Beer Cleans Up the Competition”