Written by Donna Goodison for Bostonherald.com
Samuel Adams is giving its social network a say in the brewing process by crowd-sourcing a beer.
Using the “Crowd Craft Project†app, Facebook fans can determine the color, clarity, body and character of the malt, hops and yeast for the collaborative ale, which will make its debut during the South by Southwest Interactive Festival in Austin, Texas.
“We’re reaching out to our Facebook fans to engage them at the beginning of the beer-marking process, asking them for their ideas on what their perfect beer would be,†Sam Adams brewer Bert Boyce said. “We’ll put that input together and we’ll brew a beer for them.â€
Continue reading “Crowd to Craft Beer via Facebook”
Which is better, bottling or kegging? It’s one of the great homebrew debates, right up there with extract vs. all-grain and batch sparging vs. fly sparging. Both bottling and kegging have their advantages and disadvantages, and both can be onerous at times. Peeling labels off of used bottles is one of the worst tasks in homebrewing. But in the frustration department, finding a CO2 leak in your system when the beer is already in the keg is right up there.
Nice long lasting head, brown, caramelized nose but not much else, lots of body to the mouthfeel with darker malt sense: perhaps a tad to heavy for a Scottish, this is very interesting. Kind of an odd Scottish Heavy with parts of the profile on steroids, and at least one a little bit off.
New Year’s resolutions never seem to stick. And looking back over the past year, picking winners and losers doesn’t appeal to me, either.
I love Barley Wine. I paid almost $20 for this champagne bottle of Abomniable… explaining why I’m kind of pissed. This had all the markings of a great Barley Wine packaging-wise, but it was Barley Wine light: mouthfeel, taste, aroma-wise. Looks good: solid gold, a bit foggy probably due to chill, plenty of head with a mostly pillow to it. So far so good, though the pour seemed a little light gravity-wise. But then I hit the aroma. Hops: some, not much else. Usually there’s some sweet complexity to the nose that damn near drags me into the bottle. The hops were citrus-y. I usually resist fruit comparisons because it does true fruit beers a disfavor, but this was that Centennial-like citrus some compare to grapefruit. I do a grapefruit ale. trust me: not the same. Where the hell is the alcohol? Where’s the body? This was more a nice, somewhat sweet, IPA over all. Do not spend 20 on this. It’s not worth it if you’re looking for Barley Wine.
BOSTON, Jan. 13, 2012 /PRNewswire via COMTEX/ — The brewers at Samuel Adams have crafted a brand new seasonal beer, Samuel Adams Alpine Spring. This beer has the balanced maltiness and hoppiness of a helles, the strength and smoothness of a bock, and the unfiltered haze of a kellerbier. Although it’s categorized as an unfiltered wheat lager, this one-of-a-kind beer transcends any one style, and the crisp, citrus flavor notes make it a perfect offering for spring.
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