Month: April 2015

I’ve began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I’ll continue to add more parts as my findings and experiments continue.

Why make lambic meads? As many are aware, the commercial market for sour/ funky brews is at an all time high. Which is great, because they taste excellent! The bad thing is the price-point. These are typically the most expensive per fluid oz to buy. So the next time your on the forums of your choice and someone starts to say “home brewing don’t save any money!”, You can go right ahead and say “Home brewing don’t save save money…Unless you’re making sours.” .

Meads tend to be more expensive than beer; So what happens when you take the priciest of both worlds and add both mead and sour styled brews together? You save money by home brewing that’s what!

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25. The Burnt Hickory Brewery The Didjits
City: Kennesaw, GA
ABV: 7.5%
The verdict: Burnt Hickory is one of the buzzier small breweries in Georgia, and “The Didgits” makes that easy to understand. An IPA infused with blood oranges, this beer understandably comes across with a candy-like sweetness—it’s intensely citric and juicy, in a unique way that tipped off tasters that there might be something more than simply American hops at work. It’s a bit earthier and more rounded in its maltiness than some of the other fruit or zest-infused IPAs, though, and there’s even the lightest bit of tartness present—this is not a simple or gimmicky IPA. Its unique, candied fruit character helped it stand out in its heat and earn a place in the finals.

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What better day to defer from your usual drink order than on National Beer Day? Here are 11 crazy craft brew concoctions that are so strange you’ll be dying to try them out for yourself:

1. Pizza Beer by Mamma Mia! Pizza Beer

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LAKEWOOD, N.Y. — Online readers of USA Today recently voted Southern Tier Brewing Company of Lakewood the best craft brewery in the nation. Southern Tier beat out 31 other breweries in the Ultimate Craft Beer Bracket.

“It’s a great idea, yeah, yeah. It was really something,” said Nathan Arnone, Southern Tier Brewing Company brand manager.

Company leaders said once Southern Tier started advancing in the bracket, they took to social media to help keep the momentum brewing.

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Written by Franz Hofer for A Tempest in a Tankard

Brew it and they will drink.

Mixed-culture fermentation has a long history in North America stretching back to the days prior to Prohibition. Brewers with British roots arriving in the great port cities of the east fanned out across the continent, some of them continuing the tradition of tart, oak-aged stock ales. German immigrants also left their mark, not only in the form of Pabst, Coors, and Anheuser-Busch. In the late nineteenth century, Baltimore was a thriving center of Berliner Weisse production.

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Many thanks to Dee Gross

The unexpected chill in the air foretold snow as we set off from Missoula in the direction of the interior of British Columbia. By the time we began to wend our way through the Bitter Root Range, driving sleet was upon us. Our destination was still an Idaho Panhandle and a Washington State away, so we stopped off in Coeur d’Alene to fortify ourselves for the remainder of the journey. Before leaving Missoula, we had provisioned ourselves with bread, cheeses, and sausages. A resort town situated on a pristine lake of the same name and surrounded by dense coniferous forests, Coeur d’Alene presented a scenic backdrop for our midday feast despite the rain. All that was missing were a few local beers to wash it down.

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Profiled by Maria Devan

This beer has almost no nose. The malt is but a sweetness in the breath of it.

It catches the light aflame because of it’s haze. The crown is white. Only a shy depth from the grain will come to the nose. Taste is bread-y, a slight bitterness and only a whisper of herbal from hops. Very dry. You can barely perceive a fruity lightness from the grain because the malt is crisp and dramatic.

In the finish it gives a slight pucker.
3.5

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

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Maria Devan lives in Ithaca, NY, atop a steep hill.She NEVER, EVER rides a big wheel tricycle down it. She has been reviewing beer for many years, even with many homebrewers and other beer critics across the nation, on the web. She’s known as “The Girl Next Door” in her You Tubes. We are very lucky to have her here at PGA.

Researchers have developed a new type of yeast that can make healthier, smoother, and hangover-free wine, beer, and other alcoholic beverages.

The yeast, which is a genetically engineered version of the polyploid strain Saccharomyces cerevisiae, was discovered after researchers at the University of Illinois developed a genome slicing technique that allows them to cut away multiple copies of a gene in the genome of yeast, allowing them to remove unwanted properties of wine, including its hangover-causing properties.

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