Keptinis is a little-known Lithuanian style of beer where the mash is baked in an oven. The first farmhouse brewer I ever wrote about was keptinis brewer Ramunas Čižas. A few years ago I put together a description of how to brew keptinis based on ethnographic sources. Martin Warren followed my instructions, but ended up with just black, unfermentable water. So when Simonas invited me to come to Lithuania to see keptinis being brewed, he didn’t need to ask twice.
The Jančys family lives in nearby Utena, but often visits their farm in Vikonys, in north-eastern Lithuania, where they come from. And they still brew keptinis in the old way. The brewhouse is a small brick building on the farm, where Vytautas Jančys, who owns the farm, has built a brick oven specifically so he can brew keptinis. The art of brewing keptinis is something he learned from his father and grandfather, so he’s a real farmhouse brewer. He used to also make his own malts from barley, dried on top of the oven, until about a decade ago.
If you remember any part of the period from the late-1970s to the mid-1990s, you may remember the beerball. (Although if you drank from a beerball, it is possible you don’t remember it).
The beerball was a hard plastic container, perfectly round, that held a little more than 5 gallons of draft beer (more than two cases of 12-ounce cans or bottles). Attach a tap, give it a few pumps, and wait for the foam to blow off. Then have a ball.
A-B’s Natural Light Hard Seltzer and Big 12 Conference Announce Partnership
Anheuser-Busch and the Big 12 Conference announced a partnership this week to make Natural Light Seltzer the “Official Hard Seltzer of the Big 12 Conference.”
The sponsorship will include elements during games, online and social media, as well as advertising during the conference’s baseball, football, and men’s and women’s basketball championships, according to Forbes. The partnership is solely with the athletic conference, not the 10 universities within the league, the outlet noted.
In 2018, the Great American Beer Festival saw more entries in the Juicy/Hazy IPA category (391 to be exact), than America-style India Pale Ale category (which came in at 311). While hopping rates and techniques are hot topics of discussion for the hazy IPA style, yeast strain choice and expression are key attributes you also want to keep in mind.
Yeast contributes more than 500 flavor and aroma compounds to beer, so not only does the perfect strain help complement and round out the overall profile of your beer, it can also help it stand out from the rest.
“A great way to differentiate your hazy beer is by using a unique yeast strain,” said White Labs technical laboratory manager Kara Taylor. “Each strain contributes a different mouthfeel, visual, and flavor and aroma compounds.”
Did you know that August was Mead Month and that September is Honey Month? In this episode, Drew sits down the Berniece Van Der Berg and Michael Fairbrother of Moonlight Meadery to talk about bees, the state of mead and how to brew your best mead at home!
Following last week’s news that Spanish brewer Mahou San Miguel had agreed to acquire a controlling stake in Michigan’s Founders Brewing Company, co-founder Mike Stevens told Brewbound that his goal of building “America’s next great brewery” remains unchanged.
In fact, Stevens said Mahou’s investment brings that goal closer to reality.
Stevens, who along with co-founder Dave Engbers each retained a 5% stake in the brewery, said Founders now has the resources and knowledge base to build a “legacy brand.”
Another year has passed and Denny’s visited one of his happy places! On this very special episode, Denny and Drew sit down and discuss what’s to be seen, heard and learned in the town that hops built. In the second half of the show, we go live to the lunch and learn podcast conducted in a soon to be filled hop warehouse. Learn more about the industry from some of the key players at Yakima Chief Hops, learn more about hops from John Palmer and hear from our drawing winner, Cassie Salinas about spending her first wedding anniversary in the hop fields!
SALT LAKE CITY — You might want to stock up on beer before October 15.
That’s when beer distributors, grocery stores and convenience stores expect to see a noticeable decline in product from store shelves. Some shelves may be empty of six-packs until November 1, when stronger beer is introduced into bars, restaurants, grocery and convenience stores.
“You may see some of your bars, restaurants, grocery and c-stores not have your favorite. Maybe you’ll switch to a second favorite for a short time. It’s a growing pain the drinking population just has to endure for a couple of weeks,” Kate Bradshaw, the director of the Responsible Beer Choice Coalition said in an interview on “Utah Booze News: An Alcohol Policy Podcast” produced by FOX 13 and The Salt Lake Tribune.