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Genetic engineering and synthetic biology are making it easier to create everything from food ingredients to scents using unexpected sources.
That’s where genetically engineered yeast comes in. A recent article in the New York Times explored its larger implications and how companies like Amyris continue to push the scope of what engineered yeast can produce.
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Courtesy beerpulse.com
Not enough scores to score on RB or BA. Not listed on their site, but found on a FB page run by them…
Here is what the brewery says about this beer…
“Dark Planet is a rich, earthy, English style ale that checks in at 9% ABV. Deceptively smooth and complex with hints of caramel, molasses, and dark fruit, a great beer for the fall season.â€
Big light tan head that fades fast: little pillow, more bubble/big rock head. The srm is probably 18 or so, brown ale-ish. Good clarity with very nice highlights: deep ruby-ish/garnet.
The nose is carmelized sweetness with slight hopping noticed: so background hard to tell.
Firm bitter in both the taste and the mouthfeel, but to be honest this beer fails with balance. I get the caramel, molasses (very slight, not as much fruit: maybe hint of plum, but there’s a balance problem here.) The abv hits you hard and competes way too much with the rest. Harsh on the roof of the mouth, and the palate, and on the 
way down. Not undrinkable by any means, but it simply ruins what would be an otherwise incredible experience. Keep the abv but even more sweet grain, more likely less hops. Cut down on bitter, combines with harsh abv in slight problematic ways. Medium body that hangs in the mouth after swallow.
“Smooth?” Uh: NO.
Note: English ale? Where do they get English ale from? Well, if the abv was less it might be more “English,†but I’d have to have it that way to be sure. English ales I’ve had have always been more about balance than this. The hops are, perhaps, Fuggles-ish. I get some “earthy,†but way in the background.
Personally I’d take this into Scottish Heavy territory because it doesn’t quite work. But they have one of those already. Another solution, maybe the best is bring it to 7abv. There are no higher alcohols I can sense here, but even when not “higher,” too much for balance is problematic.
Great brewery, and I hate to do it, but a three. Needs work, guys.
In attendance were more than 630 breweries, the lucky ones able to quickly snag a spot before registration closed in just an hour and 40 minutes. Hundreds more breweries were on the wait list.
The brewers in Denver represented just a portion of the more than 2,500 breweries operating in the United States—the most since Prohibition. What’s more, there are 1,500 other breweries in the planning stage.
With all the growth, many in the craft beer industry attending the festival frequently turned to the same question: How far can the craft boom go?
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A Texas brewery has sparked outrage with an advertisement for its Dallas Blonde beer, which it says “goes down easy.”
Deep Ellum Brewing Co. is under fire for its controversial promo campaign to mark the alcoholic brew’s first birthday.
Critics say bosses are relying on “rape culture,” with the catchphrase and logo of a doll wearing a blond wig to sell the product.
Read more: http://www.nydailynews.com/news/national/critics-slam-dallas-blonde-beer-promoting-rape-culture-article-1.1492524#ixzz2iTk5cJXR
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This is depressing… PGA
When it comes to beer, the northeast loves Sam Adams, Pennsylvania opts for its native Yuengling, and California picks Corona.
Blowfish, a “hangover cure” that promises relief after a night of heavy drinking, recently conducted a poll with AMP, a third-party research firm, to learn about people’s drinking habits across the U.S. The survey included 5,249 drinkers over the age of 21 from all 50 states and Washington, D.C.
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Move over, bitter IPAs and chocolaty stouts. There’s a new kid on the craft brewing block, and it’s going to knock your salivary glands into action.
They’re called “sour beers.” When you take a sip, it’s like biting into a Granny Smith apple that’s soaked in a French red wine: crisp, refreshing and a bit odd.
Sour beers are probably the oldest style of brewski in the world, but they’re just starting to get popular in the States. They were all the buzz at this year’s Great American Beer Festival. And with hundreds of brewers now dabbling in sours, it’s easier than ever to find them at a local bar or grocery store.
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FALLS CHURCH, Va. — The pungent grassy smell of bright green hop flowers fills the air at the Mad Fox Brewing Co.
Freshly harvested and overnighted from the Yakima Valley in Washington state to the brewpub, located just west of Washington, D.C., these Citra hops are being stuffed into porous bags that will be added to an already fermented ale, made with Australian Galaxy hops.
Like giant tea bags, the steeping second hop treatment will impart an added freshness and fruity punch of flavor to the brewery’s Two Hemispheres India Pale Ale. This “wet hopping” process creates a relatively new style of ale that arose from beer drinkers’ affinity for ever-increasing bitterness. “It’s just a different way for people to get their hop fix,” says Mad Fox head brewer Charlie Buettner.
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It was a dirty job, but someone had to do it. In five days, I tasted 50 craft beers and 20 spirits from small distilleries.
At first, it might sounds like a weird idea to dedicate a trip to beer and liquor tasting. Micro breweries and micro distilleries understand the need to distance themselves from mass produced beers and spirits. They like to create unique products with distinctive flavors. So yes, it does make sense to plan a trip around craft beers and liquors, and Central New York is the perfect place to do it.
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Big Buck Brewery and Steakhouse – Gaylord is a Brewpub located in Bloomfield Hills, Michigan.
Brooklyn Brewery in Williamsburg
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