Author: Professor Good Ales

Homebrewers and the brewing business in India- The Professor

Written by Nupur Chaudhuri for indianexpress.com

A puree of raisins, reduced over a high flame, an addition of Italian seasoning – oregano, thyme, sage, seven types of grains and a blend of three yeasts. The result: Anuj Mundi’s Belgian Dubbel. Mundi is a Pune-based techie. He works as programme manager at Motorola Mobility. But when he’s not immersed in work, he’s devoted to his passion – brewing beer. His recipes have even been used to brew interesting new beers at the 1st Brewhouse (Doolally on Tap!) at Corinthians, NIBM Road. Since October 2009, Doolally has been serving up handcrafted beers, freshly brewed – from the dark brooding Black Magic Ale which immediately casts its spell from the first gulp to the Bavarian Wheat Beer, with a fruity nose, a delicate bitterness and prominent clove aftertaste. In Mumbai, the Gateway Brewing Company too is on its way to being the gateway to all the different styles of beer.
Continue reading “Grin & Beer It”

Written by Greg Kitsock for Washingtonpost.com/blogs

Washington had four breweries operating in the early 20th century before the city was dried up by Congressional fiat in 1916.

With a little luck, we should exceed that mark in the coming year, as 3 Stars Brewing Co. joins DC Brau, Chocolate City Beer and the Gordon Biersch and District ChopHouse brewpubs.

Look for 3 Stars to open during the first quarter of 2012. “We’re going through buildout,” says Dave Coleman of the brewery headquarters at 6400 Chillum Place NW, a former postal sorting facility about 3/4-mile from the Takoma Metro station. “We’re having a construction team do the schematics for the electricity and gas.”

Continue reading “D.C. is Fermenting a Brewery Culture”

Written by Jay R. Brooks for .mercurynews.com and The Bay Area News Group

Now that we’re safely into the new year, it’s time to make some new beer resolutions — and try some different kinds of beer this year.

For a number of years now, India Pale Ales have been the fastest-growing type of beer sold — and “seasonals” have been the biggest-selling category, which means people also are keen to try something new. But beer drinkers tend to stick to a small subset of the dozens of American craft beer styles. Last year, for example, seasonals were in the top spot again, and the next five best-selling beer categories were IPA, pale ale, amber ale, amber lager and wheat beer.

They’re all fine beer styles, and I drink my fair share of them, too, but they’re not exactly a diverse crowd. So this year, break out of your comfort zone and try one of these exceptional beers.

Craft pilsners

When microbreweries started making beer in the early ’80s, the vast majority made ales. They took less time to brew, required less aging and, some said, were more forgiving. But pilsners have been a popular beer style since their introduction in the 1840s. If you have enjoyed a beer by one of the big breweries, you’ve already had a version of a pilsner, with added corn, rice or other adjunct to lighten the color and flavor.

If you’ve had Pilsner Urquell, you’ve had the original all-malt pilsner. But a growing number of craft breweries now make a pilsner, and many of them are world class, too. Berkeley’s Trumer Pils, for example, is one of the best pilsners brewed anywhere. Moonlight Brewery’s Reality Czeck, a Czech-style Pils, and Lagunitas Brewing’s Pils are both excellent pilsners, also. They tend to be a little spicy — from the signature Saaz hop — and crisp and clean, but still very full-flavored.

 

Altbier

In German, “alt” means old, as these ales continued to be popular in Germany even after lager brewing became all the rage in the 19th century, especially around Düsseldorf and other parts of northern Germany. But Rich Higgins, at Social Kitchen in San Francisco, is making a great example of this old style, calling his Old Time Alt. It’s slightly peppery with great toasted malt character. If you can’t make it to the source, Alaskan Amber is also an alt, and is available in six-packs. Altbiers are delicate and complex, with spicy hops and usually a dry finish, though sometimes they’re nutty or bittersweet.

Oatmeal stout

 

Continue reading “Brooks on Beer: New Year’s Beer Resolutions”

Another interesting location for the brew business- The Professor

Written by Steven Jack for http://oswego.patch.com

The world of beer is no longer just Bud, Miller and Coors.

Craft brews have taken over the beer scene with double-digit increases in sales in the last few years. And now a group of three local guys want to bring their own brand of specialty beers to Oswego with a brewery proposed for the old Fire Barn location at 59 Main St.

Jason Thalman, Steve Woertendyke and Rafael Gomez are the co-owners of Misfit Craft Brewery. They will appear before the Oswego Plan Commission at 7 p.m. Thursday at Village Hall to discuss a special-use permit for the building that has sat vacant since 2009 when the Oswego Fire Protection District opened its new Station 1 on Woolley Road. If the commission recommends the project for approval, it could appear before the Village Board in the coming weeks.
Continue reading “Craft Beer Brewery Proposed for Downtown Fire Barn (Oswego, IL.)”

Written by Melissa D’costa for indiatimes.com

Beer drinkers have something to cheer about if a recent report is to be believed: The consumption of beer in moderate quantities (that means one to two glasses only!) could reduce the risk of heart disease.

The findings are based on a meta-analysis of several different studies conducted worldwide from over 200,000 people’s drinking habits, conducted by Italy’s Fondazione di Ricerca e Cura. It showed that moderate consumption of beer decreases drinkers’ risk of heart disease by 31 per cent, just as much as moderate consumption of wine.

Written by Andy Ingram for azcentral.com

You wouldn’t think that something as seemingly mundane as filtration could elicit such strong emotions among brewers and beer drinkers, but it does.

The underlying question is whether beer should be brilliantly clear — or “bright,” in brewer’s parlance — or if it’s OK to have a beer that’s hazy, even cloudy. This excludes, of course, American wheat beers and hefeweizens, which are cloudy according to style.
Continue reading “Beer Buzz: Filtered vs. Unfiltered Brews”

A company to consider if you’re looking for beer to sample: a brewery that ships nation wide. Please check how they ship and how if mght affect you: some states vary in their rules and maybe your state might have a problem, the Feds can be picky and if they ship by telling the company something else is in the carton that could be problematic for ALL!

No writer attributed. Posted at blog.seattlepi.com

American Brewing Company is now selling its beer online and shipping it across the country. There’s more to it than that, but the short version is that you can now send a case of Breakaway IPA to Uncle Bubba in Bakersfield or to Aunt Wilma in Walla Walla. You can also send a case of Caboose Oatmeal Stout, American Blond, or a mixed case of all three. Beerjobber.com is the website making this possible.

Beerjobber.com is a site dedicated to selling and shipping beer. At this time, American Brewing and Diamond Knot Brewing are the only Washington breweries selling beer on Beerjobber.com. We provide an invitation code below which allows you quickly set up a profile at Beerjobber.com and check things out for yourself.
Continue reading “Shipping WA Beer from Sea to Shining Sea”

Written by Erica Meltzer for dailycamera.com

On Christmas Day, the Walnut Brewery closes for a miracle.

Every year — for the past 10 years — the downtown eatery, part of the Rock Bottom Restaurants group, serves up a free holiday meal with all the fixings to homeless people and needy families in Boulder County.

The preparations start two days before, and the dozens of volunteers show up at 6 a.m. on Christmas Day, giving up a holiday with their families, to get ready for the 11 a.m. opening.

There was 150 pounds each of turkey and ham, 275 pounds of mashed potatoes, 12 gallons of gravy, 225 pounds of stuffing and 30 pounds of cranberry sauce.

Each of the 519 guests — from the Boulder Shelter for the Homeless, from Longmont’s Inn Between, from

Bridge House, from SafeHouse Progressive Alliance for Non-violence and walk-ins from off the street — were greeted warmly and asked if they would like some dinner.This year, there were more guests than usual. The event typically feeds around 450 people.

“We’re proud of how we do it,” said Brion Boyer, general manager of Walnut Brewery, 1123 Walnut St. “Most of the work happens before. Once you open the doors, it’s relaxing and fun.”

Miracle on Walnut Street is one of seven similar events around the country put on by Rock Bottom Foundation, the charitable arm of Rock Bottom Restaurants, which include Old Chicago Restaurants, the ChopHouse and others. The foundation is dedicated to fighting hunger.

Don Lawrence, a Littleton attorney, has played Santa — posing for photos with children and adults alike — at Miracle on Walnut Street for the last five years, starting when his daughter, Jaki Lawrence, worked at Walnut Brewery.

She has moved on, but the pair still come back every year to help with the event.
Continue reading “Boulder’s Walnut Brewery Creates Christmas Miracle for Needy”