A Place to Gather and Talk
This image shows malt samples milled with a 0.65 mm (26 mil) mill gap. The left hand sample has been conditioned and the right hand sample has been milled dry. The conditioned malt’s volume is about 30% larger than the dry milled malt’s volume.
Conditioning you malt helps you to lessen the crush you use and access the fermentables. Another site recommends you can actually increase your crush.
Here are a few links to start your exploration.
A cold brew has high levels of dietary silicon, analysis shows.
Picture source: Kirsty Wigglesworth for AP
While researchers don’t recommend gulping beer to meet your silicon intake needs, a new study shows the potential health benefits of a cold brew.
(With National Hop Day approaching, note the silicon levels on IPA- Prof GA)
Continue reading “Beer May Be Good for Your Bones”
(Prof. GA wonders, if Bragdy is still brewing, how it compares with the nanobreweries. See previous article. This post may qualify as mostly a “historic marker.” The end of this article there’s a comment regarding whether they are still brewing.)
(Source: Stanzapub.com)
From various sources: as noted.
Continue reading “Is this Still the World’s Smallest Commercial Brewery?”
From various sources; as noted.
Continue reading “Cuvee De Ranke and Kriek De Ranke”
Image courtesy corebrewing.com
Kiuchi Brewery, Ibaraki, Japan
An over abundance of head greeted the glass and lasted a while. There was a distinct coffee/espresso aroma which follows through to the mouthfeel and the taste. Pitch black, as one would expect.
Espresso rules the roost here; in fact so much it’s just too one-dimensional. There is just a bit of sweet that clings to the roof of the mouth, but not much else. Needs to have more depth, malt-wise. Carbonated espresso is simply not that interesting. Pull back on the espresso and add malt complexity would be my advice.
Hops? What hops? Of course, style-wise, not necessary, but a tad might add to the complexity.
Millie, my wife, thought at first it was not that espresso-y, but as it warmed she said it started to dominate along with a dark chocolate-sense. I would agree but the dark, bitter, almost sugarless stuff one uses in cooking, doesn’t eat straight, and dare not feed to the dog because it will kill him. The taste buds tend to not like it straight either.
Megabreweries churn out millions of barrels of beer every year. Microbreweries make thousands. So what do you call a company that brews just 100 or so barrels of beer each year?
A nanobrewery.
A couple dozen have cropped up across the country in the past two years, operating quietly out of basements, garages and even storage units. They brew as little as a barrel (the equivalent of 13 cases) a week and distribute extremely limited supplies to, perhaps, 10 or 12 area bars.
It’s an under-the-radar trend that’s part of the growing local food movement and, frequently, the result of career dissatisfaction.
At Healdsburg Beer Co. in Northern California’s Sonoma wine region, owner Kevin McGee takes weekend breaks from his job as an attorney to brew a single barrel, which he sells to a handful of restaurants.
Continue reading “Discover the Industry’s Hidden Gems: Nanobreweries”
(British Home Secretary Alan Johnson holds two pint glasses designed to prevent pub glassware from breaking into dangerous shards, or even being used as weapons.- Picture: Associated Press)
Ever drop a beer glass and then cut yourself? Long after shatterproof automobile windshields were introduced, the government of Great Britain seems to be the first to actively encourage, indeed demand, the redesign of the beer glass. But this isn’t just to prevent clumsy patrons, or bar staff, from spreading shards all over the floor where others might walk. According to the CBC there have been 87,000 incidents in pubs: Wales and England; glassware intentionally smashed and then used as a weapon.
Continue reading “Shatterproof Beer Glasses”
Picture courtesy 3.bp.blogspot.com
This is a beer engine: 50 taps, at ChurchKey Restaurant in Washington, D.C. They also serve well over 500 beers; quite the list.
Birch Barley/ChurchKey
1337 14th St., NW
Washington, DC 20005
Phone: 202-567-2576
Here’s are two links with plenty of pictures and stories regarding this interesting restaurant.
Link2
Photograph by Chris Leaman
#1 Spring BrewBQ
Is anyone interested in hosting the spring cookout this year? Let me know ASAP.#2 Shirts
Is anyone interested in purchasing a shirt with the club logo on it? We can get 3 different styles
1) Screen printed Tshirt- cost about $15???????
2) Embroidered Tshirt- the last ones we did cost members $16
3) Embroidered Shirt with collar- the ones a few of us still have cost $35If you are interested let me know ASAP.
jim
The next General Club meeting will be at Brews Brothers 4:00pm on Sunday February 21st. Brews Brothers is under new management and John (new owner) seems like he wants us to have more meetings/functions there. We’ll see how things go.
Rick and Carol Monroe are hosting a Baby Beer Shower for Mike and Amy Helf on Saturday February 6th. RSVP ASAP if you plan to attend (RSVP me Rick & Carol!!!). I’m not sure how these Baby Beer Showers work but I’m sure there’s beer and food involved. Bring beer and something for a baby? See Carol’s email to all you club members from January 25th
Pat Johnson
850-261-9218
Continue reading “Club Update: Escambia Bay Homebrewers”
“Serving the technical side of homebrewing”
Water composition is important for brewing and many brewers either send their water to a lab for analysis or build brewing water from scratch using very soft (e.g. reverse osmosis water) and salts. It is, however, also possible to test brewing water at home. The precision and amount of detail of such a water test does not match that of a professional analysis, but it is sufficient to estimate the residual alkalinity of the brewing water with an acceptable accuracy. At home water testing also allows regular testing of a water source in order to detect seasonal changes which may warrant a more precise professional analysis.