Category: Front Page

Date:
March 26, 2014
Source:
American Chemical Society
Summary:
The smells of summer — the sweet fragrance of newly opened flowers, the scent of freshly cut grass and the aroma of meats cooking on the backyard grill — will soon be upon us. Now, researchers are reporting that the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats.

The smells of summer — the sweet fragrance of newly opened flowers, the scent of freshly cut grass and the aroma of meats cooking on the backyard grill — will soon be upon us. Now, researchers are reporting that the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats. The study appears in ACS’ Journal of Agricultural and Food Chemistry.

Want to read more? Please click…

HERE

Star Trek’s warrior race the Klingons may be more famed for drinking the alarmingly red bloodwine in outer space, but on Earth at least, they have a new official booze of choice: Warnog, a beer with notes of clove, banana and caramel.Warnog, official Klingon beer launched by Star Trek, with “notes of clove, banana and caramel.”

The Federation of Beer, a Canadian company who have an official partnership with the Star Trek franchise, has commissioned the ‘Roggen Dunkel’ style ale, to be brewed at the Tin Man Brewing Company in Indiana. It’s their second themed beer, following their Vulcan Ale last year, an Irish Red chosen to match the red planet of Vulcan where Spock hails from.

Want to read more? Please click…

HERE

Profiled by Ken Carman for PGA

Obviously that Cascade/Chinook grapefruit like nose up front, with a pale malt way behind that. Very crisp and fresh.

Big bubble head fades fast. Yellow with srm at about 5 or 6. Hazy, no light shines through. Bubbles hang on side of glass with small legs at best. Medium body that feels full due to hops, caramel malt and firm pale. The malt complexity, while far behind, is quite interesting. Somewhat Maris Otter, somewhat caramel.

Carmel malt with strong hops up front. Very grapefruit with IBUs probably well over 100: they say 88. I think they underestimated this. Almost brassy with the hops. This is a big, bold, beer and probably one of the best Imperial IPAs, less so a Barleywine. ABV 11.5%.

The mouthfeel is a little slick and astringent, but nowhere near what one would assume, considering. There’s a strong, grainy, malt sense that’s almost peppery, but not phenolic.

A pleasurable, grapefruit, hop bomb. Bravo, Amarillo, Horizon and Falconer’s Flight were the actual hops used.

86 Beer Advocate. 92 and 62 for style on Rate Beer.

This is not a quaff for the meek, but for the brave incredibly enjoyable.

4.5

Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.

Philadelphia’s Dock Street Brewing is commemorating The Walking Dead’s season 4 finale by brewing a beer with wheat, oats, flaked barley, cranberry, and brain. (Dock Street Brewing Co.)

Some people take their TV shows really seriously. While I consider myself one of those people, I’ve never taken it so far as to brew a beer in honor of one of my favorite shows. But some have. And now, Philadelphia’s Dock Street Brewing Company is taking a page from the Ommegang notebook and is releasing a beer in honor of their favorite show, “The Walking Dead,” (Ommegang is set to release its third in a series of “Game of Thrones” beers; more on that on Friday).

If you’re unfamiliar with “The Walking Dead,” let me give you a quick recap (it’s my favorite show): In a Zombie-dominated post-apocalyptic world, a group of survivors bands together to stay alive. Of course there’s a bit more to it than that, but it’ll do for now.

want to read more? Please click…

HERE

Local sourcing is an increasingly mainstream priority for restaurants, chefs and almost anyone producing food or beverages. But it’s not such an easy proposition for craft brewing. Unlike butchers who know their pig suppliers or jam makers who know their berry farmers, craft beer makers have a hard time finding local sources of hops and other beer ingredients.

“Everyone talks about local beer, but probably only the water and the brewer are local,” said Robby Crafton, brewer at Big Alice Brewing, during the recent Brewer’s Choice event at New York City’s Beer Week.

Truly local beer is hard to make. This is not the brewers’ fault. Blame it on a regionalized agriculture system that has centralized areas of grain production and processing.

want to read more? Please click…

HERE