Category: Front Page

Written by Cindy McNatt for the Orange County Register

When Brad Daniels told a scientist friend of his that he was going to start brewing beer, the friend replied, “I hate when people say they’re going to do something and then don’t.”

Daniels came from a long line of nonstarters, so with determination and a passion for microbrews, the retired engineer began some serious brewing. And he eventually built the pub to go with it.

Daniels transformed only a part of his 1924 Anaheim garage into a brewery/pub.
Continue reading “Brewing Up a Home Pub”

From beersensoryscience.wordpress.com, writer not attributed. Posts as BeerSensor

Cracking cheese, Gromit!

Have you ever smelled cheese in your beer? How about dirty sweatsocks? It’s more common than you may think. If you’re a homebrewer and you don’t use your hop supply as fast as you should, or if you store them improperly, you may be familiar with this aroma. This is isovaleric acid, and it’s a short-chain fatty acid commonly found in cheese, the valerian herb, foot odor, and sometimes beer. Now that’s an interesting selection of sources!

The commonly accepted threshold for isovaleric acid is about 1ppm, but like most other aromatic compounds, this can vary greatly depending on your genetics. This brief article gives some information about the genetic component of isovaleric acid receptors, exploring some of the sources of variability in how subjects perceive this compound. One of the more interesting things mentioned is that its detection threshold can apparently differ between individuals by up to 10,000 times. Personally, I think my nose has what I call an “acquired anosmia” to this compound. To be anosmic to a particular compound means you can not detect it at any concentration. While my case isn’t that dramatic, I think my sensitivity has dropped due to being frequently exposed to the purified compound when I spike it into my samples (despite using a fume hood and taking protective measures, it’s still possible to get it on you). If you get this stuff on your hands, you’ll stink for the rest of the day, if not longer. For this reason, I often have a hard time being able to tell if my spiked samples are at an appropriate level for the panel. Many times, I have to trust my math more than my nose.

So, how does isovaleric acid get into beer?
Continue reading “Say “Cheese!” Isovaleric Acid in Beer”

Written by Alan Feuer for The New York Times

THERE are some who thought, prematurely, that 2010 was New York’s summer of the beer garden, what with the World Cup and the opening of a half-dozen outdoor, German-style drinking establishments. But not unlike some genetically altered superweed, these ale-and-oompah joints have continued even this year to crop up everywhere you look. They have grown so thick, so fast, that certain neighborhoods (Astoria in Queens and Williamsburg in Brooklyn come to mind) could, with the proper vantage and the help of several pilsners, be mistaken for Bavaria.

Continue reading “Beer Gardens Everywhere”

Part of the beauty that lies in beer is the discovery. There are a plethora of styles, a barrage of nuances,and a myriad of contexts in which to discover the king of beverages. When the would-be beer drinker starts the quest of exploring a fresh world of beer, it seems as though the sky is the limit. Bottles are purchased, locations are scouted, rumors of rare bottles become fictive hopes…

And then it happens.

One day, the beer drinker becomes aware that the thrill for discovery is a little less thrilling. Searching for the rare bottle takes a back seat. The 100 tap handles do not seem as awe inspiring. As Scott from Manland once told me, the kid in the candy store feeling is not there any more.

Want to read more? Please click…

HERE

 

Written by Andy Ingram for The Republic and azcentral.com

I’m not very technically savvy, so when things go a little haywire, like an iPhone or my son’s Xbox, it’s nice to push reset and start over.

It seems to me that this is happening with craft beer as well. And, although I like the experimental and the crazy, it’s nice to see some brewers hit the reset button and get back to what started this whole beer revolution: clean, lower-alcohol, session beer.

There’s been a little spat on the beer-geek blogs and websites about what exactly is a session beer. These folks tend to have an insatiable desire to label and categorize, to micromanage with specific alcohol ranges and distinct flavor profiles.

Maybe the idea of a session beer is lost on these people.
Continue reading “Beer Buzz: Say “Yes” to “Boring,” Low-Alcohol Craft Beer”

Written by Norman Millier for GateHouse News Service and Metrowestdailinews.com

A quarter century ago, Rich Doyle and Dan Kenary were friends who enjoyed going out and grabbing a beer or two.

The pair founded Boston’s Harpoon Brewery, and next month, the brewery will celebrate its 25th anniversary.

“It sounds like a long time, but it doesn’t necessarily feel that long,” Doyle said.

“It’s really incredible,” Kenary said. “This is one of those anniversaries that you really notice. I’m 50 now, and I was 25 when we started the brewery, so it’s been half of my life now.”

To celebrate the anniversary, Doyle and Kenary went into the brewhouse together and brewed a commemorative beer: Rich and Dan’s Rye IPA. The beer is part of Harpoon’s 100 Barrel Series, meaning only 3,100 gallons of it have been brewed.

Want to read more? Click…

HERE

 

 

Weather, commodity prices and greed are to blame for the cost of your brew going up

Written by Loren Berlin for DailyFinance and today.msnbc.msn.com

It’s strange to think that someone actually invented beer, that it hasn’t just always been there, like centrifugal force or oxygen. But it’s true: 6,000 years before Jesus even hit the scene, the Babylonians — people living in the area that is modern-day Iraq — began fermenting barley in the glittering heat of the Mesopotamian dessert, and making clay vessels in which to store the frothy brew and trade it with neighbors.
Continue reading “The Economic Forces Behind Rising Cost of Beer”

Written by Erik Schelzig for The Associated Press and Mercurynews.com

NASHVILLE, Tenn.—A bill to allow strong beer makers to sell their product at Tennessee breweries was given final approval by the House on Saturday and sent to the governor for his signature.

The House voted 69-15 to pass the bill sponsored by Republican Rep. Curry Todd of Collierville. It passed the Senate 28-3 a day earlier.
Continue reading “Lawmakers OK Strong Beer Sales at Tenn. Breweries”

Profiled by Ken Carman

This is one of the most interesting lighter beers I’m had that is not dominated by spices, or darker malts, or hops. Sweetwater’s blurb claims it was a Pilsner that “blew a tire” and wound up being finished up with an ale yeast. The nose is lager yeast, but there;s something else there, just a slight diacetyl sense you might get with some ales. Not enough to be bothersome.

Pours with a nice head. Straw. Chill haze: I suspect it needs clarification except…

Mouthfeel is the first indication of something amazing that has been brewed with a simple application of two yeasts: carbonation/carbonic buzz supporting a nice firm bitter that clings to the roof of the mouth. Very satisfying. Malt low but more than adequate for all that’s going on here.

The flavor is refreshing, fruity, malt focus yet with a nice bitter background. Reminds me a bit of an alcoholic Clausthaler… an NA. This is no NA, but could qualify as lawnmower. It’s also a bit wine like, in a sense. Fruity and clean lager combine to provide almost a bubbly wine sense without the alc punch or even actual fruit” slight champagne but more a lightly carbonated Rhine wine with a slight acidic punch one might get from grapes, or lager yeast.

Impressive.