Beer Waste Saves Montana Town $1 Million On Water Treatment


As America’s craft beer industry continues to boom, the waste it generates can pose challenges for sewer systems. But if it’s used in the right spot, in the right amount, it’s potentially beneficial and can actually save wastewater treatment plants money.

In Bozeman, Mont., the Water Reclamation Facility treats more than 6 million gallons of water every day from sinks, showers, toilets — really anything that goes down a drain. That includes liquid waste from more than 10 breweries in this city of nearly 50,000.

Because it’s rich in yeast, hops and sugar, brewery waste can throw off the microbes that wastewater plants rely on to remove nitrogen and phosphorus. The two nutrients can cause algae blooms in rivers and kill off fish.

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Bend, The Rules: America’s Stylistically Liberated Beer City

Written by Stephen Body

Bend, Oregon…no matter what anyone says, my vote for the mythical (and mostly bogus) title of “Beer City USA” – besides the presumptive winner, San Diego – would have to go to this explosive brewing mecca, out there in the arid middle of Oregon’s High Desert. It is certainly, even including SD, the most per capita great brewery nexus in the country and the only real challenger is the far more tiny Hood River, Oregon, about 150 miles up Oregon Route 97. One quick scan of the breweries located in Bend makes the case eloquently…

Deschutes Brewery…

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Brew Files – Episode 80 – Chill Out Or Don’t


The Brew is Out There!

Since travelling to Australia last year and witnessing the ubiquity of no chill brewing, Drew decided to get over his objections and see if you really can skip the chilling step when brewing at a home level. In this episode Denny and Drew breakdown the benefits, the objections and Drew’s experiences brewing the no chill way.

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A New Year with New Beer

Denny is on the right

Happy New Year! It’s time for a whole new bevy of beers and a world of new brews to be. In this episode, we talk our recent brewing efforts and new toys and new news and then we talk to Stephen J Porr of BrewTube fame about the SJPorr Challenge, a unique and logistically challenging homebrew competition that’s prepping for it’s next season!
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Video Tip: Thinking of Barrels as an Ingredient


Cory King, owner and brewer at Side Project, talks about formulating a barrel-aged imperial stout recipe with the barrel in mind, and being patient enough to allow the beer and barrel character to meld.

Side Project Brewing in St. Louis, Missouri, has made its name on barrel-aging and blending—not only for its widely acclaimed range of mixed-fermentation beers, but also for decadently rich imperial stouts such as Derivation and Beer: Barrel: Time.

In the full 86-minute video, Founder/Brewer Cory King digs into deep technical detail on how Side Project brews, ferments, ages, and blends those huge barrel-aged stouts. Among other topics, he covers:

water and the importance of mash pH
grain selection for body and character, from oats to Carafa
the challenges of mashing very high-gravity beers
long boils and long aging
choosing (or not choosing) adjuncts

And much more.

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Replanting the Seeds of Brewing


Craft-beer pioneers Kim Jordan and Carol Stoudt have led women back into the brewhouse after an absence lasting several centuries. Here Tara Nurin spotlights some of the others who have helped along the way.

n “How Women Brewsters Saved the World,” we explored the hidden-in-plain-sight history of women and beer from prehistoric times up through Prohibition. Here we bring this history of women’s contributions up to present times, spotlighting some of the women who have helped the modern craft-brewing revolution take root.

February 1986, Park City, Utah

Homebrewer Mellie Pullman is après-skiing at a condo being sold by a cousin’s friend when she spots a business plan lying open on a table. Nosy by her own admission, she picks it up and starts reading.

“It was a plan for a brewery,” she says. “I saw there was a position for a manager and I thought, ‘I can do that.’”

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Episode 108 – The Questions Begin


Another 12 episodes down, so it’s time for your questions! We tackle 25 of your questions that cover process, ingredients hops, yeast, weird things and Denny’s favorite Karoake song! Sit back – we’re getting quizzical!
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Last Call: Alabama Breweries Merge; Truly Hard Seltzer to be Available on American Airlines Flights; Local Roots Acquires Latitude 33’s Facility

Two Alabama craft breweries announced their merger on December 9, according to AL.com.

Straight to Ale, a microbrewery based in Huntsville, will merge with Druid City Brewing of Tuscaloosa, the owners of both companies announced on Monday.

The deal will create a partnership that will allow Druid City to grow and enter distribution in the state, Druid City co-owner Bo Hicks told AL.com. Hicks co-founded Druid City in 2012 with Elliott Roberts and will retain ownership of the brewery post-merger.

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5 Tips for Homebrewing Lager


In case you haven’t been paying attention, lager is back. Homebrewers and commercial craft brewers who had initially focused on ale have rediscovered the joys of cold fermentation and the diverse array of lager beer styles. Lager is not synonymous with mass-produced yellow fizz water (though that is one of many lager styles), and many who initially stayed away from these fun styles are starting to rediscover their allure.

Brewing a great lager does require that the brewer pay a little extra attention to technique, but it needn’t be terribly complicated. Here are 5 tips that will improve your homebrewed lager, whether you’re a seasoned veteran or a first-timer.

1) Pitch lots of yeast

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