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Hoppin’ Frog creates 5-Alarm Chili Beer

Fred
CLEVELAND, Ohio – Hoppin’ Frog Brewery is releasing 5-Alarm Chili Beer-American Style on Saturday, Feb. 4. The collaboration ale, made with Siren Craft Brew in England, will be on draft and in bottles beginning at 11 a.m. The brewery’s Fred Karm calls it “a uniquely balanced hot and spicy alarm-red ale.”

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Moon Beer? Brewing Experiment Short-Listed for Indian Lunar Lander

There could soon be a whole new definition of the term “moonshine.”

A team of University of California San Diego (UCSD) engineering students is in a ferment, all hopped up to see if beer can be brewed on the moon.

Their experiment is designed to test the viability of yeast on the moon. The potential brewmasters hail from UCSD’s Jacobs School of Engineering, and call themselves “Team Original Gravity.” [Cheers! Moon-Inspired Cocktails]

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Tom Becham Reviews Green Flash Cellar 3: Oculus Sauvage with Red and Black Currants and Brett

Written by Tom Becham

Image courtesy mybeerbuzz.com
The argument over the superiority of wine or beer has been around for decades, centuries, possibly millennia. But the line between the two beverages has not always been a clear one. Dogfish Head Brewing makes a brew called Midas Touch, based on ingredients found in a 2700 year-old drinking vessel excavated in Asia Minor. The beverage is made with barley, honey and grapes. It is, essentially a hybrid of beer, wine and mead. Continue reading “Tom Becham Reviews Green Flash Cellar 3: Oculus Sauvage with Red and Black Currants and Brett”

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This beer is made specifically for drinking in the shower

(WENN) — There are few things in life that sound more appealing than a cold, refreshing beer while you’re standing in a warm shower. It would also save you time as you get ready and gear up for that big Friday night out.
But if you’ve ever found powering down a full bottle of beer during a six-minute shower rather tough, a Swedish brewery has the answer – a double-strength mini beer designed specifically for consuming in the shower.

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Cleveland in midst of brewery boom

CLEVELAND – Shaun Yasaki knows beer. He trained as a brew master at Fat Head’s, helped start Platform Beer Company and now he’s opening his own brewery, kitchen and tap room called Noble Beast.

“The highest quality possible. Take no shortcuts,” he told us of his product.

With staples like Great Lakes and Market Garden and a host of new companies over the years, Yasaki knows craft beer in Cleveland is a crowded field.

“It went from being able to name every brewery to constantly learning about new ones myself,” he said.

But he’s proud to be part of the local brewery boom.

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Deschutes “The Abyss”: Just F&#%ing Perfect

TPF

Last night, a great friend of mine, a winemaker and bon vivant and terribly well-traveled academic type, sent me a Facebook message that said, “I’m drinking a Deschutes Abyss. I don’t know what this stuff is but it’s not beer.” I didn’t even ask if he liked it. That would have been inviting one of those fascinating but very time-consuming dialogues that he and I have had periodically, ever since I started working in his Bainbridge Island, Washington, wine shop, back in the fall of 1998.I didn’t have time to discuss it but I know, beyond doubt, that his very acute palate picked up on one aspect of this fascinating, paradigm-altering ale that has had me mesmerized ever since that first vintage, in 2006: complexity.

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