Tag: Coolship

At Vermont’s Hermit Thrush, Brewmaster Christophe Gagné Showcases Local Microflora Going Pro by

Hermit Thrush Brewery in Brattleboro, Vt., Christophe Gagné showcases local microorganisms by nurturing house cultures of wild yeast and bacteria and embracing spontaneous fermentation.

Wort’s Weird Journey: Beer’s Sometimes Unpredictable Path From Grain to Glass Feature by

Often wort’s journey is a short one, moving from one nearby tank to another. But it can be a complicated journey, too, from snaking through a 328-foot, creek-crossing pipeline at Industrial Arts Brewing to a second life in a “small” beer made from its second runnings.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

Far From the Field: Downtown Breweries Embrace Urban Farmhouse Beer Feature by

Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.

Dennis R. Hock of Draai Laag Brewing Company Going Pro by

At Draai Laag’s brewhouse in western Pennsylvania, Dennis R. Hock embraces the wild critters floating through the air to create beers that could only come from Pittsburgh.

Pure, Not Simple: German Brewers Experiment Inside the Reinheitsgebot’s Boundaries Feature by

While some German brewers make beer that flouts the Reinheitsgebot, many more are committed to brewing within its strictures while employing creative tactics, like adding hop varieties that mimic flavors of prohibited ingredients.

Peekskill Brewery: Seeking a Higher Standard in New York From the Source by

The distance between Peekskill’s old and new homes is only two-tenths of a mile, but their differences are dramatic. The latter features a 15-barrel brewhouse and a 16-draft taproom on the first floor, with a 65-seat restaurant and another 16 drafts pouring on the second floor.

De Garde Brewing: Keeping it Spontaneous in Oregon From the Source by

In 2013, Trevor Rogers and Linsey Hamacher opened de Garde Brewing, whose singular focus is spontaneously fermented, barrel-aged beers.

Jeff O’Neil, Head Brewer, Peekskill Brewery Last Call by

Jeff O’Neil and the Berardi family are transforming a four-story stone building into an artisan brewer’s dream-workshop, complete with a gravity-fed system, a “gnarly” cellar, a “spider-filled, Old-World approach to barrel aging” and—wait for it—maybe even a coolship.

Native Cultures: Experiments in Spontaneous Fermentation Feature by

Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.

Shaun Hill of Hill Farmstead Brewery Going Pro by

Shaun Hill runs his brewery with a profound sense of purpose. He brews his beers with well water from the farm that’s been in his family for generations.

The Luxury of Disagreement The Politics of Beer by

Arguing that Lambic should only be made in Brussels or Payottenland is as unsustainable as saying that lagers should only come from Bavaria or Bohemia.

Project Koelschip Feature by

Koelschip? An Allagash Lambic? Allagash Brewing Company explores new American craft beer territory with their authentic, spontaneously fermented Lambic.