While walking in the woods, Argentinian microbiologist Diego Libkind stumbled upon fungus clusters scattered on the ground. Taking a sample back to the lab, Libkind found a species of Saccharomyces yeast living on these edible mushrooms.
While the general concept is similar to Randall the Enamel Animal, created by Dogfish Head, Peterson says the Hop Inciter 3000 is a completely different, well, animal.
AB-InBev and MillerCoors want a piece of the apple cider pie; CAMRA Vancouver FUSS-ing over standardized pours; Belgium celebrates Trappist breweries; Oglala Sioux tribe suing brewers, wholesalers, retailers; and Virginia, Mississippi attempting to pass brew-friendly laws.
New Zealand’s nascent craft brew scene is just beginning to impact hop development and thus most of the older kiwi hops are still primed for lager styles. Our recipe this month is a lager spin on my single-hop test beer.
Make a mashed potato bar that has a few of the classic potato accoutrements, and then add beer cuisine sauces and additional items to make your next get-together something really special.
George Washington’s beer recipe discovered, brewed; California hops held up by Secret Service; two proposed Texas beer laws killed; and Stone announces $26.6 million expansion plans.
In addition to their bittering, flavor, and aroma properties, hops help stabilize beer foam, kill unwanted bacteria, and, according to some studies, impart body-boosting antioxidants. Future breeds might bring an entire revolution to the brewing industry.
North Carolina is bursting with new breweries and craft beer revolutionaries who have found a safe haven for their creativity amongst the more restrictive Southern states, yet through close attention to detail, Chris Collier has found a way to stand out from the rest.
“Organic” brews to require organic hops; Odin’s Smoky Bacon Ale sizzles in Seattle; Beer bikes banned from German roads; and Lost Abbey Witches Wit label conjures controversy.
Added in the final stages of brewing to accentuate their aroma, the hops boldly announce their arrival by smothering the nose with a fresh wallop of citrus and freshly cut grass. Their grapefruit-like flavor rides proudly above the malt, biting the palate in an unapologetically bitter finish.
Let’s hope that for JL, this return starts like Jordan’s baseball “career” and ends like his perfect championship fadeaway with the Bulls. (Let’s ignore the whole Wizards period.)
What brings the visitors is the spectacular backdrop of Andean peaks, ice-capped even in summer, the breathtaking scenery around the seven sprawling lakes and, increasingly, the beer.
When you boil it all down, beer is little more than four simple ingredients—malt, hops, water and yeast. Join us as we explore these humble components in a two-part series taking it all back to basics.
With hop prices coming down and the world missing a good “East Coast” versus “West Coast” battle, maybe it’s time to fire off your own salvo in the IPA wars.
In the mad scramble to secure hops, some enterprising brewers have begun looking at their supply chains and wondering if things can be done differently.
Richard Norgrove used to brew a brutally hoppy Red Ale for his mountain biking buddies. Then the cycling company he worked at was sold, and he figured he’d make a run at brewing for a living.
Next to Germany and England, no country has had a bigger impact on the American craft beer scene than Belgium. And now with the emergence of Belgian IPAs, at long last, America is returning the favor.
Crannóg Ales’ head brewer, Brian MacIsaac, is a very proud Irishman who toured the globe playing bass in the punk band Immoral Minority. Today, instead of mohawks and mosh pits, it’s brewing organic beer that lets him crowdsurf the world.
