Tag: NAGBW 2016

  
Sequencing Wild Yeast: Brewers Team Up with Scientists to Better Understand Fermentation Feature by

To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.

Stjørdalsøl: Behind the Smoke, an Old Beer Style Thrives in Norway Feature by

Every winter in a quiet waterfront town in Norway, more than 500 members of the community brew a strong, smoked beer according to tradition. For centuries, this endangered style has remained virtually unknown to outsiders.

The Rarest Barrel: pH1’s Influence and Inspiration Tools of the Trade by

The journey of pH1, a French oak wine barrel that ignited American sour beer history, begins at New Belgium in Colorado.

The Death of an Interestingly Potable Ale BYOB by

The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.

Hold the Granola: Brewers Experiment with Yogurt Souring The Business of Beer by

In order to get the desired tartness and acidity in The Commons Brewery’s Biere Royale head brewer Sean Burke pitched tubs of Greek yogurt. To paraphrase the Bee Gees, Burke started a joke, which started the whole beer world souring.