Thread Status:

Not open for further replies.

1. 

   Brandonbrew Initiate (0) Apr 6, 2011 Tennessee

   Interview with Brad where he talks about canning and their sour program
   http://embracethefunk.com/2012/04/17/brad-clark-of-jackie-os-pub-and-brewery-q-a-recipe/

    

   #1 Brandonbrew, Apr 19, 2012
2. 

   CasanovaCummins Initiate (0) Jan 10, 2012 Nevada

   I'm seeing more of this trend in the craft brew world. I wonder if it is a direct cost cutting move or an aesthetic choice? It has met with some success ( thinking of Oskar Blues, Heady Topper, Six Point, etc. ).

    

   #2 CasanovaCummins, Apr 19, 2012

Thread Status:

Not open for further replies.

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in