BREWING WITH HERBS

Quick Guide To Brewing Beer With Herbs

by David Ackley

Brewing beer with herbs is not some new fad, a product of the recent craft beer boom. Before hops were popular (we’re talking hundreds of years ago), a wide variety of herbs and spices provided the bittering and flavoring characteristics to balance beer’s malty sweetness. Brewing beer with herbs was the norm. By adding herbs in your own homebrew, you can recreate ancient styles of beer (such as Sahti and Scottish Gruit) and also exercise your creative spirit to develop something entirely new. Below are just a short list of herbs, flowers, and other plants that can be used, alone or in combination, to contribute a unique flavor profile to your homebrew:

Basil
Betony
Birch
Borage
Chamomile
Coriander
Dandelion
Elderflowers

Ginger
Ginseng
Heather
Horehound
Juniper
Lavender
Lemon Balm
Licorice

Mint
Nettles
Oregano
Rhubarb
Rosemary
Sage
Savory
Thyme

click and read full article

Danish Seaweed Beer

In collaboration with the world-renowned Danish brewery company Herslev Bryghus, we have developed an amazing beer.

It’s a pale ale made with organic barley malt and organic hops – and of course our own wild harvested sugar kelp! The sugar kelp is harvested at the right season for giving the best taste to the beer! Our beer have a alcohol percentage at 5.9 vol and is made in 0.5 bottles!

A sweetness and salt taste from the seaweed combined with the classic english pale ale taste – enjoy!

Right now it’s possibal to drink this wunderfull beer at some of the best michelin restaurants in Denmark, in the future, we hope, that foreign restaurants will be aware of what seaweed can do in beer.

Seaweed beer at the beach

Seaweed beer

Original source

Visiting Breweries

Cheers Now And For Every Special Season

Deck the beers with hops and barley

‘Tis the season to get tipsy. You’ve got visits with your relatives, dreary weather, and cats that keep knocking over your holiday decor — all reasons to throw one back as you wait for 2019. While Champaign-Urbana has made quite a name for themselves in the local craft beer community, just down the road in Bloomington-Normal are some additional excellent options. Whether you want to pick up a unique gift for the booze lover in your life, or just need a little adventure, Bloomington-Normal has four brewery options for you.

complete article

http://www.smilepolitely.com

Beer Differences (Part 1)

Image: The Courtesy of Pinterest

Everything you need to know about the different types of beer but were too afraid to ask

Angela Johnson

Beer is broken up into a few different categories. Reuters/Yves Herman
  • Beer is made up of a combination of water, grain, yeast, and hops.
  • The type of yeast that is used in one of the major distinguishing factors between the different styles of beers.

Summer is officially here, which means it’s perfectly acceptable to drink outside again. Whether you’re at a backyard barbecue or a baseball game, beer is often the drink of choice when the temps heat up. And what’s not to love? It’s cold, refreshing, and (usually) cheap. But with all of the different styles on the market, ordering a simple cerveza can get confusing if you don’t know what you’re looking for.

A list of beers on tap at a bar can give you all kinds of anxiety. And without someone there to explain it all, you throw up your hands and order a Long Island Iced Tea instead. But fear not, we’ve decoded the differences between some of the most common types of beers so you can have a little more confidence the next time you want to order a cold one (or two).

All beers contain a combination of water, grain, yeast, and hops — the plant that preserves the beer and gives it its unique flavor. The distinguishing factor between the different types is how they are brewed, which affects the look and taste. Lagers and ales are different varieties that fall under the larger beer umbrella. In fact, IPAs are a subcategory of ales (more on that later).

Lager

Lager is the most common style of beer. It’s name comes from the German word, “lagern,” which means “to store.” Lagers are made with bottom-fermenting yeast, and are left in cooler temperatures (45-55 degrees Fahrenheit) for weeks while the fermentation process takes place.

Lagers tend to have a light, crisp taste and a smooth, well-balanced flavor. They are often less bitter than other styles of beers. If you had to compare beer to wine, lager would be more similar to white wine. Pilsners and malt liquor are different styles within the lager category. Many of the most common brands of beer such as Heineken, Sapporo, and Budweiser can be classified as lagers. Lagers pair well with shellfish, grilled chicken or pork, and Mexican food.

Ales

Ales typically have a thick layer of foam at the top.Foursquare via njwineandbeer

Ales are brewed with top-fermenting yeast. Fermentation takes place in warm temperatures (between 68 and 72 degrees Fahrenheit), which speeds up the process. For this reason, ales don’t have to be stored for long periods of time.

The yeast rises to the top during fermentation, and as a result, ales generally have a thick layer of foam (also known as the beer head) at the top.

The flavor of an ale tends to be more complex than that of lagers. They also tend to have a fruitier taste. Ales are more comparable to red wines. Ales pair well with burgers, Asian food, and pizza.

IPA

There are three styles of IPAs. quite peculiar/Flickr

They say necessity is the mother of invention, and this is definitely true in the case of the IPA. India pale ale was invented by a London-based brewer for English troops stationed in India.

India’s warm climate was not ideal for making beer, and English brews would not survive the six-month journey journey at sea. So in the late 1700s, George Hodgson exported a strong pale ale to Englishmen in India. He added extra hops and increased the alcohol content, which helped preserve the beer over the long journey. The soldiers even claimed it had a better taste. IPAs gained popularity in the United States in the 1970s.

There are three styles of IPAs – American, English, and Double/Imperial. And while they don’t all taste the same, IPAs are often described as bitter. They pair well with spicy, salty, and grilled foods.

source

Beer Differences (Part 2)

Image Courtesy of Pinterest

Everything you need to know about the different types of beer but were too afraid to ask

Angela Johnson

Ales

Ales typically have a thick layer of foam at the top.Foursquare via njwineandbeer

Ales are brewed with top-fermenting yeast. Fermentation takes place in warm temperatures (between 68 and 72 degrees Fahrenheit), which speeds up the process. For this reason, ales don’t have to be stored for long periods of time.

The yeast rises to the top during fermentation, and as a result, ales generally have a thick layer of foam (also known as the beer head) at the top.

The flavor of an ale tends to be more complex than that of lagers. They also tend to have a fruitier taste. Ales are more comparable to red wines. Ales pair well with burgers, Asian food, and pizza.

IPA

There are three styles of IPAs. quite peculiar/Flickr

They say necessity is the mother of invention, and this is definitely true in the case of the IPA. India pale ale was invented by a London-based brewer for English troops stationed in India.

India’s warm climate was not ideal for making beer, and English brews would not survive the six-month journey journey at sea. So in the late 1700s, George Hodgson exported a strong pale ale to Englishmen in India. He added extra hops and increased the alcohol content, which helped preserve the beer over the long journey. The soldiers even claimed it had a better taste. IPAs gained popularity in the United States in the 1970s.

There are three styles of IPAs – American, English, and Double/Imperial. And while they don’t all taste the same, IPAs are often described as bitter. They pair well with spicy, salty, and grilled foods.

source

Appearances

Color based on Standard Reference Method (SRM)
SRM/Lovibond Example Beer color EBC
2 Pale lager,Witbier,Pilsener,Berliner Weisse 4
3 Maibock,Blonde Ale 6
4 Weissbier 8
6 American Pale Ale,India Pale Ale 12
8 Weissbier,Saison 16
10 English Bitter,ESB 20
13 Biere de Garde,Double IPA 26
17 Dark lager,Vienna lager,Marzen,Amber Ale 33
20 Brown Ale,Bock, Dunkel,Dunkelweizen 39
24 Irish Dry Stout,Doppelbock,Porter 47
29 Stout 57
35 Foreign Stout,Baltic Porter 69
40+ Imperial Stout 79

The visual characteristics that may be observed in a beer are colour, clarity, and nature of the head. Colour is usually imparted by the malts used, notably the adjunct malts added to darker beers, though other ingredients may contribute to the colour of some styles such as fruit beers. Colour intensity can be measured by systems such as EBC,SRM or Lovibond, but this information is rarely given to the public.

Many beers are transparent, but some beers, such as hefeweizen, may be cloudy due to the presence of yeast making them translucent. A third variety is the opaque or near-opaque colour that exists with stouts, porters, schwarzbiers(black beer) and other deeply coloured styles. Thickness and retention of the head and the lace it can leave on the glass, are also factors in a beer’s appearance.

source

Gose Beergarita

Gose beergarita is a refreshing, sprightly craft beer cocktail, a twist on classic margarita. Full tequila allowance. As a style gose is very well suited for margarita inspired cocktails with its pleasant tartness and saltiness.

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Author: Mliena https://www.craftbeering.com

Ingredients

  • 1/2 cup simple syrup
  • 1/2 cup water + 5 tbsp sugar
  • 4 oz silver tequila
  • 12 oz gose beer
  • 1 lime juice of + zest for glass rim
  • 1 1/2 cups ice cubes
  • 2 tbsp sea salt for glass rim

Instructions

  1. Prepare the simple syrup in advance. Bring the water to boil, remove from heat, add the sugar, stir a couple of times until dissolved and cool off completely.
  2. Prepare the rimming salt by mixing the salt with the zest of the lime and spreading flat onto a small plate.
  3. Squeeze out the juice from the same lime you zested (save the halves for prepping the glasses).
  4. In a blender add the ice, lime juice, simple syrup and tequila. Pulse until the ice is completely crushed and you obtain a smooth, somewhat watery consistency.
  5. Add the gose to the blender’s pitcher and gently stir it in. Some foam from the carbonation will stay on top of the mixture.
  6. Moisten the rims of two glasses with the lime pieces, dip into the salt/lime zest mix.
  7. Pour the gose beergarita and (optional) garnish with a thin lime wedge. Enjoy.

[Source to review recipe]

Breweries at Large

Photo: dirigobeer/photo

Looking for local beer from the source?

This is the map for you.

By Tom Minervino and Kate McCarty

Flights of four Allagash beers are available in its tasting room.

Allagash Brewing Company
Brewery tasting rooms have proliferated in Maine in recent years thanks to the craft beer boom and some beneficial changes to state beer laws. From Kittery to Orono to Monhegan Island, breweries are offering up tastes and growler fills of just about any style of beer imaginable. Some of these operations have large spaces and a wide array of tap choices; others are roughly the size of a closet, with only a couple brews to showcase. Read on to find out all the important details. read complete article here

Standard Beer Release and Review

Beer Release: Peak Faze IPA

In honor of the comeback of our favorite free safety, and the near commencing of the Seahawks’ regular season, we give you Peak Faze IPA!

The guy who gave Gronk a gronking to remember is back and faster/tougher than ever. As with ET himself, this beer is small for it’s category (6.3%), but it can drill holes in the chest of beers twice its size. Centennial, Simcoe and Mosaic ride on top of pale, wheat and crystal malts with British yeast for a righteous, hazy juiced IPA that finishes bone dry.

Beer Release: Tropical Static

Sometimes you just gotta go and make a beer that doesn’t fit into any stylistic category.Tropical Static is one of those beers, experimental and hard to describe. A blend of fruits (guava, blackberry and gooseberry) were fermented alongside a fairly simple profile of malts. The ABV got up to 7.2% before it was all said and done, and it felt right to bring in some added hop character. We added copious quantities of cryogenically isolated hop oils from Mosaic and Simcoe to boost the hop-derived fruitiness. The end product is like a hoppy fruit punch. Come and grab a glass and enjoy some patio sunshine this weekend!

Beer Release: MK Delta

It seems like a solar eclipse is as good a day as any to drop another beer named for a shadowy government project. Following the tradition of the MK series, MK Delta is soured in the fermenter before being fed yeast and fruit, in this case tart gooseberries. Grains of pale malt, flaked barley and wheat bring it up to 7.6% abv. It’s loaded with the distinct flavor of gooseberry, which is difficult to describe, but has notes of white grapes, cranberries and wet rose petals. Come and get it!

Double Beer Release: Citra Pale, Flavor Country IPA

Double Beer Release: Citra Pale, Flavor Country IPA

August 11, 2017As if Bob’s Your Uncle wasn’t enough to get you down here this weekend, we are also giving you a new batch of Citra Pale and a new IPA called Flavor Country! On top of all that, did you know that the Seahawks are playing their first preseason game on Sunday night? We’ll have it on the screen, naturally. Game time is at 5pm.Citra Pale –Citra is one of the most beloved hops, and doesn’t need a supporting cast of characters. This makes it a perfect fit for the single hop treatment. We left it alone with a clean yeast, pale malt, and lots of oat for body. Loaded with tropical fruit, lime and grapefruit notes, but refreshing as they come with a bright, clean finish. This is your hoppy session beer of choice this weekend, at 5.3%.Flavor Country IPA –We decided to push the envelope with this little number. We kept the ABV at a reasonable level at 6.6%, but packed in a resinous, fruity hopbill of Simcoe, Cashmere and Calypso. We added a ridiculous amount of dry hop to this one, and the whole mess sits on top of a grain bill that includes pilsner, unmalted wheat, flaked oats and light caramel malts. British yeast leaves this beer hazy and stone fruity, with a round body. Welcome to Flavor Country.original source

Rose Hip Ale

The Pump House Brewery and Restaurant, located in Moncton, NB, opened its doors in September of 1999. This small brewpub has grown to producing many fine ales and lagers and they’ve brought home a fair number of awards over the years including “Brewery of the Year” from the Canadian Brewery Awards. Offering many year-round, local favourites and a quickly growing number of seasonal and one-off brews, this small brewery is sure to have a beer for anyone to enjoy.

IMG_1503The Pump House released their Rose Hip Ale just this summer and already people are talking about this refreshing ale brewed with rose hips.

Appearance: This ale pours with a lively carbonation producing a white head made of tiny, champagne-like bubbles. The colour is a golden, almost burnt orange and is fairly cloudy.

Aroma: Sweet bready aroma upfront with a light fruitiness – almost melon. It’s quite like a saison in aroma with the wheat coming through.

Taste: The flavour of the wheat shines with some spicy notes and fruitiness of under ripe apple and sweet melon. There are some slight floral hints as well.

Mouthfeel: The body is fairly light accented with the slightly elevated carbonation. There is a slight prickliness on the tip of the tongue, otherwise quite enjoyable.

Overall: This is a nice beer. It’s not heavy in any aspect and very easy to drink. Great beer on a hot day. A great lawnmower beer. It changes slightly as it warms, but it probably won’t stay in your glass long enough to notice.

http://www.drinknbrew.com

-Cheers!

BEER DOs and DON’Ts

A Beer Geek’s Guide to Storing & Serving Temperatures

By Jeff Flowers

As you may know, heat is one of beer’s big enemies. It can promote oxidation, which is what happens when natural compounds within the beer react with oxygen leading to off flavors in your beer. Heat can also result in flavor loss altogether, creating a bland product that is in no way reflective of the beer in its original state. It can even age a beer at a more rapid rate and for beer stored at various temperatures with other conditions remaining the same, at 100°F the beer will remain okay for about a week, two months when stored at 70°F and for up to a year at 40°F. Simply put, the lower the temperature the longer the beer is preserved.

Ice Cold Beer

From storage tips to serving temperatures, let’s take a closer look at the many factors that can have an affect on the overall quality of your beer.

Avoid Both Heat & Light

So, how much heat can you expose your beer to? Well, as a general guideline, if you don’t have any more room in the fridge, room temperature storage is acceptable so long as the beer is kept out of the reach of another enemy — light.

Light can have a far more detrimental impact than heat, resulting in off flavors. Though, the thing about heat, as previously mentioned, is that it ages the beer more quickly. So, if you plan on storing the beer for an extended period of time before cracking it open, it’s advisable to keep it at a lower temperature.

Storing Beer: Kegerator vs. Refrigerator

A refrigerator will certainly get the job done, but if you don’t have the space then you’ll need to find a better solution. In this case,a kegerator is the optimal solution as it provides an environment that is always cool and dark but unlike your household refrigerator, the door isn’t opened nearly as often helping to avoid frequent temperature changes.

full article at site

Gose Beer

Image: http://www.kegerator.com

Gose was first brewed in the early 13th century in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries copied the style. By the end of the 1800s, it was considered to be local to Leipzig and there were numerousGosenschänken (gose taverns) in the city.

Originally, gose was spontaneously fermented. A description in 1740 stated “Die Gose stellt sich selber ohne Zutuung Hefe oder Gest” (“Gose ferments itself without the addition of yeast”). Sometime in the 1880s, brewers were achieving the same effect by using a combination of top-fermenting yeast and lactic acid bacteria.

Gose was delivered, still actively fermenting, in casks to the Schänken. Casks were stored in the cellar with the tap bung closed but the shive hole left open which allows some gas to escape, so that the still-active yeast could escape. When fermentation had slowed to a point where no yeast was emerging, the gose was ready to bottle. The barrel was emptied into a tank, whence it was filled into traditional long-necked bottles. These were not closed with a cap or cork, but with a plug of yeast (flor) which naturally rose up the neck as the secondary fermentation continued.

By the outbreak of World War II, the Rittergutsbrauerei Döllnitz, betweenMerseburg and Halle, was the last brewery producing gose. When it was nationalised and closed in 1945, gose disappeared temporarily. In 1949, the tiny Friedrich Wurzler Brauerei opened at Leipzig; Friedrich Wurzler had worked at the Döllnitz brewery and had known the techniques for brewing gose. Before his death in the late 1950s, Wurzler passed the recipe to his stepson, Guido Pfnister. Brewing of gose continued in the small private brewery, though there appears to have been little demand. By the 1960s there were no more than a couple of pubs in Leipzig and possibly one in Halle that were still selling it. When Pfnister died in 1966 the brewery closed and gose production again ceased.

In the 1980s, Lothar Goldhahn, then restoring the former gosenschenke “Ohne Bedenken”, decided that it was suitable that the revived pub should sell gose. After querying drinkers to ascertain its precise characteristics, Goldhahn searched for a brewery to produce it. No local brewery was willing to make such an odd beer until the Schultheiss Berliner-Weisse-Brauerei on Schönhauser Allee in East Berlin agreed. The first test brews were made in 1985 and production started in 1986.

After briefly disappearing again in 1988, gose has again found popularity. In and around Leipzig, there are now several specialised gose breweries again. In addition, the style continues to be brewed outside Germany, most notably in the United States.

original source

KEY INGREDIENTS IN CRAFT BEER

Virginia’s beer industry is booming. Some brewers wonder, though, if the state is doing enough to nurture homegrown brewers and the local farmers who want to supply them the grain.

Devils Backbone CEO Steve Crandall says he sold his brewery to Anheuser-Busch in 2016 to keep growing. The move enabled Devils Backbone to stay competitive with four big West Coast craft breweries that have expanded into Virginia. All four received taxpayer funded incentive packages from the state to make it happen.

Crandall says there are other ways to support the beer industry besides giving checks. “I think the state could seriously get behind efforts to improve the growth of hops and barley in the state. Those not only help the beer side but help the farmers. We’ve got some of the best farmers in the world here in Virginia and they’re growing a lot of barley but it’s feed grade barley. They’re not growing a lot of brewer’s grade barley.”

The good news is that after ten or twenty years of grain breeding and development, malting barley is finally starting to take off in Virginia. Wade Thomason, a professor and grain scientist at Virginia Tech, is at the forefront of the research and says entrepreneurial farmers have jumped on it. “There’s well over a thousand acres of malting barley being grown that was produced last year and will probably triple this year as far as the seed that’s in the ground now,” he says. “We’re poised to take advantage of this opportunity. We have most of the pieces in place to begin to supply the market.”

With Virginia’s beer industry contributing more than $9 billion annually to the state economy, Thomason agrees with Crandall this is where the state could step up efforts to strengthen relationships between brewers and farmers.

Jessie Knadler reports:

source

.

Create your website at WordPress.com
Get started