You read all of that right. Recently Lee Dickson of Brick Store Pub went up to Athens to brew with Spike of Terrapin Brewing. They made a Moo Hoo cask, and added banana and marshmallows. It’s yellow and black Continue Reading →
Cantillion, one of the most sought after lambic brewers in the world might be changing things up a bit in the near future. Their lambics (sour wheat beer endemic to Brussels) have been aged in wooden barrels for years. Soon, Continue Reading →
Flying Dog Brewing is planning to release cans this spring. This is the 2nd offering that has surfaced, and ironically purported to be the first canned offering to be released. Atlantic Lager will also be available in 12 oz bottles.
Port Brewing releases Hop 15 twice a year. (February & August.) As it closes in on February, the brewery has to make a decision. Mongo, another double IPA is doing well already. Do they brew another? So here are the Continue Reading →
Anchor Brewing announced a new series this week. The Zymaster Series will debut in February, with more coming throughout the year. Don’t go looking up the word Zymaster, it’s made up.
Something else to make Mississipi look bad. Minneapolis is officially getting its first tap room in over 75 years. From the Star Tribune:
On Friday, the council approved the city’s first taproom license for Harriet Brewing, which is in the Longfellow neighborhood. The brewery, which made about 25,000 gallons of beer in 2011, already had the ability to sell growlers from its location at 3036 Minnehaha Av. S.
Harriet will have limited hours when it opens, though it can legally stay open from noon to 1 a.m. Monday through Saturday. The taproom’s capacity will be 49 seats.
How About A Terrapin Moo-Hoo Cask With Banana & Marshmallow?
You read all of that right. Recently Lee Dickson of Brick Store Pub went up to Athens to brew with Spike of Terrapin Brewing. They made a Moo Hoo cask, and added banana and marshmallows. It’s yellow and black for a reason, they are both big Steelers fans. (I’ll look past that one.) I suggest today you hit the pub wearing either Stiller colors or opposing team colors. Let’s make the experience even more interesting.
Cantillon To Experiment With New Fermentation Vessels
Cantillion, one of the most sought after lambic brewers in the world might be changing things up a bit in the near future. Their lambics (sour wheat beer endemic to Brussels) have been aged in wooden barrels for years. Soon, you may partake in a Cantillion lambic from a new style of barrel – an amphora.
John-Pierre Van Roy writes:
Until recently I would have never even imagined myself putting my beer into anything besides a barrel, and yet… And yet, a blind wine tasting session completely changed my vision of things. On that occasion I tasted something which truly caused me to lose my composure. Its exceptional fragrance and finish, unbelievable complexity bringing together fruitiness, freshness and minerality made it incomparable with a “traditional” wine. There was clearly something different at work here, but what?
Amphora. What’s that you might ask? It’s pictured below. An amphora was a vessel to carry liquid in the Mediterranean, and more notably the Roman Empire. It even became a unit of measurement by the Romans. There are a few winemakers these days that are using this pots to make natural wine, without the addition of extra yeast. The method of making these wines are similar to lambic making.
Cantillion has recently acquired 12 of these vessels, soaked them in water, and filled them with lambic this month. First tastes of these amphora lambics will ready this fall.
Side Note: A reader inquired about what wines inspired this. There’s a bit more from Cantillion:
Thankfully, Gabrio Bini, an Italian winemaker, was present at the restaurant organising the event [the blind tasting] and I soon understood that he would be able to answer my numerous questions. Gabrio’s wines are produced in Sicily and matured in, wait for it, amphoras!
Flying Dog Brewing is planning to release cans this spring. This is the 2nd offering that has surfaced, and ironically purported to be the first canned offering to be released. Atlantic Lager will also be available in 12 oz bottles.
Port Brewing releases Hop 15 twice a year. (February & August.) As it closes in on February, the brewery has to make a decision. Mongo, another double IPA is doing well already. Do they brew another? So here are the options:
1. Brew it! Get it out to the hop loving people!
2. Go without, brew it again in the summer
3. Brew a little for draft only, and let it go where it goes.
You’d be surprised what is in the lead right now. [VoteHere]
Anchor Brewing announced a new series this week. The Zymaster Series will debut in February, with more coming throughout the year. Don’t go looking up the word Zymaster, it’s made up.
Zymaster n [Gk zyme leaven + master — more at ZYMURGY]
1: a new word coined by Anchor Brewing to describe a brewmaster with hands-on experience throughout the a-to-z process of creating a new beer, from the research and selection of the raw materials and development of a recipe to brewing, fermentation, cellaring, and finishing
2: a unique series of beers from Anchor Brewing, rooted in its exceptional respect for the ancient art and noble traditions of brewing and featuring extraordinary ingredients, innovative techniques, and unusual flavors
The 1st release is California Lager Anchor Steam Beer’s roots date back to the sundry and mysterious adaptations and improvisations of brewers to the primitive conditions they faced during the California gold rush, long before icehouses and modern refrigeration made traditional lager beer a viable California option. Early attempts notwithstanding, it wasn’t until the winter of 1875/76 that a California brewer succeeded– thanks to the ready availability ice in the mountains near Truckee–in creating what might be called the first true California lager. The inaugural brew of the Anchor Brewing Zymaster Series is our attempt to re-create such a beer.
Hops: Cluster Malts: California Barley Yeast: Lager
Availability: Draft only Arrival: First release arrives Mid February, during San Francisco Beer Week 2012
Ken Grossman, Founder of Sierra Nevada has a press release of his own in regard to the new site build in North Carolina…
After a long and comprehensive search, I’m excited to announce our location for a second brewery, in the Henderson County town of Mills River, North Carolina.
Throughout the last 31 years, we have had the privilege to make bold, flavorful, and hop-forward beers – the kind of beer we have always loved to drink. Luckily, we’re not the only ones who drank it, and for most of the time we’ve been in existence, we have been scrambling to keep up with demand. For years, we’ve considered a second brewing location. The recent growth of craft beer in the eastern USA, combined with the environmental impact of shipping all the way across the country, made a second brewing location the most sustainable solution for us moving forward.
For the past several years, we’ve reviewed over 200 sites with painstaking detail and an exhaustive list of qualitative and quantitative considerations. In North Carolina, we were humbled by the community, its values and the outstanding craft beer culture in the area. Much of Sierra Nevada’s success stems from the hard work and dedication of our staff, along with the brewery culture that has grown up alongside the physical brewery. While we were making this decision, it was important for us to choose a location similar to our home in Chico, CA. Mills River and the Asheville area feel like a great fit for us; a close-knit community with outstanding quality of life, shared values and access to the outdoors.
Much like Chico, with its close proximity to many creeks, rivers and the Sierras, the location for our new brewery in North Carolina will be situated on property that borders the French Broad River, with the Blue Ridge Mountains as a backdrop. Of course, building a new brewery from the ground up is no small task, and we anticipate the construction to take between 18 and 24 months. Our East Coast brewery will be built with a sustainable and mindful approach and maintain the integrity of the property and beauty of the natural landscape.
Construction will take approximately two years, and when completed, we anticipate the new brewery to be close to 200,000 square feet, with an on-site pub & restaurant.
My son, Brian Grossman, and Stan Cooper will be leading operations of the North Carolina location, and a few key Chico staff will also be relocating to the new facility.
Something else to make Mississipi look bad. Minneapolis is officially getting its first tap room in over 75 years. From the Star Tribune:
