What’s On Tap: Bryan Davis from Lost Spirits Technology!
Spirits Engineering for the 21st Century.
Lost Spirits’ advanced technology enables the creation of distilled spirits with the aroma, taste, and texture of fully matured spirits along with a nearly identical chemical signature to products aged for 20 years or more.
And it does this in a fraction of the time required for traditional barrel aging.
Our technology opens up new paths to much better spirits, at a much lower cost.
The THEA | One Reactor produces a near-perfect spirit every time.
Bert’s Better Beers’ Draft Pick(s) of the Week:
1. Left Hand – Wake up Dead Stout
2. Allagash Golden Brett
Listen for our review!
Kettle to Keg’s In the Kettle: Oxygen
New England’s Tap House Grill’s Ale Communications:
Beer jargon thrown around on social media and forums can leave even the most passionate craft-beer fans scratching their heads. From the first eight issues of Craft Beer & Brewing Magazine®, we’ve collected this humorous key to deciphering some of the slang terms thrown around in the world of Beer Geekdom.
In simplest terms, “barrel-aged” means aged in a barrel. Barrel-aged beers have seen a dramatic increase in popularity in recent years with both homebrewers and professional brewers. Recently, “barrel-aged” has also come to mean that something is better than average, great, or downright fantastic. “The new album by Blitzen Trapper is so barrel-aged.” READ MORE
2. THE BEER NUT: Samuel Adams to put nitro beers in cans
The four basic ingredients of beer are water, malts (usually barley), hops and yeast.
Jim Koch, founder and brewer of the Boston Beer Company (Samuel Adams) wants to explore another ingredient that most people ignore – carbonation.
“To me, carbonation is the hidden ingredient in beer that is not normally thought of,” said Koch. “It’s a given that beer carbonation. Carbonation is a big element when it comes to the taste of beer. It creates carbonic acid on the tongue. It also has that tongue sting that is quite drying.”
Koch announced recently that Samuel Adams will be releasing three non-carbonated beers later this year. They won’t be flat. They will be brewed with nitrogen instead of CO2.
“When you begin nitrogenating beers, it has an almost transformative aspect on the taste,” said Koch. “It gives you a much smoother beer.” READ MORE
3.Beer and water: California craft brewers are scrambling to balance drafts amid the drought
By JULIE WATSON, Associated Press
FALLBROOK, Calif. (AP) — Amid severe drought, the water board in this Southern California town imposed restrictions on Fallbrook Brewing Co., just as the tiny brewer doubled capacity to meet demand for its craft beers.
To cut monthly water use by about 10 percent, owner Chuck McLaughlin bought an extra 310-gallon tank to catch water used in the brewing process to reuse it for cleaning equipment. His new brewhouse includes a chiller that uses two-thirds less water than his old one.
As a small business, there’s no extra money to pay potentially thousands in fines if he exceeds the limit.
So far, “it’s been very close,” said McLaughlin, whose brewery is run out of a former consignment shop in Fallbrook, a town of 30,000 people about 60 miles north of San Diego.
California has more craft breweries — small, independent beer makers that use traditional ingredients — than any other state. More than 570 are in operation and another 240 are slated to open, according to the California Craft Brewers Association. Craft breweries contributed $6.5 billion to the state economy last year alone, producing 3.5 million barrels. READ MORE
4. You haven’t tasted beer like this ….
Unless you have tasted a beer from Central State Brewing — of a handful of other breweries in the U.S. — you haven’t experienced a beer made with “Brett.”
Central State beer has been on taps around Indiana for four months. But the brewery, which contracts through Irvington’s Black Acre Brewing, is opening its own tap room at 2505 Delaware St., next to Goose the Market.
And they are making beers you won’t find anywhere else in Indiana. Founders Josh Hambright, Chris Bly and Jake Koeneman are brewing beers using a yeast called Brettanomyces, or “Brett” for short.
Most beers are made with Saccharomyces yeast, Koeneman said. “We decided to look at this other family of yeast. They are cousins, but this kind is under researched.”
The three hope to be on the frontier of experimentation with Brett. They aren’t the first to use the yeast strain, which is normally associated with funky, sour beers. But they are using 100 percent Brett in primary fermentation, which is rare. READ MORE