What’s On Tap: Michael & Louise Potori of Beara Irish Brewing!

Beara Irish Brewing Co. is an Irish brewery located in Portsmouth, NH. We are producing fine craft brews with genuine imported Irish Barley Malt for the discerning public. Other ingredients are locally sourced as much as possible: Water, grains, hops and yeast – no junk.

We cannot accept current offerings of watered-down mass-produced beer, so we intend to do something about it.

Join us at our new location at 2800 Lafayette Road, Portsmouth NH. Come visit for a flight or pint. Growlers, 22oz. bottles, and gift cards available

Bert’s Better Beers’ Draft Pick(s) of the Week:

 1. Beara Irish Aniversary Stout

2. Beara Irish Mosiac Red

Listen for our review!

Kettle to Keg’s In the Kettle: Start with Extract

New England’s Tap House Grill’s Ale Communications:

1. How pot and hippie beer explain the future of the American economy

LAKE OSWEGO, Ore. — At first, Jon Turner was just a software guy who really liked to brew beer. He cooked up two batches a week in his kitchen and kept his hard-drinking friends well supplied. He once brewed one pale ale over and over for a year to get it just right. In 2011, at a national conference of home brewers, he fell under the spell of a panel called “Going Pro.”

This is how Turner came to cash out a large chunk of his retirement savings and launch a 16-tap brew pub on the shores of a private lake in a swanky suburb south of Portland. He and his co-owner, Tim Schoenheit, have kept their tech jobs and worked nights, weekends and assorted off hours to bring their 80-employee operation, Stickmen Brewing, to the brink of profitability.

Drive around the Portland area today and you’ll see dozens of stories just like Stickmen’s — small pubs and breweries that have sprung to life in the past half-decade and endured, in spite of fierce competition from rivals large and small. READ MORE

2. Beer School: Spontaneous Fermentation Does A Brew Good

Despite the intimidating appellation, spontaneous fermentation is nothing new to anyone who’s ever been to a frat house. Remember that cup of orange juice Brother Chad left out in the living room that, weeks later, bubbled into a mimosa? That was because microscopic yeast and bacteria — more casually referred to as “bugs” — had settled on the open liquid, consuming sugar, farting out CO2 and alcohol and creating carbonated booze.

Though alcoholic beverages have been made this way for centuries, “wild brewing” is a relatively new process in the States, due to lack of control and more chance for complications compared with modern techniques. This is also part of its appeal. Vinnie Cilurzo, brewmaster and co-owner of Russian River Brewing Co. in Santa Rosa, California, had been experimenting (unsuccessfully) with the process since 2005. But it wasn’t until the following year, after a life-changing trip to Belgium with fellow brewers Sam Calagione of Dogfish Head Brewery, Rob Tod of Allagash Brewing, Adam Avery of Avery Brewing and Tommy Arthur of the Lost Abbey, that he “really got serious about it,” he says. READ MORE

3. Molson Coors Nears Deal to Buy Out Remainder of MillerCoors Venture Molson Coors would pay about $12 billion for 58% stake in joint venture, other Miller assets

Molson Coors Brewing Co. is nearing a deal to buy the rest of the MillerCoors LLC U.S. joint venture in a $12 billion deal that would pave the way for SABMiller PLC to cement its blockbuster sale to Anheuser-Busch InBev NV.

As part of the deal, the U.K.’s SABMiller would sell its 58% of the venture to Denver’s Molson Coors, according to people familiar with READ MORE

4. How to NitroBrew

Create a masterpiece in every glass. NitroBrew gives any beer a well rounded flavor, a dependably silky mouthfeel, and a tight head of foam. It looks elegant, tastes delicious, and feels great on the tongue. Best of all, it’s fast to set up and easy to use.

 

Hop Head United’s Cork Board:

1. February 20-29th Portsmouth Beer Week

Jukebox: Wasted by Walker Smith

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