“We could not give Cantillon away,” says Engert, now the beverage director of D.C.’s extensive Neighborhood Restaurant Group, including the influential ChurchKey. “Our back cellar was just overwrought with Cantillon bottles, and not just 375 milliliter bottles of Gueuze. There was Fou’Foune, all sorts of Lou Pepe, different vintages—people just didn’t want it.”
Archives For Beer
Articles and musings on beverages of the world that come from grain, often spiced with hops and always welcome in my glass.
For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.
Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.
But Ms. Jimenez, 35, has created a small start-up, Rise Products, that converts the grain into a flour that is finding its way into sustainable bakeries and kitche
With names like Shastafarian Porter, Joint Effort Hemp Ale and Fresh Bongwater Pale Ale, craft breweries’ affinity for weed is unabashed and long-established.
The team sampled 12 brands of beer from large brewers and craft brewers from around the Great Lakes. In every sample microscopic plastic fibers and particles were detected. Most of the fibers were smaller than five millimeters in length.
Wattenberg said what was interesting about the beer samples was a discrepancy in the amount of plastic contained in the final product when compared with the water used to make it.
Grape or grain, but never the twain,” goes the old saying, but brewers no longer seem to care. In a craft-beer world where no ingredient is off the menu – even really disgusting ones such as beard yeast or peanut butter – grapes have become an increasingly common addition to the brewing process.
Here in Minnesota, no brunch spread is complete without a small glass of beer nestled next to your Bloody Mary. Also called a snit, on some mornings it’s the scrappy little sidekick aiding your hulking, tomato-based hero in fighting off last night’s hangover. Others, it’s the cheeky first mate, steering you with a wink toward a day-drinking afternoon while the captain’s back is turned. It is, objectively, a very good idea.
Which is why it’s kind of weird that no one really understands why or where the practice began. What is certain is this: If you order a breakfast cocktail outside of the Upper Midwest, you won’t get a beer back.
IF YOU VISIT A TRADITIONAL lambic brewery in Belgium, you’ll see spiders spinning webs among the casks. They are not a nuisance, and brewers don’t swat them away. The spiders are there by design to protect the fruity beer from fruit flies. The webs do, however, create a fitting environment for lambic, which can seem a little like magic. Using the oldest of all modern brewing styles, brewers summon wild yeast, resulting in funky, sour beers.
Researchers at the University of Manchester have discovered a new species of yeast that could help brewers create better lager.
Working in collaboration with the National Collection of Yeast Cultures (NCYC), the team say it is a new of member of the Saccharomyces family and is closely related to the familiar brewers’ and bakers’ yeast.
However, this new species was found at altitude, growing more than 1000 metres above sea level on an oak tree in Saint Auban, in the foothills of the French Alps. To survive