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.
NOFX can easily considered one of the most successful independent bands of all time. Formed in 1983 by bassist Fat Mike and guitarist Eric Melvin, the band has never signed with a major label. That kind of independence is very familiar to California’s Stone Brewing. Perhaps that’s where Stone Punk in Drublic, a collaboration with NOFX rises from.
First, the name. Stone Punk in Drublic is named for NOFX’s 1994 release by the same name, considered the band’s most popular release.
We are a country that is all agog about IPAs right now. Regular IPAs has become the norm. No brewery worth its salt is without one, and for the craft beer consumer it has very nearly become the Bud Lite of the day. Now it seems people compete to stand at the top of the heap of the biggest, baddest, hoppiest IPA out there. It may have started out as a joke in a video, but octuple IPAs are a thing.
But, here’s the thing, they’re not. In fact, the whole IBU measure is grossly misused and if you walk into a pub/brewery that is advertising a 100+ IBU beer, you can be pretty certain they are full of it. Yes, there is a small chance they are for real, but unless they are using hop extracts to brew their beer, they’re full of it.
Commenting on the project, Karen Hækkerup, CEO at the Danish Agriculture and Food Council, said “Just as we have seen shops sell goods that would otherwise have been thrown out , Beercycling allows us to recycle a product that is normally flushed down the drain.
“When it comes to circular economy, Danish farmers are some of the best in the world. If you can brew a beer with urine as fertiliser, you can recycle almost anything.”
Henrik Vang, the Executive Director at Nørrebro Bryghus, added: “We want to be a part of the Beercycling project partly due to the story it has already told, but also because it is interesting to partake in a project, which addresses the challenges of sustainability and circular economy. Basically, it is a cool project.”
It’s tempting to call Unbridled a transition beer. Its husky hop profile is right in line with the West Coast-emulating beers of Surly’s halcyon days (Furious, Overrated!, Abrasive), but the full-Brettanomyces yeast bill and fruity backbone show a clear deviation for the booming brewery. The brewers in Brooklyn Center have become enamored with Brett over the past two years, and the catty funk of Unbridled could soon become the brewery’s calling card in the way that big punches of cascade is now.
It’s becoming apparent that as food garners more respect as a craft, just like brewing, the consumer’s palate tends to embrace flavor, not endure tradition. “At the end of the day, you need to think about what works with what,” says Orkin. A mirror of his food menu, the beers at Ivan Ramen fall into two categories: a light, crisp supporting cast of Japanese beers, or flavorful experimental American brews.“Some of the more sour, tart, floral beers tend to wash away the fat that sits on your tongue, and [the eater] can enjoy the flavors of both things,” explains Combs.
“Our data showed that home-brewed Vegemite beer could be easily made from sugar, Vegemite and yeast but not from just Vegemite and sugar, or sugar and yeast,” he said.
“The Vegemite added the nutrients necessary for the fermentation process, but there are also many other sorts of food apart from Vegemite — such as fruits or ginger — that could provide those additional nutrients.”
Schulz said that the brew left a distinct aftertaste and is very cheap to make and estimated that the real-world cost of Vegemite beer would be about 9 cents per 375 millilitres, compared with the retail cost of bulk commercial beer at about $1.60 for the same volume (via ABC.au).
“Vegemite beer is therefore substantially cheaper than other readily available products,” Dr Schulz added.
Taedonggang beer is said to be a “full-bodied lager a little on the sweet side, with a slightly bitter aftertaste.”