DOCSLIB.ORG

Idaho Brewer's Trail

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

IDAHO BREWER’S TRAIL MAP 1 2C Family Brewing (Coming Soon) 27 Jim Dandy 47 Radio Brewing Company 60 Sockeye Grill & Brewery Nampa, ID 305 E. Lander, Pocatello 319 Main Street, Kellogg 3019 N Cole Rd, Boise 2cfamilybrewing.com jimdandybrewing.com radiobrewingcompany.com sockeyebrew.com 2 10 Barrel Brewing 28 Kootenai River Brewing 48 Rants & Raves Brewpub 61 Sun Valley Brewing Company 830 W Bannock, Boise 6424 Riverside Street, Bonners Ferry 308 N Jackson Street, Moscow 202 N Main Street, Hailey 10barrel.com kootbrew.com rantsravesbrewery.com sunvalleybrewery.com 3 Barbarian Brewing 29 Koto Brewing 49 Rants & Raves Brewpub 62 Tricksters Brewing Company 5270 W Chinden Blvd, Garden City 128 Main Ave North, Twin Falls * Coeur d’Alene | Hayden | Post Falls 100 S. Main Street, Riggins 3850 N Schreiber Way, barbarianbrewing.com rantsravesbrewery.com Coeur d'Alene 30 Laughing Dog Brewery 4 trickstersbrewing.com Barbarian Brewing – Downtown 805 Schweitzer Plaza Drive, Ponderay 50 River Bend Brewing 1022 W Main Street, Boise laughingdogbrewing.com No tasting room, on tap 63 Utara Brewing Company & U TA R A barbarianbrewing.com in the Wood River Valley Curry House B R E N Y 31 Lost Grove Brewing W IN G C O M P A 5 1 32 214 Pine Street, Sandpoint Bear Island Brewing 1026 S La Pointe Street, Boise Hayden 51 River of No Return Brewing 95 utaraidaho.com 1620 Liberty Street, Boise 41 lostgrovebrewing.com Bonners 11 810 S Highway 93, Challis bearIslandbrewing.com 64 Von Scheidt Brewing Company Ferry 95 32 Mad Bomber Brewing Company 52 Salmon River Brewery 157 2nd Ave West, Twin Falls 6 Bella Brewing Priest Lake 28 41 9265 N Government Way, Hayden 2 Rathdrum 411 Railroad Ave, McCall 4340 W Chinden Blvd, Garden City 46 19 65 Wallace Brewing madbomberbrewing.com Ponderay 68 salmonriverbrewery.com bellabrewing.com 62 610 Bank Street, Wallace 30 33 Mad Swede Brewing 44 Post Falls 55 90 53 Sawtooth Brewery wallacebrewing.com 7 Bertram's Brewery 2772 S Cole Road, Ste 140, Boise 37 57 63 35 200 110 N River Street, Hailey 101 S Andrews St, Salmon 18 66 Warfield Distillery & Brewery madswedebrewing.com Coeur d’Alene sawtoothbrewery.com bertramsbrewery.com 2 Sandpoint 280 N Main Street, Ketchum 34 95 Magic Valley Brewing 95 54 Sawtooth Brewery – Public House warfielddistillery.com 8 Big Horn – The Ram Boise 41 208 Broadway Ave North, Buhl 631 Warm Springs, Ketchum 709 E Park Blvd, Boise 67 Western Collective Beer Hayden sawtoothbrewery.com theram.com 35 Matchwood Brewing Company Coeur 111 West 33rd Street, Garden City 513 Oak Street, Sandpoint d’Alene 55 Selkirk Abbey westerncollective.beer 9 Big Horn – The Ram Meridian matchwoodbrewing.com * 47 40 Brewing Company 3272 E Pine Ave, Meridian Post Falls 90 68 Westwood Brewing 65 6180 E Seltice Way, Post Falls theram.com 36 McCall Brewing Company Kellogg 8162 W Main St, Rathdrum 807 N 3rd Street, McCall selkirkabbey.com 3 Wallace westwoodbrewing.com 10 Boise Brewing mccallbrew.com 95 56 Shattuck Brewery 521 W Broad Street, Boise 69 White Dog Brewing 6 52106 Highway 8, Elk River boisebrewing.com 37 MickDu's Brewing Company 3 705 W Fulton Street, Boise shattuckbrewery.com 312 N First Ave, Sandpoint whitedogbrewing.com 11 Bombastic Brewing mickdus.com Elk River 57 Slate Creek Brewing Company No tasting room, on tap in Hayden area 70 Wildlife Brewing 38 8 56 1710 N 4th Street, Coeur d'Alene www.bombasticbrewing.com 37 MickDu's Brewing Company – Beer Hall 8 145 S Main Street, Victor slatecreekbrewing.com 220 Cedar Street, Sandpoint 25 Moscow wildlifebrewing.com 12 Broken Horn Brewing Company mickdus.com 48 3 Kendrick 58 Snow Eagle Brewing Company 201 S Mission Street, McCall 71 Wolftrack Brewing & Tasting Den 22 455 River Parkway, Idaho Falls brokenhornbrewing.com 38 Moscow Brewing Company 505 N King Street, Cottonwood 12 snoweaglebrewing.com 630 N Almon #130, Moscow Lewiston 12 13 Clairvoyant Brewing Company moscowbrewing.com 72 Woodland Empire Ale Craft 95 59 Sockeye Brewing Company 2800 W Idaho Street, Boise 1114 W Front Street, Boise Ferdinand 12542 W Fairview Ave, Boise clairvoyantbrewing.com 39 Mother Earth Brew Co. woodlandempire.com 1428 E Madison Building 21K, Nampa 71 Cottonwood sockeyebrew.com 14 Cloud 9 Brewery motherearthbrewco.com 13 1750 W State Street, Boise 40 cloud9brewery.com North Idaho Mountain Brewery 95 108 Nine Mile Road, Wallace 15 County Line Brewing northidahomountainbrew.com 9115 W Chinden Blvd, Garden City countylinebrewing.com 41 Paragon Brewing 49 5785 N Government Way, Coeur d'Alene Riggins 16 23 Salmon 7 Crescent Brewery paragonbrewing.com 1521 Front Street, Nampa crescentbeer.com 42 Payette Brewing Company 733 S Pioneer Street, Boise 93 17 Crooked Fence Brewing payettebrewing.com 52 5220 W Sawyer Ave, Garden City McCall 28 36 crookedfencebrewing.com 43 Portneuf Valley Brewing 12 615 S 1st Ave, Pocatello 20 71 18 Daft Badger Brewing 95 portneufvalleybrewing.com 55 1710 N 2nd Street, Coeur d'Alene Challis 51 daftbadgerbrewing.com 44 Post Falls Brewing 22 Pantone 7695 Pantone 4975 21 75 15 112 N Spokane Street, Post Falls 95 33 19 Downdraft Brewing Co. 93 postfallsbrewing.com 33 70 418 W Seltice Way Ste A, Post Falls Victor 21 45 Powderhaus Brewing 26 31 20 Edge Brewing Company 75 9719 W Chinden Blvd, Garden City 33 525 N Steelhead Way, Boise 21 54 20 58 powderhausbrewing.com 84 Ketchum Idaho Falls edgebrew.com 50 66 26 95 Meridian 61 21 Grand Teton Brewing 4546 Priest Lake Brewing Garden City 53 Hailey 26 430 Old Jackson Hwy, Victor 28392 ID-57, Priest Lake Nampa 26 grandtetonbrewing.com * Boise 20 22 Hardware Brewing 75 701 E Main St , Kendrick 27 Boise | Garden City | Meridian | Nampa 26 hardwarebrewingco.com * Pocatello 43 17 6 26 23 Heaven's Gate Brewery 30 45 84 106 S Main Street, Riggins 67 15 3 24 86 55 26 93 24 Highlands Hollow Brewhouse Garden City 14 60 30 15 2455 Harrison Hollow Lane, Boise 5 13 4 91 2 34 highlandshollow.com 59 Boise 72 Buhl 30 Meridian 9 10 29 64 20 184 42 25 Hunga Dunga Brewing 69 8 Twin Falls 84 39 333 N Jackson Street, Moscow 84 31 93 hungadungabrewing.com Nampa 20 16 33 84 26 Idaho Brewing Company 1 775 S Capital Ave, Idaho Falls Boise Airport idahobrewing.com = Idaho Brewers United Member www.visitidaho.org/breweries UNUSUAL INGREDIENTS IDAHO BREWER’S TRAIL MAP visitidaho.org/breweries NUMBER OF IDAHO BREWERIES* 60 40 20 0 2006 2012 2018 WHY IDAHO BEER? In a state widely known for its potatoes, mountain summits, and whitewater rafting, a burgeoning craft beer scene can remain a well-kept secret. With fresh-grown hops and barley within a day’s drive of every brewery in the state, here’s your chance to taste brews made with spectacular local ingredients by brewmasters dedicated to moving the industry forward. Pack this brochure with you on your craft beer quest to discover Idaho breweries and sample these outstanding beers for yourself. * www.brewersassociation.org/statistics/by-state/?state=ID IDAHO BARLEY Idaho produces both malting and feed varieties of this versatile grain, although the majority produced in the state is used for malting to create delicious brews. Craft breweries use about four times the amount of malted barley as corporate breweries. BUSHELS OF 48,450,000 BARLEY PRODUCED* ST 1BARLEY = 1,000,000 bushels of barley Idaho is the largest barley producer in the U.S., harvesting 510,000 acres and producing 48,450,000 bushels in 2017.* * usda.mannlib.cornell.edu/usda/current/CropProdSu/CropProdSu-01-12-2018.pdf 4.6 breweries per 100,000 58IDAHO BREWERIES* adults* (AND EXPANDING) TH 1NA0TIONWIDE BREWERIES PER CAPITA The Gem State is the top producer of barley in the nation,* and as of 2017, the number two producer of hops**. Add cold and refreshing mountain water to this mix of stellar beer ingredients, and it’s no wonder so many passionate beer drinkers turned brewers have put their roots down in Idaho. LOCAL INGREDIENTS 71,334 BARRELS OF BEER PRODUCED† = 5,000 barrels * USDA Small Grains Summary, 2017 ** USDA Hop Report, 2017 † www.brewersassociation.org/statistics/by-state/?state=ID IDAHO HOPS Hops are grown in two distinct Idaho regions – the majority in the warm, arid southwest, and some in the northern panhandle. Growing conditions and production methods vary in the two growing regions, leading to a large number of hop varieties. Idaho hop farms are continually innovating and experimenting to develop new hop varieties. POUNDS OF 13,759,000 HOPS GROWN* ND 2HOPS = 500,000 pounds of hops Idaho is the second largest hops producer in the U.S., harvesting 6,993 acres and producing 13,759,000 pounds of hops in 2017. Most of Idaho's hops (nearly 75%) are grown in Canyon County in southwest Idaho, and the world's largest contiguous hop farm is located in Bonners Ferry in northern Idaho.* * usda.mannlib.cornell.edu/usda/current/CropProdSu/CropProdSu-01-12-2018.pdf SPENT GRAIN UNUSUAL INGREDIENTS After the brewing process, spent grains, a by-product of brewing, still contain trace nutrients. To keep this product out of the landfill, some craft breweries oer the spent grains to area farmers to use for compost or animal feed. WATER CONSERVANCY Beer is more than 90% water, so maintaining quality water 90% WATER sources is a priority. Through the Idaho Brewshed Alliance, Idaho breweries have 10% partnered with Idaho Rivers hops, United to keep our water barley, clean and delicious for the yeast beer it produces.* For more information on Idaho food and agricultural products visit: www.idahopreferred.com * www.idahorivers.org/brewshed/ SPENT GRAIN UNUSUAL INGREDIENTS Idaho’s inventive beers push the limits on flavor.
Recommended publications
  • Brewing Yeast – Theory and Practice

    Brewing Yeast – Theory and Practice

    Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs.
  • To Many Beer Lovers, Christian Monks

    To Many Beer Lovers, Christian Monks

    The history of monks and brewing To many beer lovers, Christian monks are the archetypes of brewers. It’s not that monks invented beer: Archeologists find it in both China and Egypt around 5000 B.C., long before any Christian monks existed. And it’s not that the purpose of monks is to brew beer: Their purpose is to seek and to serve God, through a specific form of spiritual life. But if monks did not invent beer, and brewing is not their defining vocation, they did play a major role in Western brewing from at least the second half of the first millennium. Let’s take a broad look at how. First, some background. Christian monasticism has its formal roots in the fourth century, when the Roman Empire was still at its height. The Empire suffered serious decline during the fifth century, the era in which St. Benedict lived (c. 480 - March 21, 547). As the social structure of the Roman Empire crumbled, monasteries organized under the Rule of Benedict emerged as centers of agriculture, lodging, education, literature, art, etc. When Charlemagne established the Holy Roman Empire in the year 800, he relied on monasteries to help weave its social and economic infrastructure – and he promoted the Rule of Benedict as the standard for monastic organization. Against this brief sketch of history, we can begin to observe the relationship between monks and brewing. In ancient days, within the Roman Empire as throughout the world, brewing was typically done in the home. This practice carried into monasteries, which had to provide drink and nourishment for the monks, as well as for guests, pilgrims, and the poor.
  • Ethyl Acetate

    Ethyl Acetate

    Ethyl Acetate Compound class: ester Flavor Description: nail polish remover Cause: produced by both ale and lager yeasts in the brewery during fermentation Threshold: 5 – 33 mg/L (8 – 70 mg/L common) Avoidance: cooler ferm temps, controlling FAN levels and increased aeration of wort Detection: Gas Chromatography Isoamyl Acetate Compound class: ester Flavor Description: estery-fruity…bananas, circus Peanuts, banana-flavored Runts, pear candy Cause: produced by yeast during fermentation, especially characteristic of Belgian and Wit yeast strains. Higher fermentation temps and faster ferm rates will produce more of this ester. Threshold: 1.1 - 1.4 mg/L (0.8 – 6.6 mg/L common) Avoidance: cooler ferm temps and slower rates Detection: Gas Chromatography Ethyl Hexanoate Compound class: ester Flavor Description: estery-fruity…green apples, fresh fennel, aniseseed Cause: produced by yeast during fermentation, especially ale yeast. “Green” beers tend to have ethyl hexanoate that leans more to the fennel side; properly fermented beers will have more of a green apple character Threshold: 0.2 mg/L (0.07 – 0.5 mg/L common) Avoidance: cooler ferm temps, lower gravity, increase wort aeration Detection: Gas Chromatography Diacetyl Compound class: Vicinal diketone Flavor Description: buttery, butterscotch flavor and aroma, caramel candy, popcorn, milky, slick/mouthcoating feeling Cause: produced from a precursor (alpha-acetolactate) formed by yeast during fermentation. It can also be formed by contaminant bacteria such as Lactobacillus and Pediococcus
  • Alcohol Units a Brief Guide

    Alcohol Units a Brief Guide

    Alcohol Units A brief guide 1 2 Alcohol Units – A brief guide Units of alcohol explained As typical glass sizes have grown and For example, most whisky has an ABV of 40%. popular drinks have increased in A 1 litre (1,000ml) bottle of this whisky therefore strength over the years, the old rule contains 400ml of pure alcohol. This is 40 units (as 10ml of pure alcohol = one unit). So, in of thumb that a glass of wine was 100ml of the whisky, there would be 4 units. about 1 unit has become out of date. And hence, a 25ml single measure of whisky Nowadays, a large glass of wine might would contain 1 unit. well contain 3 units or more – about the The maths is straightforward. To calculate units, same amount as a treble vodka. take the quantity in millilitres, multiply it by the ABV (expressed as a percentage) and divide So how do you know how much is in by 1,000. your drink? In the example of a glass of whisky (above) the A UK unit is 10 millilitres (8 grams) of pure calculation would be: alcohol. It’s actually the amount of alcohol that 25ml x 40% = 1 unit. an average healthy adult body can break down 1,000 in about an hour. So, if you drink 10ml of pure alcohol, 60 minutes later there should be virtually Or, for a 250ml glass of wine with ABV 12%, none left in your bloodstream. You could still be the number of units is: suffering some of the effects the alcohol has had 250ml x 12% = 3 units.
  • What Does Your Beer Really Cost?

    What Does Your Beer Really Cost?

    WHat DOES YOUR Beer Really COST? Establishing an Effective Beer Costing Program in the Brewpub Your brewpub has been open a few years, you’re making award-winning beers, you’re a centerpiece of the community, and you’re even making a profit. Employees are happy, the bank is happy, investors are happy, and you’ve managed to get your work week down to a manageable 70 hours. Labor expenses are steady and manageable, food cost is at the industry average, and beer cost is “around” 10 percent. That’s good, right? Right? If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why). BY SCOTT METZGER If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). GROSS SALES AND REVENUE dient used times the price of each ingredi- you’re staying up-to-date on your per-recipe PER BARREL ent used and sum up the totals. Costing out costs, the cost associated with any specialty Top line revenue is a number we’re all quite each recipe like this provides the opportuni- ingredients will be captured by the respec- aware of, and we can usually gauge a suc- ty to look at ingredient costs on a per-brand tive values of your beer inventory.
  • Beer List Refromatted 6.9.16.Pub

    Beer List Refromatted 6.9.16.Pub

    DRAFT BEER 32oz 64oz BOTTLES ABV 3.5oz 12oz 16oz Pitcher Growler Growler AMERICAN PALE LAGER Coors Light 12oz $3.50 BellBell’’’’ssss Lager of the Lakes MIMIMI 5.00% $1.50 $4.50 $5.95 $20.25 $14.20 $26.00 PBR 12oz $2.75 Champion Shower Beer VAVAVA 4.50% $1.75 $5.25 $6.95 $23.50 $15.75 $29.70 Seven Arrows Brewing Co. Skyline Lager VAVAVA 4.50% $1.40 $4.25 $5.50 $19.25 $13.50 $25.00 Old Bust Head Graffiti House 12oz $6.25 Blue Mtn. Barrel House Kölsch VAVAVA 5.00% $1.40 $4.25 $5.75 $18.95 $13.50 $25.00 Lickinghole Creek Magic Beaver Firestone Walker Pivo Pils CACACA 3.50% $1.60 $4.95 $6.50 $22.25 $15.20 $28.25 Belgian Pale Ale 12oz can $5.25 AMERICAN PALE ALE Coney Island Root Beer 12oz $5.75 Oskar Blues Dale's Pale Ale COCOCO 6.50% $1.30 $3.95 $5.25 $17.75 $13.00 $23.50 Bud Lite 12oz $3.50 SAISON Budweiser 12oz $3.50 Boulevard Tank 7 MOMOMO 8.50% $2.50 $7.50 $20.75 $40.25 Ommegang Hennepin NYNYNY 7.70% $1.80 $5.50 $16.20 $31.00 Michelob Ultra 12oz $3.95 SOUR BEER Stella Artois 11.2oz $5.25 Anderson Valley Melon Gose CACACA 4.20% $2.00 $5.95 $7.95 $26.75 $17.20 $33.00 New Belgium Citradellic 12oz $5.25 Goose Island Lolita ILILIL 9.00% $5.30 $15.95 $39.20 $80.50 Widmer Omission Lager (Gluten Free) 12oz $4.95 WHEAT BEER Magner Irish Cider 12oz $4.95 Allagash White MEMEME 5.10% $1.50 $4.75 $6.25 $21.25 $14.75 $27.25 Lost Coast Tangerine Wheat CACACA 5.00% $1.50 $4.75 $6.25 $21.25 $14.75 $27.25 Potter's Grapefruit Hibiscus 500ml $11.95 Bells Oberon MIMIMI 5.80% $1.60 $4.95 $6.50 $22.25 $15.20 $28.25 Orval 11.2oz $14.50 Virginia Beer Company Saving
  • Beer from Fat Head's Brewery

    Beer from Fat Head's Brewery

    BEER FROM FAT HEAD’S BREWERY BEER FROM OTHER GREAT BREWERIES Middleburg Hts., OH AUROCHS Sunrise Hazy IPA, PA. 6.7% ABV, 16oz | 8 * SIERRA NEVADA Pale Ale, CA. 5% ABV, 16oz | 7 FAT HEAD’S HEAD HUNTER IPA 16oz | 7 HELLTOWN Mischievous Brown, PA. 5.5% ABV, 16oz | 7 Aggressively hopped IPA, with big notes of citrus, pine and LEFT HAND Milk Stout (Nitro), CO. 5% ABV, 16oz | 7 grapefruit. A clean bitter finish. 7.5% ABV, 87 IBU ALLAGASH White, ME. 5.1% ABV, 16oz | 7 OSKAR BLUES Guava Rodeo (Sour), CO. 6% ABV, 16oz | 7 FATHEAD’S HOP JUJU Imperial IPA 12oz | 7.5 PRAIRIE Sneaking Suspicion (Sour), OK, 5% ABV, 16oz | 7.5 Citrus, pine and tropical fruit with a juicy finish. 9% ABV, 100 IBU EAST END Northern Heights (Barrel Age), PA 9% ABV 12oz | 7 YUENGLING Lager, PA. 4.5% ABV, 16oz | 5.5 FAT HEAD’S BONE HEAD RED IMPERIAL IPA 12oz | 7.5 MILLER LITE, Milwaukee, WI. 5% ABV, 16oz | 5 Hopped -up to the max, deep ruby in color, and an almost pungent piney aroma. Malts bone-up their magic 9.4% ABV, 90 IBU HARD CIDER/MEAD ARSENAL CIDERHOUSE, Pittsburgh, PA 9oz Pour FAT HEAD’S HAZY EIGHT Imperial Hazy IPA 12oz | 7.5 PICKET Bone Dry Apple, 8.5% ABV | 9 * M ango, pineapple, grapefruit and orange, mild bitterness. 8% ABV. ARCHABALD ADO, 8.5% ABV | 9 * 70 IBU. KELLY’S CONCORD GRAPE, 8.5% ABV | 9 * FAT HEAD’S GROOVY JUICE HAZY IPA 16oz | 7 LAUREL HIGHLANDS MEADERY, Iriwn, PA 9oz Pour Juicy, hoppy, big tropical notes, soft body.
  • Carlsberg Uk Partners with Brooklyn Brewery on Exclusive Distribution of Craft Beer Portfolio

    Carlsberg Uk Partners with Brooklyn Brewery on Exclusive Distribution of Craft Beer Portfolio

    News Release 12 September 2016 CARLSBERG UK PARTNERS WITH BROOKLYN BREWERY ON EXCLUSIVE DISTRIBUTION OF CRAFT BEER PORTFOLIO Carlsberg UK is partnering with Brooklyn Brewery to handle the exclusive distribution of the Brooklyn Brewery beer portfolio in the UK, following agreement to transfer distribution rights from James Clay effective 30 December 2016. Brooklyn Brewery is an independent brewer whose mission is to brew flavourful beers that reflect and enrich the life, traditions and culture of creative communities worldwide. Its beer range stretches across a wide selection of quality, innovative and seasonal beers including Brooklyn Lager, Brooklyn Scorcher IPA, Brooklyn Summer Ale, Brooklyn East IPA and Brooklyn Sorachi Ace, each imported from New York and overseen by iconic Brewmaster, Garrett Oliver. The Brooklyn Brewery beer range will complement Carlsberg UK’s existing premium beer and cider portfolio which includes craft cider Bad Apple, Danish style pilsner Carlsberg Export, Italian lager Poretti, Belgium ale Grimbergen, Spanish lagers Mahou and San Miguel, and Sweden’s Backyard Brewery range including Shed Head, Bee 17 and Lawnmower. In the Free Trade Carlsberg UK will manage the Brooklyn Brewery portfolio through its newly- launched brand and sales division, House of Beers. House of Beers is dedicated to world, craft and speciality beers and ciders, and provides specialist support to customers operating premium pubs, bars and restaurants in major cities across the UK, including central London. House of Beers’ team of brand ambassadors will drive the continued growth of the Brooklyn Brewery portfolio in the Free Trade through unique events, range advice and staff training. Liam Newton, vice president of marketing for Carlsberg UK, adds: “Brooklyn Brewery is at the forefront of the craft beer revolution, brewing quality beers that drinkers seek out and enjoy.
  • “Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033

    “Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033

    “Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used.
  • Craft Beer Pub Buns Craft Beer Pub Buns

    Craft Beer Pub Buns Craft Beer Pub Buns

    Craft Beer Pub Buns Craft Beer Pub Buns Block & Barrel Classic adds variety to your sandwiches, hot dogs and sausages by offering buns infused with craft beer. These innovative buns allow you to serve on-trend and unique menu items that provide consumers with authentic craft beer flavor in every bite. Craft beer has been gaining in popularity, with craft breweries’ growing 10.9% in the last decade. Block & Barrel Classic Craft Beer Pub Buns are a unique way to infuse the savory taste of craft beer into your dishes and add variety to your menu throughout the year. Features and Benets • New on-trend items, exclusively for Sysco customers • A taste that will appeal to consumers nationally • Premium beer-avor can command a premium price point • Thaw-and-serve breads save on labor and preparation • Defrost what you need and save the rest; thawed breads have 5-7 day shelf life • Beer-avored buns can be served as LTOs and during seasonal occasions • Unique avor lends to a variety of innovative dishes and globally-inspired cuisines sought out by consumers today Serving Suggestions Create new and exciting menu specials with these great buns. Pair with sausages and brats or try a new twist by serving them with fish, chicken, beef, 39% barbecue and more. These craft beer buns can also serve as a platform for the of consumers said creative start to a winning sandwich or burger build. Toast the buns to they were interested enhance the rich aroma and malt flavor. in trying beer-infused foods1 SUPC Brand Pack/Size Description 3761727 BBRLCLS 8/12CT Bun Hamburger Pub Beer 4" Sli 61% of operators said 3761881 BBRLCLS 12/6CT Roll Hoagie Pub Beer 6" Hngd brewery restaurants are a long term trend1 1.
  • Brewing the Champagne of Beer

    Brewing the Champagne of Beer

    Brouwerij de Landtsheer and Brouwerij Bosteels employ the laborious and traditional méthode champenoise to put the fizz in brut and it shows in the wine-like price of these interesting bottles. The combination of intense fla- vors, traditions and techniques evinced an irresistible draw to this homebrewer’s kettles. Because of the many steps involved, a large batch of brut makes a fun club project. Brewing a brut takes a little extra work and time, but when you’re popping the corks and wowing everyone—even your non-beer-drinking friends—it’s worth the effort. Brewing your own brut beers involves demystifying and simplify- ing the steps of méthode champenoise. Basics of the Style The brut beer concept is still evolving, but already it carries the Belgian nonchalance toward style categorization. Invariably, the beers are bone-dry, complex and spicy or more than a generation, the “champagne of beers” with an alcohol level between 10 and 12 percent ABV. Color ranges F failed to live up to its billing. No leap of imagination could from the pale hazy straw of DeuS de Bosteels to the deep brown Malheur conjure a magical beverage from that pale yellow, ghostly beer. Black Chocolate. The nose is filled That all changed with the release of Malheur Brut and DeuS de with aromas of the Far East: cin- namon, allspice, bergamot, orange, Bosteels, strong spicy Belgian ales that transcended slogans and lavender, vanilla, ginger and more. delighted the drinker with an explosion of aromas and spices The buzz of the aroma is pushed by the prodigious carbonation, often and a dry, sparkling mouthfeel.
  • Efficient Yeast Management

    Efficient Yeast Management

    Efficient Yeast Management Deniz Bilge, VLB Berlin CBC Portland 2015 1 Why is „good“ yeast management necessary? What are the possible consequences of “bad” yeast management? • Decrease in fermentation speed → capacity problems • Differences in the final attenuation degree determined in the lab and the attenuation degree of the final product → economics, product “safety” • Longer maturation times → diacetyl reduction • Slow pH drop → contamination, non-biological stability, filtrability • Beer aroma profile changes → concentration ratio of HA to esters changes in favour of HA • Foam stability decreases • Turbidity problems → “invisible haze” caused by Glycogen excretion • “Autolysis taste” → excretion of e.g. fatty acids • Less formation of reductones → bad flavour stability Deniz Bilge, VLB Berlin CBC Portland 2015 2 Yeast Management Pure Culture Propagation Pitching Yeast- Management Fermentation Cropping Treatment Deniz Bilge, VLB Berlin CBC Portland 2015 3 Ways of Yeast in a Brewery Laboratory culture Propagation Beer Pitching Aeration Wort Pretreatment Main fermentation Post Yeast storage fermentation Sieving Deposits Acidification Yeast Aeration treatment Harvested yeast Beer recovery Excess yeast Beer recovery Waste yeast Deniz Bilge, VLB Berlin CBC Portland 2015 4 YEAST PROPAGATION PRINCIPLES of HANSEN’S propagation 1883 Emil Christian Hansen from Denmark first managed it to propagate yeast cultures. He isolated a single yeast cell and multiplied it step by step. This way of propagation was improved until today and it is possible