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Beer 101: The Fundamental Steps of Brewing

Brewing begins with raw barley, wheat, oats or rye that has germinated in a malt house. The grain is then dried in a kiln and sometimes roasted, a process that usually takes place in a separate location from the brewery. At the brewery, the malt is sent through a grist mill, cracking open the husks of the kernels, which helps expose the starches during the mashing process. The process of steep milling, or soaking the grain before milling, is also an option for large-scale brewers.

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Summer 2015, Issue 19




Brewing With...
We ask Linus Hall about taking the plunge into the role of head brewer and co-owner at Yazoo Brewing Company.

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Beer 101: Temperature, Pour, and Glassware

When it comes to beer’s temperature, the common belief is “the colder the better.” This is not always sound advice. Beers served too cold can numb the tongue and deaden the taste buds to the delightful flavors within. Letting a beer warm up just a bit can unlock the flavors and enliven the character of a well-crafted beer. The temperature at which you serve different beers is often a matter of personal taste, but if you are seeking guidance, here are some serving suggestions that may bring out the individuality of certain types of beer.

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New Belgium Completes East Coast Distribution Center

In advance of its brewing operations, New Belgium Brewing has completed its distribution center in Asheville, North Carolina. The facility is poised to start distributing beers to the East Coast by the end of 2015. Progress continues on the company's new brewery on the French Broad River, which is expected to come on line in the spring of 2016.

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Beer 101: Storage

When you resist the urge to crack open a beer instantaneously, magic can happen. Storing or cellaring beer allows a number of internal and external factors to add character to it, often for the better.

Certain kinds of beer are ideal for cellaring, while others are meant to be enjoyed immediately. There are a few general rules to abide by, and a few exceptions to those rules.

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Join Us and Discover The World of Beer

Do you dream of barrel-aged stouts and ultra-hoppy double IPAs? Have you ever wanted to Discover the World of Beer? The Beer Connoisseur® has the solution you’ve been searching for. 

We are excited to announce The Beer Connoisseur® Club – our new initiative that will help people come together around beer.

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Old Pro

The first impression is a salty, sour aroma that is followed by zesty coriander and hints of orange peel and lemon. As it warms, there is a very light bready aroma. The beer has a milky white hue when first poured, then settles to a cloudy yellow. Its thick, pillowy, white head eventually collapses to a ring. The flavor is bracingly tart and moderately salty. It is very well attenuated and finishes dry and clean with refreshing acidity. Additional carbonation would complement this beer's quenching qualities.

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Book Review Roundup: Summertime Brews

The Beer Wench’s Guide to Beer

by Ashley Routson

Voyageur Press, Softcover, 256 pp.

Ashley Routson, also known as The Beer Wench, has taken her flair for visual presentation and applied it to the printed page.

The Beer Wench’s Guide to Beer is a fairly comprehensive guide to the glorious world of suds, presented in a conversational tone and illustrated with thirst-inducing photography. You can practically hear the fizz in the glossy pour shots.

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Sierra Goes to Germany for Oktoberfest

Oktoberfest has finally broken cover with an announcement from one of America's most respected craft breweries. Sierra Nevada Brewing Company has announced it is collaborating with a German brewer to produce an Oktoberfest for the North American market. Fittingly, the Brauhaus Riegele is also directed by a father-son team. Here is Sierra's media release:

Wisconsin Belgian Red

You hold the marriage of wine and beer.  Belgian Red is a tapestry of flavor.  This beer is brewed with whole Montmorency Cherries, Wisconsin farmed wheat and Belgian roasted barleys, lagered in oak tanks and balanced by Hallertau hops we aged in our brewery one full year.