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Beer 101: The Fundamental Steps of Brewing

Malt
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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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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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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Spring 2015, Issue 18

Craft drinkers have always been alert to a change in the seasons, because they often herald changes in the beers that we like to drink. The current Spring Issue looks at changing times with some additional perspective.

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Mashing In

It’s no secret that the craft brewing industry uses a lot of water and a huge variety of agricultural products to make beer. Consequently it’s no surprise that a lot of breweries are passionate about reducing their waste, recycling, and implementing water and electricity-saving methods in the brewing process, an approach consistent with this week’s Earth Day. 

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A Slab of Sicilian In Maine

Simon and Garfunkel, wine and cheese – of all the great pairings in the history of the universe, none are as effortless as beer and pizza.

With soaring ceilings, 20 unique beers on tap, and a scandalously delicious dough recipe, Slab Sicilian Street Food is a temple dedicated to the enjoyment of this quintessential pairing. Co-Owner and General Manager Emily Kingsbury reigns as high priestess here, delivering sacramental 1-pound slabs of pizza and satisfying the demands of Portland, Maine's young, thirsty beer scene with an impressive, constantly rotating tap list.

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Ruby Bloom

Ruby. The color of sequined slippers, deep desire, and Bloomington Brewing Company’s amber ale.

Ruby Bloom is all I could ask for in an amber ─ crisp, rich malt with a tidbit of chocolate perfectly curbed with a peppery hop flourish.

I’m hoping that if I click my heels three times I’ll be teleported to their Indiana brewery, because this beer can turn a gray day into a world of technicolor, full of upright lions and lollipop guilds.

Click-click-click. “There’s no place like Bloomington…”

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BrewDog’s Equity Punk IV Looks To Raise $37.5 million

The irrepressible BrewDog owners James Watt and Martin Dickie are back with a fourth Equity Punk offering in an effort to raise £25 million ($37.5 million). Given the success of the brand and the company’s dramatic jump in revenues after a recent increase in beer production and BrewDog bars, it will be interesting to see what kind of response the private equity offering gets. In its first three offerings, BrewDog has sold shares to over 14,500 investors.

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Alaska Brews Cruise

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Tropicália

Tropical flavors seem to be a beer theme this season, and we’ve got a peach (straight from Athens, GA) for today’s Pint Break.

Stone Brewing just updated the recipe for its original Ruination IPA by adding Citra, Simcoe and Azacca hops to create a breezy, tropical and very bitter taste profile, but our Pint Break features a much more balanced – yet equally invigorating – flavor palette.

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