For the last several months, Hop Water has grown in popularity. This is the new zero calorie, zero carb, zero alcohol, refreshing beverage that some breweries are coming out with these days. One Saturday afternoon, I was walking the isles of my favorite liquor store. In my pursuit for cutting calories and overall better health, anything 5% ABV or lower was on my radar. A couple four-packs of Hop Water did find a way in my cart. The Pioneers of Hop Water H2OPS in Anaheim, California were the pioneers for Hop Water. Owner, Paul Tucker is a long-time homebrewer and craft beer enthusiast. He has … [Read more...]
The Fruit Side of Beer
Fruit additions in beer really are not a new idea. There is evidence around 7000 BC a group of Chinese villagers created a beverage using honey, rice, hawthorn fruit and/or grapes. Another sign of early use of fruit was contributed by the Egyptians, who used dates and pomegranates in their beer. Although fruit additions for beer was not uncommon for many cultures, it was never a wildly practiced method of beer creation. Of course the Germans would find the entire fruit in beer idea laughable with Reinheitsgebot. The Belgians were actually the renegades of the brewing world when they … [Read more...]
The History of Cinco de Mayo and Mexican Beer Part II
(Editor's Note: Here is the conclusion of The History of Cinco de Mayo and Mexican Beer. You can read Part I here.) With the repeal of Prohibition in 1933, Aztec relocated to San Diego. Strousse briefly left to work for the rival San Diego Brewing Company before founding Tecate in Mexico in 1943, then returning to Aztec before his death a year later. Aztec’s popularity declined following a buyout by Detroit’s Altes Brewing Company in 1948, and later takeover by the National Brewing Company of Baltimore, which folded it in 1953. Aztec would revive in 2008 when t-shirt designer John Webster … [Read more...]
The History of Cinco de Mayo and Mexican Beer Part I
Mexican beers, more commonly marketed as exotic Cervezas, tend to get a bad rap within the craft beer community as poor-quality beverages with slick advertising. The power of marketing has been, well, so “interesting” of late that these are the only macrobrews in the United States to see increased market share while its mammoth competitors are witnessing declines. At the same time, it’s unfair to lump together all beers from South of the Border as “cheap” or “pissy.” Just as the United States brewing scene since the turn of the 21st century has become a museum of rare … [Read more...]
Sabro Hops
Hop Heads have you learned about Sabro hops? As IPAs continue to grow in popularity, so do hop varieties. New hops seem to be popping up everywhere these days. When I first started homebrewing, Mosaic and Citra hops were already well established. I feel like I missed the opportunity to experience these hops in their infancy. Nevertheless, Sabro comes around and my fear of missing out quickly subsided. A fresh half-pound bag ordered from Yakima Valley Hops. We first encountered this hop when it was called HBC 438. Brewers fell in love with it and affectionately called it “Ron Mexico.” HBC 438 … [Read more...]
Kite Krasher Kolsch
Kolsch style beers are crisp, delicate, and very drinkable. This is sure to quench your thirst on a warm spring or summer day. If you are considering the achievements of the city of Cologne, Germany, one would need to include this straw colored, pale bitter European beer. Brewers began brewing Kolsch beers in the city of Cologne, Germany at least a thousand years ago. Location, Location, Location Cologne is along the Rhine River. The Cologne residents were looking for something different from the old brewing method of lagering their beer. They were so serious about this, a law was passed in … [Read more...]
Propper Yeast Starter
An Added Insurance: Yeast starters are one of the biggest insurances a homebrewer can do to help their beer. The homebrew experts tend to say that a wort that is over 1.070 starting gravity, a starter is best to include with their brew day. Starters should be made at least 24 hours prior to pitching the yeast. I have never been too big on making starters for every batch of beer I brew. I am usually brewing beers with starting gravities of 1.070 and lower. On the rare occasion that I am brewing up a Russian Imperial Stout or Belgian Quad, I have taken the extra insurance of … [Read more...]
The Fungus Among Us….The story of a Mushroom Beer
When you think of mushrooms, you usually think of pizza, cream of mushroom soup, or maybe some sautéed mushrooms to adorn your medium rare steaks. I know this is what normal people think of when thinking about mushrooms. I too think of these tasty concoctions. I also think of beer. That’s right, the cold elixir that we all long for after a long day. At first I was hesitant about creating this beer. I really did not think mushrooms would taste good in a beer. The first time I thought of joining these two seemingly never to join forces was when I was brewing for a local festival Morel Fest. … [Read more...]
Seasonal Brewing – Oktoberfest Recipe
We live our lives by the seasons. For instance, the end of the football season means baseball’s Spring Training is right around the corner. Well, for some people, like Raiders fans, it starts sooner -- maybe around Halloween. But there’s always the next sports season to look forward to. Tour the Baseball Hall of Fame and Brewery Ommegang! It’s the same with brewing. Since it takes time for your beer to ferment and bottle condition, it’s good to do some advance planning. You might want to beef up the bullpen, as it were, or start looking at some interesting young prospects in the form of … [Read more...]
WHY DO WE DRINK “BEER?”
One beloved beverage, so many names. Walk into a taproom in Germany or The Netherlands and order a Bier. Go to a brasserie in France or Italy and enjoy a Biere. Enter a pub in England and ask for a pint of Beer. Yet if you visit Spain or Portugal, you’ll get funny looks with the B-sounding word unless you request a Cerveza in Barcelona or a Cerveja in Lisbon. Primitive beer making. Source http://www.romeacrosseurope.com/?p=2961#sthash.tasK1K2N.KMd3P7OQ.dpbs Why is the Iberian Peninsula different from the rest of Europe? And why are there completely different … [Read more...]