View allAll Photos Tagged brewing
January 23, 2015
How are today’s brewers inspired by history? Bluejacket brewery’s Greg Engert and beer historian Mike Stein discuss the art and science of brewing. They shared their story of creating new beers inspired by beer styles of the early 19th century and explored the connections between Washington, DC’s craft beer scene today and the DC beer world of the past.
Siphon brewing at a Japanese-style cafe in Richmond, BC (run by a very friendly Chinese guy who also roasts on a small roaster in the shop).
I forget where this place is - well, sort of. I know the area, but not the street, or cafe name.
Thunderstorms building up Howard Springs. This is shot at 70mm and spot metering used on the centre clouds, for more impact.
PRESS L FOR LARGE
Nearly a year into the covid pandemic and with the Social Distance Inn needing restocking I decided to purchase my first online beers. I don't think I have managed to visit more than a dozen pubs in the days when they have been open and the bottle choice at my local supermarkets has got very staid and my purchases repetitive. I have been missing the selections at pubs and so with my birthday imminent decided to treat myself to these craaaaaft beers from this renowned new brewery. My first choice for a purchase was from the Vocation Brewery at Hebden Bridge who are gaining a reputation for their stouts which garner rave reviews. Unfortunately the brewery either doesn't produce enough or there is massive demand. One or two were sold out when I went online and when they were back in stock others had sold out. Then ditto a few more times. I shall have another go at some point but for now it's Brew York. The fruitier and gooseberry sour (of which I purchased three Goose Willis) will be held back for a warm day in the garden. The 12% Dradis Russian Imperial Stout is pencilled in for my birthday. I don't normally shell out for expensive beers but what the hell it's my birthday and for the second year running I will be getting pissed with the missus and the dog. Anyone born between March 20th and April 11th will have missed out on two years of going out to a pub to celebrate. It's not fair.
The Gerst Brewing Company, located on 6th Ave S near Mulberry St. There isn't much there today except a warehouse and a historical marker, establishing its ground. But if the interstate had been around during its time, you would have been able to see it during your morning commute. The Nashville Brewery opened on this location in 1859 with various owners until William Gerst took it over in 1893. Brewing some of the best ales and lagers until prohibition, and then switching to sodas and malt beverages. The Gerst Brewery closed down in 1954 (just before the interstate system was established) due to competition.
I was running around Richmond over the weekend shooting parts of the city and stopped in this Brewing Company....great view of the city from across the James River along with really good brew....will make it a point to get back to this watering hole and bring them a copy....Cheers!
Monster Energy, UberMonster Brew, Non-Alcohol Beer, Brewed in Germany, 9/2014, by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Great Raft Brewing, a craft brewery located at 1251 Dalzell Street in Shreveport, has quickly established itself as one of the top breweries in the South since opening in December 2013. Visit their website at www.greatraftbrewing.com for info on brewery tours, special events and more.
Beach huts at Budleigh Salterton, Devon, UK.
Billy Jnr. reckoned that, on an edition of BBC TV’s Top Gear, Jeremy Clarkson branded Budleigh Salterton as being the most boring place in Britain. We found it to be rather pleasant on the shingle seashore and, thankfully (and surprisingly), these clouds didn‘t provide us with any rain! I discovered, only later, that BJ had made a cameo appearance in this shot, against the right-hand white hut, on his way back from the refreshment shack!
from Wikipedia:
The birthplace of Walter Raleigh is a couple of miles to the north [of Budleigh Salterton], at Hayes Barton, near East Budleigh and the town is known as the location for the painting The Boyhood of Raleigh by Sir John Everett Millais. Other notable people associated with Budleigh Salterton include Sue Lawley, broadcaster, Sally McNally, puppeteer of Muffin the Mule, and actress Belinda Lee (born there in 1935). It is the home of (the fictional) Giles Wemmbley-Hogg.
A steaming cup of fresh brewed coffee made using a Chemex Coffeemaker.
Read more about Art of Making Coffee over at my blog.
Home Brew 2 is scratch built from balsa wood, to my own design. It has working lights, smoke & JJC twin cylinder diesel sound.
Photo Selects from:
Orlando Brewing
1301 Atlanta Avenue
Orlando, FL 32806
(407) 872-1117
Orlando Brewing is the local beer. These hand-crafted organic ales and lagers are already available in select bars and restaurants across Central Florida. Many more are coming aboard. And, of course, you can always wet your whistle right here at the Tap Room.
Orlando Brewing is Florida’s only certified organic brewery. What does it mean to be organic? It means that ingredients used in crafting our ales are grown without insecticides, bioengineering, or irradiation.
Orlando Brewing brews in accordance with the German Purity Law of 1516. That means we use only natural, organic ingredients.
© 2009 . Big Block Studios, Inc. . All Rights Reserved
Grind: Extra Fine (Average Circles & Effect: Auto Adjust), Brew: Circles (No Pic & Full Blended Circles), Serve: Black (Clear Tone & Paper Cup Texture)
Monday evening I brewed up two batches of beer, a farmhouse saison and a cherry saison. The wlp670 yeast I used is a blend of saison yeast and brett. From what I read it is not recommended to make a starter as it will change the blend proportions. So I brewed the two at once and just split the vial between the two carboys. Even though I under pitched they both started actively fermenting in less then 24hrs.
The farmhouse saison on the left will be bottled in 4-6 weeks. The Cherry saison on the right will be racked onto 4lbs sour cherries and some oak chip in a few weeks. It will then bulk age until late spring, I am hoping in that time frame the brett will bring on some nice tartness.
Recipes here: www.brewtoad.com/users/30183/recipes
As I brew 'all grain', all of the sugars necessary for fermentation come from the grain that I mash. For a given volume of beer, the more alcohol you want in the final beer, the more sugar you need in the wort before you add the yeast. And the more sugar you want, the more grain you'll need to start with.
I'm not going to put in all this time and effort for a 3.5% beer so most of my brews have been in the 5.5-6.5% range. To get that quantity of alcohol in a 23 litre batch, I've been pushing up against the capacity of my mash tun. So I can't make heavier beers because I don't have the capacity to hold more grain. On top of that, sometimes in the past I've been forced to mash with less than the recommended amount of water because my pot capacity was low, but now with my 32 litre pot I can mash with as much water as I want... except I can't because I can't fit it all in my mash tun.
My mash tun is a 5 US gallon bucket with a false bottom and a drain with a tap on it. My supplier sells this as their standard size mash tun but they also sell a large mash tun and an extra-large mash tun. When I was there last week I noticed they had the large ones in stock... I drooled over it a little but didn't really feel the justification for throwing away my existing setup. Sensing my predicament the owner pointed out that the hardware for the large mash tun is exactly the same as for the standard one - it's just that the 5 US gallon bucket is replaced by a 6 US gallon bucket and all the same parts fit. He solved my dilemma by selling me a plain 6 US gallon bucket for 1/3 the price of the whole mash tun. Now my only challenge is to fit the parts from my old mash tun.
PS. I should explain that the mash tun in a small home-brewing setup usually serves two purposes. The first is the mash - letting the crushed grains sit in hot water for 60-90 minutes to break down the sugars inside them. The second is lautering - draining that sugary wort and rinsing more sugars from the grain by washing them with more hot water. All my previous brews I've mashed in a pot on the stove then transfered the contents to the mash tun for lautering. This was kinda forced on me with my very first batch & I haven't seen the need to change since even though it makes describing my brewing process slightly confusing.
Crown Fish and Chips on Chapel Market really plumb the depths of bad fish and chips. In addition to being too cheap to provide real vinegar, the fish was fry, and wrapped in a bright orange, smooth shell of greasy "batter". I strongly recommend never eating there.
And what is non-brewed condiment? It is petrochemical-derived acetic acid, water, and in the case of the brown stuff, caramel for colour. The clear one has "onion flavour".
Now visit marcintustin.tumblr.com/ to see my other photography
Parts of the brewhouse is visible through these windows behind the bar in the taproom at Bomber Brewing in Vancouver, BC.
The stainless steel tanks labeled FV are Fermenting Vessels and I could count seven of them, ranging in size from 1760 to 3520 liter so Bomber Brewing seems to have a pretty good brewing capacity. Unfortunately, many of their beers seemed a bit uninspired - they had an ESB, a Pilsner, a Märzen and an IPA on tap when I visited and all were pretty ordinary. But the beers may improve as the brewer becomes more experienced.