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Winterkoninske (Winter King) Belgian Ale brewed with juniper berries. Well, that explains the nauseating taste of Gin in this mucky filth called beer.
The nose: sour and musty.
The pour: like syrup - with legs like a sugar laden dessert wine.
Virtually no head - the carbonation was poor - not flat, but close.
The taste - awful. Like someone set out to make a porter and somewhere along the way decided to make gin.
The malt is thick and syrupy and a bit 'raw' tasting. The back of the label goes on a bit about how the brewer is "saddened by the gradually decreasing interest in hoppy traditional beer by Belgian brewers..."
Sad though he may be it does not appear he's made any effort to reverse the trend in this so-called beer. There is almost no evidence of hops at all. If you look closely at the label it appears his hops grow on trees not vines! (Or maybe he used green pine cones by mistake?)
Score: Not fit for grill cleaner.
Brewing chocolate beer on their pilot system for the BitterSweet chocolate event to be held at Fremont in November.
Pics from Fremont Brewing on 10/21/11.
Bristol Brewing Company – Colorado Springs, CO.. Well what can I say, it was fantastic! Most of their offerings were great. My favorite by far was the “Laughing Lab” Scottish Ale. An award winning (GABF) ale that was smooth and flavorful. The staff was friendly and laid back. Definitely worth the drive! Besides; how cool is it that they serve pretzels in a dog bowl.
The Big Woods Brewing Company is a full service restaurant and microbrewery in downtown Nashville, Indiana.
Photo: Sarah Gordon/WFIU
Learn more at Earth Eats.
Schwarzbier
(Port Brewing Company, San Marcos CA)
Good
This beer has had two name changes since I started drinking it!
First, I think it was called Moon Lit Session, then Midnight Sessions and now Midnight Expression (apparently Full Sail has trademarked the name 'Session'....Christ!). This is a very tasty black lager. I heard from someone that this beer is basically a "second pass" of water through the used mash for their "Serpent's Stout". Given how amazing that beer is, it's no surprise that even a watering down can't keep this from still being tasty!
A nice roasted bread smell. The flavor is roasted coffee and burnt malts. As usual for this style it's mouthfeel is very light and it's highly drinkable due to it's low abv.
Some of my favorite schwarzbiers are Black Bavarian, Duck Rabbit's and the Sierra Nevada "EWE 96" but this is quite good.
Brews & Bubbles is a Greensboro Science Center fundraiser featuring great food and music, an awesome atmosphere, and samples of beer, wine and hard cider.
Canon 550D with EF-S 10-22mm lens (at 10mm). Tripod, natural light.
Looks like a Minute Man missle silo!
Brews & Bubbles is a Greensboro Science Center fundraiser featuring great food and music, an awesome atmosphere, and samples of beer, wine and hard cider.
Syphoning into the bottling bucket.
My plan is to syphon all the apfelwein into there, bottle the straight half, then add the priming sugar and bottle the carbonated half. The snag with this plan is that I need to stir the priming sugar solution into an existing bucket of apfelwein - usually I'd put the priming sugar in first and then add the liquid but I can't do that for a split batch.
My husband is a big beer enthusiast, and he's found an interest in brewing his own beer, along with cider and wine. He has really been determined to make a beer that I will actually enjoy. I think he finally found success.
I made this logo with Photoshop for his keg fridge. He also threw a few on his home-brew kegs. :)
Bomber Brewing in Vancouver, BC, opened up in the spring 2014 and has the same owner as BierCraft Tap and Tapas.
Brewing with history
Alaska has a rich history of brewing. From the explorers of the 1700s through the Gold Rush, many a thirsty Alaskan has been able to enjoy locally made beers.
In 1986, 28-year-olds Marcy and Geoff Larson reignited that tradition when they opened the Alaskan Brewing Company, the 67th independent brewery in the country and the first brewery in Juneau since Prohibition. Alaskan beers reflect many of the same characteristics of beers that were brewed here during the gold rush era. From the historically based Alaskan Amber recipe to alder-smoked malts and Sitka spruce tips, Alaskan beers reflect Juneau’s local brewing history and innovation.
A daring solution
Marcy and Geoff were drawn to the beauty and adventure of Alaska, but finding a livelihood that would allow them to stay was a challenge. “Why not start a brewery?” a friend suggested. Other than the extreme financial and logistical challenges of brewing beer in the Last Frontier, they couldn’t think of why not. Maybe the idea wasn’t so far-fetched. After all, Geoff was a chemical engineer and a homebrewer and was married to Marcy, an adventure-seeking accountant and aspiring bush pilot. Together they brought a unique skill set to the task of opening a brewery in Alaska.
While researching brewing in Alaska, Marcy unearthed shipping records from Douglas City Brewing Co. (1899-1907) that listed ingredients for its popular beers and a newspaper article that described the way it was brewed. Geoff homebrewed a batch of the Gold Rush-era brew and they could see what made it so popular. That beer is now known as Alaskan Amber.
In December 1986, Alaskan Brewing Co. officially began operations when Geoff, Marcy and 10 volunteers spent 12 hours hand packaging the first 253 cases of Alaskan Amber for distribution in Juneau, Alaska. From that very humble beginning, Alaskan Brewing Co. has grown to become one of the most award-winning craft breweries in the history of the Great American Beer Festival and expanded distribution to 20 states.
Conferring. It is a cipher and a quote from the revolutionary war, but there is a beer reference. That must mean that we are going to Revolution Brewing!
I didn't take any pictures the next few locations because I was busy communicating with the tail car and driving our car. So here is the run down. At Revolution they received the clue from my parents (Kimber and Matt) that will take them to lunch (see the tail car set for lunch photos). That clue is as follows:
The street is familiar but not as a street
Lunch that will greet you in the version of meat.
The meat comes from a magical animal,
Homer Simpson agrees,
As the meat is more varied of versions than three.
Answer: The Pork Shoppe
Over lunch they mulled over this clue from Steve Reese (again see tail car set for fantastic photos):
Walking home from the lake William Ogden dropped his key,
Rush to Ontario and you will see.
Answer: The Side Door.
There they found a dead drop. There they found the following clue from Irene Ying in DC:
Lagunitas Brewing Company Chicago opened in 2014 and is the California beer giant's second brewery. At 300,000-square feet, it is the largest brewery in Chicago. The space at 2607 W. 17th St. was formerly a Ryerson Steel distribution plant.
Photograph from Open House Chicago 2018. It was one of my District Coordinator sites. I did not have time to take the brewery tour.
NOTE: The company announced in May 2024 it is closing the brewery and taproom - moving them to California - while keeping the warehouse and distribution facility.
Grind: Extra Fine (Average Circles & Effect: Auto Adjust), Brew: Rings (No Pic & Full Blended Circles), Serve: Stirred (Cross-Perc Tone & Coffee Filter Texture)