Beers for non-beer people

When you love beer, you want to share it. One challenge, though, is that for many people there’s a notion that “beer” is just “fizzy corn water with a touch of alcohol.” The dominance of macro light lager in the marketplace for so long has convinced many people that beer only means one thing, and […]

The State of Sours: An update on Minnesota’s funkiest beers

Minnesota brewers are becoming fixated on mixed-fermentation [Editor’s Note: This post will continue to be updated with more news on sours made by Minnesota’s breweries] A whole new segment of Minnesota beer has turned sour. Or maybe not sour—that makes it sound like a mistake. These beers are intentionally tart and astringent, funky and wild. “Sour beer” is […]

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Homebrew Recipe: Velvet Unterbahn Kettle-Soured Gose

This month: a traditional Gose produced with a modern souring regimen. Since long preambles are for single-strain fermentations, let’s dig right in. A recipe to try Velvet Unterbahn Gose Target OG: 1.048, Target IBU: ~7 Grain 4 pounds Weyermann® Pilsner 4 pounds Weyermann® Pale Wheat 8 ounces Weyermann® Acidulated malt Hops ½ ounce your choice […]

Grand Teton Gose, brewed with Yellowstone salt, out this May

Idaho-based Grand Teton Brewing‘s gose brewed with salt hand-harvested from Salt Creek, just outside of Yellowstone National Park, will be available this May. Gose is a German-style brewed with slightly salted water, soured with Lactobacillus, and spiced with coriander. The version from Grand Teton Brewing, founded in 1988, has a second addition of Lactobacillus right before packaging […]