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 … [ Read more]
The State of Sours: An update on Minnesota’s funkiest beers
July 27, 2016 by Leave a Comment
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 … [ Read more]
Homebrew Recipe: Velvet Unterbahn Kettle-Soured Gose
June 1, 2016 by Leave a Comment
This recipe appears in Michael Dawson’s book, “Mashmaker: A Citizen-Brewer’s Guide to Making Great Beer at Home.” Learn more at mashmakerbook.com. 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: … [ Read more]
Grand Teton Gose, brewed with Yellowstone salt, out this May
April 29, 2016 by Leave a Comment
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 … [ Read more]
