Homebrew Diaries: Making a kettle-soured beer

Sour ales, or beers that feature acidic and tart qualities derived from one or more strains of lactic acid bacteria, can be made in many different ways. Generally speaking, there are traditional, long-aged sour ales and there are quick/wort-soured sour ales. Most of the commercial sour ales on the market are [...]

2018-10-18T13:21:15-07:00

Aslan Brewing takes big leap forward in sustainability

  With every decision Aslan Brewing’s owners make, they ask themselves: Does this support our principles? And as you may know, one of their core principles is producing 100% organic beer, which is a challenging and expensive way to make beer. Raw ingredients are limited and difficult to source, additives that [...]

2018-10-18T13:21:24-07:00

Rural Meets Urban: Atwood Ales Farm Brewery collaborates with Urban Family Brewery

There are all sorts of brewer collaborations these days, but the best ones happen naturally. (Isaac, Josh, and Rowan) After enjoying some Atwood Ales beers, Rowan Chadwick and Isaac Koski, co-head brewers of Urban Family Brewing, contacted Atwood Ales owners Josh and Monica Smith about collaborating on a beer. [...]

2018-10-18T13:21:26-07:00

Skagit Valley Malting is leading the malting revolution

  Editor's Note: This is the first in a series of articles on Skagit Valley Malting. We'll be looking at SVM's impact on craft brewing, their importance to our region and the impact they can have on the malting industry. ------- There are now more than 5,300 breweries in America, and [...]

2018-10-18T13:21:31-07:00

A visit to Anacortes’ newest brewery, Bastion Brewing Co.

With all the new breweries opening in Bellingham and across the country, it’s easy to forget that this growth isn’t occurring in every city. Anacortes is one example, which, until recently, has had just one brewery for many years. The Anacortes Brewery (at The Rockfish Grill), which opened in 1994, is [...]

2018-10-18T13:21:53-07:00

Recommended reading for beer enthusiasts, pro and home brewers: ‘Brewing Local’ by Stan Hieronymus

The latest book from Brewers Publications, Brewing Local: American-Grown Beer, examines the increased demand for locally brewed beers as well as beers made with “non-traditional” ingredients. Author Stan Hieronymus chronicles the history of how distinctly American beers came about, visits farm breweries, and forages for both plants and yeast to discover how brewers are [...]

2018-10-18T13:22:01-07:00

Wander Brewing adds a coolship to its Barrel Project

Wander Brewing’s new coolship (an anglicized term from the Dutch/Flemish word, koelschip) may not be the sexiest-looking piece of equipment in the brewery, but it’s arguably the most romantic. This large, shallow and open stainless steel vessel will be used to make spontaneously fermented ales, similar to how they’re made by [...]

2018-10-18T13:22:17-07:00

Smaller is Better: The benefits of small-batch homebrewing

The most common homebrew batch size is 5 gallons, which results in about two cases of beer. 5 gallons became the standard for a variety of reasons. Supposedly, glass carboys of this size were readily available when homebrewing took off decades ago. Nowadays, 5-gallon glass and plastic carboys and food-grade buckets [...]

2018-10-18T13:24:18-07:00

Too Many Hops?

Image via Bellingham Home Brewers Guild According to the beer writer below, hops are ruining beer. In a region that is run by hops, this whole debate holds some interest for me. Yakima, WA produces about 75% of the nation's hops. SEVENTY PERCENT! "Hop Bomb", "Hop Head", "Palate Wrecker" are all [...]

2014-12-30T15:21:23-08:00
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