Matt Steinberg has been pretty busy the past few months getting his fledgling brewery running, but he took a minute to check in with us and tell us how it's going over at New Jersey's newest microbrewery.
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Among beer nerds, few brewmasters are more revered than Tomme Arthur, the magician behind the crazy-sour, oak-aged, fruit-spiked, microorganism-inoculated beers of Lost Abbey. A taste of one of his beers will expand your palate (and quite possibly blow your mind.) Thanks for answering our questions, Tomme!
When you think of Irish beer, you probably picture a perfect pint of Guinness or a refreshing glass of Harp. But what else is brewing in Ireland? We looked into the craft brewing scene on the Emerald Isle, and were pleased to discover that a few entrepreneurial folks are trying to provide the public with alternatives to mass-produced beers.
Garrett Oliver has been brewing at the Brooklyn Brewery since 1994. He's known not only for his flavorful beers, but also for his eloquent writing on craft beer and his genius for finding delicious food and beer pairings. We're big fans of his book, The Brewmaster's Table, and were thrilled that he was willing to answer a few of our burning questions.
Of course, the best way to get a sense of the brewery is to do some tasting, and taster trays are a pretty great deal: for $6.50, you get six four-ounce tasting glasses. You can choose Deschutes' flagship brews or almost any of the cask pours and special seasonal beers that are available.
Shane Welch founded Sixpoint Craft Ales in 2004 and has been brewing some of our favorite beers ever since. We chatted with Welch about his sources of inspiration, the beers he loves, his place in the craft brewing scene, and the ups and downs of running a small brewery in New York City.
Once a year when hops are ready to be pulled from the vine, some brewers celebrate the season by heading out to local farms to harvest hops fresh. Once gathered, the hops need to be added to the brewing kettle as quickly as possible—the delicate flowers spoil rapidly, especially if exposed to heat.
Sean Wilson has a vision for the beer scene in the American South. Using heirloom grains and other ingredients from North Carolina farms, he and his collaborator, Chris Davis, hope to create a distinctly Southern style of beer.
By substituting rye for some of the barley in the mash, brewmasters give these beers a hint of spicy warmth and a touch of rye-bread flavor.