Introduction to Cider Making with C Squared Ciders
Join C Squared Ciders Founder Andy Brown as he walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging.
Review: FX Matt Brewing Utica Club (87)
“Utica Club is a premium Pilsener-lager made from the finest natural ingredients and aged to perfection. A timeless classic now celebrating more than seventy years in the pantheon of great American beers, UC was the first beer licensed for sale at the end of Prohibition and quickly grew to become a legend among beer lovers.”
Review: Highland Brewing Pilsner (91)
“A finely nuanced Pilsner features German Hallertau Blanc hops and three other Hallertau region varietals: Saphir, Perle, and Hersbrucker hops add notes of stone fruit, pepper, and lush grass to the German Pilsner malt body. Cold fermented with lager yeast for a crisp, dry finish.”
Review: Burial Beer Pinnacle of Dreams (93)
“Ambient Terrain is a series of rustic lagers to be produced at Burial Beer Co. with each brew in the series a three-way collaboration between Burial, a partner brewery, and a local craft maltster. Pinnacle of Dreams Rye Lager is a collaboration with Fonta Flora Brewery and nearby Riverbend Malthouse.”
Review: Ska Brewing Rue B. Soho (93)
“This grapefruit lager will take you where you want to go if where you want to go is beer heaven. At first, your nose is treated to the aroma of bright and crisp citrus. Then your tongue is tickled by the carbonation that delivers flavors of tart and light grapefruit juice. Lightly acidulated, Rue B. Soho is a refreshing lager brewed with Cascade hops and grapefruit.”
Review: Against the Grain Bloody Show (85)
“A collaboration beer between Mikkeller and Against the Grain Brewery. Brewed with German Pilsner and Munich malts, hopped with American Citra, Columbus, Amarillo, and Czech Saaz, and fermented with Danish lager yeast. Then we added blood-orange zest and juice. The result is a nice, easy-drinking lager that exhibits a tart and citrusy aroma and flavor.”
Protecting Beer Drinkers (and Your Business) By Labeling Major Allergens
The explosion of adjunct ingredients in today’s craft beer, combined with rising rates of food allergies in the general population, makes it more important than ever to be up front with customers about what’s inside the beer you brew.