Legal hurdles aside, there are also technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.
The entrepreneurs outfitting classic hot rods and fire engines with draft lines and cold boxes say they’re in the business of spreading joy—and in the meantime, they’re winning new converts to craft beer.
Great lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.
Arguably the most important gear in the brewhouse is what we wear ourselves: personal protective equipment, the armor that keeps us from harm amid the boiling-hot, corrosive, slippery dangers of manufacturing beer.
Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.
It’s not easy to prioritize the planet and its people alongside the product, but even small steps taken by small breweries can have a big impact. Water use is one area where breweries can make an outsized difference.
Does slow, subtle cask ale still have a place in today’s variety-driven, can-cluttered American scene? Along with a primer on the gear and vocabulary, here’s why this is an endangered tradition this side of the Atlantic—and why it refuses to die.
Some brew systems make beer for us to drink. Others just solve mysteries—providing an acceptable outlet for failure and serving as the lifeblood of craft beer. John M. Verive is on the case.
The rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.
Cracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range of options. John M. Verive demystifies the increasingly complex options.