Read on about a collaboration that combines a cold-side addition of cannabis flower with a tincture addition that allows you to customize the concentration of THC in each bottle.
In part two with Vinnie Cilurzo, he discusses open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, de-barreling sour beer without worry about oxygen exposure, and much more.
Aroma is key to the beer-drinking experience, and when you lift a glass to your nose in the hopes of getting hops, grain, yeast, and special ingredients but all you breathe in is rose blossom or Granny Smith apple, it distracts from the task at hand.
Keith Villa is the creator of Blue Moon Belgian White and an advocate for the intersection of craft beer and cannabis. Here, he walks us through the challenges, and the possibilities, of a future where alcohol isn’t the only mood enhancer in your beer.
Familiar breweries are entering the non-alcoholic space, and upstarts that focus solely on low-to-no-alcohol offerings are opening up. The breweries see growth in the category. Will U.S. consumers agree?
In this conversation, the origins and design approach to Blind Pig IPA and Pliny the Elder DIPA, adjusting recipes for iconic brands as tastes shift and ingredients vary, tracking polyphenol levels batch by batch, and much more.
From diatomaceous earth to sleek new centrifuges, there’s a step that many of your favorite beers go through, and while you might not immediately taste a difference, you can sure see it.
If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire.
Pulpit Rock Brewing Co. is a story of two brewers who want to work in small batches, find creative paths for new recipes, and be part of a local community rather than ride another brewery’s momentum.
Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive.