beernesday

    Adopt a Private Cask of Canadian Single Malt Odd Society Spirits' Second Annual Cask Sale is Here Vancouver B.C., January 14, 2015  — Odd Society Spirits prepares to barrel their second annual batch of single malt and are thrilled to offer the public the opportunity to purchase a  private 30 litre cask of their very own.  This Canadian Single Malt is made from 100% B.C. malted barley fermented and distilled onsite.    The demand in 2014 for their first release was so high, they created a wait list for 2015. With only thirty casks available and a long list of potential owners, eager buyers are encouraged to place their orders immediately. This exclusive  offer ends on February 9, 2015  and casks are priced at $1500  plus bottling fee.   "Rob Scope [bar manager at The Cascade Room] and I purchased a cask with a group of friends last year," says Quentina Siah, local food and spirits af...

(again!)

the 100 mile diet means something a little different in ontario here in southern british columbia, we can easily live off what's around us, especially in terms of beer ingredients no such luck in onterrible!

the toronto chapter of barley's angels got a nice write up this week clicky clicky for the grid article

more on what you pay for when you're buying beer this time from the stand-point of what the barley shortage is doing to drive up prices fyi - its not all doom and gloom!

saving the earth one beer at a time read more on how to re-use spent grain

allergic to wheat? don't drink beer allergic to barley? don't drink beer too stupid to know there's wheat and barley in beer because its not listed on the label? brewer's association tells the government we're not that stupid !

from bridget's friend nicolle on facebook: "OMG! You have an affinity for beer? You love the lager? You have affection for the amber brew? You've a soft spot for the suds? You're mad for the malts? You're the beloved of the brewski? You're captivated by the cold ones? You're sweet on stouts? You're bewitched by barley pops? I never knew! ;)"

howe sound's bailout bitter is a favourite of mine so i thought i'd try the baldwin & cooper best bitter and see how that fared in my opinion incredible head on the vigourous pour lovely dark colour hoppy malty nose great balance between the hops and the malts downright delicious! 5.5% 52 ibus 13.5 degrees plato from the bottle:  "a smooth, malty, well-hopped ale, with a full aromatic nose.  made with 100% barley, hops, water & yeast. the 'best bitter' description refers to this beer's higher alcohol content and its depth of hop bitterness.  named for jim baldwin & ed cooper - the first to climb the grand wall of the stawamus chief [702m] in july, 1961." the website suggests food pairings of steaks, casseroles and meat pies, also spicy shellfish and mexican cuisine, and cheddar cheese i had it with a tuna steak and pizza and it went just fine with both of those! then again, anything hoppy and bitter goes with anything i eat i...

one of the reasons why i love the rogue website so much is the education offered Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products.  Kegs to Go Available! Rogue Ales are bottled using an oxygen absorbing cap, brown glass for better shelf life, and plenty of malted barley and hops to provide stability. Specifications Plato:  A description of the ratio of fermentable malts to water. A quick way to convert degrees Plato to an approximate ABV is to divide Plato by 2.5 (note, this is not exact!) IBU:  International Bittering Units; parts per million of isomerized hop resins in beer, related to the amount of alpha acid of the hops. Apparent Attenuation:  measure of the difference between the original and ending specific gravity after fermentation. Pacman yeast eats a lot of sugar, but leaves complex sugars. Ingre...

Craft Beer Locator   Beer Fact of the Day (courtesy of @Steve Parkes) Off-Flavor Series:  The corn flavor in some beers is actually a chemical called DiMethyl Sulfide (DMS). Derives from malted barley, not corn. It is present in all malt but is driven off during kilning (malthouse) and boiling (brewhouse). Very pale malts have more as they are less intensely kilned. A poor boil or a badly designed system results in more DMS in beer.

why yes, apparently brewers do put oysters in beer! and i think i might just want to try some... provided to me by alison but actually from the huffington post "Brine in Your Brew: Sampling Oyster Stouts Sep 13 2010, 9:02 AM ET Though the Germans would like us to believe otherwise, beer has long been made with ingredients other than barley, hops, and water. Of course, there's a reason 16th-century German brewers were kept to such a strict recipe regimen—you can add a lot of nasty stuff to beer to make it more potent, to make it last longer, or to stretch ingredients. These days, though, brewers usually add extras to improve their beer, not degrade it: coffee, pumpkin, tea, spices; there's beer made with chilis, beer made with hemp, beer made with beet sugar (called, cleverly, the Kerouac), and even, according to a Seattle performance artist, beer made with her own ... well, yeah. With that in mind, is oyster beer really all that weird? Although it's a bit...

i got asked the other day what significance my dead frog tattoo has. besides being my ode to beer and my undying love of it? (hence making the dead frog virgin mary-like with its rays, emerging from an upturned bottle cap aswirl with hops and barley) i'm giving a nod to dead frog's nut brown ale which is the first craft brew i recall drinking that made me think to myself "damn, this shit is good!  there must be a whole lot more great beer like this out there. and by george, i should find it!" and there it is fresh from the inking... apparently i don't have any good photos of it perhaps i should remedy that...

fresh off the rogue wire service: OUR BEER. OUR BARRELS. OUR NUTS. OUR JOHNS NEWPORT, OR, August 10, 2010 - In their third collaborative effort of 2010, Rogue Master Brewer John Maier and Rogue Master Distiller, John Couchot, are releasing John John Hazelnut Brown Nectar. This unique ale consists of Rogue Hazelnut Brown Nectar aged in Rogue's Hazelnut Spiced Rum barrels. To craft this exceptional brew, John Couchot first distills Rogue Hazelnut Spiced Rum and ages it in white oak barrels, allowing the barrels to soak up the subtle flavors of Oregon hazelnuts, vanilla and spices from the rum. When the rum is finished aging, the barrels are emptied and John Maier immediately fills them with Hazelnut Brown Nectar. After approximately 6 months of ocean aging, this unique ale is ready. John John Hazelnut Brown Nectar is made using hops from Rogue's Hopyard and barley from the Rogue barley bench. Its 13 ingredients are Harrinton, Klages, Brown, Carastan 13/17, Crystal 70/80, ...

i'm currently swilling BrewDog's Hardcore IPA. at 9% i think i might have a lot of fun at the grocery store in half an hour. better write a list...  oops too late, better to have written that list earlier. label didn't grab me quite as much as the punk ipa, not enough contrast is hard for these old eyes to read - love the general brewdog label theme though, and not ashamed to admit label grab is a large part of my beer purchasing checklist called an explicit imperial ale, i'd argue its an imperious ale. definite toffee notes after the first sip, lovely aroma, still hazy after half an hour (again, what do you expect from a beer with no preservatives and no additives - a little haze ain't such a bad thing!), has me licking my chops and slavering for more. what the label says: "This imperial Indian Pale Ale Rocks... Hardcore! But don’t feel obliged to take our word for it, this little bottle has a grandiloquent story to tell. 2,204 malted Maris Otter g...

i am currently sipping and enjoying BrewDog's Punk IPA, a post modern classic pale ale.  purchased from my local specialty liquor store, i picked up this tasty little number because i liked the label.  i am not ashamed that aesthetics and a cool name can sway my purchasing decision. the punk pours with a lovely head that all but disappears rather quickly, it cascaded very prettily after the pour, but it remains hazy after half an hour (not so surprising in a beer with no additives or preservatives).  at 6% you could drink several of them and still string a sentence together, and you will want to have several.  that hoppy crispness just begs for another. what the label says:  "this is not a lowest common denominator beer.  this is an aggressive beer.  we don't care if you don't like it.  we do not merely aspire to the proclaimed heady heights of conformity through neutrality and blandness.  it is quite doubtful that you have the taste or sop...