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New Belgium Brewing’s Surprisingly Sessionable Hop Tart is an Easy Drinking Summer Sour Latest Hop Kitchen release delivers a tropical twist on the American sour ale Ft. Collins, Colo., June 19, 2015 – New Belgium Brewing is celebrating summer with a sessionable, fruity spin on the typical American sour. Hop Tart is New Belgium’s latest Hop Kitchen offering, blending Belgian Pale Malt from the Colorado Malting Company, with tart lactobacillus and fruity hops. The result is a refreshing, easy drinker, perfect for fun in the sun. The beer is available on draft only in New Belgium markets. Hop Tart’s lactobacillus offers just the slightest hint of sour that propels bursts of passion fruit, guava and pineapple, courtesy of hefty Nelson Sauvin, Galaxy and Experimental Hop 522 dry-hopping. “We developed Hop Tart based on our Snapshot brewing process, which is a unique way of souring wort,” said Matty Gilliland (aka Matty Smooth), brewing process analyst at New Belgium Brewing. “It...

my beer notes from yesterday's beer column on cbc radio's on the coast with stephen quinn: I said in my 'year ahead' column back in January that I predict 2015 is going to be the year of the sour. While it is a fact that I am trying to convert Stephen to a sour beer fan, I am not trying to force sours to break out in 2015.  I don't have to - 2015 as year of the sour is already off to a running start. In January three local breweries came out with sours: Four Winds with Nectarous, Four Winds and Steel & Oak collaborated on a Gratzer and Parallel 49 put its Bodhi on tap in the tasting room. Sour beers are a varied lot of beers that have been purposely infected with yeast strains ( Lactobacillus , Brettanomyces , and Pediococcus ) that cause them to taste sour. When this happens by accident, the beer is considered spoiled. When it is done on purpose, it is considered delicious! I think a very romantic example of a sour brewery is Cantillon Brewery i...

new and exciting beers at legacy vancouver: Whistler Brewing Pineapple Express Wheat Ale A perfect excuse to kick back and enjoy a few. This golden beauty's just the ticket. This one's as fresh as a warm breeze - straight from the shores of Maui. Russell 626 Anniversary Scotch Ale This strong, dark ale was brewed with Scottish specialty peated malts for a slightly smoky character, then skillfully aged in Bourbon barrels - a beer to celebrate Russell's 17th Anniversary! Hofstettner Granit Bock 2011 The Granit Bock is brewed in large granite open troughs. The granite stones are then heated to be white hot and added to the wort. This causes the sugars in the malt to caramelize around the stones and gives the beer lovely caramel and roasted flavors. It also gives the Granit Bock a unique smoked flavor.

Craft Beer Locator Beer Fact of the Day: Most all malts used in brewing are either kilned, roasted, or both. Carmelization occurs during this process, not during the normal boiling of the wort. The longer the kilning or roasting, the darker and less fermentable the grain becomes as the grain's enzymes become denatured.

Craft Beer Locator   Beer Fact of the Day:  The herbal plant 'St. John’s wort' is known for its antidepressant effects. Its name has roots in beer making as it was added to the wort during the process of making beer before the use of hops.