Inside the brewing of Sixpoint’s Mad Scientists’ series #14 Grätzer (A.K.A. Grodzisz). Brewmaster Jan Matysiak and head brewer Pete Dickson share about investigating and creating the rare smoked-wheat brew.
+ Slate says: “The craft beer industry’s love affair with hops is alienating people who don’t like bitter brews.” Read the article by Adrienne Ho. Bear Flavored Ales has a rebuttal. Personally, I am a fan of all beers and my interest in hop depends on the mood, the situation, and what’s available.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? InThe Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol.
First things first, the brewery is the brainchild of Rob Pihl and his girlfriend, Laurisa Milici. For years, Pihl had been an avid homebrewer in his Manhattan apartment. Milici loved drinking beer. So it was sort of a no-brainer that, when they were looking to make a break from their advertising gigs, that they turn their passion into a profession. (full story)
Named after a key track on the first album, Positive Contact is a 9% ABV hybrid of beer and cider brewed with wood-pressed Fuji apples, roasted farro, a handful of cayenne peppers and a late dose of fresh cilantro. This sweet-and-sour Belgian-ish brew is a light straw color with fruity, cider-like notes. The cayenne and alcohol give it a warming finish.
The beer will be released in a dynamic box set of six 750-ml champagne bottles, with a 10-inch vinyl EP of four new Deltron 3030 remixes created exclusively for this project, and a list of Deltron 3030-inspired recipes from a small group of renowned chefs (see below). Invite some friends over, rock the album, drink the beer and whip up a multi-course meal. It’s a house party in a box. (read more)