Alaskan Brewing

Alaskan Brewing

The Alaskan brewing company is the oldest operating brewery in Alaska, with their amber beer being their most popular brand.

They produce two other brands as well, pale ale and Alaskan frontier amber. If you enjoy fresh amber beer, Alaskan brewing is what you want. As you may already know, brewing beer in Alaska is very hard to do.

The coastal community of Juneau doesn't have road connections to the lower 48 states, so everything arrives and leaves by water or air, with weather always having the final say. In 1986, the Alaskan brewing company became the 67th brewery to operate in the United States and the only one to operate in Alaska. Since that time, Alaskan brewery has received more than 30 major medals and awards, including the best beer in the nation award during the 1988 Great American Beer Festival.

The popularity of their beers has led to a great amount of efforts to keep up with the demand from consumers. They also hold the unofficial record for the production on a 10 barrel brewing system, which produces an amazing 42 batches a week. The Alaskan Brewery offers several different styles of brew as well, which are listed below:

1. Amber - This is the company's flagship beer, based on a turn of the century recipe that was used to quench the thirst of the miners during the Gold Rush era. It provides a smooth, malty, rich taste that goes well with meals - or friends.

2. Pale - Pale is fresh, crips, and inviting. Alaskan pale is great with crab, pawns, and salads. The floral aroma of the hops is derived from dry hopping the tanks during the entire fermentation process.

3. Stout - The oatmeal style beer of stout doesn't have the harshness of other stouts. Great with chocolate and hearty meals, stout is also ideal to enjoy while walking in the snow.

4. ESB - If you like hops, the infusion of hops in this delight will amaze your nose while the refreshing cascade hops will provide a wonderful crispness to both the flavor and the finish. This beer is great with spicy food, wild game, and other wintery food.

5. Smoked porter - Very exclusive, Alaskan smoked porter has a world class reputation for its excellence. Brewed in the fall, this beer is ideal for storing in the cellar for later enjoyment.

6. Winter ale - This tender brew of spruce trees has been used for brewing in Alaska since the late 1700s.

Hybrid Microbrews

Hybrid Microbrews

Hybrid Microbrews Cream ale/American lager/blonde ale This blend produces a mild, pale, light bodied ale.

This can be made using a warm fermentation (either top or bottom) and cold lagering or also by blending top and bottom fermented beers. The hop bitterness in the style is normally very low, with hip aroma often absent. Sometimes they are referred to as cream ales, yet they are crisp and very refreshing.

American wheat ale/American wheat lager This type of beer can be made by using either lager yeast or an ale. Brewed with 50 percent wheat, the hop rates are higher and the carbonation is lower than German styles of wheat beers. At low levels, a fruity estery aroma and flavor is normal, although clovelike characteristics shouldn't be perceived.

The color is normally golden to light amber, with the body being light to medium in character. Fruit beers These types of beers are made by using fruit as an adjunct in the primary or secondary fermentation. Fruit beers provide a very unique taste, and they can also be quite potent if made in the right ways. Vegetable beers These beers use vegetables as an adjunct in primary or secondary fermentation, helping to provide an obvious, yet harmonious quality.

These beers shouldn't be overpowered by hop character. Herb and spice beers Herb and spice beers use either herbs or spices other than hops to create a very distinct taste and character. The spices can be derived from roots, seeds, fruits, vegetables, and flowers. Hybrid microbrews offer you a break from the ordinary beers, providing unique tastes and very distinct character. There are many types of hybrid microbrews available, all you have to do is look around or experiment.

Making Your Beer Crystal Clear

Making Your Beer Crystal Clear

If you pour a commercial beer from a bottle or a can, you may not be aware of how much those beer makers put into not just the taste but the affect of other senses have on the beer drinking experience.

The way the beer pours, the aroma as you pour it, the head that wells up in your mug and how the beer looks in the glass all are just as important as the taste itself.

The emphasis the big beer producers put on ascetics is so extreme that they even make the sound the can makes when you "pop a cold one" to be unique because they know that sound alone can prepare you to receive the taste of a great beer drinking experience.

The truth is none of that will change whether the beer itself is of high quality or is good to drink. But visual appeal matters. One area of visual appeal that you have some control over when making your own beer at home is clarity. Clarity simply refers to how the beer looks in the glass. If you can see through the beer and it is a consistent beige or amber color, that is visually appealing.

But if things are floating around in the beer, even if they are perfectly harmless byproducts of the brewing process, that can diminish how inviting your beer is to enjoy and even diminish how enjoyable the beer is to drink even if the beer itself is of high quality.A lot of the "stuff" that floats around is beer comes from the yeast that is crucial to the fermentation process that makes beer beer. Some yeasts are better than others about settling out of the beer during fermentation.

Another source of visible material in the beer comes from what is referred to as non-microbiological particles or NMPs which are a byproduct of the brewing process. Again, none of these visible materials are harmful to consume nor do they reduce the value of the beer. They just look bad and hurt the clarity of the beer which is one way beer is measured for quality.

Many of the NMPs are introduced during the initial creation of the wort which is phase one of any brewing operation. The wort is boiled at a high temperature for a significant enough period of time to cause the proteins in the ingredients to break down and become part of the fluidity of the wort rather than remain in a substance state or a "floc" which remains visible in the finished product. To avoid this make sure your boil sustains a temperature of 215F for 90 minutes to assure complete processing of the proteins.

Another important brewing step that you can do to reduce visible agents in your beer is to cool the wort very quickly. By bringing the temperature down rapidly, the clarity is vastly enhanced as is the flavor and overall quality of the beer. The best way to accomplish such rapid cooling is to move the wort quickly from the brewing process to a very cool environment or using a specialized wort cooler to quickly bring that temperature down and eliminate many of the flocs that might be there if the cooling goes more slowly.

Seeking beer clarity can become a major passion of yours as a home brewer and there is a whole science to using clarifying agents such as Irish Moss to enhance beer clarity without diminishing beer quality or taste. Learning good techniques for making your beer clear and appealing is just another step in your ongoing quest to become the best amateur beer making possible. And that is a quest worth pursuing.

Lagers

Lagers

Lagering, as a process, was discovered around 200 years ago in Bavaria. Here,it was found that beers experiencing secondary fermentation in casks stored in the caves of the Alps would produce beers with different characteristics than ales.

The process of lagering became very popular in areas where fermentating with cool temperatures could be maintained, although it wasn't until the invention of the refrigerator that lagers really spread around the world.Over the last several years, flat sales have been seen for breweries as a growth in sales for American microbrews.

Even though a lot of the beer volume from lager is composed of cheap quality product from the large breweries, there's plenty of great products available, although most are from Europe. European all malt Pilsener World wild, Pilseners are the most popular style. The style originated in Bohemia in a town that was named Pilsen by the brewery.

Even though there are some superb Pilseners made outside this region, the style is frequently cheapened and is also the basis for many beers lacking quality or being just plain ol' cheap beer. German Pilsener Classic German Pilseners are very light in color and well hopped, with the hop bitterness being high. It's a well attenuated, medium bodied beer although a malty accent can be perceived.

There shouldn't be any chill haze, as the head of the beer should be dense and rich. Bohemian lager Lagers in this category are very similar to German Pilseners, although they are more full bodied and can be as dark as light amber. This style of beer will balance the moderate bitterness and noble hop aroma with a malty, yet slightly sweet body.

Wheat Beers

Wheat Beers

Wheat beers are beers that are brewed with both malted barley and malted wheat, rather than using just barley. The addition of wheat will lend wheat beers a lighter flavor and somewhat paler color than most all barley ales and beers.

Wheat beer is normally top fermented, which is fermentation with ale yeast. All types of wheat beers have become very popular in the last several years, especially in warm weather. In earlier centuries, the brewing of wheat beer was illegal in many places, simply because wheat was too important as both bread and cereal to waste it with brewing beers.

The two most important varieties of wheat beers are Belgian and German. Belgian Belgian wheat beers are easily the best known, as they get their name from the suspended wheat proteins which give it the whitish color. Belgian white beers often have spices such as coriander or orange peels added, which help to give them a hint of fruity flavor.

German German wheat beer is a well known variation through the sourthern part of the country. The German yeast wheat is a variety in which the yeast isn't filtered out. The filtration will take the yeast out, and also strips wheat proteins which will make it appear cloudy.

A lot of microbrewers in the United States as well as Canada that make their own variations of wheat beer, which is particularly popular in Portland Oregon, which is considered to be the beer capital. In Europe, wheat beer is normally served in special types of wheat beer glasses. In Belgium they are normally solid glasses.

Other countries will take half a liter, in which the glasses are normally tall and slim, tapering slightly towards the base. In the United States, wheat beer is normally served with a slice of lemon.

Pale Ale Beer

Pale Ale Beer

English pale ale The style of English pale ale was originated by producers in Burton during the 1800's. The high levels of calcium found in the water compliment this style quite well, by making a more efficient extraction of bitter resins from the hops.

The taste and aroma of English pale ale is similar to that of the English Bitter. The term "pale" was intended originally to distinguish beers of this type from the black London Porter. Classic English ales aren't pale, rather golden to copper colored.

American pale ale  The types of American pale ales range from golden to light colored copper. This style of ale is best characterized by American variety hops used to produce high hop bitterness, aroma, and flavor. These types of beers are less malty than their British counterparts. These beers have medium body and low to medium maltiness. Chill haze is acceptable only at cold temperatures.

Belgian pale ale   The Belgian ales are very similar to British ales, although they are more spicy and aromatic - both in malt and yeast character. These types of ales are known by low, yet noticeable hop bitterness, flavor, and aroma. Low malt aroma and light to medium body are typical for Belgian pal ale. In color, they are golden to deep amber. Noble hop types are normally used, while low to medium fruity esters are evident in both flavor and aroma. Chill haze with Belgian pale ale is acceptable at cold temperatures.  

Pale ale beers are very popular throughout the world, being served in hundreds of thousands of bars. They are also great for social occasions as well, as millions of people enjoy their dark yet satisfying tastes. If you've never experienced pale ale beer - you shouldn't deprive yourself any longer.

Micro Brews Of The Northwest

Micro Brews Of The Northwest

The ideal place to sample the best of Northwest handcrafted ale is a well run brewpub, which will stimulate the human spirit with warmth, the scent of malt, pleasant conversation, and hearty food. Helping to combat the chilly, damp climate of the region, brewpubs have become great places of refuge where you can shake off the tears of a hostile world, order a pint of cask beer,


then savor a complex beer that will caress every one of your senses. Microbreweries (companies that produce less than 20,000 kegs a year) can be found everywhere from Minneapolis to Maui, although it all began in the Pacific Northwest. On any evening, many dozen locally brewed beers and ales are available for your enjoyment in Portland and Seattle. Most East Coast microbreweries produce German style lagers, which is the most famous style of brewing for American palates.

The microbreweries of the Northwest go all out for wildly adventurous bitters, stouts, and porters. With all of these amazing beers to choose from, you may be wondering where to begin. When you look for a micro brew, you should always be thinking about variety. At any time in both Seattle and Portland, you can find several dozen fresh, locally made brew on tap. They all range in strength from the standard 3 1/2% to a very potent 8 1/2%. As for the flavor, you'll have to taste it for yourself.

There's the rich sweetness of malt, balanced well with good bitter hops. Then, there's also the mocha java overtones of roasted barley, used with stouts and porters, and the spicy kick of malted wheat. There are also the sweet ales and tart ales, mild ales, and ales that are so charged with flavor that they linger on the tongue. No matter which type of micro brew you choose, your sure to get a flavor that will make you come back for more.

Equipment For Micro Brews

Equipment For Micro Brews

Before you can start brewing beer, you'll need to have the right equipment. If this is your first time brewing, you should start simple.

Before you begin, the first thing that you'll need is a brew pot.Before you rush out and buy one, you may already have one that will work just fine. The pot should hold at least three gallons of liquid.

The next thing you'll need is a fermenter. For the average five gallon batch, the fermenter should hold six gallons or more, allowing space for a foam that will form during the vigorous process of fermentation. For this stage, a glass carboy or food grade plastic bucket is often used.

You'll also need an airlock for your fermenter to allow the C02 to escape while also keeping the air out. A siphon hose is also needed to transfer beer from the fermenter when it's ready, without having to mix air into it. A bottling bucket will also help to make the process much easier.

Bottling buckets are similar to fermenters, except the fact that they have a spigot at the bottom that allows you to fill the bottles directly, which makes the entire process less messy and gets things done much quicker.

You'll also need a caper to seal your bottles; as bottles and caps or even a keg will be needed to store and serve your brew. If you look around, you may be able to find a kit that will contain everything you need. You can purchase kits on the internet, many of which offer the top quality equipment you'll need to brew. All you have to do is look around the net, as there are many different web sites that offer equipment for micro brews.

If you don't want to buy a kit, you can always buy each piece of equipment separately. This tends to be a bit more expensive than buying a kit, although you'll be able to pick each piece of equipment yourself, without having to take what's included in the kit.

Once you get all of the necessary equipment together, you should know how to use it before you get started. This way, you won't run into any problems once you start brewing. The equipment needed for brewing is easy to use, so you shouldn't have any problems. Brewing micro brews can be both fun and exciting, especially when you start brewing your own creations. You can drink the brew yourself, or serve it to friends and family. Micro brews are fun to drink and create - which makes having the proper equipment all the more while.

Micro Brewing With Fruit

Micro Brewing With Fruit

Micro brewing With Fruit Adding fruit to beers will add a new and unique twist of complexity to the beverage. A raspberry wheat for example, would add a tart flavor as peach would add the smooth sweet taste that we all associate with peaches in your brew.

If you plan to add fruit to your brew, it's highly recommended that your fruit is fresh. The longer fruit is allowed to ripen from the time it has been picked, the greater the chance that airborne bacteria can infect your batch.

Although the fruit will most likely be boiled with the wort, the precaution above is still highly recommended. Alternately, you may decide to use fruit puree, which will offer home brewers the chance to brew with fruit without having the fear of contamination. Regardless of your style of brew, you can normally add fruit to it. The process of adding fruit is simple.

Crush, chop, or break up the fruit that you are planning to use. Next, place the processed fruit into a sparging bag then let it steep in the hot wort for five to ten minutes after the boiling has been finished. When you are transferring your brew mixture to your primary fermenter, you may choose to sparge your fruit with some added water to extract every last drop of essence from the fruit. Always keep in mind that when you add fruit, you are adding additional sugar to your wort.

This added sugar concentration will effect your original and final specific gravity when you measure it with a hydrometer. Some fruits that you use are actually easier to work with than others. Raspberries for example, may leave seeds in your primary fermenter if they aren't properly filtered. The basic object to achieve a quality fruit beer is to capture the essence from the fruit then remove all that remains before you start the primary fermentation.

Adding fruit to your micro brew will give your brew a unique taste. There are many brews out there that take full advantage of fruit, many of which are extremely popular. Fruit can bring a very refreshing taste, especially when it is brewed the right way. For home brewers all over the world, fruit is a nice addition to any micro brew. You can use virtually any type of fruit you can think of, which is one of the reasons why fruit brewing is so very popular. Just like wine, fruit can make any brew taste like a tropical paradise.

Methods Of Micro Brewing

Methods Of Micro Brewing

The first thing you'll need to do when brewing is to sanitize everything that will come in contact with your unfermented beer. It will take time for the sanitizer to do its job, so don't rush things.

Next, you'll need to rinse everything to remove any remaining sanitizer. Any remaining sanitizer can kill of your yeast if you don't rinse things well.

Add 3 1/2 gallons of water to your fermenter then seal it with the fermenter's lid or a rubber stopper. This should be done as soon as you can before you begin to cook the wort. Cooking Add 2 gallons of cold water to the pot and bring it to a boil.

Once the water has started to boil, add your malt syrup or extract kit. Always watch your pot boil and never leave it. Stir it well, until the extract has dissolved. Boiling over can create a mess and cause you to loose precious ingredients.

Malt doesn't boil like water, as it comes to a boil the liquid will expand and foam over the top. Stir constantly and keep a close watch to avoid boiling over. Add a few tablespoons of your boiling wort to 1 cup of cool water in a sanitized container, making sure the temperature isn't too high.

Next, add your yeast packet and cover the container with a saucer or lid. Pitching yeast After the wort has finished boiling, allow the mixture time to cool to 70 - 80 degrees then pitch the yeast into your fermenter, which you already have filled to 2/3 of the desired final level with cold water. These are the basic steps for brewing your own micro brews. You'll also have to siphon, bottle, then pour your brew.

The final steps aren't that difficult, although they do require a certain level of precision. If this is your first time brewing, you should watch someone experienced first. With micro brewing, there are many different methods, including fruit.

Adding fruit into the equation makes for a very unique - yet interesting taste. When brewing your own beers, you can use any method you prefer. Some are harder than others, although a little bit of time is all you need to become a pro. Once you have been brewing for a while, you'll be able to brew even the most exotic of micro brews - all it takes is time and dedication.

Process Of Home Brewing Micro Brews

Process Of Home Brewing Micro Brews

The normal batch of home brewed beer is five gallons in volume, which is enough for 2 cases, or 48 12 ounce bottle of beer. The typical home brewed beer is produced by boiling water, malt extract and hops together in a large kettle and then cooling the resulting wort and adding yeast for fermenting.

Experienced home brewers will make their own extract from crushed malt barley by a more complicated process of mashing the grain in boiling hot water. With both cases, the wort is boiled for 15 min to an hour, to help remove some impurities, dissolve the character of the hops, then break down some of the sugar. The wort is then cooled down to a pitching temperature. The cooled wort is then poured into the primary fermenter in a manner of aggression, as to aerate the wort.

Sufficient oxygen is also necessary for the yeast's growth stage. The yeast is then put into the wort. The primary fermentation will take place in a large food bucket or carboy. Sometimes it is left open but often stoppered with the carbon dioxide gas that's produced by venting through a fermentation lock. The process of making micro brews takes a lot of time indeed, although you can take the necessary short cuts once you learn more about how the process works. If this is your first time brewing, you should always use common sense and know what you are doing.

One of the best things about making your own home brews is the fact that you can experiment with ingredients and brew your own creations. You can brew almost anything, providing you have the right type of equipment - which can easily be found.

Guide To Microbrews

Guide To Microbrews

Below, you will find a guide to some of the best Microbrews out there.

Long Trail Brewery - Bridgewater,Vermont This brewery offers several brews that will easily quench your thirst. The long trail ale is a very good choice, as it's very tasty and not too heavy, just right. The hibernator is also good, although it's winter seasonal and high in alcohol. With a pinch of honey, the pollinator provides a thirst quenching solution to a hot summer day.

Catamount Brewery - White River Junction ,Vermont The best seller here is the Catamount amber, as it is very tasty. The Catamount gold is also good, as it is lighter than the amber and offers plenty of refreshment on a hot day. For winter months, the Catamount Christmas ale offers a crisp taste for the cold.

7 Barrel Brewery - New Hampshire The 7 Barrel Brewery is a restaurant as well as a brewery. The best brews here are the Dublin brown ale and the red 7 ale, although you really can't go wrong with any of their offerings. They also offer live music every Friday night with many great bands.

Vermont Pub - Burlington, Vermont This pub is the sister brewery of the 7 Barrel Brewery. They offer a great bar that serves two rooms, with plenty of fresh and tasty beer. The brown ale and dog bite bitter are the best, as they are both very tasty.

Magic Hat Brewery - Burlington, Vermont This brewery offers some of the best in the state of Vermont - as well as the entire United States! Their well known popular number 9 can be found on taps around the state. When you visit, don't forget to look under the cap, as they call it "Magic Hat" for a reason!