Showing posts with label Beer and Science. Show all posts
Showing posts with label Beer and Science. Show all posts

August 29, 2013

Appalachian State's "Ivory Tower" Brewery Creates 100% NC Beer

all north carolina beer hops kettle
NC hops go into the kettle at ASU's
Ivory Tower Brewery.
Day by day, brewers around the country are embracing local ingredients in their beer making, whether malt, hops, honey, produce, or yeast. Now, as a new generation of brewers prepares to enter the workforce, that commitment to local suppliers is top of mind. I recently spoke with Rusty Kuhfeld, Lab Coordinator for the Appalachian State fermentation science program, to get the scoop on a beer made with ingredients sourced entirely from North Carolina.

Ivory Tower Brewery is the pilot brewery at Appalachian State University in Boone, NC. ASU's fermentation science program is an increasingly popular course of study, allowing future brewers and winemakers to earn a four-year fermentation science degree that will give them a significant leg up when they're ready to enter the industry.

The program recently purchased a 3-barrel brewing system, allowing them to produce upwards of 90 gallons per batch. The plan is to sell the beer produced by the students in order to help fund research and supplies. Unfortunately North Carolina law prohibits the sale of alcohol produced by universities, but they hope that the state will revise its laws so that they can raise money for the program, clear out capacity, and allow the students to gain more experience. The fermentation science program also offers lab services for professional craft brewers to receive analysis on things like IBUs and alcohol content, color, and clarity.

August 8, 2012

Craft Beer Research Needs Your Help!

Alejandro Lovera, an MBA candidate at the University of Westminster in the UK, has requested our help with his dissertation. He wants to know: are you influenced by social or ethical factors when buying beer? Are you more likely to purchase a product because it's locally-made, organic, or produced using sustainable practices?

The survey (available in English and Spanishtakes just a few minutes and is totally anonymous, plus it presents some interesting questions about buying behavior. 

Thanks for your help with this project! We'll post results at the end of the study.

What do you think the results will show?

March 24, 2012

From the New Belgium Brewing Blog: Who wants more sour beer?

Sour beer is new for most people, but it's gaining some traction in the craft beer industry.

Read on at the New Belgium Brewing Blog.

January 18, 2012

Chicago, IL - Beer School Day 3

OK folks, apologies for such a delay on the next post -- between the holidays and procrastination I've let the blog fall to the wayside.  But big things are a-brewing (puns are great) so bear with me as I get you up to speed.

Day 3 of my Start Your Own Brewery class through the Siebel Institute began with an introduction of John Mallett, Production Manager at Bell's Brewery of Kalamazoo, Michigan.  With over 20 years in the beer business, we knew this guy was an expert.  Over the next few hours, John spoke to us about the brewing process, the anatomy of a brewery, including brewing, fermentation, and packaging equipment, and also about utilities and waste management.

August 24, 2011

Are Today's Lagers Really South American?

Mr. Pasteur himself.
I always thought of Lagers as a distinctly German invention (i.e. Red Oak Brewery's line of Bavarian-style lagers), but apparently strains of yeast used to make today's lagers can trace their heritage back to South America.  The researchers suggest that some yeast from the New World made its way back to Europe and crossed with another strain, which was found to perform well under cooler temperatures.  Of course it wasn't until the mid-1800s that Louis Pasteur discovered that yeast was the active ingredient in fermentation, so I imagine the crossing was accidental.

Maybe an early New World explorer brewed some beer for the trip home and reused those some barrels for another batch when he got back to Europe?  It could happen!

Read more here at Fast Company.