For those who’ve had their fill of the New England-style juice bomb IPAs (see our previous post Utah Haze Wars), there is a palate cleanser available to scrub all the oat flakes from your tongue. It’s the extra dry “brut” IPA and it could be perfect for Utah’s low alcohol “sport beer” market. Beer belly […]
An Introduction To Tannins
I’d like you to meet tannins. You may have met before, perhaps at the bottom of your teacup or in a glass of robust California cabernet. The unmistakable cat tongue you’re left with after a few sips is the telltale sign you’ve become acquainted. Words attempt to roll out of your mouth like tumbleweeds, but […]
The Great American Beer Festival Experience 2018
I have long been told the GABF experience is more than the sessions in which thousands of people lose themselves in a massive room, 1 ounce at a time. The majority of my 2016 and 2017 experiences included attending every session, with a few stops around Denver breweries and bars to supplement. This year, the […]
From Bine to Stein: Park City’s Hops Hunters Harvest
These helping hands of Park City, Utah, under the auspices of the Summit Land Conservancy, brought in the harvest of local wild hops to make this year’s version of Wasatch Brewery’s Clothing Hoptional, a limited edition “wet hop” beer. Not only are these hops picked fresh just hours before being added to the brew, they’re […]
Get ’em While They’re Wet!
The majority of hops used in the brewing industry are pelletized, meaning the hops have been processed and squished down into little, green, rabbit-food-lookin pellets. This compressed version of hops is much easier to store and use than hops in their natural whole cone form. But who said easier was better? One season a year, […]
Hello, Grisette, Pleased to Meet You!
I recently received an introduction to the beer style, grisette, courtesy of Salt Lake’s newest brewery, Toasted Barrel. While the style has been gaining some popularity in the craft beer scene for the past few years, it was my first encounter. When I asked the brewer what it was, he explained, “It’s like a saison […]