Your Questions About Microbreweries
Helen asks…
True or false?Microbreweries who say that they make all-natural beer with only “the 4 ingredients” are lying.
I was recently told by a person at a major Canadian brewery that it’s impossible to make a beer that anyone would want to drink and only use water, malt, hops and yeast. Even the so-called natural beers have other additives. Could it be so?
Brian answers:
Sounds like a bunch of shiit to me
I make beer as a hobby and only use malt extract,hops,grains and yeast. Sometimes I use irish moss to settle out the beer but that is a natural seaweed.
I am sure the big brewers use some synthetic compounds to hurry the beer along but they have to.
I dont and also do not filter my beer.
It is perfectly safe to drink homebrew and taste BETTER than any beer on the grocery store shelf.
Sharon asks…
Is there any information on the Internet on Canadian Microbreweries, brewpubs, or brew on premise shops?
please further explain (if possible). it’s for my computer homework. thanks a lot!:)
Brian answers:
Assignment sa computer ai?
Ken asks…
Are there any craft breweries or microbreweries that ship their beer?
Brian answers:
They have to, unless they are going to drink it all themselves.
Susan asks…
Is the definition for “Microbreweries” in wikipedia pretty accurate based on your knowledge?
Brian answers:
Looks sufficiently accurate to me and cites a large number of sources for the entries.
Lisa asks…
if microbreweries can create a desirable specialty product, why not micro-agriculture?
large commercial breweries have taken much of the character and individual flavor out of their products in order to appeal to the masses. but local microbreweries have attracted strong followings due to their willingness to try ingredients and brewing techniques that are ‘unexpected’. these unique products are becoming increasingly sought after as desirable alternatives to the mcbeers available everywhere else. part of their appeal is their unique local character. many wineries do this as well, because a portion of their appeal is in the search for distinctive, regional and local flavors. can these lessons be applied to micro-agriculture as well? can the smallest of farms (perhaps the word ‘farm’ does not even apply in the traditional sense) carve out a niche with a specialty product and be successful in marketing and producing it? what challenges/advantages would there be in doing so?
http://whitewinterwinery.com/ a local winery specializing in products made from local ingredients.
Brian answers:
This is actually a growing trend in the U.S. With all the issues related to food from large commercial farms and imported produce, people are starting to want more locally produced foods. Because the produce does not sit in climate-controlled storage nor go through long distance shipping, it usually retains more flavor and nutrient density. The type of soil and the plant varieties adapted to each area also add to the uniqueness of the flavor (for example, Vidalia and Walla Walla onions are so sweet because of the soil minerals where they are grown in Georgia and Washington). France has done this forever – they have so many excellent regional cuisines based on locally grown crops and livestock and the variation in soils, climate, etc. In the U.S., the cost of running a small operation is expensive so many budding local farmers are using a business plan based on community supported agriculture (a co-op). Members pay an annual fee up front (giving the farmer cash when he needs it to buy seed, equipment, etc.) and then they share in the harvest. Most farms have a weekly pick-up where members come to get a box full of that week’s harvest. I visited a CSA in Athens, GA a week ago (Full Moon Farms) and helped harvest and process the produce for pickup. Each member got tomatoes, cucumbers, leeks, zucchini, green beans, turnips, collard greens, fresh dill, basil, and garlic for that week. The people who manage the farm also operate a local restaurant (Farm 255) that uses produce and meats raised on the farm. The chef there told me it was not the cheapest source for them but the quality makes all the difference in the world. The restaurant is very popular and I hope the locally-sourced food concept continues to grow and everyone in every town will have more opportunities to buy locally grown and eat in restaurants that use locally grown.
Charles asks…
Know of any microbreweries in the Los Angeles area?
Preferably around North Hollywood (don’t wanna go too far out).
Brian answers:
Here is alist of all of the cool beer places including microbreweries. You can find what’s close to you. Have fun.
Http://insidelalife.net/dir/index.php?category=1
Steven asks…
Several years ago, a brewing company led a charge of microbreweries in an attack on the established brewers’ d?
Brian answers:
You must be referencing the real ale movement in UK, beer revolution in the USA, and better beer everywhere. Since they are making good beer despite the mega companies.
Just so he knows
Dogfish Head Brewery was founded in 1995 and is considered a newer brewery
Paul asks…
what r 4 beer styles and two microbreweries?
Brian answers:
IPA’s, Porters, Stouts, Heiwizen, Belgian Ales
Tuckerman Brewing – Conway NH
Grittys McDuffs
Stone Coast
Casco Bay
Geary’s
Shipyard – All from Portland Me.
Why only 4 and 2 when there are so many?
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