Reader Andrew posted this question earlier in the week:
I was wondering if you could give me some tips on increasing mouthfeel on my lower abv brews. Is there a way to get a nice low abv beer without it being sweet due to high mash temps/ increased specialty malt?
… and I thought it was a substantial enough topic to warrant its own post.
Substantial! Mouthfeel! #BeerJudgeJokes Continue reading
Time spent beer-touring in Portland, Denver, and Cali has me pumped for the flowering of brewery taprooms now happening in the Twin Cities. Freshness counts in a large way, and at times the three-tier system can seem like showering with a raincoat – being able to talk to brewery staff about the beer you ordered while they’re hand-pumping it from a firkin just for you adds to the appreciation and immediacy of the product in a way that ordering the same beer at a civilian bar or restaurant just can’t; the ambience of a well-considered taproom is icing on the cake.
One afternoon this past week found me at one of our newer spots and chatting with a friend over beers before an impromptu walkthrough of the production side, then on with our respective evenings. Always nice to have more cool places to hang out, and who can say no to a food truck after some good beer?