So You Wanna Be A Brewer? A Day on the Mobile Canning Line at FigLeaf

I’ve wanted to spend a day at a brewery learning about mobile canning for some time now. But I was lazy and didn’t want to wake up and drive to a brewery to do this. Luckily, FigLeaf is only a few minutes from home and they had Iron Heart Canning (formerly Buckeye Canning) in today to can their Basmati Cream Ale. I reached out to the owners who foolishly allowed me to come help out for the day, here’s my experience.

FigLeaf Basmati Cream Ale

TL;DR, I need a nap.

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Live from MadTree for Funk Day 2017 with Greater Cincinnati Craft Beer Society

Jesse Folk, one of the moderators from the Greater Cincinnati Craft Beer Society, joined me at MadTree last night with their Head of Barrel Aging, Simon Kretchik, to talk all things Funk Day 2017 (this Sunday, May 28th at 10 am). We also covered lots of great MadTree info and general sour beer info from TTA to different types of barrels!

Quaff Bros: Catching Up, Blue Melvin, and Beyond

Quaff Bros. is a gypsy beer label from Cincinnati, and now across Ohio, Kentucky, and Indiana. It’s been three years since my post helping you know your local brewery. There have been some changes at Quaff Bros that we’re going to get into, but rest assured, the future is bright and blue (melvin)!

Quaff Bros

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Blind Tasting: Barrel Aged Coffee Stout

On the first days of April, beer nerds begin a hunt for “the best” barrel aged coffee stout, Founder’s KBS. Or at least that’s what most beer nerds say is “the best.” Others say KBS is good, but it’s all about Sunday Morning Stout, or Big Bad Baptist, or Bourbon County Brand Coffee Stout, and the list of “the best” goes on and on.

Deciding that there had been enough talk about “the best” barrel aged coffee stout we put them all to a blind taste test. Here are our results!

Barrel Aged Coffee Stout Blind Tasting

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March First Brewing and Boundless Ambitions

If you are unaware of March First Brewing, don’t be hard on yourself. They’ve been intentionally flying under the radar for a few weeks, slowly seeping out to bars and restaurants around town. But this is only the very beginning of perhaps the most ambitious Cincinnati brewery yet.

March First Brewery Taproom

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Hosting a Blind Beer Tasting: Three Different Methods

I love blind beer tastings. And as I throw more of them it seems many others love them too. I’d like to encourage everyone to try them and share in the fun, here are three different ways.

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Blind Tasting: Gueuze and Framboise

If you think you love a beer and think it’s your favorite beer from the style then there is only one way to verify that, a blind tasting. Perception plays a huge role in our enjoyment of beer, and many other products, and we must remove that perception to get a closer view of our real enjoyment. Plus, blind tastings are a lot of fun!

This is the first in a series of blind tastings I’m doing and posting about. Up next will be a post about hosting your own blind tasting followed by barrel-aged coffee stouts, barrel aged adjunct stouts, barrel-aged stouts, and krieks (cherry sours) will all be coming in the next few months.

Paste keeps doing these and I’ve got a few gripes on how they do them, specifically their sour tasting had a huge variety of sour styles mixed together. I think it’s unfair to compare a gueuze, or blended sour, to a framboise, aka raspberry sour. So, I present, a blind tasting of 8 blended sours and 11 raspberry sours.

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