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)!
Continue reading “Quaff Bros: Catching Up, Blue Melvin, and Beyond”
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!
Continue reading “Blind Tasting: Barrel Aged Coffee Stout”
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.
Continue reading “March First Brewing and Boundless Ambitions”
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.
Continue reading “Hosting a Blind Beer Tasting: Three Different Methods”
As I said a few weeks ago in my homebrew water treatment introduction, you have to know your source water profile before you can begin to make adjustments. I decided to submit my water and get a water profile report from Ward Labs who appear to be the go-to company for this type of thing.
Continue reading “Homebrew Water Treatment: Getting Your Water Profile from Ward Labs”
What started with a free book for renewing my American Homebrew Association membership has turned into a two-month long quest to learn about homebrew water treatment.
What follows is my best attempt to share what I have learned. I will say now, some of this may be wrong, but it’s the best I can understand now and I’m relatively confident that it is correct. If I misstate something please leave a comment and I’ll get it corrected.
Continue reading “Homebrew Water Treatment: An Introduction”
Water is one of the four core ingredients of beer and represents more than 90% of the finished product that enters your mouth. It’s time to learn more about water and its role in Cincinnati beer.