There’s something magical about the snap and fizz of opening a new bottle or can of beer. I especially love the deeper pop as the cork comes out of a cork and cage bottle. These sounds are thanks to beer carbonation and they prepare our entire sensory system for that liquid we love so.
Join me for a look into beer carbonation, nitrogenation, how carbonated beer styles should be, and why beer goes flat!
Three years ago I talked to Steve Shaw at Cellar Dweller to learn more about this new Cincinnati brewery. I’d had a few of their beers, and they were mediocre, one was fantastic but sadly a one off. At the time, I couldn’t find much information about them so I headed to Valley Vineyards and went to the source.
Every month, I look through my archives and decided what to post for #ThrowbackThursday. It shcoked me to discover it’s really been three years since I first met Steve Shaw. Thinking about that, and a recent Facebook discussion, I decided I had to go out and catch up with all the changes that have happened at Cellar Dweller.
The Middletown Journal rushed publication on this article last night, and it contained incorrect information about “Unbridled Brewing.” I found out about the article this morning and reached out to one of the owners to help clear the air.
I’ve always heard that beer needs to be stored cold and stay cold until you drink it. They also say that temperature fluctuations, going from cold to warm and back again, are terrible for beer. However, I’ve never seen any tests done on this, so I’m going to do a test.
This year I was once again lucky enough to be asked to attend the Cincinnati Food + Wine Classic, held September 11-13 in Washington Park. This year’s event proved itself to be a significant increase over last year, with an additional day of tasting and events on Sunday as well as more things to seek out throughout the weekend. I was immensely satisfied with this year’s event. Last year felt like a wonderful local event with a lot of potential. This year they went a long way toward meeting that potential. The Cincinnati Food + Wine Classic felt much bigger and more vibrant this year, and I was thrilled to see our city producing something that seems destined to grow into a nationally recognized event.
I’ve noticed increased chatter on Facebook groups about the freshness of IPAs. Of course, you should enjoy most styles of beer as fresh as possible because breweries release their beer when they feel it’s ready for you to drink it. However, what I’ve been seeing is the flat-out rejection of IPAs that are only a few weeks old. I decided to set out and see if that rejection is valid. After a year of waiting, a few friends and I sat down for a vertical of MadTree’s PsycHOPathy IPA.