Learning About Beer: Canning

[Ed. Note: This was first published in May 2013 when MadTree was only a few months old. The core of what follows is correct, but their canning machine has now (at least as of May 2016) grown tremendously.]

In my quest to continue to shed light on the less glamorous or well-known aspects of beer I’m moving onto an incredibly important one, essential the question of how this delicious liquid gets into containers to get transferred into our bellies!

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Beer Review: MadTree PsycHOPathy

MadTree Brewing has been around town for a few months now but only this week did they start canning their beer. As of the time this post is going up they only have PsycHOPathy canned but Gnarly Brown and Happy Amber will be filling the aluminium sometime in the next week or two. Shortly after that, around mid-April, you’ll start seeing the cans pop-up around town! If you’re like me and impatient though then head on down to the brewery for a pint on draft and a 6-pack ($10) to take home!

If you follow other Cinci beer blogs, you’ve no doubt already heard lots this week about MadTree. They’ve been on a bit of a beer blog spree which is great news for them and our fellow beer bloggers! That said I’m not going to focus too much on the brewery, if you want that info, please check out our friend Brew Prof’s post: MadTree cans roll off the line and make history. He did a fantastic job on that, and there is only one thing he’s missing a beer review! [Ed. note:  three years after writing this, Brew Prof is now MadTree’s HR manager Director – People and Social Strategy.]
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