Hop Chatter

The best blog ever - 'cause it's just about the beer.
Guinness The Perfect Introduction to Dark Beer

Guinness: The Perfect Introduction to Dark Beer

By: Zebadiah Pagerie | July 18, 2017 | in: Craft Beer

Previously in "Ode to An Old Friend" I talked about my first true love, Ithaca Flower Power. That post was wax poetic, exemplifying how much I loved that beer and how it molded me into the craft beer drinker I am today. Initially, I almost exclusively drank IPAs and wouldn't touch a dark beer. They were too mysterious.

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Wheat the Other Brewing Grain

Wheat, the Other Brewing Grain

By: MacKenzie Liptak | June 27, 2017 | in: Craft Beer

Brewers have been brewing with wheat for as long as they have brewed with barley. Like barley, wheat has high diastatic power, which refers to the malt’s ability to break down starches into fermentable sugars. This attribute is important because it gives wheat an advantage over other grains with low diastatic power. Wheat is also high in protein and starch. These qualities provide a creamy texture, hazy appearance, and great head retention to a finished beer.

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Shandy The Official Beer of Summer

Shandy: The Official Beer of Summer

By: JP DeCarlo | May 30, 2017 | in: Craft Beer

The other day, while sitting at home, I heard a knock at my back door. Upon opening it, standing before me were the signs of summer. It's been a while since we've experienced a summer day, but when summer comes to visit, it brings some of the most refreshing, fruity, citrusy beverages we can imagine. One of these is called a shandy.

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What Are Hops?

What Are Hops?

By: Dave Wilfore | March 15, 2017 | in: Craft Beer

Today’s craft beer scene is all about big, hoppy beers. While it may seem like hops are the main ingredient in craft beer, they are actually one of four essential ingredients, along with barley, yeast and water. However, in many American style beers, they tend to steal the spotlight.

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Stouts to Enjoy on St. Patricks Day

Stouts to Enjoy on St. Patrick's Day

By: Chris Farnam | March 8, 2017 | in: Craft Beer

With St. Patrick’s Day around the corner, March is the perfect month to enjoy a warming stout beer. Most often made with roasted barley and malts, the word stout has evolved from being used to describe a strong beer to a synonym of dark beer. The deceiving dark coloring of stouts leaves many with the false impression that stouts are filling and high in alcohol content. Quite the opposite, however, many (but not all) stout beers are lower in alcohol by volume, lower in caloric value, and rarely leave the stout drinker feeling overly full.

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Browns Brewing Debuts New Cans

Brown's Brewing Debuts New Cans

By: Guest Author | February 28, 2017 | in: Craft Beer

Since 1993, Brown's Brewing Company has crafted its own revolution, and this year (our 24th!) we are realizing a dream we've been working hard to achieve. We will switch from bottles to cans, and in doing so provide our fans with many more styles at retail than ever before! The cans, beautifully designed by our Troy neighbors id29, contain liquid tested by all of you, our loyal hero patrons. Putting our liquid in a can is a dream come true for us, but ultimately we're doing it for you. We want you to take our humble brews with you everywhere your adventures deem. Cans are infinitely portable and go where glass can't. Plus these are very cool looking beer containers.

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Trying to See Through the Haze The Causes of Haziness in Beer

Trying to See Through the Haze: The Causes of Haziness in Beer

By: Matt Zaloga | February 15, 2017 | in: Craft Beer

While the majority of beer drinkers look for a clear, clean tasting liquid, the growth in popularity of the so-called "New England-style IPA" has raised the question, does a hazy beer mean a bad beer? While there are some traditional styles, such as Hefeweizen, that are unfiltered (therefore hazy), India Pale Ales are not traditionally known for being murky.

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Beer Forecast Cloudy With a Chance of SOURS

Beer Forecast: Cloudy With a Chance of SOURS!

By: Nate Reynolds | February 8, 2017 | in: Craft Beer

Spring is on its way and with it brings wacky weather, new leaves, baby animals, and… SOURS? It seems the beer industry is already shaping up their spring portfolio with an ample amount of sour offerings. Just in New York State, both Ithaca and Brooklyn released a brand new sour for the spring season to add to the multitude of sour offerings in the Northeast. Sours can have flavors as simple as a tart lemonade or they can be amazingly complex like a big red wine. If you have had the pleasure of enjoying some of these unpredictable, bacteria-spiked brews, then you might be able to relate. However, if you’re just getting into the realm of face puckering sours, you might be asking the question “Why are sour beers becoming so popular?”

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