Apparently my website was lost. Working diligently to recover as much of it as I can. My apologies.
Update. I was able to recover most of the text content from the beginning through February 2024. Unfortunately, it appears all images are gone, and all content from February through today (August 3) is lost, including the email subscriber list. I’m bummed and and am going to take some time to determine my next steps.
I’d appreciate it if you were to resubscribe to my newsletter, but completely understand if you don’t want to.
In the meantime, you can peruse the archives below.
West Sixth Brewing Collabs with Bulleit Frontier Whiskey on Rye Barrel Porter
(LEXINGTON, KY.) – West Sixth Brewing, one of Kentucky’s largest craft breweries, has announced its third collaboration with Kentucky-based distillery, Bulleit Frontier Whiskey, on a unique barrel-aged beer for all […] The post West Sixth Brewing Collabs with Bulleit Frontier Whiskey on Rye Barrel Porter appeared first on The Full Pint – Craft Beer News. … Read more
Urban South Brewery Announces Black Friday Releases
(NEW ORLEANS, LA) — November 14, 2022 — Urban South Brewery is hosting Black Friday festivities and specialty beer releases at both its New Orleans and Houston taproom locations on Friday, November […] The post Urban South Brewery Announces Black Friday Releases appeared first on The Full Pint – Craft Beer News. Read More
Cab Pyment II
Mix all primary ingredients in fermenter and rehydrate yeast per Scott Labs protocol using Go-Ferm. Oxygenate must with wand/stone for 2 minutes just prior to pitching yeast. Ferment at 65°F (18°C) and use TOSNA protocol for adding yeast nutrients (I used Fermaid-O) until FG is reached. Cold crash near freezing for a few days, then … Read more
Lawnmower Mead
Honey mixed with 4.5 gal. of distilled water. Fermaid K and yeast added. Day 2 boiled the lime zest, lime juice and ginger root in 1/2 gallon (1.89 L) distilled water for 10 minutes, covered, and let sit overnight. Added solution and solids to fermenter on day 3. Fermentation started at 71°F (22°C), peaked at … Read more
Ode to H.O.D. Melomel
Add all frozen fruit to larger 7- to 10-gallon fermenter and let partially thaw over 24 hours, then pour honey over top and let it continue to thaw for another 24 hours. Mix fruit and honey together, adding all yeast nutrients into must while mixing. Create yeast starter with GoFerm and warm spring water, add … Read more
Bobbing For Medals New World Cider
Fermented in the 58°F–62°F (14–17°C) range, chilled to stop fermentation early, and a couple years later I got around to force carbonating it. Golden Russet chosen for very high gravity and arguably my favorite apple. Northern Spy for high acid and fruit character, often pear/melon. McIntosh is sometimes described as tasting like partially fermented apples, … Read more
Stable Craft Brewing wins best beer, cider at international competition
owner of Stable Craft Brewing. “I am extremely proud of our team of brewers and associates at Stable Craft. Winning both the beer of the year and cider of the year at an international … Read More
This is the #1 IPA in New York, according to Beer Advocate
Paige Guzman, chief marketing officer for California-based brewer Lagunitas, told Craft Brewing … rated beer in New York #30. Hollows – Rating: 4.35 (108 ratings) – Type: New England IPA … Read More
Urban Animal Beer Co. excels with its hazy IPAs under seasoned leadership
He co-founded Iron Bird Brewing … eighth beer right off the fermentation tank, pre-carbonated and not yet cold crashed but already outstanding as an experimental-hop hazy IPA with outwardly … Read More
Bend brewery plans for a future when water is no guarantee
Brewers Zane Tarabochia-Martin and Jordan Davis start a batch of Worthy Brewing’s Northwest IPA on Sept … a foothold in the competitive craft beer market. “As a society, [we’ve] been … Read More