People, Place, and Produce — How Agriculture, Secondary Ingredients, and Trade Routes Define Spirits’ Identities

Chad on June 8, 2023

Wood is also an agricultural ingredient that imbues flavor into a spirit and tells a story that is crucial to the idea of place, even if it’s rarely thought of that way. With whiskey, wood is often spoken about in terms of prestige, age, or how the spirit is finished—but we can also reconceptualize it as evidence of environment, agriculture, and community connections.Miles Munroe, master distiller and blender at U.S. single-malt producer Westward Whiskey, defines the ingredients in whiskey as grain, water, yeast, wood, and time.

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The Best Local Beer from Every State

Chad on June 6, 2023

Craft-brewer volume sales edged up 0.1%, and the small and independent brewers’ share of the U.S. beer … stout is the preferred style in 19 states, followed by New England IPA with nine.

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Pursuing a Passion: Mentorship Program Fuels Participants

Chad on June 6, 2023

Fritz, who works in marketing and sales for Potosi Brewery in Potosi, Wis., had just wrapped up the 12-week mentorship program when Brewers Association DEI project coordinator Alana Koenig-Busey explained how there would be funds after the program ended—to continue education in a brewing or related program, pursue level one and two of the Cicerone Certification Program, attend the Craft Brewers Conference with travel reimbursement, or build a resource library of Brewers Publications and Brewers Association resources. “I was so overcome with emotion,” Fritz recalled. “I did not expect that at all.

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Tree House Brewing Company Julius

Chad on June 5, 2023

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

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