Innovation is critical to all industries and the brewing industry is no exception. The customer is always looking for something new in the marketplace. A new taste, new technology or convenience, or quality enhancement. Some of the more recent innovations in the industry are described in the following text. The tax structures in countries are … Continue reading The Untold Secret to the novel innovative Beer HAPPOSHU ( HAPPōSHU) “BUBBLING SPIRITS” A Low-Malt Beer.
Joint working groups of the European Brewery Convention, The American Society of Brewing Chemists and the Master Brewers’ Association of the Americas have developed a system of flavour terminology to meet the dual needs of Brewing a) Enabling brewers to communicate effectively about flavour, (b) Naming and defining each separately identifiable flavour note in beer. The … Continue reading What is the beer flavor Wheel
We crowns for bottles were invented in America by William Painter in 1892. Since then we have dominated the closure market for glass beer bottles and many soft drinks as well. To fit around the bottle top the outer edge has 21 serrated “teeth” and the underside is coated with a flowed-in plastisol liner. Early … Continue reading Hey There! I am MR. Crown for your 🍺
Vodka: Vodka has a long history in Eastern Europe, with both Russia and Poland claiming to have invented the drink. The name stems from the Russian word “voda” meaning water or “woda” in Polish. The first documented production of vodka dates back to the ninth century. During the Middle Ages the distilled liquor was used … Continue reading What are the differences between tequila and vodka?
Its time now to reveal that why CORONA is served with the lemon slice Skunky beer is a well-known flavor defect, and everyone seems to have a theory as to what causes the beer to go funky. But its alternate name, "light-struck" beer, hints at the true cause. As the name suggests, the phenomenon occurs … Continue reading Why in India do they serve beer like Corona with lemon or lime?
Food is a culmination of different ingredients (fruit, vegetables, dairy, proteins, herbs, and spices) mixed with acid, fat, or a liquid, served raw or cooked in liquid, or over fire, heat, or smoke. The skillful manipulation of these ingredients can completely change the food and create a unique dish. It’s the chef’s knowledge and training … Continue reading CHEF + BREWER = ELEVATED BEER + INDIAN FOOD PAIRINGS
Server education is crucial for success in brewpubs, microbreweries, and taprooms. As brewers, we pass countless hours honing recipes, carefully brewing, and cellaring beers to craft that perfect pint. Even a single inexperienced server or careless dishwasher can ruin that experience for your customer, possibly forever. This, matched with the risks of over-serving and serving … Continue reading QUALITY ASSURANCE AND THE INDIAN BREWPUB PART 2 : The Brewer’s Guide On Server Education For Indian Brew-pubs + Taprooms