Tales of ales from the heart of Ohio to the ends of the Earth
In the first post of this series I discussed how American IPAs went through a period where hop aroma, flavor, and bitterness levels progressively increased, culminating in double and triple IPAs that boasted triple digit IBU levels. In recent years the most sought after American IPAs have slowly but surely become less bitter and more aromatic. ... Continue Reading →
Beer is made by yeast, full stop. Given its pivotal role brewers are generally pretty picky about what type of yeast they let into their fermentation tanks. Scientists have classified over 1500 different species of yeast, but the vast majority of beers are made by just two species—Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast).... Continue Reading →
To wrap up my series on Barley's Brewing and their long tenured brewmaster, Angelo Signorino, I solicited feedback from three people deeply immersed in the Central Ohio brewing scene. Without further adieu I turn the keyboard over to Colin Vent, head brewer at Seventh Son, Jay Wince, president and head brewer at Weasel Boy Brewing, and Jim... Continue Reading →
Pat's Pints 