Month: July 2016
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Home Brew: Getting Started
We have a lot of beer enthusiasts on our team, and when we decided we’d start writing The Foodie Press, home brewing was one of our very first ideas for content. We’re so excited to start crafting our own beer (see what we did there?), and since we just picked up everything we need to get started, we figured we’d share that with you. Here’s what we’re starting with for our home brew: brew kit ingredients kit spoon 2 gallon jugs of water funnel with strainer thermometer alcohol swabs bottles- Posted: 7/20/2016
- Categories: Craft Beer
Comments Off on Home Brew: Getting StartedWe recommend picking up water by the gallon because it makes measuring out amounts easier as you brew;
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Wine Department: Zinfandel
I had thought to write about the Cult Cabernets of Napa Valley, something befitting a tribute to our fair nation, and then I happened to attend a seminar on Zinfandel last month, and the notion of spending a little bit of time writing about what the world agrees is America’s grape seemed a more fitting patriotic salute.- Posted: 7/6/2016
- Categories: Wine
Comments Off on Wine Department: ZinfandelNothing concrete is known about exactly how Zinfandel came to be in this country. More than likely,
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Beer Department: Sediment in Beer
- Posted: 7/5/2016
- Categories: Craft Beer
Comments Off on Beer Department: Sediment in Beer
As summertime beers gain more traction and trendy, “northeast-style” IPAs begin to hit store shelves, you might notice more and more beers that look hazy or cloudy. This is in sharp contrast to many beers whose beauty lies in their crystalline appearance. So what makes a beer hazy? More importantly, what’s the point?Put simply, hazy beers are hazy because the brewers choose not to filter the beer during the brewing process.
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