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Posts Tagged ‘brew’

Good Beer Citizen

Posted on: December 7th, 2011 by greg No Comments
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Good Beer Citizen: Why do so many beer line ups look largely the same? Or, doing your part for craft beer.

If you are like me… never mind, by this time in my life I have realized that, thankfully, there are not many people like me.  Thankfully for society I mean.  But, if we do share one thing in common, I hope it is a love of craft beer.

While the measures of growth and availability indicate a golden age for small producers of craft beer there is still a long way to go.  Are you aware that all craft beer consumed in America, which includes relatively large producers such as Sam Adams and Sierra Nevada (great breweries by the way) only accounts for 7% of total American beer consumption?  Not even one of every ten pints is a craft beer.

So what? Good question. While I have nothing in particular against the mega breweries, I do favor small producers and local businesses.  I won’t drone on about job creation, community involvement, connection to citizenry and the multitude of other less tangible benefits of local ownership, but I will implore you to consider these points when making your buying decisions.

Now to the point. Why is craft beer at a mere 7% of the market?  Well, without getting too in-depth about prohibition, quasi-monopolies, and other clear disadvantages that small producers face, in a word, Choice.  It is about the choice of the supply chain, starting with the citizen. If a retailer gets no push back, or sees no loss by choosing cheap faux-craft, cheap domestic or simply limiting craft beer line up because of cost, convenience, relationships, or laziness, the share of the market available to craft will always be a minority.

Really, to the point now, I promise.  What should you do if you agree with me? Drink Iron Horse Beer. Or don’t, but don’t walk in to a place, lament the line up of beers, and then plunk down your money.  Tell the management their line up sucks (or isn’t to your liking if you are a more classy individual) and you want to see some Northern Lights, Roslyn, Snipes, Yakima Craft, Lost Falls, Ice Harbor, Rattlesnake Hills, Whitstran, Old Schoolhouse, Alpine, Horse Heaven or any other of the more than 1500 craft breweries of the country that are not Eastern Washington breweries. Yeah, that’s right, all of the above are Eastern Washington breweries and I am sure I overlooked a few.  At that point if you are feeling like a real badass, after you tell them their line up sucks, walk out.  Then do that every week or month, or whatever you are comfortable with.  Or if you are not ready for total badass status leave it at that, but tell that retailer every single time you are in there, you want real craft beer and tell them you will stop coming in, even if it is an idle threat.

You know what happens next?  The pressure builds, they cave and put on more craft beer, new citizens get exposed to craft beer, more craft beer becomes available at your favorite retailer and next thing we know, fizzy yellow beer is relegated to 7% of the market and we save the economy and the world, or maybe just the working class of America, but hey, that ain’t so bad.  Even if the option to choose true craft beer, or the craft beer that you desire is not available to you, let everyone know that you would choose it if you could and your loyalty could be won by some enterprising establishment that chooses to offer you that opportunity. Brewers across the country thank you for your consideration.

Hugs and Kisses,
Greg

A Lesson on Foam

Posted on: June 21st, 2011 by tyson No Comments
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Answer Your Foam

Nobody has asked me anything specific lately, so I decided to lecture everybody about beer foam. As a brewer, nothing gets me riled up like when people demand beer liquid right up to the brim of a glass, it’s only a half ounce more beer people and you are missing the best part of the experience. We work hard to get that foam there and it should be appreciated. Think of the creamy head on a newly poured beer as a key, a key that unlocks the aroma door and allows you to smell and taste all complex flavors that inhabit your glass.

Foam 101 (Skip if bored easily)

I’ll apologize in advance for throwing out terms like coalescence and disproportionation but foam gets me all excited and I can’t help myself. Foam is formed by the breakout of CO2 due to mechanical input (i.e. pouring, or some jackass shaking your beer up). This provides the bubbles and the energy. The other half of the emulsion is the liquid. The liquid is what forms the bubble walls and is made up of bridges formed by the interactions of hydrophobic proteins from the malt, metal ions, and iso-alpha acids. These are the same alpha acids that we get from hops that impart the bitter flavor in beer and that is why the foam always tastes more bitter that the beer itself.

There are five separate processes (bubble formation, beading, drainage/evaporation, coalescence, and disproportionation) and many more attributes within the beer that affect its formation and stability. Bubble formation is obvious, although the size and consistency of that size will play a role in how lasting the foam is. This is why nitrogen dispensed beers have such creamy head because the size of the bubbles is small. Beading is the constant replenishment of foam through gas breakout. Drainage and evaporation is the loss of liquid and therefore the thinning of the bubble walls. This leads to coalescence and diproportionation. These are the collapse of a bubble into another and gas diffusion from one bubble to another, respectively. The process, recipe, and even the cleanliness of your glassware can affect all these factors, oh and mustaches are foam negative (I know the ladies like them but think of the beer).

More than a Feeling

Now that you all know that the head is an integral part of the beer experience and how much we care about it, the next time you order a pint you’ll demand at least a fingers worth of head and if you order a bottle, tell your server to pour it straight down the middle and leave the bottle. Enjoy its aroma, feel and taste and know it is meant to be there.

What makes beer, beer?

Posted on: March 4th, 2011 by Web Drinker No Comments
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Good question.
Here’s an answer from Tyson, one of our great brewers.

As with all good beer, it all starts with malted barley (sorry Japan). The huge array of different malt varieties and the flavors and aromas they produce is like coloring with the big box of crayons. Bready, nutty, caramel, coffee, chocolate are just a few of the flavors/aromas that can be had and colors can vary from black to deep red to very pale yellow.

Next come the hops and they lack nothing in the sheer variety of flavor and aroma. Hops can be citrusy, piney, herbal, pungent, and many more.

Yeast is also a main determinate of flavor and aside from alcohol and carbonation, which affect perceived flavor, yeast flavors can range from banana, apple, and other fruity aromas to cloves and wet hay. All these ingredients and the characters they impart can be manipulated by the final piece of the puzzle, the process. Temperatures, mash thickness, pH, and many other small factors can make a big difference in the final product.

S,o the next time your drinking a beer try to appreciate the complexity that all started with some ancient Sumerian who screwed up making the bread.

News? I guess this website is new.

Posted on: March 3rd, 2011 by Web Drinker No Comments
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Welcome to our revamped website.
We’ve turned things upside down, so if you encounter any issues please email website@ironhorsebrewery.com.

Now, go drink a beer.

Washington State Brewery, Iron Horse Brewery is the best local craft brewery located in Ellensburg, WA with Iron Horse Brewery beer being served in Seattle, Kirkland, Bellevue, Tacoma, Redmond, Spokane, Yakima, Richland, Moses Lake, Ephrata, and more Washington State cities.

As a local craft brewery, iron horse brewery believes that good tasting beer, such as, Quilters Irish Death, Mocha Death, Malt Bomb, 509 Style, Loco Imperial Red, Light Rale Ale, Cozy Sweater, High Five Hefe and our latest Black IPA should be served throughout the pacific northwest. It can supplement meals too.