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Archive for the ‘Long Island Beer & Malt Enthusiasts’ tag

Brewing a Berliner Weiss by a Friend of BLC

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image“Beer Loves Company? More like, ‘Everyone Loves Company.'” Yeah, yeah…we know a most of our posts lately have been guest posts, but other people have a lot of interesting stuff to say. Today, we give everyone a look at making a Berliner Weisse with digestive pills. See, we told you it was interesting. Enjoy!

The clerk at Wild by Nature didn’t even bat an eye at my response which was a sure sign she had no idea what I was talking about.  I decided to press on in the vain hope of trying to not seem like a nut, “There’s a particular strain of bacteria that was historically used in beer which I can only find in these digestive aid pills.”  She smiled politely, the way you do when finding yourself unexpectedly in a conversation with someone who has obvious issues, and then hoped it all works out for me.  In retrospect she was remarkably professional since I probably sounded like I was about to start cooking meth in my kitchen when I told her I was using the pills to brew a Berliner Weisse.

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Written by A+K

August 12th, 2015 at 11:06 am

Hops, Who Needs ’em? A History of Gruit Ales.

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First published on Edible East End

The Mash Recirculating with Frank Filachione and Zippy

The Mash Recirculating with Frank Filachione and Zippy

“Gruit? Did you mean to write fruit?” was one of the edits we received after writing about a Taste of Long Island for the fall issue and the herbal gruits the Brewers Collective plans to make there. Similarly, when we brewed a gruit for the Spring Craft Beer Festival at Nassau Coliseum about half the patrons ordered the “herbal fruit”, which admittedly does have a nice ring to it. So all this confusion raises the question: What the heck is a gruit?

Today beer and ale are often used as synonyms, but there is a distinct difference between the two. Ales do not contain any hops, a key ingredient in beer for bittering and preservation. Hops are the female flowers of Humulus lupulus and were introduced to ale around 1079 in Germany although they did not truly catch on until the 13th century. Prior to hops becoming an integral ingredient in beer, ale was flavored with what is known as gruit. Gruit is a mix of herbs, flowers, seeds or other flavoring components used to balance out the malty flavor of an ale. Heather is the most traditional ingredient, but brewers can get creative and use any mixture they desire.

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Chris Kelley’s Basil in the Rye Brewed at Great South Bay Brewery

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“You literally can’t pack anymore flavor into this” are homebrewer Chris Kelley’s sentiments about Basil in the Rye, a beer he brewed in collaboration with Great South Bay Brewery. As the winner of homebrew club Long Island Beer & Malt Enthusiasts monthly competition he was able to craft his recipe on a micro-sized, professional scale. Why micro-sized? Because every batch of LIBME collaboration beer is brewed on Great South Bay Brewery’s 1 barrel pilot system. With such small quantities, all beers in the series are limited releases only available in the GSB tasting room in Bayshore, New York. Rarer yet is having the chance to try the original homebrew up against the finished commercial product; something Chris Kelley and Great South Bay’s head brewer Greg Maisch did with Basil in the Rye.

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Thoughts and Pictures from the Rocky Point Artisan Brewer’s Cask Festival – January 25th 2014

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Northport Harbor Frozen

As we sit down to type this little article snow is once again falling across Long Island. A blanket of white has covered all of the tress and roads in our quiet neighborhood. It seems to us a perfect time to reflect on the similarly snowy day of January 25th, 2014. That was the day of the Rocky Point Artisan Brewers held their fourth annual Nano Cask Festival & Farmer’s Market.

The boys of Rocky Point Artisan Brewers should be familiar to the readership of Beer Loves Company. We have mentioned them in the past in high regard. Mike Voigt and Donovan Hall (two thirds of RPAB) are fixtures of the Long Island beer scene. As longtime members of Brewer’s East End Revival (the oldest homebrewing club here on LI) Donavon and Mike became known as producers of fine ales and lagers. These two gentleman are firmly connected with BEER in our memory as well.

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Rocky Point Artisan Brewers Nano Cask Festival & Farmer’s Market – January 25 2014

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It’s that time of the year again. Get ready to drink some lightly carbonated, near room temperature beer! The fourth annual Rocky Point Artisan Brewers Nano Cask Festival and Farmer’s Market is being held Saturday January, 25th 2014. This event has both professional and home brewers pouring their wares from, you guessed it, casks.

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Surge Protecter

For those who may not know a cask is literally a container for beer. To that you might reply, “Obviously”, to which we say well smarty pants did you know that cask conditioned ale has been christened (along with bottle conditioned beer) as “Real Ale” by CAMARA (the Campaign for Real Ale)? Cask conditioned beer served from casks is a traditional method of serving beer. Patrons used to belly up to the bar and order a flagon of ale which was poured directly from the cask/container.

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