Banded Pines‘ patent-pending Slip N’ Seek Bandanas are unlike any we’ve seen before! What makes them so special? They’re handcrafted entirely from waterproof materials and designed to withstand constant water exposure, while being abrasion resistant and quick-drying. That means they’ll stand up to mud, sand, snow, salt water, and whatever else your dog gets into!
These bandanas also feature a unique bungee system, allowing the bandana to quickly and easily slip on — and stay on throughout your adventures! Take a peek at the full range at bandedpines.com, where they also offer matching collars and super durable leashes.
(Denver, CO) — Wit’s End Brewing Co. will release their fourth annual Maibock lager, Mai The Fourth, brewed specially for (the universally recognized) Star Wars Day on Friday, May 4th.
It is a period of lagered brews. Wit’s End Brewing Company, brewing from a hidden base with Strange Craft Beer Co., have made their fourth annual beer in support of Star Wars Day, May 4. During the Brew, Wit’s End managed to use their secret mashing techniques and extended lagering to produce MAI THE FOURTH, a Maibock lager with enough flavor to fill an entire taproom. Pursued by summer month, this classic spring style races to glasses aboard draft taps and in Crowlers that can serve the people and restore lager to the galaxy…
Mai The Fourth, a traditional German-style lager, is brewed to highlight malt characters without too much sweetness, uses German hops to help balance it out, and was fermented with Bavarian lager yeast to produce clean, malty flavors with a touch of fruity grape notes.
“There are two things that we’ve always been a big fan of here at Wit’s End, Star Wars and a good beer pun,” explains head brewer Tyler Bies. “This beer was brainstormed four years ago as a way to celebrate May The Fourth. We always try to highlight big malt flavors in our beers, so our take on a Maibock is at the upper end of the style for color and ABV.”
The result is a malty balanced beer weighing in at 7% ABV that could frighten you with its sorcerous ways. Craft beer padawans, know your limits on this one…
Mai the Fourth will be released on draft and in Crowlers at the StrangeWit tasting room on Friday, May 4 at 12pm, with food from My Angel’s Fine Cuisine and limited edition Mai The Fourth t-shirts for purchase.
ABOUT WIT’S END BREWING COMPANY
At the dawn of the fourth wave of craft beer (in 2011), Scott Witsoe opened Wit’s End Brewing Company and hasn’t looked back since. Through the years Wit’s End has added some hardware on the walls including GABF® and World Beer Cup® awards, and forged a new partnership with Strange Craft that exists in the form of a co-tasting room and brewhouse near its original location in Denver’s Valverde neighborhood. Now brewed by Head Brewer Tyler Bies, Wit’s End flagship beers, such as Jean Claude Van Blonde and Green Man Ale, are available on draft at Strange Craft’s tasting room at 1330 Zuni St Unit M, Denver, CO 80204. Find the brewery online at witsendbrewing.com.
San Carlos, CA – Devil’s Canyon Brewing Company will release a Hefeweizen as part of its seasonal Kaleidoscope series. The Bavarian-style beer debuts on draught and in 22 oz. bottles starting May 4 in the brewery’s taproom and at select retailers.
“Hefeweizen is the perfect beer to sip as it gets warmer out,” said Chris Garrett, the brewery’s owner. “We made ours with California oranges, which is a nod to our region’s agricultural history.”
The Kaleidoscope series plays on seasonality, with quarterly releases that reflect consumer tastes that change with the weather. Future brews in the series include a Pilsner in time for late summer months and a Cream Ale to coincide with the holidays.
Said Garrett, “With the Kaleidoscope series, we take classic styles and add unexpected flavors, like golden raspberries in our Golden Strong Ale and coriander in our White IPA.”
Kaleidoscope Hefeweizen will be available on draught at Devil’s Canyon Beer Garden Fridays starting on May 4, with retail placements to follow. The longrunning series of events features the brewery’s craft beers, food trucks, and live music. Beer Garden Fridays are kid- and dog-friendly, a rarity in public events.
“Making great beer is important to us, but there’s nothing greater than sharing it with our community,” said owner Garrett. “We’re always excited to bring the next great beer to our supporters, and the Kaleidoscope Hefeweizen is no exception.”
(West Plains, MO) – Wages Brewing Company, a nanobrewery brewing 1 BBL at a time in the southern Missouri small town, is pleased to announce their first participation in American Craft Beer Week. In the 1 1/2 years Wages has been open, they have locally become known as THE place for events. From live music and food trucks virtually every Saturday, to gaming evenings to charity events and hosting local authors, there’s almost always something to do at Wages.
Wages wanted to do some extra special events for American Craft Beer Week, and they’ve come up with quite a unique week:
Monday May 14th – Yoga* by Breathe : Rumor has it we’re doing yoga again!
Tuesday May 15th – Vinyl Night in the Aux Arcs
*bring your vinyl to be played! A potluck often spontaneous occurs.
Wednesday May 16th – Opening a bottle of Wood Hat Brew Barrel Bourbon (made in Missouri in conjunction with a brewery!) + Adult Chess
Thursday May 17th – Free Glass Night
*Every attendee who buys a beer receives a random glass from owner Phil Wages’ personal collection
Friday May 18th – Blood Orange Throwdown – You choose the best
*Is it better to have Blood Orange Whatknot Ale (Wages’ cream/wheat hybrid), Blood Orange Gose, or Blood Orange Kombucha? You be the judge!
Saturday May 19th – AHA Member Rally: Meet Wages Brew Co and Ozarktoberfest, Momma Mary’s Navajo Tacos food truck May 19th, Creek Stink and Clawhammer live at WBCo May 19th
*Wages’ first AHA Rally, food all day, and no cover charge live music starts at 7 PM
With his Mississippi born charm, now Missouri native and brewery owner Phil Wages says, “We look forward to sharing this week with y’all! Come find out why we say, The Middle of Nowhere Never Tasted So Good!”
Named Sinsear, the Gaelic translation of ‘roots’, the beer is an Imperial Irish Red Ale that was infused with lemon zest and ginger and aged for five months in George Dickel Superior Number 12 Whisky barrels. The result is a smooth, rich beer at 8.5% abv, reminiscent of a Tennessee Mule cocktail, which was inspiration for the brewers.
This collaboration was over a year in the making and culminated with Guinness Open Gate Brewery & Barrel House Brewmaster Peter Wiens and Head Brewer Hollie Stephenson traveling to Nashville and joining Tennessee Brew Works’ Head Brewer Matt Simpson, brewers Andy Bohleber and Stephanie Smith, and George Dickel’s Brian Downing, to create this complex and delicious cocktail beer.
There will be two events to celebrate the release on April 30.
Tennessee Brew Works will host an Irish Breakfast from 8am, with a keg-tapping event at 11am and featuring beer cocktails and music.
The Cascade Hollow Distilling Co. in Tullahoma County, the home of George Dickel, and about an hour’s drive away from downtown Nashville, will be hosting a ticketed event with a complimentary bus leaving Tennessee Brew Works at 10.30am and returning by 4pm. For more information visit:
The beer will be draft only, and on tap at Tennessee Brew Works while inventory lasts, and at the following tap takeover events during the Craft Brewers Conference:
4/30/18-Frugal MacDoogal Tasting 12-2.
4/30/18-The Filling Station East 3-7pm.
5/1/18-Party Fowl 2-4pm.
5/1/18- Von Elrod’s Beer Garden and Sausage House 4-7pm.
5/2/18- Picnic Tap (Farmer’s Market) 12pm onward. 5/2/18- Nudie’s Honky Tonk starting at 6pm
5/3/18- Jack Browns Beer and Burger Joint. 5-9pm.
Mother’s Day is just a couple weeks away, so here are some gift ideas for the special dog moms in your life. And hey, if your favorite dog mom happens to be yourself, go ahead and treat yo’self — your dog totally owes you, amirite?
The day we stop and watch our dogs struggle to climb stairs, become uncomfortable and agitated at the sight of us leaving, or panic at the sound of thunder or fireworks is the day we feel a vice-grip on our hearts that never lets go. It’s when we realize they experience things that prevent them from enjoying the best parts of being a dog.
As their champions, we refuse to let that happen if there’s something we can do to help. CBD extracts & biscuits have the potential to remedy a wide variety of issues, and may be the answer to giving your dog his life back.
What is CBD?
CBD (cannabidiol) is a natural substance found in hemp plants whose health benefits come free of the effects of THC (tetrahydrocannabinol), the psychoactive substance in marijuana that produces feelings of being “high” or intoxicated.
CBD doesn’t do that—it’s completely non-psychoactive. Rx CBD Extract contains MCT (medium chain triglycerides) oil from organic coconuts, and human-grade CBD hemp oil derived by CO2 extraction. It’s a completely natural remedy that’s 100% vegetarian and gluten-free.
What are the benefits of CBD?
CBD may help ease dogs’ discomfort associated with chronic pain, inflammation, anxiety, noise phobias, and other physical and emotional conditions, without a prescription or significant side effects. In any form (whether as an oil extract or dog biscuit), CBD isn’t meant to sedate. Many dog parents report that their dogs don’t appear sleepy or fatigued after a dose; rather, they just seem more comfortable in their bodies.
What are the ways I can give my dog CBD?
Feeding your dog CBD biscuits or giving CBD extract orally via a dropper are the two easiest methods of administering a dose.
Rx CBD offers two options for CBD extract: a 150 mg bottle best for dogs 9–44 pounds, and a 300 mg bottle best for dogs 45 pounds or more. Each bottle contains a dropper to use as a measuring device, and you can give the extract directly by mouth or mixed in with food.
There are also two forms of crunchy chicken-flavored biscuits infused with full-spectrum hemp oil, organic flax seed, nutritional yeast, parsley, and cage-free eggs. The Original CBD Biscuits contain 1.75 mg of CBD and are best for small-to-medium dogs, while the Big Dog CBD Biscuits contain 5 mg of CBD and are best for large-to-extra-large dogs.
It’s important to note that it may take anywhere from 5 days to 2 weeks for the effects of the biscuits to kick in. The CBD needs time to build up in dogs’ systems to perform at its best, and it pays to be consistent.
Chasing balls, shredding toys, doing zoomies around the yard, all without a care in the world and a whole lot of excitement—that’s all we want for our dogs. We love them because they make our lives better, and theirs deserve to be the best we can make them.
All CBD biscuits & extracts mentioned in this article are available at BarkShop.com!
Whether your dog is an expert sock thief, a nature enthusiast, or just an all around good buddy, Scout’s Honour has the appropriate badge for your pup’s personality. Perfect for bandanas, jackets, or even blankets, these iron-on embroidered patches come in a variety of cheeky designs. Check out scoutshonour.net for more!
Today my guest is Randy Mosher. Randy is the author of several of my favorite home brewing books including Mastering Homebrew, Radical Brewing and Tasting Beer (Amazon affiliate links). He’s also a partner at Five Rabbit and Forbidden Root breweries in Chicago and instructor at the Siebel Institute. His web site is RandyMosher.com.
We start with a short discussion of Randy’s recent trips.
He introduces the New England IPA style and we talk about why it is so controversial (and hated) for some brewers.
Randy describes the taste and sensory analysis for a NE IPA.
We talk about what makes NE IPA different from traditional IPAs.
Randy provides the grain bill he uses as well as how to mash it.
We get into an interesting discussion on the use of hops during active fermentation and biotransformations that are possible.
He describes how some hop oils can react and change during active fermentation and how that alters the flavor.
We discuss yeast selection and fermentation for a New England IPA.
He shares his thoughts on dry hopping for this style as well as haze.
And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.
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I’ve given up writing recipes with more than one new-to-me hop variety. When the beer is ready, I don’t know which one to credit (or blame). Only a handful of varieties are able to carry an IPA alone, so I often avoid SMaSH recipes too. I’d heard good things about Denali (aka Nuggetzilla, 06277), specifically that it contributes big-punchy pineapple. That didn’t seem like what I wanted as the only aroma in an IPA though, rather it struck me as a nice combination with a couple of my favorites: Simcoe and Citra! If the beer isn’t good, I’ll know who to blame. I have a pound of Cashmere in the freezer waiting for similar treatment in another batch of NEIPA.
For hop-timing, I changed things up slightly. Usually right at flame-out I add a big dose that I whirlpool 30 minute to impart the mouth-filling flavor that supports the aroma from dry hopping. In this case though, Scott talked me into adding some of the hops right as I started chilling. Quick chilling was a big emphasis for hoppy beers when I started brewing. In 2012 I transitioned to the hop-stand/whirlpool which immediately improved the character of my hoppy beers. Since then I have occasionally dabbled in splitting additions, but have mostly settled on the single large dose without pre-chilling. Scott mentioned that while researching his book-in-progress (The New IPA) he’s read studies that suggest that the concentration of certain aromatics peak almost instantly. The question is, are during-chilling additions the most effective way to impart aroma, or are dry hops accomplishing that goal more effectively?
I also wanted to trial Hazy Daze (which The Yeast Bay just “promoted” to full production). This is a three-strain blend intended for hazy IPAs which they say contributes “peach, apricot, nectarine and grapefruit citrus esters.” I thought it might be related to the three dried-yeast blend I used, but from the taste there aren’t noticeable phenols or nearly the banana or bubblegum it produced. For the rest of the wort I pitched London III, as a control.
Next NEIPA in the pipeline will be a fresh batch of Cheater Hops: Citra Galaxy to pour at the Maryland Craft Beer Festival on 5/12 in Frederick!
Smell – When it was first tapped it was pineapple juice, and not much else. Not artificial or objectionable, but assertive. It was the first thing I smelled, and the first thing my sister-in-law said when she tried an uncarbonated sample. While that character is still present it has mellowed, melding with the Citra into an interesting mix of orange, melon, and pineapple.
Appearance – Hazy glowing body. I’m sure a few readers will complain that it isn’t milky enough… I’m just too good of a brewer! Or we can blame the oat flour… I don’t want murky, muddy, or yeasty. Head and lacing are nice, despite the lack of Chit malt and hop extract.
Taste – The pineapple is the signature character, but it finishes all Citra-melon. A touch of hoppy-resin helps and present bitterness to balance the fruit. It is juicy, but not a juice-bomb. Malt is subdued, just a slight fullness in the middle. Not distinctly oaty. Solid bitterness, balanced by a fair sweetness.
Mouthfeel – Pillowy, rounded, all the good stuff. Moderate carbonation.
Drinkability & Notes – The London III lets the hops speak. Not nose-in-the-hop-bag, but they retain their essence. The Denali has some of the same notes I associate with Sacch Trois (pineapple and a little sweaty), I think together they’d be too much.
Changes for Next Time – I might back Denali down to 1/3 of the hop blend with this yeast, but it is really fun as is. Denali could go nicely with the banana of a hefeweizen strain. Not something I would have thought about a hop that is mostly Columbus and Nugget parentage.
Smell – This half is somewhat less varietal, more citrus (tangerine) and less pineapple. It isn’t as obviously “hoppy” with more yeast-hop melding. I don’t get anything extra special from the addition of hops during the chill, but then it is hard to know what to look for when using a new hop. Might be a little more aromatic that my last batch or two.
Appearance – Perfect creamy head, great retention and lacing. Yellow, plenty hazy for my preferences, no murk or particulate.
Taste – Tastes drier, brighter, and more bitter than the other half. Still a relatively restrained bitterness compared to some NEIPAs. The hop flavor (citrus, pineapple, melon) is saturated throughout. Really full of flavor, and enough variety to keep me going back. Only mild sweetness, not especially rich.
Mouthfeel – Smooth, with just a hint of hop-astringency. Not quite as full as the best creamiest versions, but a bit more drinkable with the sudden warm weather.
Drinkability & Notes – Bright, hoppy, and not exactly like the typical blend of hops. The yeast helps to keep it drinkable.
Changes for Next Time – With the “alteration” to the hop character this blend seems like a great candidate for getting a citrusy hazy IPA without breaking the bank on fancy hops. I’d like to try this one in the Cheaper Hops paradigm.
Batch Size: 11.50 gal SRM: 4.2 IBU: 52 OG: 1.062 FG: 1.014/1.013 ABV: 6.3%/6.4% Final pH: 4.61/4.70 Brewhouse Efficiency: 68% Boil Time: 75 mins
Mashed with 9 gallons filtered DC tap and 6 gallons of distilled. pH 5.45 with 3 tsp phosphoric, so added 2 tsp more.
Lost a gallon of wort not closing the kettle valve before the transfer started… spraged with an extra gallon to make up for it and extended the boil.
Added first dose of whirlpool hops at flame-out. After 30 minutes naturally cooled to 180F. Dumped the first dose of hops, started the chiller and added the next dose to the spider for better contact.
Chilled to 67F, shook to aerate, pitched yeast. Both were packaged mid-January. No starter.
Left at 66F to ferment. Beer temperature 65F up to 67F by day 3.
3/21/18 Dry hopped both with 3 oz each of Citra and Denali. Still good krausens.
3/30/18 Kegged each with 1.5 oz of table sugar boiled in water and 1 g of CBC-1 without rehydration. Left at room temperature to carbonate. Under-primed to avoid the over-carbonation issues with Cheater Hops v1.
1318 FG = 1.014 (not enough beer left over to measure Hazy Daze).
4/3/18 Moved both to 38F. No apparent over-carbonation (thanks to no Mosaic?), if anything lower than expected.
4/13/18 Measured FG after warming decarbonating samples.