Short Pours is our way of publishing articles about brewing today. Our staff of brewmasters are always experimenting, researching, and coming up with great ideas that they want to share with you.

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Short Pour: HopShot for your Beer, Not your Eyes

“There’s no such thing as too many hops!” We all know some hop-head who lives by these words. But, truth be told, as much as we love those super-hoppy, over-the-top delicious double IPAs, there’s always the risk of going too far. If you’ve ever crossed that line, you know what I’m talking about.

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Short Pour – Pitch Perfect : What’s The Right Amount of Yeast for Your Wine?

Advanced beer brewers routinely make yeast ‘starters’, growing a culture of yeast up from a few hundred million live cells into a powerful, seething mass of hundreds of billions of cells, ready to launch a vigorous, thorough fermentation in their brews.

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Short Pour: Rarer than leprechauns: Dundalk Irish Heavy

Regardless of your upbringing, come March 17th everyone is Irish for a day! St. Patrick’s day celebrates Irish culture and heritage with food, festivities, and, most importantly, beer.

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Short Pour : Epic Game Day Food + Beer Pairings

Get ready for it, this coming Sunday night is Super Bowl LI! Whether your team made it or not, millions will be watching the game. What this really means is lots of beer and even more food! Nachos, wings, and pizza will adorn coffee tables all across America, as well as the obligatory light lagers.

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Short Pour: Q & A with Omega Yeast Labs

Like many of you, part of why I brew beer is to experiment and create new recipes. Sure, we all have our favorites, but even then, changing up a few of the ingredients can yield surprising results.

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Short Pour – What The Funk?

We often hear the word funk tossed around when people talk about Brettanomyces (Brett) and/or sour beers, but what does it mean? Some people interpret it as a barnyard, leather or horse blanket character. To others, it’s fruity aromas and flavors that are reminiscent of citrus or stone fruits that are a couple of days past ripe.

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Short Pour – Lagers & Lederhosen

The weather is changing, the days are shortening, and one of my favorite beers is finding its way onto the shelves. I don’t just mean the rich caramel flavor of this Märzen style lager, but the 206 year-old celebration itself, Oktoberfest!

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Short Pour – To Harvest, or Not To Harvest?

If you’re like me, you get tingles when you think about hop harvest season. Like a helicopter parent, you’ve coddled your backyard hop bines since they were babies, tending to them religiously and watching proudly as they’ve grown over the summer to be 16, 18, perhaps more than 20 feet tall! And now you’re staring at their beautiful cones, just waiting to be lovingly bombed into that IPA recipe you’ve been itching to brew. The time is now! you think to yourself.

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Short Pour – Re-used Spent Grains: Re-diculously Delicious

Whether you’re steeping grains for an extract brew or mashing in an all-grain system there are usually a lot of grains involved. Grains add color, body and flavor to every brew but their usefulness doesn’t need to end there. Even after the wort is made, the spent grains have leftover fiber, protein, minerals, vitamins and essential amino acids waiting to be used anywhere but the landfill. Beer and food tend to go hand in hand and that is why I recommend incorporating spent grains from your kettle into your kitchen recipes.

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Short Pour – Keeping It Sanitary

In my last post about ‘Keeping it Clean’ I discussed the importance of cleaning your brewing equipment. To all the brewers that are now using alkaline cleaners instead of dish soap, you made my day; your brew will thank you.