Red Mosquito

E.H. Ruddock wrote:

Bammer wrote:So this is pretty fucked up and haha if you live in any of these places:

“Many states, such as Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, New Hampshire, North Carolina, Oklahoma, Oregon, South Carolina, Utah, Vermont and West Virginia, still have laws on the books, dating back to the Prohibition era, that caps beer at 5% ABV.”

How’s that IPA Lite?

Yeah not true here either. I had an 11% the other night at dinner. Who the fuck did their research

B wrote:I had one of these yesterday instead of a soda. Interesting. Guess it could sub for a beer if I was hanging with friends and couldn't drink.
It's just water, yeast, and hops, so it doesn't taste like a beer. I don't know what to tell you it tastes like.

Traditionally, there are two methods to make nonalcoholic beer: vacuum distillation and reverse osmosis. In layman terms, you can either cook off the alcohol in beer after it’s brewed, or you can filter the alcohol out. Both require recarbonation. Early on, Athletic decided neither of these approaches would work. “We think all the traditional methods of brewing nonalcoholic beer don’t do the ingredients justice,” says Shufelt.

It took Shufelt and Walker two years of research and a year of trial-and-error home brewing to develop an entirely new process. Since it’s patent-pending, Shufelt won’t give away too many details, but he claims to have replaced the industrial-strength de-alcoholizing equipment with “a mosaic of different natural elements that we’ve intertwined.” He calls this all-natural approach totally unique: “Everyone looks for a single step answer. It’s really like 12 to 15 changes versus traditional brewing. We only use traditional beer ingredients, water, hops, yeast, and barley, and we just control natural variables at different times.”

washing machine wrote:The interesting thing about Athletic's beers for me is their process.

https://www.fastcompany.com/90404650/in ... iting-beer

Traditionally, there are two methods to make nonalcoholic beer: vacuum distillation and reverse osmosis. In layman terms, you can either cook off the alcohol in beer after it’s brewed, or you can filter the alcohol out. Both require recarbonation. Early on, Athletic decided neither of these approaches would work. “We think all the traditional methods of brewing nonalcoholic beer don’t do the ingredients justice,” says Shufelt.

It took Shufelt and Walker two years of research and a year of trial-and-error home brewing to develop an entirely new process. Since it’s patent-pending, Shufelt won’t give away too many details, but he claims to have replaced the industrial-strength de-alcoholizing equipment with “a mosaic of different natural elements that we’ve intertwined.” He calls this all-natural approach totally unique: “Everyone looks for a single step answer. It’s really like 12 to 15 changes versus traditional brewing. We only use traditional beer ingredients, water, hops, yeast, and barley, and we just control natural variables at different times.”

Drinking their hazy in a glass, I actually get lacing. Cool to think that someone's figured out a way to do this, which to me, feels like beer brewed intentionally the wrong way. The story of Athletic Brewing's growth as well as the new fad of NA beers hitting the mainstream market is endlessly fascinating.

washing machine wrote:The interesting thing about Athletic's beers for me is their process.

https://www.fastcompany.com/90404650/in ... iting-beer

Traditionally, there are two methods to make nonalcoholic beer: vacuum distillation and reverse osmosis. In layman terms, you can either cook off the alcohol in beer after it’s brewed, or you can filter the alcohol out. Both require recarbonation. Early on, Athletic decided neither of these approaches would work. “We think all the traditional methods of brewing nonalcoholic beer don’t do the ingredients justice,” says Shufelt.

It took Shufelt and Walker two years of research and a year of trial-and-error home brewing to develop an entirely new process. Since it’s patent-pending, Shufelt won’t give away too many details, but he claims to have replaced the industrial-strength de-alcoholizing equipment with “a mosaic of different natural elements that we’ve intertwined.” He calls this all-natural approach totally unique: “Everyone looks for a single step answer. It’s really like 12 to 15 changes versus traditional brewing. We only use traditional beer ingredients, water, hops, yeast, and barley, and we just control natural variables at different times.”

Drinking their hazy in a glass, I actually get lacing. Cool to think that someone's figured out a way to do this, which to me, feels like beer brewed intentionally the wrong way. The story of Athletic Brewing's growth as well as the new fad of NA beers hitting the mainstream market is endlessly fascinating.

epilogue wrote:Been drinking a lot of Clown Shoes beers this past week or so. Really into their stuff right now. The Storyteller
Imperial Stout aged in WhistlePig Rye barrels is especially wonderful.

B wrote:7. Firestone Walker - Cherry Barrel Blossom

oasisfan35 wrote:

B wrote:7. Firestone Walker - Cherry Barrel Blossom

This one sounds tremendous. With their anniversary just released it is a very painful reminder that FW pulled distro out of CT.

B wrote:

oasisfan35 wrote:

B wrote:7. Firestone Walker - Cherry Barrel Blossom

This one sounds tremendous. With their anniversary just released it is a very painful reminder that FW pulled distro out of CT.

The tequila aged stout and The Moose stand out. The lower list is a bit blurry. That was a brutal festival.