• Map of United States Breweries

    Before I even talk about why you should buy this poster, I highly recommend checkout the zoom function available on the website for viewing the map.  To quote the Pop Chart Lad site:

    The most comprehensive mapping of the breweries of the USA ever compiled, this monster print measures in at over seven square feet and over 1,000 breweries from craft to macro and everything in between.

    With the amount of breweries in the USA breaking the 2000 mark last week, this is already a little out of date, but nonetheless impressive.  I would love to get one for my office!!

    Source: http://popchartlab.com/

  • Groupon and the home brewing kit deal


    If you’ve been following us lately, you know that I’ve been brewing my own beer theses days.  While generally cheaper than buying good craft beer, there are still lots of costs associated with brewing that are outside of the just the ingredients.  It because of this that anytime I can find a good deal on brewing supplies, I’m going to take it and save some cash.

    I was forwarded an email by a very loyal Indy Beers follower (my mother) that was a deal of the day from groupon.  If you were looking to start brewing your own beer, now might be the time to do so.  So here is the deal from “Midwest Supplies Home Beer and Wine Making”:

    $64 for Beer-Brewing Starter Kit and Ingredients (Up to $137.92 Value)


    In a Nutshell


    Home-brewing kit quick starts batches of ales, lagers & stouts with premium hops, yeasts & grains, as well as easy recipes

    So there you have it.  Check the link below if you interested, and get started brewing your own beer today!!!!



  • Falling stout bubbles in Guinness explained

    Ever wonder why the bubbles in a pint of Guinness fall instead of rise?  Science has cracked the code on this one.  A few Irish mathematicians have done some research and come up with an interesting theory.  As it turns out, it is most likely the shape of the glass that is cause of this unusual phenomena.

    Now the University of Limerick’s William Lee, Eugene Benilov and Cathal Cummins have discovered the simple answer to the problem – and a test that can be carried out by consumers as well.


    The team has been generally interested in the formation of bubbles in liquids.


    “One of the things we found was it’s actually very easy to see bubbles forming in stout beer rather than in, say, champagne where the bubble formation process is much more violent,” Dr Lee told BBC News.


    But as has happened to a generation of like-minded scientists before them, the question of falling bubbles became their focus.


    The team had the idea – borne out by calculations carried out by Mr Cummins – that the relative density of bubbles and the surrounding liquid could be behind the phenomenon.


    A settling pint held at an angle shows both falling and rising bubbles in the same glass


    “If you imagine your pint is full of bubbles, then the bubbles will start to rise,” Dr Lee said.


    But the bubbles in a standard pint glass find themselves in a different environment as they rise straight up.


    “Because of the sloping wall of the pint, the bubbles are moving away from the wall, which means you’re getting a much denser region next to the wall,” Dr Lee explained.


    “That is going to sink under its own gravity, because it’s less buoyant, and that sinking fluid will pull the bubbles down.”


    The bubbles, that is, are “trying” to rise, but the circulation that creates drives fluid down at the wall of the glass.


    “You’ll see sinking bubbles not because the bubbles themselves are sinking, but because the fluid is and it’s pulling them down with it.”


    The same flow pattern occurs with other beers such as lagers, but the larger bubbles of carbon dioxide are less subject to that drag.


    If you’re looking to try this out for yourself next time you have a pint of Guinness here is the suggestion on how to perform the experiment:

    For those interested in experimenting in the pub, the effect can be best seen if a pint of stout is served in a straight-sided, cylindrical glass (not quite filled up).


    If the glass is tilted at an angle while the pint settles, the side in the direction of the tilt represents the normal situation of a pint glass, while the opposite side is the “anti-pint” – and bubbles can be seen to both rise and fall in the same glass.

    Source: http://arxiv.org/
    Via: http://www.bbc.co.uk/

  • iPads and Beer

    When I think of drinking beer at a bar, I don’t usually think about iPads, but that’s not the case for cousins and business partners Steve Escobar and Hugo Salazar.  Together they own Brooklyn Tap House in New York, a bar that specializes in great craft beer selections.  One of the things that makes this bar unique is the point of sale ordering system.  Instead of a more traditional computer based system Steve and Hugo opted to go with a iPad ordering system with custom software.

    The Brooklyn Tap House abandoned the traditional sales terminals most restaurants use in favor of three iPads at the bar and 10 iPod Touch devices carried by waitstaff. The devices are identical to what millions of consumers carry for listening to music or browsing the Web, but they’re loaded with a point-of-sale app developed by Albuquerque, N.M.-based POSLavu.

    My first thought for such a venture would be the total cost of implementation.  I’m not sure how much a PoS system costs, but I know iPads aren’t cheap.  It turns out that the iPad system was less than half of the traditional PoS setup.

    Devices plus software for the bar totaled about $7,000, compared with traditional point-of-sale systems like Micros and Aloha that can run upwards of $20,000, including hardware and long-term contracts.

    “I did not consider a traditional POS system,” Mr. Salazer said. “They were too expensive.”

    There are more than a few perks to having an iPad based system, for example, ever server has a web browser in their hands.

    The Web is an asset, too, according to bartender Wesley Godbout: “In case there is something I don’t know, I go and look it up. It really helps the barroom chatter.”

    Of course, iPads are bound to have issues like any other piece of hardware, especially in an environment in which they are constantly in use by multiple users.

    Several interface issues also slow the system. Switching between apps and navigating to the right screen can take time. And the app crashes occasionally. Beyond that, Apple equipment is fragile. Several of the units have cracked or been otherwise damaged. “It’s easy to break the thing,” Mr. Godbout said. “You really can’t bang on it.”


    The biggest problem, though, has been staying connected with the Web. When the Internet doesn’t work, neither does the POSLavu. And the iPods often struggle to communicate via local WiFi network in the large, crowded space. “The WiFi is the major problem,” Mr. Salazar said.*

    So next time you’re in Brooklyn, stop by Brooklyn Tap House and have a beer and check out the newest in Point of Sale systems.

    If you go:
    590 Myrtle Ave.
    Brooklyn, NY 11205
    TEL: 917-202-1801
    Facebook: https://www.facebook.com/pages/Brooklyn-Tap-House/296031050430481
    Twitter: https://twitter.com/#!/BrooklynTap

    Source: http://www.crainsnewyork.com/

  • Technology in the glass of your beer

    Guinness has a new marketing campaign that is similar to the Coors cold activated cans, but much cooler (pun not intended).  This one, instead of letting you know your beer is cold, turns on a QR code that you can scan for social media sharing.  As a long time user of QR codes I can tell you that most people don’t use them, but for those of us that do, this would be a fun conversation point at a bar.  As a note, the code in the image does not work (I tired).


    Source: http://adsoftheworld.com/

  • Beer Prices in All Major League Baseball Stadiums

    The fine folks over at saveonbrew.com put together a nice graphic on beer prices in all the MLB stadiums across the USA.  Where does your favorite team fit into the mix?


    Source: http://www.saveonbrew.com/

  • Scientists may recreate beer from 1840’s shipwreck

    A bottle of beer found in an 1840s shipwreck near Finland is seen in a handout photo. Finnish researchers say they may be able to recreate beer from the 1840s after finding living bacteria in beer from a shipwreck near Aland islands. REUTERS/VTT/Handout

    A bottle of beer found in an 1840s shipwreck near Finland is seen in a handout photo. Finnish researchers say they may be able to recreate beer from the 1840s after finding living bacteria in beer from a shipwreck near Aland islands. REUTERS/VTT/Handout

    It seems that a bottle of beer was found in a shipwreck in the Åland Islands in the Baltic Sea off Finland that contained living bacteria.  The capture of these bacteria could lead to the creation of a beer that is very close to what was found in this 170 year old beer.

    The 2010 discovery of the ship, believed to have sunk in the 1840s, also included the world’s oldest champagne considered drinkable which has since been auctioned off.


    Researchers analyzed two bottles of beer, which they admitted “had not stood the test of time well” but retained a pale golden color and could originally have had hints of rose, almond and cloves.


    “Based on the chemical analysis we made of the beer and with help from a master brewer it would be possible to try to make beer that would resemble it as much as possible,” Annika Wilhelmson from VTT technical research centre of Finland told Reuters.

    You have to wonder what the beer would taste like.  Is it really that close in flavor to anything that could be purchased today, or is there a long lost flavor or style just waiting to be rediscovered?  I certainly would be willing to give it a try.

    Source: http://www.reuters.com/

  • Big Corporations Own More Than You Think – The Illusion of Choice

    This isn’t really beer related, but it does play right into what the site is all about, identifying brands and trying to find those that are independent.  I found this graphic online today, but unfortunately could not find a source; nonetheless, the graphic speaks volumes about how a small group of large corporations control so much of what we eat and drink.  Do you see any of your favorite brands?



    Source: reddit.com

  • Global Beer Consumption Statistics And Trends

    The folks over at 1001beersteins.com did a great job putting together some statistics on Global beer consumption.

    Our Global Beer Consumption Statistics and Trends infographic will answer some of the most common questions often asked by beer lovers and brewery owners.

    • Which country has the highest per capita consumption of beer?
    • Which Country consumes the highest amount of Beer?
    • Which beer is most sold in world?


    Global Beer Consumption Statistics And Trends

    Infographic by 1001 Beer Steins

  • Women Brewers? Three Floyds Brewery has one.

    There are many industries that tend to be dominated by males, and brewing beer is no exception.  That isn’t to say, however, that the industry is devoid of women.  As craft beer rides its crescendo, there is no doubt that a larger exposure to a wider market will bring a greater interest in brewing from a wider range of people, including women.

    Three Floyds Brewery, known for producing great craft beer, has just such a brewer on staff.  Abby Titcomb didn’t start as a brewer, but it was something she felt she needed to do.


    “It was an epiphany. I love beer,” she said. “Why am I not making beer? And that was it.”


    She went back to school — a two-week brewing course at the Siebel Institute of Technology — dabbled with home-brewed concoctions and searched for brewery jobs.


    Late one night at a hipster nightclub, Titcomb struck up a conversation with a “guy with gorgeous hair and face tattoos” who said he might have a line at a job bottling beer at Three Floyds.


    “I was like yeah right,” Titcomb said. “It’s late at a bar and he wanted my number. … Whatever, I gave it to him. He actually followed through.”


    Her first job was putting together boxes. She did a lot of that.

    Good talent in small companies rarely goes unnoticed, and before long she was called up through the ranks to brew beer.

    “It’s pretty cool to have a woman brewing. It’s like seeing a black unicorn … and we caught her right in our net,” Three Floyds head brewer Chris Boggess once joyfully declared


    Boggess knew the brewery was on the verge of expanding to keep up with growing demand. He was looking for an eager young brewer to mentor. Brewery founder Nick Floyd, also a Siebel brewing school alumnus, and vice president Barnaby Struve promoted Titcomb to brewer last year. Since then Three Floyds has hired two more brewers — both men. This month construction crews are putting finishing touches on renovations to the brewery, which last year increased production by 40 percent.


    “Why not have a diverse workforce. We didn’t want to be a vanilla boys club like it has always been,” Struve said. “She put herself through brewing school and that doesn’t guarantee you a job anywhere. We knew Abby had a passion for it.”

    I’m in full support of women following there dreams, especially if that dream is to brew beer!!

    Source: http://www.suntimes.com/