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Wednesday, 04 May 2016 09:51

The Three Pint Stance (05-04-2016)

New Brews From Away'

Published in Style
Wednesday, 27 April 2016 11:00

The Three Pint Stance (04-27)

As the craft beer map continues to expand and brewers around the world are trying new ingredients and styles. Session beer, shandy, gose and chili stout have all had their moment in the sun; now, it appears that the summer of 2016 will belong to the fruit beer.

Published in Style
Wednesday, 20 April 2016 11:53

The Three Pint Stance (04-20)

After a bit of a tease earlier in the year, it appears as though spring has indeed sprung. With spring comes not only a change in weather, but a change in activities. It is time to break out of the cold-weather routines and embrace the growing to-do list that comes with the spring thaw. It is time for yard work, but fear not, because yard work comes with yard work beer!

Published in Style
Wednesday, 20 April 2016 11:03

Something brewing in Brewer

Mason's Brewing Company offers beer on the banks of the Penobscot

Published in Cover Story

GERMANTOWN, N.Y. Dennis Nesel converts barley to malt the way it was done hundreds of years ago, spreading the water-soaked grain on his malt house floor and turning it with a shovel as it germinates to release the sugar needed for fermentation.

'This is old-school heritage malting,' says Nesel, whose 'micro malt house' uses barley from a nearby farm and returns some of it as malt to the farm's craft brewing operation, which turns out small batches of beer sold at farmer's markets and local pubs.

Published in Style
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