Davik Brewing

San Diego, Ca

A local company has developed a system that will enable people to use waste yeast from local breweries to fuel their cars.
“They’re going to come, take the yeast after we’re done with it, and they’re going to convert it to ethanol to run cars,” said Shawn Steele, of Karl Strauss Brewing Company.
Karl Strauss [...]

Filed under: Articles on July 31st, 2009 | No Comments »

Greening the Brewing Industry
A £2 million global brewing research facility has been created to develop beer-making technology and more energy-efficient processes.
SABMiller, one of the world’s leading brewers, has partnered with the University of Nottingham to operate the groundbreaking pilot brewery to enhance beer quality and shelf life, whilst improving the sustainability of brewing.
Beer making is [...]

Filed under: Articles on July 26th, 2009 | No Comments »

The majority of brewers (perhaps 70%) brew with malt extract recipes, though most serious enthusiasts have made the switch to all-grain. Yet it is the small percentage of expert brewers who write all of the brewing books and publish a large portion of recipes online. This can leave many extract brewers out in the cold.
The [...]

Filed under: Brewing 101 on July 19th, 2009 | No Comments »

Have you ever opened a beer, poured it and taken a sip, only to notice that something about it wasn’t quite right? Did you pick up an off aroma or an off flavor? Unfortunately, there’s an extensive list of things that can go wrong when beer is brewed and stored and a savvy palate is [...]

Filed under: Articles on July 14th, 2009 | No Comments »

This short video shows primary fermentation under way after a short 6 hours of pitching the yeast. The yeast starter was already going when I pitched, and I had fed the yeast twice prior to brew day.

For more information on yeast starters, you can view this post…
http://www.davikbrewing.com/blog/brewing_101/yeast-starter-for-lager-fermentation
Starters for ale beers can be done the same [...]

Filed under: Brewing 101 on July 12th, 2009 | No Comments »

This is a beer that  originates in the northern region of France known as Nord-Pas de Calais. This beer style is intended to be cellared for many months, and is brewed relatively strong.
To enhance the cleanliness of this bronze colored, carmelly, steam style beer, it should be cold conditioned for 2 months prior to serving.
OG: [...]

Filed under: Recipes on July 11th, 2009 | No Comments »

This is a Belgian witbier brewed to the specifications of a Belgian Tripel. It has the grain bill of a strong Belgian ale but with [...]

Filed under: Recipes on July 9th, 2009 | No Comments »

Barrel aged beer is a true art form.
Barrel aging often involves more beer than a single home brewer will want of a given style, but using a barrel (rum, bourbon, etc.) is a great group brew project.
The stronger beers like Russian Imperial Stout, Barley Wine, and Old Ale tend to hold up well to [...]

Filed under: Articles on July 8th, 2009 | No Comments »

This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering.
OG 1.047
Grain
9 lbs. Pilsner
Hops
1 oz. Tradition (60 [...]

Filed under: Recipes on July 8th, 2009 | No Comments »

A Grand National Champion will be awarded based on a point system for beers (5 minimum) entered in the competition.
The Top Ten Breweries, based on number of beers placing 1st, 2nd or 3rd along with their scores are:
1. Deschutes Brewing
2. Sprecher Brewing
3. Boston Beer Company
4. August Schell Brewing
5. Maui Brewing
6. Anderson Valley Brewing
7. Terrapin Beer [...]

Filed under: Articles on July 6th, 2009 | No Comments »