Words: Sam Turner • Photography: Mark Newton This article is taken from: Hop & Barley — Vol. 08 — Craft Beer Quarterly by Hop & Barley “I think it was probably Penny Lane at a guess?” “I said American Psycho …or Red Rum.” Gaz Matthews and Sue Starling, founders of…

When a career-ending injury brought a premature halt to Connor K. Patrick’s Canadian Football League career, he had two choices; take up the opportunity to work on an oil rig, or join a good friend travelling Europe and follow a childhood companion’s participation in the 2006 Torino Winter Olympics. He chose the latter and it was then his love affair with beer truly began. Now, a brewmaster at Big Rock, he has entered the latest stage of his career heading up the company’s new brewhouse in Etobicoke, Ontario.

Having a PhD in science isn’t necessary to brew beer, but for these brewers, it sure helps. — by Rob Mangelsdorf This article is taken from: The Growler — Volume 3 Issue 1 by The Growler Contrary to what your local craft brewery’s Instagram feed might suggest, making beer is anything but glamorous. …

Mathias Uller Rothmann explores why some beers taste like sausages while others taste like gingerbread. — This article is taken from: Froth Craft Beer Magazine by Froth Have you ever tasted a beer and thought, “Damn, how does this taste so much like gingerbread?” Or maybe you’ve had a German rauchbier and realised that smoked sausages aren’t the only delicious savoury and smoky things around. Some…

Hold onto your hats, as Sarah “Salty” Otton takes us deep into the world of hop science. By Sarah Otton — This article is taken from: Froth Craft Beer Magazine by Froth What are they? I assume I am writing this article for individuals who love or at least appreciate the glory and splendour of hops. But, how much do you really know? This article is written in two parts, the first is an…

Think beer is strictly a boys’ game? Think again. Contributor Emily Hutto sat down with some of the industry’s foremost professionals to learn a bit about their paths to success. — This article is taken from: Thirst Colorado, September-October 2017 In 1994, Julia Herz won a membership to the American Homebrewers Association that included a subscription to Zymurgy Magazine. She had recently quit her day job at the CNN Washington, D.C., Bureau and driven her Gypsy Jetta cross-country to Boulder.

One of the North East’s most notable ale and music venues has changed hands. Alastair Gilmour talks to the new owner — who actually isn’t that new. — This article is taken from: Cheers North East magazine #70 — May 2017 by Offstone Publishing You never know what’s in other people’s minds, so sometimes the best way to get the answer you want to hear is to simply ask the question. …

What beers are people drinking, why are they drinking them, and what will they be drinking next? We speak to some leading UK industry purveyors to find out just that, and also discuss the ever-increasing challenges of supermarkets selling quality beer. — This article is taken from: The Brewers Journal Jul-Aug 2017, iss 4 vol 3 by Reby Media The UK beer landscape is changing. Consumption levels in the off-trade last year, once again, overtook the amount of beer being drunk in pubs and bars. We are in a transitory drinking landscape…

Words by Brian Meyer This article is taken from: CraftPittsburgh Issue #30 by Craft Pittsburgh Take, for example, wheat beers, these hazy, light-colored beers are all made from roughly 50-percent wheat grain, but that’s pretty much where the similarities end. Beyond these general guidelines beers made from wheat fit into…