The Brewers Association is pleased to announce the reintroduction of the Small Brewer Reinvestment and Expanding Workforce Act (Small BREW Act) in the House of Representatives.
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Will we have 6 more weeks of winter or is spring on its way? Traditionally, only the shadow of one groundhog can tell us for sure. No matter the outcome, one thing is for certain, it’s always the right time for a good cider, plus it’s a bit more interesting. This is why February 2nd has been dubbed Woodchuck Day by our friends at Woodchuck Hard Cider.
To celebrate, Woodchuck is sponsoring a brand new badge for you to unlock as we wait to see the outcome of our furry, forecasting friend. Check-in to three (3) Woodchuck Ciders (any style) between January 8th and February 6th to unlock the “Woodchuck Day 2015” badge. While you’re at it, grab some friends and swing by one of the many Woodchuck Day events happening around the country. You can get more details at http://ift.tt/145Mb8Z.
Learn more at Woodchuck Hard Cider’s website and be sure to follow on Twitter and Facebook! Also be sure to download their app for iOS and Android. You can link it directly with your Untappd account!
IOS: http://bit.ly/WoodchuckAppiOS
Android: http://bit.ly/WoodchuckAppAndroid
The Beer Industry Summit is regularly attended by top executives in the beer industry. It provides thought-provoking content aimed at improving not only your business, but also the industry at large. Ample networking opportunities with the “who’s who” of the beer business guarantees you won’t leave without making many new industry connections.
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Brewers Association Export Development Program will be participating in the 2015 Australian International Beer Awards, the AIBA, www.rasv.com.au/beer. The Australian International Beer Awards (AIBA) is the pre-eminent showcase for premium beer and brewing excellence in the Asia Pacific region. In 2014 the AIBA received a record 1,560 entries from 31 countries around the world, highlighting […]
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The US Ambassador in The Hague is hosting an American craft beer event at his residence, which will be a major draw for Dutch press, beer connoisseurs and beer industry contacts. The event will take place Monday, January 26th. This is a great opportunity to have all these people in one room at the same […]
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The Brewers Association Export Development Program will be hosting an American Craft Brewers Pavilion at the Winter Fancy Food Show in San Francisco, CA. The BA EDP has now participated in Fancy Food Shows on both coasts by creating an American Craft Brewers Pavilion. Between the Winter Fancy Food Show in San Francisco and Summer […]
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Source 10 gallons of fresh pear cider. “I sulfited to 50 ppm SO2 and adjusted the acidity to 6 g/liter with malic acid. This year I fermented with Lalvin DV-10, a Champagne-type yeast. I have used 11-22B and Ba-11 in the past with good results. I used Fermax slit into two additions, and fermented at 60° F (16° C). Following fermentation to dryness, I added sorbate, back-sweetened with cane sugar to taste, fined with Super-Kleer KC, and filtered. This perry was keg-carbonated at 2.8 vol. CO2.”
Primary Fermentation for two weeks at 60° F (16° C).
Forced CO2 to carbonate (2.8 vol).
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