Modern Times Pop-Up Homebrew Competition!

When: Tuesday, August 13th 2013

Where: Modern Times Tasting Room

Time: 5-8 PM

What?!: Homebrew Competition for the GABF Pro-Am!

We are hosting a super quickie homebrew competition! We somehow managed to snag a spot in the GABF Pro-Am competition, and we need a super-fast turnaround beer to submit. This is your chance to show the world that a devastatingly awesome beer can be brewed and poured in just 2 weeks. The best recipe of the day will be selected by our crack team of brewing ninjas, brewed on our pilot brewing system THE VERY NEXT DAY, served in our tasting room before September 2nd, and then driven in a super sweet refrigerated semi all the way to Denver, CO for the GABF Pro-Am.

Editor's note: this post was written by our summer intern/Sour Guru, Mike Tonsmeire, AKA The Mad Fermentationist and cross-posted to his eponymous blog.

I wanted to offer a thunderous digital hi-five to everyone who came out to our launch week events, so I made you this.

This week is our official launch week! We'd love it if you joined us for any or all of these merrymaking events. We'll get to hang out and become besties, while drinking each and every single one of our beers (6 currently). Good times!

Editor's note: this blog post was written by our summer intern/resident expert in all things microbial, Mike Tonsmeire, AKA The Mad Fermentationist.

There is plenty of confusion about what role Brettanomyces (Brett) plays in the fermentation of beer. Many people incorrectly believe that it generates the acidity that makes sour beers sour, but this is actually the dominion of the lactic acid bacteria Lactobacillus and Pediococcus. Brett is a sugar-consuming alcohol-producing yeast, a cousin of Saccharomyces cerevisiae (ale yeast). While Brett is often referred to as “wild” it was first isolated over 100 years ago, and today is easily ordered from yeast labs.