Bay State Brewing is owned by Phil MacNevin, who is a Massachusetts native from Wakefield. Phil has a background in craft beer and brewing, having previously worked for an area craft brewery. He and his business partner, Dave Howland, decided to team up and open their own brewery.
They made their goal to produce high-quality craft beer that was inspired by and infused with the flair of New England. Together, they launched Bay State Brewing in June 2018. The brewery is located in Fitchburg, Massachusetts, and offers a wide selection of craft beers with unique flavor profiles.
They include IPAs, sours, seasonal ales, lagers, and more. In addition, Bay State Brewing also boasts an onsite taproom, where visitors can sample the beers and get to know the team behind the brews.
Who is Byron Bay Brewery owned by?
The Byron Bay Brewery is owned by Danny Tourle, who purchased it in 2003. Originally founded in 1995 in Byron Bay, Australia and then re-purchased and expanded in 2013, the Byron Bay Brewery produces a range of craft beers, ciders, and alcoholic ginger beers with a focus on sustainability and community.
Tourle’s ultimate goal with the brewery was to make high-quality products that satisfy customers and do good for the community. In his commitment to making a positive impact on the world, the brewery recycles all of its waste water, sources ingredients from responsible suppliers, and donates to a variety of local charities.
Tourle, an avid surfer and devoted philanthropist, often donates beer to charity events, participates in clean-up days, and works with other local organizations. Tourle’s passion for creating a better future for his community and his commitment to sustainability make the Byron Bay Brewery a leader in the craft beer industry.
Why did Mad Fox Brewery close?
Mad Fox Brewery closed in the summer of 2019 after its parent company, the Craft Brew Alliance (CBA), made the difficult decision to end its contract with the brewery. The decision to close was due to a variety of factors, including the local beer market becoming increasingly competitive and an overall decline in CBA’s business over the past year.
Mad Fox Brewery was founded in 2010 as an independent craft brewery and quickly established itself as a local favorite in Washington, D. C. , and the surrounding suburbs. As craft brewing gained traction in the area over the following years, the industry became increasingly oversaturated, leading to a decline in both popularity and revenue for Mad Fox.
In addition, while Mad Fox was able to keep up with changing customer preferences in the local market, their beer offerings had become less relevant and profitable compared to other local craft breweries which had released more diverse and experimental beers.
The last straw for Mad Fox Brewery was CBA’s declining business performance and lack of reinvestment. As part of the contract that Mad Fox had with CBA, the parent company would provide resources, additional capital, and other support as needed to maintain Mad Fox’s operations.
However, CBA’s overall decline led to the company no longer having the ability to provide this support. As a result, Mad Fox was unable to keep up with its competition and was eventually forced to close.
How do you make a fruited sour?
Making a fruited sour cocktail is a great way to combine bright fruit flavor with tart sour flavors. To start, you will need to create the sour base by combining citrus juice or a citrus liqueur, like lemon or lime, with a sweetener such as simple syrup oranag and an equal part of a sour that contains at least 6-8% acidity, like a tart vermouth, aperitif wine or gentian spirits.
Once you have your sour base ready mix it in a shaker with ice and combine about half a tablespoon of fruit preserving for extra flavor. Finally, strain the mixture into a chilled glass and garnish with a wedge of your favorite citrus fruits.
Enjoy!.
How are sours made?
Sours are made through a fermentation process, using either wild or cultured yeast, which converts naturally occurring complex carbohydrates (like sugar, starch, or cellulose) into simpler compounds (mainly alcohol).
Generally, the process starts with selecting a base liquid such as water, tea, or beer, and sugar is added for fermentation. Then, the chosen strain of yeast is added to the liquid and allowed to ferment for a certain period of time, typically ranging from 2 days to two weeks, depending on the desired flavor.
During this process, the yeast will metabolize the sugar, producing alcohol and carbon dioxide, and releasing flavor compounds such as esters and phenols. The beer is then aged for a short period of time—typically 1-2 weeks—to allow the flavors to fully develop.
Finally, it is blended with an acidic ingredient, like lactic acid, vinegar, or citric acid, to create the desired tart, sour flavor before it’s ready to be enjoyed.
What is fruited sour beer?
Fruited sour beer is a type of beer that has been flavored with fruit, most often tart fruits such as cherries, lemons, limes, and other similar fruits. The resulting beer has a tart, acidic flavor to it which is intended to balance out the sweetness of the fruit.
This type of beer is gaining in popularity as it can offer unique flavor profiles that are not easily achieved with traditional beer ingredients. Fruited sour beers are often served in taster glasses, allowing patrons to appreciate the range of flavors of each fruited sour beer.
Sour beers are also a great choice for food pairings, as they can pair perfectly with a wide array of dishes.
How long do fruited sours last?
Fruited sours typically last several months, depending on how they were brewed, stored, and how long you’ve had them. Generally, a fruited sour will last up to a year if the beer is stored at a cool and consistent temperature and away from direct sunlight.
However, if the beer was brewed with a lot of fruit or has high ABV, then it may last up to two years or more. If stored properly, a fruited sour should remain drinkable and flavorful for the duration of its life.
It’s also important to note that as a fruited sour ages, the flavors will slowly evolve and create a very unique experience for each batch.
When should I add fruit to my beer?
If you are looking to add fruit to your beer, there are a few things to consider. The first is what kind of fruit you want to add. This will affect when you add the fruit to the beer. For example, citrus fruits like oranges or lemons can be added during the last 5-10 minutes of the boil.
This will help to extract the flavors from the fruit without adding too much sweetness. dark fruits like cherries or blueberries can be added during the secondary fermentation. This will help to add some sweetness and complexity to the beer.
Another thing to consider is how much fruit you want to add. A little fruit can go a long way, so start with a small amount and see how it affects the flavor of the beer. You can always add more fruit if you want, but you can’t take it out once it’s been added.
Adding fruit to your beer can be a great way to add some extra flavor and complexity. Just be sure to consider what kind of fruit you want to add and how much you want to add. Adding too much fruit can make your beer too sweet and can change the flavor in undesirable ways.
How much fruit do you put in a sour?
The amount of fruit a person puts in a sour varies based on personal preference. Typically, for a classic sour, one would add 2 ounces of lemon juice, 1/2 ounce of simple syrup, and 1 to 2 ounces of your favorite brandy.
However, the amount and type of fruit used to make a sour are dependent on individual taste. You can customize your sours with a variety of combinations, such as adding lime juice or muddling summer fruits and herbs, like berries and mint, into the mix.
One could also experiment with adding different liqueurs, such as maraschino or crème de cassis. When it comes to a sour, the possibilities to enhance your concoction are endless, though the amount and type of fruit used is ultimately up to you.
How much puree should I add to sour beer?
It depends on what kind of sour beer you are making and how sour you want it to be. Generally, most beer recipes call for adding a small amount of puree per gallon of beer. For example, if you are going for a really tart, sour taste, you may want to start with about 2 tablespoons of puree per gallon of wort.
If you want to add a hint of sourness, you could use 1 tablespoon or less. You may have to experiment with different amounts to get the desired level of tartness and sourness. You can also add a small amount of lactobacillus to increase the sourness and take a pH reading to make sure your beer is in the optimal range for sourness.
Keep in mind that the amount of puree and lactobacillus you add will affect the color and flavor of the beer, so it’s important to be sure to use small amounts when first starting out in order to ensure you don’t ruin an entire batch of beer.
What beer is seasonal?
If you’re wondering what beer is seasonal, the quick answer is that any beer can technically be seasonal. However, some brews are more often thought of as seasonal due to their ingredients, recipes, or release dates.
For instance, a pumpkin spice latte might only be available in the fall, while a citrusy radler might be perfect for summertime sipping. Similarly, a malty Oktoberfest beer is often enjoyed during the autumn months, while a crisp pilsner is a refreshing option for the dog days of summer.
With that said, there are definitely some seasonal beers that stand out from the rest. Here are a few of our favorites:
Pumpkin Ale: This style of beer is brewed with pumpkins (sometimes in addition to other fall spices like cinnamon, nutmeg, and cloves) and often has a slightly sweet flavor. It’s the perfect brew to enjoy around Halloween or Thanksgiving.
Oktoberfest/Märzen: This type of beer is traditionally associated with the German festival of the same name. It’s a malty lager that is often amber or reddish in color and has a slightly higher alcohol content than your average beer.
Winter Warmer: As the name implies, this is a beer that is meant to be enjoyed during the colder months. It’s usually a bit darker and maltier than other styles, and sometimes even has spices like cinnamon, ginger, and nutmeg added to the recipe.
IPA: India Pale Ales are a popular type of craft beer that can be enjoyed year-round. However, they are often thought of as a particularly good choice for the warm summer months. They tend to be fairly hoppy and have a higher alcohol content than other beers.
What’s the deal with sour beers?
Sour beers or sour beers are beers that are brewed using saccharomyces yeast, bacteria, and wild yeasts, which produce lactic, acetic, and other acids. These beers can range from subtle aromas of citrus and vinegar to intense flavors and aromas of tart fruit.
Sour beers are becoming increasingly popular due to the complexity of their flavor and the unique drinking experience they provide. To make a sour beer, brewers may allow the beer to naturally sour through different combinations of wild yeast and bacteria, or they can inoculate the beer with commercial cultures.
Once the beer is soured, it is left in barrels to age until the desired flavor profile is achieved. Depending on the beer style, brewers might use a variety of adjuncts, such as fruit, spices, and other flavoring agents, to complement the sour flavors.
Sour beers are unique, complex, and have the potential to be extremely delicious – if you haven’t tried one yet, you owe it to yourself to give them a shot!.
Where did sour beers originate?
Sour beers have been around for centuries, dating back to the Middle Ages when brewers didn’t have the technology or knowledge to prevent unintended wild yeast and bacteria from entering their beer. Brewers in Belgium around this time accidentally let spontaneous fermentation occur, creating naturally sour and tart beers.
As brewers developed a better understanding of the brewing process, they were able to control the fermentation process better and create beers with more consistent flavors. The sour beers we enjoy today are created by brewing a base beer and introducing different wild yeast and bacteria strains like Brettanomyces, Lactobacillus, and Pediococcus.
The wild yeast and bacteria convert and break down sugars, providing a tart and sour flavor to the base beer. Sour beers have grown in popularity in recent years, and they are now available in many craft breweries around the world.
Why are there so many sour beers?
Sour beers are becoming increasingly popular in today’s craft beer movement. They are known for their distinctive tart flavor, which can come from a variety of techniques. In recent years, brewers have used these techniques to create a wide range of delicious sour beers.
One of the main reasons why there are so many sour beers on the market is because of the rise in popularity of barrel-aging. Barrel-aging is a process where beer is aged in wooden barrels, typically previously used for aging wine or spirits.
While in the barrel, the beer absorbs flavors from the wood, as well as from any lingering wine or spirit. This can give the beer a tart or sour taste. Most sour beers are made by aging beer in wooden barrels for an extended period of time.
Another popular method for adding a sour flavor to beer is called kettle souring. This is a process where lactic acid bacteria is added to the beer at the beginning of the brewing process. The bacteria will ferment the beer, creating a unique tart flavor.
Many sour beers are made this way, and most breweries will have a special type of equipment set up just for this process.
Finally, brewers are also experimenting with different types of fruit and spices to create unique sour flavors in beer. For example, adding cranberry or cherry to the brew can yield a tart, sour flavor.
Additional spices such as juniper berries or cardamom can also lend a distinct flavor to the beer.
In sum, there are a variety of reasons why there are so many sour beers available today. With the rise of the craft beer movement, both traditional and innovative brewing techniques have made it easier than ever for brewers to create delicious, complex flavors.
From barrel-aging to kettle souring to adding fruit and spices, there are many ways for brewers to experiment and create a wide variety of sour beers.
Is sour beer good for your gut?
Sour beer is generally safe to drink and can even offer potential benefits to your gut health. Since most sour beers have between 4 and 8 percent alcohol, they are lower in alcohol content than other beers.
This can help to reduce your risk for developing gastrointestinal issues that result from excessive alcohol consumption. Additionally, studies have shown that consuming beer in moderation can also provide health benefits due to the presence of polyphenols and other antioxidants.
Polyphenols are found in plants, and beer can contain a variety of different tannins, which are polyphenols. These tannins can help to reduce inflammation as well as to ward off harmful bacteria. In addition, some sour beers are fermented with bacteria or wild yeast, which can help to increase the probiotic content of the beer.
This can be beneficial for gut health, as probiotics are beneficial bacteria that help to keep our guts in balance. Finally, some sour ales may also be aged in oak barrels, which can introduce the oak’s microbial population into the beer, potentially providing even more health benefits.
All in all, whether or not sour beer is good for your gut depends on the individual, but there are potential benefits to be gained from it.
Are sour beers better for you?
Sour beers are not necessarily better for you than other types of beer; in fact, the health benefits of drinking beer in moderation remain largely the same across all styles and flavors of beer. That said, sour beers are typically lower in calories than other beer styles and thus may be a better option for those hoping to drink healthier.
In addition, the low hopping levels typical in sour beers make them less bitter, which can make them more palatable for some who prefer more subtle flavors. While sour beers are not necessarily “better” for you than other varieties, if you prefer the tart, fruity taste of a sour beer, it can be a great option for healthier drinking.
Why do people not like sour beer?
People may not like sour beer for a variety of reasons. Generally, sour beers tend to be more tart and acidic than traditional beers, as they are either blended with wild or culture yeasts or left to age in vats where wild yeasts and bacteria naturally develop.
This unique flavor profile can be challenging to appreciate and not everyone is a fan of the tartness. Additionally, the flavor of sour beers can be quite intense and overpowering, which can be off-putting to some beer drinkers who prefer lighter, more subtle flavors.
Finally, some people may simply be unfamiliar with sour beers and not be sure how to appreciate them, making it hard for them to experiment and enjoy a beverage that might be unfamiliar to them.
Are sours good for people who dont like beer?
No, sours are not good for people who don’t like beer. Sours are typically brewed with wheat, barley or corn, so they contain some of the same key components as other styles of beer. Sours have a taste that is quite distinct, reminiscent of vinegar and lemons.
This makes it an acquired taste, so it’s not surprising if someone who doesn’t like beer will have difficulty enjoying them. There are, however, plenty of other drinks that don’t include beer that people can enjoy.
Ciders, wines and plenty of fruity cocktails may be more up someone’s alley if they don’t particularly like beer.
Did all beer used to be sour?
No, not all beer used to be sour. Historically, beer has been brewed in a variety of styles with varying degrees of sourness. In the 14th century, German brewers developed a process that involved boiling the beer to reduce sourness and introducing hops, which also helped to produce more consistent flavors.
This process eventually led to the development of lager-style beers, which are much less sour than some of their predecessors. In addition, tart and sour beers have been popular in some regions of the world, such as Belgium and the United States, in recent years.
These styles, however, are not traditional to the beer-making process and are often produced in small batches, as opposed to mass-produced lagers.
Are sours really beer?
No, sours are not considered to be beer. Sours are a type of drink that is made in the same way as beer, but with a sour online. The sour flavor is achieved by using wild yeast and bacteria, that are added to the brewing process.
The end result is a beverage that has a sour flavor and more tart and acidic than regular beer. Although sours are often served in beer bars, they do not have the same ingredients or alcohol content as regular beer.
