Due to tonight’s weather, we are postponing tonight’s meeting until tomorrow (Tuesday the 22nd). The meeting will be at Apocalypse Brew Works. See here for more details and guidelines for attending. We look forward to seeing you!
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The LAGERS are finally meeting in person again at Apocalypse Brew Works, this Monday the 21st Tuesday the 22nd at 6PM! Our very own sensory scientist and club treasurer, Sarah Popko, will be walking us through the proper methods to evaluate beer as well as common off-flavors found in beer, how they’re derived, and how to avoid them in the production process. See here for more details and guidelines for attending. We look forward to seeing you!
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Hey LAGERS, Make sure to register for the Best Beer On The Table (BBOTT) competition! All participants will get 20% off ingredients when shopping at Brewgrass, and entry is free for LAGERS members! You have until June 11th to submit your brew, so you have plenty of time to plan. See here to register and get more information. The spring bulk grain buy is here already! You can find more information here. Make sure to submit your form and pay before Saturday, May 1st! This month, Hugo Picard from Fermentis will be presenting a webinar titled “Brew Lagers at home,…
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Howdy LAGERS, Ever wonder what recent star child and LAGERS member, Spencer Guy has been up to lately? Come hang out with us as we get our very own virtual private tour of the operations at Atrium Brewing Co. What concoctions is he thinking of next and how does he always pull it off? Find out, tonight at 7! Facebook event : https://fb.me/e/23VthPtyx Zoom meeting : https://us02web.zoom.us/j/86307409821?pwd=ZU4xRkNvVitJYVFMWml0SWFvd0pJZz09
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As brewers, we have the privilege of creating the perfect environment for yeast to thrive in our beers, meads and ciders. If you are anything like me, I love to study different strains, conditions, temperature schedules, etc – but have you ever wondered about the other beautiful fermented creations yeast can help us make? This next LAGERS meeting, I intend to share the basics of making kombucha – a type of fermented tea. I also wanted to call out to the club to see if anyone else would like to share – miso, kimchee, sauerkraut, sourdough, yogurt, etc? If so,…