Brew Community

The Falconer Foundation has announced it’s recipients for the 2009 Glen Hay Falconer Scholarships. From an outstanding group of talented applicants, Kachusha Munkanta of 21st Amendment Brewery (San Francisco, CA) and Evan Taylor of Silver Moon Brewing (Bend, OR) have been named recipients of the 2009 Glen Hay Falconer Foundation Brewing Scholarships.

This year witnessed an outstanding group of highly qualified applicants and a very tight race for the two brewing scholarships. Kachusha will attend the World Brewing Academy Concise Course in Brewing Technology held at Siebel Institute of Technology’s Chicago campus this November. Evan will attend the WBA Packaging and Process Technology course in October at the Siebel campus. Each brewing scholarship is a full-tuition grant along with travel stipend that is offered with the generous co-sponsorship of the Siebel Institute.

Siebel Institute of Technology congratulates this year’s recipients, and we look forward to seeing you in Chicago this Fall.

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Bison Brewing announced the release of its Honey Basil Ale, a seasonal Bison classic since 1994. The brewers infused this unique ale with organic honey and organic basil. Honey lends a hint of sweetness and rich aroma, while fresh organic basil, in lieu of finishing hops, infuses a slight herbal note and basil aftertaste—a perfectly refreshing brew for the dog days of summer.

Bison Brewing, which recently partnered with Mendocino Brewing Company in Ukiah, CA, continues its 20-year tradition of brewing and bottling its award winning line of organic beers. Bison’s brewers include specialty ingredients to augment 4 primary ingredients: barley, hops, water, and yeast. With like-minded maltsters, hop co-ops, and brewing partners, Bison is committed to artisanal brewing with only the finest ingredients; Bison’s distinction for consumers in today’s craft beer marketplace is organic certification and innovative use of ingredients to craft award winning, drinkable beers that people remember.

“Like my other specialty brews, this year’s Honey Basil Ale uses specialty ingredients judiciously – we don’t hit you over the head with the ingredients, but rather hint at it,” says Brewmaster Daniel Del Grande. “All our beers focus on drinkability and balance, so after finishing the bottle I leave you wanting another! Some beers out there fatigue my palate; I like to enjoy a couple beers with food and friends.”

This year’s Honey Basil Ale is available in 12 ounce bottles, which retail for $7.99 per 4 pack. The company produced its first 2500 case batch. It’s now available in 4 of Bison’s 12 state distribution networks; it will be available most of the summer.

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I thought i
would give it a go because i like corona
style beers. I used coopers brew
enhancer 2, 20 ltrs of spring water and
fermented for 5 days in primary @ 20c
and then racked to secondary for a week
before bottling. after over a month in
the bottle it has a strange musty/earthy
flavour and is nothing like corona.(i
know its just a tin kit, but it lacks
lots for even a tin.) will not do again. – Rating:1/5

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The Falconer Foundation has announced it’s recipients for the 2009 Glen Hay Falconer Scholarships. From an outstanding group of talented applicants, Kachusha Munkanta of 21st Amendment Brewery (San Francisco, CA) and Evan Taylor of Silver Moon Brewing (Bend, OR) have been named recipients of the 2009 Glen Hay Falconer Foundation Brewing Scholarships.

This year witnessed an outstanding group of highly qualified applicants and a very tight race for the two brewing scholarships. Kachusha will attend the World Brewing Academy Concise Course in Brewing Technology held at Siebel Institute of Technology’s Chicago campus this November. Evan will attend the WBA Packaging and Process Technology course in October at the Siebel campus. Each brewing scholarship is a full-tuition grant along with travel stipend that is offered with the generous co-sponsorship of the Siebel Institute.

Siebel Institute of Technology congratulates this year’s recipients, and we look forward to seeing you in Chicago this Fall.

Click here for more.

Bison Brewing announced the release of its Honey Basil Ale, a seasonal Bison classic since 1994. The brewers infused this unique ale with organic honey and organic basil. Honey lends a hint of sweetness and rich aroma, while fresh organic basil, in lieu of finishing hops, infuses a slight herbal note and basil aftertaste—a perfectly refreshing brew for the dog days of summer.

Bison Brewing, which recently partnered with Mendocino Brewing Company in Ukiah, CA, continues its 20-year tradition of brewing and bottling its award winning line of organic beers. Bison’s brewers include specialty ingredients to augment 4 primary ingredients: barley, hops, water, and yeast. With like-minded maltsters, hop co-ops, and brewing partners, Bison is committed to artisanal brewing with only the finest ingredients; Bison’s distinction for consumers in today’s craft beer marketplace is organic certification and innovative use of ingredients to craft award winning, drinkable beers that people remember.

“Like my other specialty brews, this year’s Honey Basil Ale uses specialty ingredients judiciously – we don’t hit you over the head with the ingredients, but rather hint at it,” says Brewmaster Daniel Del Grande. “All our beers focus on drinkability and balance, so after finishing the bottle I leave you wanting another! Some beers out there fatigue my palate; I like to enjoy a couple beers with food and friends.”

This year’s Honey Basil Ale is available in 12 ounce bottles, which retail for $7.99 per 4 pack. The company produced its first 2500 case batch. It’s now available in 4 of Bison’s 12 state distribution networks; it will be available most of the summer.

Click here for more.

Made this kit in accordance with the
instructions using the Safale yeast
supplied with the kit. It is a good
beer, good hop malt balance, will cause
no offence to anyone. I do object to
this kit being named Australian, it is
much to dark to be representative of
Australian commercial style. I realise
that craft brewing at home is an attempt
to improve on what is delivered at the
pub but a label at least should
indicative of a close commercial
equivalent unless a colour spectrum
rating & for that matter a bitterness
rating is included. – Rating:2/5

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Just finished bottling this and I’m
drinking a glass straight from the
fermenter. It surprisingly tastes just
like coopers best extra stout, just warm
and with no bubbles. Mild burnt and
bitter tastes with a very clean
aftertaste. It smells a bit fruity
though.
I made it with 20l water and 1kg of
regular white sugar in a plastic water
cooler thing with a brigalow airlock and
an aquarium heater I got from the pet
shop. I let it ferment at 23c for four
days as the instructions said. It
volcanoed out of the airlock on the
second day and made a big mess.
I’m keen to know what this will be like
after it has sat in the bottles for a
few weeks.
Good introduction to home brewing I
think. – Rating:4/5

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