Beer spas where you can bathe in warm beer?! This weekend in Beer!

Beer Quirky Fact: 
In the 1800s, beer was sometimes advertised as a cure for ailments like headaches and indigestion. There's also a beer made in Iceland that’s brewed using whale bones smoked in sheep dung. And in the Czech Republic, beer spas exist where you can actually bathe in warm beer for relaxation and supposed skin benefits!

In the news:

• Pennsylvania awards brewers more than $500,000 in grants to boost the craft beer sector in the state! These nine grants aim to boost the state’s rapidly growing craft beer industry, which has surged from 88 breweries to 530 over the past decade. Pennsylvania's craft beer industry ranks second in the nation for economic impact, contributing $5.474 billion in 2023. It also holds second place in production, with over 3.1 million barrels brewed annually, and ranks third in the number of craft breweries.

• Craft Brewing Business has launched a webinar on lenticular filtration in brewing. Lenticular filtration, a modern upgrade to traditional sheet filtration, provides an ideal mix of efficiency, simplicity, and cost savings. It's quickly becoming a favorite in the craft brewing world for its ability to enhance production. This method utilizes modular filter stacks in a compact system, offering a smaller footprint, easier maintenance, and reusable filter media, which cuts down on waste.

• New beers this fall from the best craft brewers! Dogfish Head Craft Brewery comes with a new version of World Wide Stout, while Stone Brewing is marking its 28th anniversary with something special: Stone 28, an 8.5% ABV Hazy Double IPA. Brewed with a simple yet carefully selected blend of Mosaic and Nelson Sauvin hops, this beer bursts with flavors of fresh mango, sweet orange cream, marmalade, and lime.

• Trump-inspired craft beers? Here are a few of them:

  Dump The Trump American IPA – Behemoth Brewing

  Extremely Stable Genius Double IPA – Level Beer (Oregon)

  Fake News New England IPA – Gizmo BrewWorks (North Carolina)

  Spiteful Lager – Spiteful Brewing (Illinois)

  

• A startup in Germany turns hops waste into building materials. The company, named HopfON—derived from "hopfen," the German word for hops—is now offering products for the construction industry made from waste generated during the beer-brewing process.

  

Our Beer Snippet - Learn More About Beer!

Zinc is an essential trace mineral that plays a crucial role in the brewing process and significantly impacts the quality of beer. It acts as a cofactor for various enzymes involved in fermentation, enhancing yeast health and efficiency. Adequate zinc levels help prevent fermentation problems and off-flavors, leading to a cleaner, crisper final product.

Certain grains, like barley, naturally contain zinc, with beer typically containing around 0.1 to 0.5 mg of zinc per 100 ml, depending on the ingredients and brewing techniques used. Many craft brewers are increasingly recognizing the importance of zinc and may even supplement their brewing water to ensure optimal yeast performance.

Moreover, zinc offers health benefits for beer drinkers, supporting immune function and promoting skin health. However, it's important to enjoy beer in moderation, as excessive alcohol consumption can lead to nutrient imbalances, including zinc deficiency.

Beer of The Day! - Kettle Sour

Kettle souring is a modern brewing technique that has gained popularity for producing tart, refreshing beers in a shorter time frame than traditional souring methods. Unlike the lengthy fermentation processes used for wild ales or lambics, kettle souring involves inoculating the wort (unfermented beer) with lactobacillus bacteria directly in the brew kettle. This allows the souring process to occur before the boil, which is crucial for preserving the fresh, fruity flavors that many brewers aim for in these beers.

The process typically begins by boiling the wort to kill off unwanted microorganisms. Once cooled, brewers add lactobacillus and let it sour for a period that can range from a few hours to a couple of days, depending on the desired tartness. After achieving the desired level of acidity, the wort is boiled again to eliminate the bacteria and then yeast is added to complete fermentation.

Kettle sour beers are often light and refreshing, making them perfect for warm weather. They may incorporate various fruits, such as raspberry, mango, or peach, enhancing their tart profile. With their balance of acidity and flavor, kettle sours have found a dedicated following among craft beer enthusiasts looking for a unique twist on traditional styles.

Cheers!!!