THE GILDED BREWHOUSE


 

SCIENCE ON TAP

INTRODUCTION TO THE SCIENCE OF BEER AGING

Our brewmaster guides homebrewers through the science behind aging your beer, from the molecular evaluation of beers to to the patience and experimentation required of your favorite batch of "spiced chocolate apricot stout."

By Charlie Hoxmeier, PhD


IN THE BREWHOUSE

BREWING THE BRETT

A glimpse of a brewhouse in action: from milling the malts, turning those malts into wort in the mash tun, boiling with hops in the kettle, and through the heat exchanger to the fermentation tanks. 

ON THE DOCKET

CELASTRINA HOP FARM

Our next feature will take you just north of Fort Collins to the Celastrina Hop Farm, where we visit Drew and Kiki and talk Colorado hop production, best practices, and farming with the local brewing industry in mind.