Brewing formulas on a stained glass window. 
It's beautiful. *wipes away tear* (download link is below pic)
UPDATE: At the request of its owner, we had to remove the file link to a full-sized version of this image.  If you would like to purchase one to hang in your brewery, visit here.
I know some of you have seen this commercial, especially our Australian visitors, but it made us laugh again so we had to post it.
Cheers for putting love in your Beers! 
Here at BrewGeeks, we love homebrew just as much as the next monkey.  Sometimes however, it's nice to grab a commercial craft brew just to put the style in perspective.

Tonight this monkey got to do just that!

I'm talking about Green Flash Brewing Company's Palate Wrecker. I don't know if I'd consider myself a "hop head", mostly because I like too many other styles to slap that label on. I certainly love a great imperial IPA! I've had Stone Ruination, Lagunitas Hop Stoopid, Firestone Double Jack, Bell's Hopslam, Dogfish 90, and plenty of others. Nothing prepared me for this beer.

I'd like you to imagine for a second that you are dreaming.  Not of oak casks and bananas like I do, but instead, that you are sucking on a pellet hop while running through a field filled with fresh hop bines that extend as far as the eye can see. This beer takes no prisoners.

To put some descriptors to it, the nose was super hoppy leading into citrus and pine. You can definitely smell and taste a few darker malts in there as well which attempt to balance the finish. I got hints of orange, tangerine and maybe peaches along with a little heat throughout. That 9.5% really grabs you.
As you can see, I didn't fair very well. It's been 45 minutes and my tongue is still tingling. I think this means I'd probably stick to one of these a night...if I had any more!

This monkey is done.

Alison Grayson, director and producer of a new documentory called "The Love of Beer" made it's debut in Washington on March 7th.  Here's what she had to say about it.

"People often ask me why I narrowed down my subject matter so specifically to the women of the Pacific NW beer industry.  My answer is that, while there’s been several documentaries made about craft beer and beer culture, none of these projects really explore the people behind the product.  There are so many women in the NW who enjoy beer, but so few of them work inside the industry–and the ones who do are amazing people.  I wanted to tell their stories not because they’re women, not because they’re women in a male dominated industry, but because they’re wonderfully passionate people who struggle to balance what they love to do with their personal, social, and family lives.  Tonya Cornett isn’t a great brewer because she’s a woman.  She’s a great brewer because she’s dedicated, driven, talented, and makes amazing beers.  Sarah Pederson isn’t particularly remarkable for balancing a new family and a career.  She’s remarkable because she’s created one of Portland’s premier beer bar from scratch, and she seamlessly balances her role as a new mother with her role in what many consider to be an “adult” industry.  These women aren’t fighting for feminism or equality.  They’re fighting for the love of beer." [Read More]

What could be better than sharing a few homebrews with friends on St. Patty's Day?  Making them green of course!
  • One 12oz. Beer - any type of beer will do (lighter colored beers will display the green better)
  • Green food coloring - one drop

Add one drop of green food coloring to a clear glass. Pour the beer into the glass. That's it!
Darker beers like a stout will have a nice green head.

Serves 1.

Why do you need one? Well, when kegs are stored for a period of time, you'll want to make sure the CO2 in the beer is fully absorbed so an adequate seal is maintained until you are ready to cool it for serving. You can use this chart to figure out how many volumes of CO2 you prefer (or appropriate for the style) and at what temperature to slow carbonating the beer. If the guage drops overnight, you know the beer is not yet fully carbonated.

In my process, I rack the beer and immediately put it on warm gas at around 28-30 PSI. Once it sits this way for about a week, the beer will be fully carbonated and then goes in the keezer to cool to serving temp. 

If you need the beer carbonated a little more quickly, cool it immediately and put it on gas at 35 PSI.  Since CO2 absorbes in cold liquid faster, it should be nicely carbed after about two days.
[Read More]

Proper cleaning and sanitizing becomes a way of life for most brewers. Without it, you get bad flavors in your beer, or worse an infection forcing the entire batch to be dumped. Family and friends who drink it can get sick as well.

What is the difference between cleaning and sanitizing you ask?

The way I was taught, cleaners are used for anything visible, such as hop material at the top of a carboy or a tube filled with gunk, and sanitizer is for everything contacting your beer that you CAN'T see. Using a good sanitizer will reduce the population of bacteria on equipment surfaces to as low as possible. [Read More]

So you just popped open that bottle after a month of waiting, poured a beer off the tap, or just poured a can of world class Beer Hour and within seconds the head is gone. You're so frustrated since you were dreaming of your beer in a Sam Adams commercial with a bottle cap or two floating on it. Unfortunately, it's not gonna happen..or is it!

Enter the Takara Tomy Beer Jug Jokki Hour Foam Head Maker.... whew! If you can get past that mess of a name, this little gadget will give you the beer head you never wanted! 

Oh and yes it's real. You can buy it here