August 2016

Relive HopCat - Louisville's grand opening
Chris Knape | August 26, 2016
If you didn't get a chance to join us at our opening of HopCat - Louisville, you missed a great party. We put together this little video with some help from our friends at LouisvilleBeer.com and the Hot Wires. 

If you didn't get a chance to join us at our opening of HopCat - Louisville, you missed a great party. We put together this little video with some help from our friends at LouisvilleBeer.com and the Hot Wires.

 

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Lactobacillus - Friend or Foe?
Kate Van Doren | August 10, 2016
Brewing, Sours
As lovers of beer (and cheese)…actually, hang on. If you don’t like cheese we may need to sit down and have a heart to heart. Anyway, as lovers of beer we owe a lot to microorganisms. Yeast is a pleasant little single-celled fellow who...

As lovers of beer (and cheese)…actually, hang on. If you don’t like cheese we may need to sit down and have a heart to heart. Anyway, as lovers of beer we owe a lot to microorganisms. Yeast is a pleasant little single-celled fellow who metabolizes sugars, creating alcohol, and whose respiration produces carbonation. But, what happens when other microorganisms find their way into our brew? Does it help or hurt? Lactobacillus isn’t a type of yeast, but rather bacteria that metabolizes sugar into lactic acid.  When our beer has been wrongfully infected with this fellow, it has an uncharacteristic sour flavor--think of the sour pucker yogurt has. What can be a sign of infection in some styles, is characteristic in others, like the Belgian Lambic, American Wild, and the German Berliner Weisse. Brewers intentionally introduce lactobacillus to these brews to produce just the right amount of pucker. So, cheers to you little creatures! Or, maybe not if our IPA tastes like yogurt…

 

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