Is You Beer Fishy?
Eat Your Beer
Now you can eat beer in a candy bar form!
ReGrained, a startup begun in 2013, uses
grain waste from small city breweries to make
their snack bars which they say has not
been done before.Grain is a key ingredient in
beer. It's typically barley, though sometimes it
can be rye or oats. To make beer, the grain gets
cracked to expose the starches. It is then
steeped in warm water, where the starches start
to break down into simple sugars, which
become alcohol. This process leaves brewers
with huge amounts of leftover grain.

More than 80% of craft breweries send their
spent grain to local farmers, who use it to feed
their animals, according to the Brewers
Association, a trade group of craft brewers.
Around 11% of brewers, typically those in
cities, pay to send their grain waste to the
landfill.  Now however there's a new use.
It is unlikely the swim bladder of fish would be your list
of beer ingredients, but isinglass - a gelatine made using
the organ - is in fact very likely to be in your average pint.
Used since the 19th Century as a fining agent to make
beer clear, bright and more attractive to drinkers, the
odourless added extra is used widely by brewers, from
mass-produced brands to small microbreweries.

Its prevalence poses a problem for vegetarians and
vegans, many of whom do not realise they need to tread
carefully when ordering at the bar. Now, Great Britain's
Camra goup is calling on breweries to examine
alternatives of which there are many and better ones.
They say that aside from ethical and environmental
issues there is another more practical objection to
isinglass: it effects isinglass on the taste.

Flocculation is thebrewing  term for the process where
asubstance mixes with the yeast in the beer to make
it less hazy.
They Need Hops-  Despite near-record hops harvests, craft brewers are having
trouble getting supplies. Almost 92 million pounds of hops will be produced this year, up
16% from last year. But there are also more craft brewers in existence today than ever
before - more than 4,300 breweries operating at the end of last year, 4,225 of them craft
breweries, which exceeds the old record of  4,100 breweries that existed in 1873.

Yuengling Success- When Dick Yuengling took over from his father in 1985,
the company was producing 137,000 barrels of beer a year; today it’s one of
America’s five largest brewers, turning out some 2.8 million barrels annually. His
$1.9 billion net worth earns him the No. 361 spot on The Forbes 400 this year.

Big Pumpkin-  Lakefront Brewery's brandy barrel aged imperial pumpkin ale is
the most unique of the season.  It gets an infusion of vanilla and time in a brandy
barrel. The result is a 13.4% alcohol colossus that's warming which stretches the
boundaries of what pumpkin beer can be.

Beer Billions -  Nationwide, the small, traditional and independent breweries
generated $22.3 billion in retail beer sales last year, according to the Brewers
Association, By production volume, craft beer has a 12.2 % share of the overall U.
S. beer industry.  New breweries opened at a rate of two a day last year.
Unusual Beers At Fest

This year's Great American Beer Festival, the largest and most
prestigious in the USA, saw many different and unique beers.  
Here are four that gathered the most attention:

Wari Chicha de Molle (Off Color Brewing)
There were light beers, hazy beers and plenty of dark beers at the
festival, but the purple haze of this Chicago brewery's offering was
unique. Made with purple corn imported from Peru and spiced it with
molle berries, it's based off of the archeological discovery of ancient
Peruvian brewing customs. It tasted surprisingly tart and acidic.

Chaga Old Ale (Scratch Brewing)
Mushroom beers aren't exactly unheard of in the beer world, but
they're hardly commonplace. This Ava, Illinois brewer went all out for
this brew, using the Chaga mushroom (which grows on birch trees) and
boiling it down with birch sap to make a syrup that was added to the
other ingredients. It then sat in Chambourcin wine barrels and was aged
with brettanomyces to give it a tart, sour quality.

Certatio Equestris (Avery Brewing)
Can't decide between a Mint Julep cocktail and a beer? You didn't have
to this year. This sour ale was aged in bourbon barrels and then hit with
a hefty dose of spearmint, which is the dominant flavor. It was a light
tasting beer that many described as well balanced.

Oatmeal Raisin Cookie Ale (Aftershock Brewing Co.)
There's plenty of chocolate in beer styles, but only Aftershock has
managed to layer together the flavors of an oatmeal raisin cookie. It's a
sweet, light tasting beer that actually makes you think you're drinking a
cookie. Not a fan or oatmeal raisin? Try Aftershock's Peanut Alert, which
tasted like liquid Nutter Butters.


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Edited by Jim Attacap

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