The land of milk, honey and spirits: Inside Israel’s first whiskey distillery

( Courtesy Yonat Friling)

Behind a small doorway in the heart of an industrial area of Tel Aviv , not far from the old port of Jaffa, resides the first whiskey distillery in Israel.

The Milk and Honey, a name right out of the Book of Exodus, started off as a dreaming by six high-tech entrepreneurs who wanted to create something for themselves and their friends.

We started out building beer in our living room, as a pastime, told Gal Kalkshtein. And then one night, one of us said maybe we should try whiskey. We did some research, and then we decided to start a crowdfunding campaign.

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This Brewery Is Attaining Beer From Recycled Waste Water

Amid California’s drought, Half Moon Bay Brewing Company is reducing its environmental footprint by making brew from recycled wastewater. The water, taken from sinks, rains and cleaning machines, hasn’t impacted the savour of the brew either. Mavericks Tunnel Vision IPA passed a taste test at a Bay Area sustainability seminar with flying colors last year.

Check out the video above to see exactly how the brewing company induces the liquor.

Read more: www.huffingtonpost.com

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How the Soviets helped America’s craft beer revolution

A Russian gentile republic championed hops before microbreweries ran mainstream now it wants to be back on the global brew map, The Calvert Journal reports

Cheboksary is merely a night develop ride away from Russias capital but it could be on another planet. By 10 am the temperature is already approaching the high twenties, its trees are decorated with ribbons and animal bones, and store windows are painted with intricate geometric designs.

The city is the capital of the Chuvashia Republic, a place that has for centuries eluded Russian Christian hegemony and where locals still conduct colorful pagan rituals and follow a pantheon of gods.

The republic is also one of the worlds oldest beer-producing regions, with a tradition of harvesting hops and drinking beer as part of their religious worship.

Now, in a bid to return to its former glory as a Soviet-era hop superpower, local scientists and brewers are hoping that the fad for microbreweries springing up from Moscow and St Petersburg could once again bring investment to Chuvashs farms.

Celebrations
Celebrations in Cheboksary, Russias pagan heartland. Illustration: Ivan Mikhailov

Beer revolution

While American brewers experimenting with hops in the 1970 s have been credited with kickstarting the global craft brew revolution, few people know that the movement might not have been possible without scientists working in Chuvash during Soviet times.

Thanks to its historic love of brew and its own unique microclimate steep terrains and hot summers Chuvashia was the obvious location to produce brew to quench the thirst of the industrial workers across the USSR, promptly transforming the Republic into a hop-growing superpower.

By the late 1980 s, local sovkhozes ( state farms) were making 95% of all hops for the Soviet Unions beer. Known locally as Chuvashias green gold, hops were so ubiquitous they appeared in everything from ice-cream to shampoo.

Hop-farming quickly became a prestigious scientific discipline which demanded its own bureaucratic hierarchy. The first Soviet hop research institute was established just outside Cheboksary.

One of the regions signature products the flavoursome Serebryanka later inspired scientists at the University of Oregon to breed Cascade, a citrus-flavoured hop which has now become popular with craft brewers.

Sampling
Sampling todays local brews. Photo: Ivan Mikhailov/ Calvert Journal

Post Soviet deterioration

But the glory days werent to last. When the USSR collapsed in the early 1990 s, Chuvashias hop empire followed suit, unable to compete with the international brew giants inundating the Russian market and sweeping away local factories.

In the 1980 s there were 35,000 acres of hop fields in Chuvashia, today that number is down to merely 200. Much of the remaining crop is looked after by the Chuvash Hop Institute, which insures the resurgence of artisanal breweries as an opportunity to promote the region as a quality supplier of hops.

The institutes director, Andrey Fadeev, is optimistic. The whole world is going crazy about aromatic hops. We cant lose this opportunity, he says.

Hed like some of “the worlds biggest” brew mills inthe Urals and Siberia to consider Chuvashia as a viable national alternative to European suppliers.

Andrey
Andrey Fadeev in his hop fields. Photo: Ivan Mikhailov/ Calvert Journal

The hop institute has recently restored some of the machines in its brewery and is constructing an alliance with a brand-new mill in Tsvilisk to process delicate raw hops into long-lasting pellets which are more compact and easier to transport.

But it doesnt have a running brewery, and Fadeev concedes that there is a lot more work to be done to restore the area to its former superpower status. We need hundreds of tractors, modern equipment, young folks, he tells.

The hop vault

Even if it is not currently building beer, hops are still being cultivated and Fadeev offers a tour around one of the institutes fields outside of Tsivilsk, a town 20 miles( 32 km) away from Cheboksary.

The harvests are tended to manually by a small group of scientists-cum-farmers, who are mostly girls. They analyze and take care of the plants as the temperatures made the mid-thirties.

Zoya Nikonova is one of the academics who has expended the majority of members of their own lives preserving the legacy of Chuvash hops. We grow hundreds of hops which we bring to Chuvashia from all over the world from New Zealand to Germany, she explains.

Zoya
Zoya Nikonova, a guardian of Chuvash hop gems. Photo: Ivan Mikhailov/ Calvert Journal

Nikonova compares their work to Svalbards global seed vault in its mission to sustain a wide variety of plants for future generations including the legendary Serebyanka.

The semi-wild breed with hints of blackcurrant hasnt been efficient to grow, Nikonov says, pointing a a row of indiscreet pale-looking stems of a plant that kicked off the craft brew revolution.

As the team at the institute works to preserve the history of the glory days, there are signs around the region that the locals have never forgotten their green gold.

Many are skilled home-brewers and brew is often presented as a gift at weddings and important occasions including Seren, a pagan vacation on which evil spirits are expelled with barrels of alcohol and wild dancing.

A version of such articles first is available on The Calvert Journal, a guide to the new east

Read more: www.theguardian.com

Continue reading

How the Soviets helped America’s craft beer revolution

A Russian gentile republic championed hops before microbreweries ran mainstream now it wants to be back on the global brew map, The Calvert Journal reports

Cheboksary is only a night train ride away from Russias capital but it could be on another planet. By 10 am the temperature is already approaching the high twenties, its trees are decorated with ribbons and animal bones, and store windows are painted with intricate geometric designs.

The city is the capital of the Chuvashia Republic, a place that has for centuries eluded Russian Christian hegemony and where locals still conduct colorful pagan rituals and follow a pantheon of gods.

The republic is also one of the worlds oldest beer-producing regions, with a tradition of harvesting hops and drinking beer as part of their religious worship.

Now, in a bid to return to its former glory as a Soviet-era hop superpower, local scientists and brewers expect that the fad for microbreweries springing up from Moscow and St Petersburg could once again bring investment to Chuvashs farms.

Celebrations
Celebrations in Cheboksary, Russias pagan heartland. Illustration: Ivan Mikhailov

Beer revolution

While American brewers experimenting with hops in the 1970 s have been credited with kickstarting the global craft beer revolution, few people know that the movement might not have been possible without scientists working in Chuvash during Soviet times.

Thanks to its historic love of beer and its unique microclimate steep terrains and hot summers Chuvashia was the obvious location to produce beer to quench the thirst of the industrial workers across the USSR, promptly transforming the Republic into a hop-growing superpower.

By the late 1980 s, local sovkhozes ( nation farms) were rendering 95% of all hops for the Soviet Unions beer. Known locally as Chuvashias green gold, hops were so ubiquitous they appeared in everything from ice-cream to shampoo.

Hop-farming promptly became a prestigious scientific discipline which demanded its own bureaucratic hierarchy. The first Soviet hop research institute was established just outside Cheboksary.

One of the regions signature products the flavoursome Serebryanka afterward inspired scientists at the University of Oregon to breed Cascade, a citrus-flavoured hop which has now become popular with craft brewers.

Sampling
Sampling todays local beers. Photograph: Ivan Mikhailov/ Calvert Journal

Post Soviet deterioration

But the glory days werent to last. When the USSR collapsed in the early 1990 s, Chuvashias hop empire followed suit, unable to compete with the international brew giants flooding the Russian marketplace and sweeping away local factories.

In the 1980 s there were 35,000 acres of hop fields in Chuvashia, today that number is down to only 200. Much of the remaining harvest is seemed after by the Chuvash Hop Institute, which assures the resurgence of artisanal breweries as an opportunity to promote the region as a quality supplier of hops.

The institutes director, Andrey Fadeev, is optimistic. The whole world is going crazy about aromatic hops. We cant lose this opportunity, he says.

Hed like some of the bigger brew factories inthe Urals and Siberia to consider Chuvashia as a viable national alternative to European suppliers.

Andrey
Andrey Fadeev in his hop fields. Photograph: Ivan Mikhailov/ Calvert Journal

The hop institute has recently restored some of the machines in its brewery and is building an alliance with a brand-new mill in Tsvilisk to process delicate raw hops into long-lasting pellets which are more compact and easier to transport.

But it doesnt have a working brewery, and Fadeev concedes that there is a lot more work to be done to restore the area to its former superpower status. We require hundreds of tractors, modern equipment, young folks, he tells.

The hop vault

Even if it is not currently making brew, hops are still being cultivated and Fadeev offers a tour around one of the institutes fields outside of Tsivilsk, a town 20 miles( 32 km) away from Cheboksary.

The harvests are tended to manually by a small group of scientists-cum-farmers, who are mostly women. They study and take care of the plants as the temperatures made the mid-thirties.

Zoya Nikonova is one of the academics who has spent most of their own lives preserving the legacy of Chuvash hops. We grow hundreds of hops which we bring to Chuvashia from all over the world from New Zealand to Germany, she explains.

Zoya
Zoya Nikonova, a guardian of Chuvash hop treasures. Photograph: Ivan Mikhailov/ Calvert Journal

Nikonova compares their work to Svalbards global seed vault in its mission to sustain a wide variety of plants for future generations including the legendary Serebyanka.

The semi-wild breed with clues of blackcurrant hasnt been efficient to grow, Nikonov says, pointing a a row of indiscreet pale-looking stems of a plant that kicked off the craft brew revolution.

As the team at the institute works to preserve the history of the glory days, there are signs around the region that the locals have never forgotten their green gold.

Many are skilled home-brewers and beer is often presented as a gift at bridals and important occasions including Seren, a pagan holiday on which evil spirits are expelled with barrels of alcohol and wild dancing.

A version of such articles first appeared on The Calvert Journal, a guide to the new east

Read more: www.theguardian.com

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Impress Your Friends By Making Beer Cheese Fondue For The Game This Weekend

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Beer for dogs exists so that man’s best friend can turn up, too

It seems like something out of One Sentence Startup Pitches, a 16,000+ strong Facebook group committed to taunting every half-baked elevator pitch out there. Hell, the group’s encompas photo is a Photoshopped image of Mark Zuckerberg in front of a video wall emblazoned with the phrase “Facebook for dogs.”

Beer for puppies is real as fuck, though. And it should help you turn up with your favorite non-human companion.

These non-alcoholic, surprisingly mild refreshments come in meaty flavors and may not have the boozy effects of a normal brew, but dogs love them merely the same. Puppies also have their pick of the litter, so to speak.

There’s Flat 12, which annually trots out its 12 Paws dog brew as part of a Jeffersonville, Indiana fundraiser and pet adoption celebration known as Dogapalooza. But recently, another canine-inspired brew has hit the digital shelves, dogs around the world with the opportunity to chill out with a cold brew after a long day of licking their own asses.

Bottom Sniffer dog beer comes from Woof& Brew, a hippy-dippy U.K. tea and tonic company whose clientele are strictly man’s best friend. With such an auspicious name, you’d believe Woof& Brew would’ve concocted this non-alcoholic doggie treat when it formally launched in 2013.

Nah, it didn’t need to. What with its “feel good” and “anxiety” blends of tonics, Woof& Brew had already contributed to the burgeoning legal doggie drug market out there, chilling pets out like an illicit tea house in the back of a bodega.

The Daily Dot has reached out to the folks behind Bottom Sniffer. Woof& Brew managing director Steve Bennett states that a veterinary surgeon was consulted prior to bringing Bottom Sniffer to life. Though get your Schnauzer shitfaced voices awesome in theory, it may be potentially hazardous for your dog.

“We take a great deal of care when developing a brew, ensuring that it is safe to drink, ” Bennett explains. “It is brewed and bottled in a sterile environment to ensure that the brew remains in good condition for at the least 18 months. I would not recommend this is something that could be done at home.”

Bennett and co. have tried Bottom Sniffer. He describes the beer as “not at all unpleasant” and similar to a “malt drink, ” which is pretty much a ringing endorsement if you’d like to swap your Colt 45 s for something a little less liver-wrecking.

Making beer can be a difficult science, a time-consuming endeavor that’s as many components patience as it is rotting grains and potent yeast. Woof& Brew may have high standards but luck for brewers catering to dogs, their clients truly don’t give a shit. Hell, they feed excrement right up.

Prepare yourselves for an onslaught of doggie home brewers DIY’ing their style into turning their canine companions into drinking buddies.

Update 6:29 pm CT, June 3 : This piece was updated to include a quotation from Woof& Brew.

H/ T BroBible

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UC Berkeley researchers create genetically engineered beer without hops – Daily Californian


Daily Californian

UC Berkeley researchers create genetically engineered beer without hops
Daily Californian
UC Berkeley scientists are making leaps and bounds toward a more sustainable approach to brewing beer with the creation of a genetically engineered beer without hops, the main ingredient that gives beer its rich flavor. The new beer mimics the flavors

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PicoBrew blindsides Kickstarter backers with astound stretching goal

PicoBrew has been around for a while, constructing beer brewing easy, even for people who dont know the difference between hops and hops. The company current Kickstarter campaign is for the Pico C, a small home brewing gadget to construct brewing even easier, employing a Nespresso-style cartridge approach to constructing your own home brew. Today, the company announced a surprise upgrade option to its campaign a whole new appliance. The PicoStill is a small still to construct hard liquor from the brew you made with the Pico C. Im not sure these types of amazes are a great idea.

On the topic of moonshine, I should point out that the company( wisely) doesnt indicate you go and brew your own gin right off the at-bat. PicoStill can be used to distill hop oil, water, and essential oils. Licensed and properly permitted craft distillers can also use the PicoStill to produce a wide range of alcohols, including vodka, whiskey, bourbon, moonshine, gin, brandies, schnapps and more. Can you hear the wink, winking, nudge, nudge in that sentence, right around where it tells licensed and correctly permitted craft distillers? Yeah, me too.

Anyway. As arousing as it is to spring a whole additional piece of kit on your backers, Im not going to lie: I really hope that this isnt the start of a trend. Hardware startups are hard( I should know ), and scaling hardware manufacturing is an art in itself. Weve find many of the more popular hardware crowdfunding campaigns crumble under their own weight( ahem, were looking at you, Coolest Cooler ), not least because they added layers and layers of complexity to a product as so-called stretch goals. Adding a whole new piece of equipment to the mixture is brave , to put it mildly.

Dont get me wrong; PicoBrew is an excellent company, and theyve successfully delivered on promises in the past. Theres nothing that stimulates me think that itwont deliver this time, too. I further admit that a $479 brewing machine/ still early-bird kit is causing my finger to hover over the pledge now button. The thought of having a home brewery and still in my ownhome is so unbearably cool that I barely know what to do myself. Of course, thats exactly what marketing is meant to do( It ran! Congratulation .)

Having used to say: Surprising backers with major changes halfway through a campaign stimulates it much harder to do due diligence. Whenever you back a campaign on any crowdfunding campaign, you should ask yourself, Do the promises a company is making about a product make sense? Do I have faith in their ability to deliver? The provide answers to that topic could change significantly if the campaign changes the goalposts halfway through, and constructs it much harderto be a diligent crowdfunding backer.

PicoStill is available it is now time Kickstarter backers for $170, or packaged with the Pico Model C for $479. It will retail for $349 when it hits stores later this fall.

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