It’s safe to say that, given the relative constant of beer in my career choices, I have a meaningful attachment to beer. That’s not to say that I’m a crazy alcoholic (that period of my life known as “graduate school” has come and gone), but that I have spent a long time thinking about beer […]
Not really. The Norwegian kweik yeast has been a relatively new fad in the fermenting world, but I have had even less time playing with it myself. I’ve brewed with it for about half a year, playing with parameters and protocols, and while I’m comfortable with it, I wouldn’t necessarily call myself an expert – […]
The new Tivoli Rocky Mountain Radler is out. It’s closer to a snakebite, but it’s lighter and crisper – and a hell of a lot more crushable! Go buy some! Right now! This very instant!
Well, it looks like our partnership with Spike Brewing is building up quite a bit! I’ll be authoring a couple of short articles for the novice homebrewer in their Ask A Pro series. Hopefully it comes out soon! 🙂 All of us at Tivoli are excited to start direct research and piloting new experimental formulations […]
One of the most recent brewing experiments taking place in the labs revolves around the current fad-but-not-really-fad drink: the radler. A radler is traditionally lager that is split with a citrus soda, and is (in my opinion), incredibly delicious on hot day. It’s fantastic for quenching thirst after a long bike ride (hence the radler […]
I’ve been experimenting with a few things lately: brut-style beers, session beers, kettle-souring. Hopefully I’ll be able to post some results soon, but I’m currently working on developing a brut DIPA, and I think it will turn out nicely! Most of the experiments are conducted at home, at MSU Denver’s Beer Industry Program labs, or […]