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Beer Junk Professional Developments

Done and Dusted

My time at Tivoli Brewing Company has come to a close. It’s unfortunate that my end at the brewery is due to the COVID19 pandemic. Without the ability to generate income from the taproom, the brewery became reliant on an income stream devastated by the aluminum can shortage that is hitting the entire nation. I […]

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Beer Junk Laboratory Technique

Black Mead Matters?

It’s winter. Does anyone actually make a black mead, or a black braggot and then add spices? I have no idea – I suppose a cursory internet search could tell me, but I’m lazy. It’s winter after all. Maybe I’ll go for broke with a braggot. A black spiced braggot. 300 °L belgiann candy sugar […]

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Beer Hello World! Junk Professional Developments

Welp.

So I guess I’m now the director for the entire brewery. I’m not going to complain – it’s a great gig. I enjoy my job immensely, despite the constant duress. That being said, it’s also strange to be working in craft beer when the pandemic and the world is in a state of uncertainty beyond […]

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Beer Junk Uncategorized

A Throwback to the Future

Building up a beer recipe from scratch is always a challenge. It can be as terrifying as it can be fun – especially when your neck is on the line. And so it is with a recipe I’ve committed to building for a collaboration partner for our brewery. It’s a potential mainstay beer at our […]

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Beer Junk Uncategorized

A Little Sour. A Little Sweet.

Describing a beer as bittersweet is always a little odd for some, and I can understand why that might be the case. Beer, as a beverage, is replete with words like “malty,” or “full-bodied,” and “rich.” Beer as a beverage doesn’t revel in terms like “sweet,” as most sugars are being fermented out of the […]

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Beer Events Junk Uncategorized

Missing Something

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 […]

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Beer Junk Laboratory Technique

An IPA of the Frozen North

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 – […]

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Beer Junk

Upcoming Brewing Experiments

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 […]

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Events Hello World! Junk

Moving. Shaking.

Much has changed in the past year, and the chemistry research group is dissolving. I am leaving the chemistry department and joining the beer industry program full time, with a split appointment with Tivoli Brewing Company in downtown Denver.   I’m excited about the new venture, and the research website will be changing to reflect […]