Just last December, Sixpoint made an upgrade in the form of two brand new 30 barrel vessels. Rather than have to work these pieces into existing ones, these beauts are standalone improvements. The first tank is a fermenter: its slanted, cone shaped bottom ideal for the early brewing process. The second tank is for More »
Inside the brewing of Sixpoint’s Mad Scientists’ series #14 Grätzer. Brewmaster Jan Matysiak and head brewer Pete Dickson share about investigating and creating the rare smoked-wheat brew.
With the clean feel of a kӧlsch, the spicy wheat of a summer ale, robust smokiness, a slight sour finish and billowing, foamy effervescence, Mad Scientists #14, the Grätzer, is almost surely like nothing you’ve ever tried. More »
When perusing the beer aisle, your average bottle or can label will give present you with the style of beer and possibly the % of Alcohol by Volume. It’s hard to tell, though, where a porter ends and where a stout begins. Or think of the variety of hop-centric beers- who draws the line between pale ale, IPA and DIPA? Maybe your grandfather’s pale ale was around 25 IBUs, but these days you often see some up in 50s. Many beer enthusiasts reach for style labels as a shorthand for what to expect – but can these labels really encompass the beer’s many physical attributes? More »
