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 »

For charm of powerful trouble, like a hell-broth boil and bubble.

For hundreds of years in Europe, the pub drink was gruitbeer, a beer bittered and spiced with a mixture of herbs rather than hops. Rather suddenly, beginning in the 1600s, along with the rise of the Protestant Church, gruitbeer was phased out and hopped beer became the near-ubiquitous norm. But hopped beers weren’t preferred by the populace, who enjoyed the herbal brew and believed that hops caused drowsiness. Gruitbeers, on the other hand, were wildly popular and believed by many to provide a host of benefits— narcotic, antidotal, psychotropic and aphrodisiac effects were documented. More »

Don’t Cross the Streams… wise words that anyone having seen the iconic first Ghostbusters movie would understand.  We now know that Gozer, of Sumerian lore, would eventually meet his/her demise because of this.  Luckily for us, total protonic reversal did not occur, but instead helped inspire the next beer in our Mad Scientists Series – Goser The Gozerian. More »

“Cuando amor no es locura, no es amor” ~ Spanish Proverb

“When love is not madness, it is not love”. Our Mad Scientists could not agree more; which coincidentally leads us to the next concoction in this series.  When discussing easy-drinking, light lagers, the word “craft” doesn’t always come to mind.  Moreover, in the craft beer community, “adjunct” brewing is often considered the antithesis of thoughtfully brewed beer. More »