December 28, 2020
December 24, 2020
December 17, 2020
December 16, 2020
Little Rock, AR • Dec. 15th, 2020 — Lost Forty Brewing, Arkansas largest award-winning maker of craft beer, is expanding efforts to make Downtown Little Rock, Arkansas a destination for great beer, great food, and great entertainment with the addition of a new restaurant and specialty brewing facility located at 822 E. 6th St., Little Rock, 72202. The new venture (name to be announced soon) is projected to open in the Spring of 2021.
Lost Forty Brewer and Production Manger Dylan Yelenich expressed enthusiasm about the new facility, stating “our brewing team is excited about adding to our capacity for small batch and experimental project production. Having more opportunity to be creative will be fun for our team and our patrons. ”
The new location will focus on offering small batch beers brewed on-site alongside Lost Forty classic and seasonal brews. An exciting new menu, created for this location by Executive Chef Scott McGehee and his culinary team, will feature a vibrant range of dishes great for lounging at the bar, pairing with flights on the patio, or for snacking on while enjoying entertainment in the yard.
“Lost Forty’s expansion downtown is just what we need right now. Their commitment to excellence and exemplary corporate contributions have brought them national recognition and reflects well on Little Rock as well. As one of the most popular anchors in the East Village, this additional investment demonstrates their strong confidence in the future.” - Rett Tucker | Downtown Little Rock Partnership, Principal & Co-Chairman, Newmark MTP
“Little Rock’s local dining and craft brewing scenes have gone through a major renaissance over the past ten years, and the team at Yellow Rocket Concepts has been a major factor in that growth. Now with their seventh concept in Little Rock, they’re showing an even stronger commitment to the city. I look forward not only to visiting myself, but for locals and visitors alike to experience what’s sure to be a new landmark destination in the East Village.” - Gretchen Hall | President / CEO, Little Rock Visitors and Convention Bureau
December 10, 2020
Here's the latest edition of Tap Time on 103.7 The Buzz with Bradley from Hawk Moth Brewing and Lost Forty's Grant talking about their collaboration beer Buddy System.
October 27, 2020
October 13, 2020
October 12, 2020
September 29, 2020
September 16, 2020
August 18, 2020
August 12, 2020
July 21, 2020
July 7, 2020
July 2, 2020
June 23, 2020
Full Recipe: https://www.clawhammersupply.com/blogs/moonshine-still-blog/amarillo-pale-ale
June 9, 2020
June 6, 2020
Brewer Ben Sheehan created this beer while working down at Stone Brewing World Bistro & Gardens – Liberty Station. Stone Buenaveza Salt & Lime Lager’s inspiration comes from Southern California, which is vibrantly influenced by our neighbors to the South. California's spoiling, warm weather encourages outdoor activity year round - and now the rest of the nation can join in. From surfing our coasts, to snowboarding and biking in the mountains, off-roading through deserted lands, or boating and fishing in our lakes, Stone Buenaveza Salt & Lime Lager is an excellent companion. It’s a thrillingly crisp, clean, refreshing Mexican-style lager that quenches thirsts, while gratifying taste buds via lime and sea salt."
May 19, 2020
Beer With Nat - "Ever wondered what beer is actually made from? Join beer expert Natalya Watson to find out!"
**Note: this was filmed in late February 2020 before our coastal Delaware properties closed due to COVID-19 concerns.**"
May 14, 2020
"Hey this is Ryan with Beer by the Numbers; beer nerds and historians alike all love to study how lagers, the world’s most popular beers, emerged in Northern Europe in the 18th and 19th centuries. These beers are clear in appearance and deliver a crisp effervescence that makes the incredibly refreshing and popular. Such characteristics lend themselves well to the cool mountain climates of Germany, Austria, and the Czech Republic, but recent evidence suggests that another area of the world, thousands of miles away, may have played a key role in the emergence of this major beer family."
May 13, 2020
"Bored during quarantine? Already watched Tiger King twice? Tired of the news? Now you can sit back and watch Kyle as he tackles a totally normal brew day on his own. Well, he does have a few friends who help him along the way, but you'll have to see that for yourself.
We're brewing the All Together IPA (https://alltogether.beer/), which is a refreshing and delicious golden, hoppy beer - but it's the cause behind the beer that makes this one special. This project is a worldwide, open-ended beer collaboration created to raise support for the industry we love. All YouTube revenue made from this video will be donated somewhere and we'll use the comments to guide us. That's right, we're asking YOU, our viewers, to choose what that means. So let us know in the comments where you think the money should go. We hope you enjoy the video, and yes, we are also worried about Kyle.
Keep your eye out for a special guest (live from prison!), a ghostly floating eyebrow piercing that's not at all an editing mistake, and some important advice from a totally legit doctor!"
May 12, 2020
May 8, 2020
May 7, 2020
Intergalactic Warrior is a 6.2% India Pale Ale with 60 IBUs. Galaxy and Warrior hops join forces to create a beer with a bitter punch. Big body, bold flavor, with a boost of citrus rind and just a kick of spiciness in the finish, Intergalactic Warrior is an India Pale Ale worth fighting for."
May 6, 2020
Troy discusses his journey from music journalist to Food Network personality on Guy’s Grocery Games. The group discusses pairing beer with music and food, and how Troy’s poetry minor shaped how he approaches his day job.
Later, Ballast Point Miramar Sous Chef, Chuy Hernandez returns to the show with his rendition of Troy’s guilty pleasure: Jack in the Box double cheese burger, which he aptly named the “Morgan Freeman” of double cheeseburgers. Recommended pairing: Manta Ray Double IPA."
"This week we're asking what is Imperial Stout, and what is it's history? There's a lot of confusion around this style, as well as the difference between porter and stout and Russian and Imperial Stout. To aid our confusion, we pick a 14% Imperial Stout to chew while we go DEEP into it."
April 28, 2020
Today John and Marklyn are joined by our brewmaster, Jeremy, as they break down the subtle and not-so-subtle differences in the two styles.
Spoiler alert: it's not just the flavor of the beer that's different!"
April 27, 2020
April 25, 2020
April 22, 2020
"Here is some advice from our sustainability team on how to store or recycle your bottles and cans, since most stores are currently not accepting deposit returns during the COVID pandemic."
For more on how Bell's approaches sustainability, visit bellsbeer.com
April 21, 2020
April 20, 2020
"Stay at home and join us for a brew day where we make a pale ale with wild yeast that came from a wooden barrel in Norway. This yeast was sent to us by a fan of our channel and we had no idea how it would turn out, but experimenting with wild yeast is always fun because it’s not something you can buy at the store. Even without this weird yeast, this video gives you a great and easy to follow pale ale homebrew recipe that you can use with a regular store-bought yeast like California Ale Yeast from White Labs. A pale ale is a perfect middle ground between a hoppy IPA and a light lager, so they’re perfect for just about anyone to enjoy.
This is an unintentionally hazy pale ale with a simple grain bill and just enough hops for a medium bitterness. We used Palisade hops from Yakima Chief Hops in this beer which have an apricot and floral aroma to them. This is a great recipe for beginner homebrewers and for people with more experience. If you haven’t already, try harvesting some wild yeast. It’s super fun and you never know what you’ll get. Check out the resources below for a full recipe, brewing equipment, links to our previous wild yeast experiments, and more!"
Brewing Equipment Used: https://www.clawhammersupply.com/
Mainiacal Yeast: https://www.mainiacalyeast.com/
April 19, 2020
April 15, 2020
"Sit down with Rogue Innovation Brewer Danny Connors and hear about how we developed one of our newest brews, Côtes Du Rogue Sour Blonde Ale.
Several years ago we caught a wild yeast strain from the open air of the Yaquina Bay. We cultivated the strain, along with 5 common varieties in 16 barrels, selecting and blending the best of them to form our house mixed culture. With this unique culture we've created a series of limited, foeder aged, sour beers to get your taste buds tingling. This sour blonde is tart, with hints of oak, lemon, vanilla, and apricot."
Learn more at Rogue.com
April 14, 2020
In today’s video, John and Marklyn are talking about our second favorite thing, FOOD! Grab a beer, your favorite snack and let them teach you about a few of their favorite beer and snack pairings."
April 8, 2020
In today’s video, John and Marklyn are talking about the importance of proper glassware. Grab a beer, pour it into your favorite mug, tumbler or snifter and let the beer education begin. If you enjoy this video feel free to let us know what other topics you would like them to cover in future videos."
"This week is all about being “Dedicated to the Quality”… Jeff Lozano virtually chats with Ballast Point Vice President of Quality, Lauren Zeidler, about the importance of quality, consistency, and the strides BP has made over the years to ensure both. They then talk to Field Quality Manager, Matt Laibson, who is responsible for making sure the Ballast Point quality standards are preserved long after the beer leaves our brewery. His days consist of visiting bars and tasting beers for quality control… a vital and, frankly, dream job in our book. Later, Ballast Point Sous Chef, Chuy Hernandez, makes his return to the show with a new beer and food pairing recipe to try at home."
April 3, 2020
"Jeff is joined by Ballast Point’s Research and Development Director, Aaron (the Truth) Justus, to talk early days of Ballast Point, Aaron’s career change, cross country move, and beer education. Aaron and Jeff are joined by BP alumni Nate Stephens and Clayton LeBlanc, who started Eppig Brewing in 2016. They reminisce on the old days of working together and virtually share Eppig’s latest release, Special Lager."
March 31, 2020
BeerByTheNumbers: "How many of these hard beer trivia questions can you get correct? Join Ryan for some virtual trivia since we can't go out and enjoy the brewery trivia we're used to."
March 30, 2020
Give it a listen below:
March 28, 2020
Also note... I can't wait to get back out to San Diego when this is all over and visit them again.
Dedicated To The Craft Episode 1
"Ballast Point Specialty Brewer, Jeff Lozano, introduces the podcast and touches on bringing people together over a few beers, in a time where “together” isn’t really an option. He then chats with Home Brewer Jason Carlson about all things homebrewing, hop farms, driving Bono around OB, and more. Later, Jeff and Jason are joined by Chuy Hernandez, Ballast Point Sous Chef, to discuss how beer and food complement each other and a recipe for Sculpin Mac n’ Cheese."
March 26, 2020
March 25, 2020
"Br. Basil Taylor of Subiaco Abbey tells of his journey to the monastery and what his life as a monk is like. In addition to his primary work of prayer with his brothers, he also works as the head brewer of Country Monks Brewing and the assistant procurator (like a business manager) in addition to other jobs and duties."
March 13, 2020
Read on: https://www.dogfish.com/brewery/beer/vibrant-pocean
It was at an annual meeting of the world’s leading brewers (the Craft Brewers Conference in 2018) that our relationship with Rodenbach began, blossoming over a few good sour beers.
Inspired by the ocean that connects us, Vibrant P’Ocean is a complex, ruby-colored ale with tart, dry flavors of jammy berries and floral lemon. To create this trans-oceanic potion, we carefully combined two unique base beers – one developed by Rodenbach and the other by our brewers here in Milton.
Rodenbach’s portion – a two-year, foeder-aged sour from its legendary, standing oak casks – was brewed in Belgium before making its 3,400-mile (or 1,000-nautical league) voyage to Delaware.
From there, it was blended with our portion – a kettle sour brewed with pilsner malt, malted wheat, elderberry, elderflower, sliced lemons and Belgian fleur-de-sel.
“We are absolutely honored to be the first to collaborate and create a beer in partnership with Rodenbach, the world’s most well-respected maker of sour beers,” says Dogfish Head founder Sam Calagione. “I’m proud to say that our teams contributed equally on every creative facet of this beer – from the brainstorm to the brew to calibrating the vibrant, red hue of the beer though specific grain and fruit blends. We really took our time and focused on creating a mouth-puckeringly magical drinking experience.”