I like to add a little visual to every post, and it might seem weird that I chose to go with an empty glass for a post entitled “Growing Pains”, so let me explain. Backlash Beer, as a company, is about 9 months old. For all intents and purposes, we’re babies. It might not seem that way, because we came to market at a time when a lot of other companies were starting out as well. Relatively speaking, we’ve been around...
This is the second post in a series I’ve committed to writing, focused solely on using spent liquor/wine barrels in home brewing. Just in case you missed it, here’s the first post. So at this stage I have a couple barrels which are being stored with plain water and the chemical mixture I discussed previously. Several weeks ago, I brewed a Belgian Chocolate Stout which has just recently finished fermenting and I think will do well with some barrel...
Beer fests are fun. They’re also pretty exhausting for those who work them, especially brewers. Don’t believe me? Next time you’re at a two-session fest that lasts until, say 9:00 PM, head over to your favorite brewer and say hello at like 8:45 PM. Observe the look on their face. It usually says something like “Please find me a couch, asap”. Don’t get me wrong, I’m supremely thankful for every beer fest invite I get- and we try to...
I’m continuously amazed by how things just happen sometimes. Yesterday I was riding along with a distribution rep on the north shore when he got a phone call. Turns out one of his friends had secured some tickets to the Brooklyn Brewery beer dinner at Eastern Standard and I had a chance to attend. Not being one to turn down good food and good beer, I immediately said yes. I mean, what else am I doing, right? It wasn’t...
The following post is going to be the first of a 3 post series about barrels. In this installment we’ll cover some barrel basics. Part 2 will cover how to use a barrel for aging your home brew, and Part 3 will cover some troubleshooting should you neglect your barrels, as I did. Enjoy! You may have noticed more and more beers hitting the scene that are “barrel aged” or “barrel fermented”, but what does it all mean? Why...
A couple days ago, I got a QR code review that bothered me a little bit. Here it is: Appearance: 1 Aroma: 3 Taste: 2 Overall: 2 Comments: “Why they hell is there a snowstorm of white particles in this beer? I’m pretty sure it’s wax, and that’s f*cked up.” In typical me-fashion, I took to Twitter and made a joke out of it, ridiculing the reviewer for not knowing what the particles in a Belgian-style beer are: But...
Labors of love — we have plenty. We try to impress a hands-on feeling to almost everything we do. Whether it’s hand labeling, wax dipping and hand stamping all our bombers, or making homemade candi sugar for our beer, we do what it takes. It’s not always the easiest way, and almost never the most efficient way — but it’s what we believe to be the right way, and that’s all we give a shit about. Today’s example: carefully...
I know I just very recently re-brewed Groundswell for its re-release next month, but after tasting the results I can’t help but try to tweak one last thing before we go full scale. It’s probably the home brewer in me, I can never just let it be. Gotta make it better. Or maybe I’m just neurotic. Probably that. In targeting a refreshing, citrusy flavor profile for Groundswell, I wanted to mess around with some first wort hopping using a...
We made some pretty good progress in Day 1, and in Day 2 we hoped to visit as many places as we could. We grabbed brunch at Khyber Pass Pub (hard to stay away from this place, it’s that good). The food was great and I had a chance to sample a Kenzinger by the Philly Brewing Company — nice crisp beer. Good choice for brunch. Before we left we dropped off a bottle of Declaration for the...
A few weeks ago Maggie and I decided we should take a trip to Philly on this long weekend. A few reasons for this: 1) I had never been (I know — I’m so sheltered) and 2) we heard it’s a great beer town. Seemed like reason enough, but I wanted to get a good idea of some spots we should hit up while we were here, so like with most questions I have, I took to twitter. Jared...
So since our launch in July 2011, I’ve had some time to think about/tinker with the Groundswell recipe. The beer was a pretty huge hit, and a lot of people loved it. I was really happy with the results, especially given the fact that I scaled up a 5 gallon home-brew batch to 20 BBLs and the result wasn’t a total train-wreck. I was more nervous about that batch than you can imagine. As you may or may not...
We’re a new Boston beer company that dropped last summer, check out our Taps page to see where you can snag a pint. Backlash brews are made in small quantities — get ’em while you can!
