Pilsner

April 28, 2016 Artvoice 0






> by Brian Campbell

Pilsners come in all shapes and sizes. From the soft and floral bitterness of Czech (Bohemian) styles to the spicy hop flavors of classic German (Bavarian) styles, pilsners are often a delicate, crisp and thoroughly refreshing beer.






Stout

April 14, 2016 Artvoice 0






With two solid weeks of spring weather, it seems that winter will not relinquish its icy grip on Buffalo. While it is easy to lament the return of the cold temperatures and grumble about digging the snowbrushes out from the depths of our basements, there is also reason to celebrate






I Get By With A Little Help From My Friends

March 31, 2016 Artvoice 0






From Wild Friendship Beer (Brasserie Cantillon, Allagash Brewing, Russian River Brewing) and Saison du Buff (Dogfish Head, Victory, Stone Brewing) to Sierra Nevada’s Beer Camp Across America and Devils Backbone’s Adventure Pack, collaboration in the craft beer world has long been an important, if not entirely necessary, part of the industry. 






Breaking Down The Beer at The Brewers Invitational

March 24, 2016 Artvoice 0






The Brewers Invitational will bring together the very best beer and cider the Buffalo-Niagara region has to offer from nearly two dozen area breweries and cideries. In addition, ten regional guest breweries, including Brewery Ommegang, Abandon Brewing, Jolly Pumpkin, Great Lakes and Ithaca, will ply their wares. Representatives from each brewery will be on hand to answer all of your pertinent beer questions. 






Salute Spring With A Season: National Saison Day is March 12

March 10, 2016 Artvoice 1






It’s no small coincidence that National Saison Day, which takes place Saturday, March 12, comes a mere eight days before the official start of spring. Whether you like your saisons spicy and peppery, clean and fruity or tart and crisp, this is one beer perfect tailored perfectly for pulling back the shades, drawing the blinds and opening your doors and windows as you shake off the seemingly never-ending doldrums of a Buffalo winter (well, except for this past winter).






The Very Yeast

March 4, 2016 Artvoice 0






Of the 1500 or so species of yeast, only about 300 of these are species that can ferment sugar. However, very few of these 300 are able to produce reliable concentrations of alcohol. Because alcohol is toxic to cells, yeast will die as they ferment and the concentration of alcohol increases. Only a handful of strains have been discovered that can sustain alcohol concentrations of greater than 8 percent.