• Posted by Califia Suntree on March 8th, 2011, 11:12 AM

    Support the Humane Society of NY City while sampling 16 new Sixpoint beers, created exclusively for Beer for Beasts by brewer Shane Welch and friends! A small sampling of those creations:

    Berserker Bock
    Part of Sixpoint’s “Mad Scientist” series, this “bock” beer is made from an infusion of Stumptown coffee beans, hops, and San Francisco Steam lager yeast.

    The Crimson Courser
    This “homebrew” is an Imperial Red Ale made with smoked paprika and Sixpoint’s “house” ale yeast.

    Knockout Punch
    This is a “Hawaiian Red Ale” made with lots of hops and, yes, Hawaiian Punch.

    When: Saturday, March 26, 2011
    1:00 to 5:00 PM, 6:00 to 10:00 PM

    Where: The Bell House
    149 7th St., Brooklyn

    Tickets are $60 and include beer, plus food from Calexico, Mile End, Pizza Moto, Prime Meats, and Brooklyn Soda Works. PLUS live burlesque and music.

  • Posted by Shane Welch on December 10th, 2008, 4:26 PM

    Photos by Michael Harlan Turkell

    When Califia first approached me about writing for Spooning, I thought she would ask me to write about my company, Sixpoint Craft Ales, and the art and science of fermenting craft beer.  But, in subsequent conversations, we guided the intention towards a more general discussion of the phenomenon of fermentation itself, through the eyes of someone who works with it on both a craft and industrial level.

    Of course, beer is not the only food product that is created by fermentation. Staples like bread, cheese, cured meats, pickled vegetables, miso, and countless other comestibles require fermentation. Each branch has its own techniques and nuances, but what I find interesting are the universal features of fermentation among all crafts. However, since beer is my primary discipline, I believe it merits special attention, so let us examine the art of fermenting beer under a microscope… Read on… »

 
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