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Interview with a Homebrewer – Bar-B-Que Brewer
The next homebrewer up in our interview series wears many hats. Besides homebrewing, he’s an engineer and also a small businessman. When he’s not doing incredibly complex things at his day job (we suppose), you could probably find him homebrewing or at least thinking about homebrewing. On top of that, he helps to run a his own small BBQ sauce business (see the bottom of the article). Welcome to the Comfy Computer Chair of Fame, homebrewer/bar-b-q’er Mr. Bill Fishburn. Name: Bill Fishburn Day Job: Program Manager, Intel Corporation When did you start homebrewing?I started brewing in 1990, just before I reached legal drinking age. What got you into homebrewing? A…
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What is a CellarMonk?
{xtypo_dropcap}Y{/xtypo_dropcap}ou may be wondering, what exactly is a CellarMonk? If you were to break the word down, then you could define “cellar” as (a room or enclosed space used for storage). To define “monk” is to say (a person who is a member of a brotherhood, devoted to a discipline). When taken together we define a CellarMonk as someone devoted to the caretaking of that which can be found in the cellar or can be cellared. This site is designed for the devotion to beer. We are here to store and reinforce the vast knowledge of the art of beer and brewing, the enjoyment of beer (from mass market to premium…
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Interview with a Brewmaster – Hans On Brewmaster
It is my pleasure to introduce to you, the brewmaster from one of the most well known and well respected Weissbier breweries in the world. I had to dust off and tighten up the Comfy Computer Chair of Fame for this interview as I did not want anything out of place. The man carrying more that 140 years of tradition on his shoulder and doing a fine job of it. Please welcome to CellarMonk, Hans-Peter Drexler Name(s): Hans-Peter Drexler Brewery Name: Weisses Bräuhaus G. Schneider & Sohn GmbH How long have you beer brewmaster there?I have brewed there since 1990 Any type of formal training in brewing science or art?…
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April 2012 Featured Brewery – Weisses Bräuhaus G. Schneider & Sohn GmbH
CellarMonk’s “Featured Brewery” for the month of April is Weisses Bräuhaus G. Schneider & Sohn GmbH. Commonly referred to as Schneider-Weisse, this brewery has a heritage dating back to 1872. The beer produced by this brewery are standard bearers in their style and are known the world over. Schneider-Weisse History Schneider Weisse was founded in 1872 in Munich by Georg I. Schneider. He was a royal brewer (at the time, only the monarch could brew this style). As wheat beer came out of fashion, the king decided to sell the right to brew wheat beer. Georg Schneider believed in this beer style, bought this right and started to brew…
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Schneider Mein Kristall
Refreshing for body and soul with a delightful tingle.
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Interview with a Brewmaster – Maryland Malt Master
A part of the “Featured Brewery” activities this month on CellarMonk, we are lucky enough to interview the head brewer for the DuClaw Brewing Company. Since we are covering almost every aspect of DuClaw, it was time for their head brewer, Jim Wagner, to sit down in the comfy computer chair of fame and answer some of the most important questions ever asked of a brewer. Not really, but they are good questions. So sit back, grab a HellRazer IPA (available locally in Maryland, sorry) and read on. Name(s): Jim Wagner Brewery Name: DuClaw Brewing Company When did the brewery start? 1996 How long have you been brewmaster there? 1998 Any…
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Gluten-Free’s Best
Congratulations to our friends at Brasserie de Brunehaut for having two of their gluten-free beers selected in the top ten of Paste Magazine’s “The 14 Best (and Worst) Gluten-Free Beers”. I know that brewer Marc-Antoine De Mees works very hard to make the very best gluten-free beers available and this helps solidify his position in the niche of gluten-free products. Comments about Brunehaut’s beers, according to Paste, {xtypo_quote}3. Brunehaut Ambrée For Fans Of: Ommegang Abbey AleThe verdict: Belgian brewery Brunehaut has figured out how to use barley in its ales and extract the gluten after the fact. Though it measures at the same “less than five parts per million” of gluten that non-barley…
