Short-grain rice use for paella … and saffron? In a Lager? Yup. That’s what New Jersey’s Alternate Ending Beer did to welcome in next-door neighbor restaurant, Lita, last year. The Iberian Lager, Bomba, is now a staple for the brewery and Scott Novick & Brendan Arnold shared with Brewer Mag’s Jon Sicotte about the decoction techniques needed to convert the rice into wort; the cost and use of an adjunct like saffron; and how this collaboration with a high-end restaurant is opening up new doors for the brewery. Also, how new state laws put into place this year is helping the brewery grow.
Related Articles
Maui Brewing creates ‘The ‘Ohana Project’ Video To Share Brewery’s Culture
Hawaii’s largest craft brewery, Maui Brewing Company, is fiercely local and remains steadfast regarding local production. MBC’s ‘ohana are stewards […]
WeldWerks to Provide $10,000 Towards Breast Cancer Surgery Recovery Shirt Kits
WeldWerks Brewing Co. wants you to #GiveASh!rt, which is why the brewery has teamed up with Somebunny Cares, a local nonprofit […]
Big Boots Brew Day Interview with Black Cloister’s Shannon Fink
Shannon Fink, Head Brewer of Toledo, Ohio’s Black Cloister spoke with Brewer Magazine Editor Jon Sicotte about the brewery’s Big […]
1 Trackback / Pingback