TAVOUR BLOG

Beerducation

Making Trashy Trub Beer with The Ale Apothecary

Beerducation

Find out how Paul Arney is turning the sludgy waste from The Ale Apothecary’s beers into some of Oregon’s finest Wild Ales. American craft brewers made over 24 million barrels of beer last year. That’s a lot of tasty beverages, but it also means the craft industry is producing millions of pounds of waste during the brewing process. Craft entrepreneurs are starting to realize the potential from those byproducts, building entire businesses out of turning spent grain...

Funky, Hoppy Beer Style Wars

Beerducation

What goes into naming a beer style, and does style even matter? What the funk is in a name? There’s a craft beer hybrid growing in popularity that combines fruit flavors and/or bitterness of hops with the funkiness of Brett cultures. It’s becoming a household beer style as famous breweries like Evil Twin, Hill Farmstead, Mikkeller, and many others have brewed their own renditions. The problem is: they can’t seem to come to a consensus as...

Crafty Traveler's Beer Guide to France and Spain

Beerducation

Trying to get my craft beer fix in Europe wasn't as easy as I predicted. I just got back from my honeymoon in Europe. It was romantic. It was an eyeful of beautiful sights, sounds, and smells -- a smorgasbord of culinary and historical delights. It was everything you’d want in a honeymoon. And of course there was a lot of beer involved. A lot of beer, right from the start. After 24 straight hours cramped in deathtrap planes,...

Skagit Valley Malting is Bringing Local Grain to Craft Beer

Beerducation

How a James Beard semi-finalist is changing the way the craft beer industry thinks about grains. Dave Green learned he was a semifinalist for this year’s James Beard Awards the same way the rest of the food world did. He woke up on a Thursday morning in February, checked the Internet, and saw his name on a short list of people in the running for America’s most important food award. “I read it online like everyone else,” Green...

Geeking Out On Wild Fermentation

Beerducation

Learn why Wild Ales take years to develop, and why that’s a good thing. The majority of modern beer is the product of one organism, a single strain of yeast, eating the grainy sugars a brewer has carefully extracted. That’s not the case for Wild Ales, a beguiling and ancient world of beer that employs an entire cast of different living organisms to eat through those sugars. These beers take years to develop, slowly building an incredible depth...

Come hang out!