Forecasts for 2019: how the beer market in the UK will develop
In 2019, several interesting trends were observed in the craft beer market: the growing popularity of NEIPA, the emergence of many new sauers and (finally) the return of high-quality lagers.…

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What is lambic and how to make spontaneous fermentation beer
Lambic is one of the best and most sophisticated styles of beer. Kat Thompson talks about his taste and production process in an article in Thrillist magazine. Pivo publishes a…

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Tasting: ten new varieties of the Russian brewery Jaws
Jaws beer is well known to the Belarusian consumer: for the first time varieties of the brewery appeared on sale in Minsk back in 2014. During this time, the number…

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discovered an underground

How to make beer with maple and birch sap

Marika Josephson, co-owner and Scratch Brewing brewer in Ava, is well versed in the production of beer with ingredients that can grow literally in the backyard of the brewery. The maple and birch groves that are owned by this Illinois farmer’s brewery often go into business. When you hear “maple,” the obvious second word is “syrup,” but Scratch brewers have found that using juice makes beer even more interesting.

“We started indulging with the addition of juice when we were still homebrewers, and did not expect it to taste like syrup because it was very liquid; the juice is really watery, but sweet, with a mineral character, says Josephson. “We found that after fermentation, he dried the beer, gave it a mineral character and even esters characteristic of cherry beer.” Continue reading

Why breweries produce non-alcoholic craft beer

Sarah Jane Curran,  talks about the growing demand for non-alcoholic craft beer and breweries that already produce such beer. Pivo.by publishes a translation of the material.

According to a new report by Global Market Insights, a global market research company, between 2018 and 2025, the market for non-alcoholic beer and wine in North America will grow from approximately $ 20 to $ 80 million. It is believed that the development of new technologies for creating non-alcoholic beer, as well as increased demand from consumers, will contribute to this. Continue reading

Wild Fermentation: Everything You Need to Know About Chips

There is nothing cooler than coals – especially for retro-futurists who love great beer.

Kulship is a large but shallow container made of copper or stainless steel. Use it to cool beer wort and its spontaneous fermentation. Kulships have been used for several centuries, and the most famous example of this is the production of the Belgian lambic at such legendary breweries as Cantillon. As for the unusual word “kulship”, it comes from the Flemish koelschip.

With the introduction of new equipment for cooling and temperature control, such as heat exchangers and cone-shaped fermentation tanks, most brewers abandoned the use of coolers.

Nevertheless, over the past decade, thanks to American brewers, the cools got a new life: Allagash, New Glarus, Russian River, Jester King, Black Project, The Veil breweries and many others began to produce a variety of types of sour beer of spontaneous fermentation, similar to lambic. Continue reading

“Ukrainian breweries lack elementary marketing”
Most recently, in the Minsk bar 1067, a new variety was presented, brewed jointly by the Belarusian brewery Jungle Brewery and the Ukrainian contract brewer Yevgeny Bilichenko. The organizer of…

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Tips for those who want to come to the bar with a child
Going to a bar with a small child can be a disaster. Kate Willsky, in an article in the Eater magazine, gives some tips on making everyone happy. Pivo.by publishes…

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Beer Brewing Yeast
In the Finnish folk epos Kalevala, a rather detailed and colorful description of how beer appeared is given. So, during the creation of the world's first beer, the heroine of…

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16th Century Antwerp Pubs
Beer history researcher Rowel Mulder, in his blog Lost Beers, talks about the many pubs in Antwerp in the 16th century and the variety of beers and wines you could…

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