What are “natural flavors” in beer and what are they used for?
Surely in your favorite beer store you have often caught the eye of a bottle with the words "brewed with natural flavors." What does this mean? In fact, it can…

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15 most significant craft breweries in Europe
Once American beer lovers associated Belgium with craft samples of this drink, but today the United States occupies a leading position in the craft brewing industry, with more breweries than…

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How ancient torture inspires brewers to experiment creatively
Learning about the ancient method of torture called Scaphism, Billy Powell, the owner of the Long Island Nightmare Brewing Company, felt that he simply had to brew beer inspired by…

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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 the poem Osmotar experienced certain difficulties in starting the fermentation process, until the bee brought her the necessary fermenting ingredient. Hearing that Klaus Christensen, founder of Munkebo Mikrobryg and her main brewer, collected wild yeast carried by bees, I could not help but draw an analogy with this epic piece. This story tells how wild yeast was used to ferment beer.

In nature, yeast surrounds us everywhere. Most often they are concentrated in places that are a source of sugars, such as fruits, berries and tree bark. Therefore, collecting yeast with the help of bees makes sense, because bees prefer precisely those places where wild yeast is present. Continue reading

How craft brewers make hard selter better

Sales of low-alcohol sparkling water (hard seltter) in 2019 reached the billion dollar mark and even stepped over it. According to experts, by 2021 this figure may even exceed $ 2.5 billion. October magazine writes about the success of the hard-hitters. Pivo.by publishes a translation of the material.

At first, many were skeptical of the LaCroix soda-flavored drink with the addition of vodka, but in July, when White Claw surpassed all the leading varieties from large breweries in terms of sales, it became clear that everything was serious. For no reason, alcoholic selter festivals began to take place, then its deficit began, which terrified the audience, and then there were stronger versions of this drink with an alcohol content of 14%, such as Four Loko.

Now that the hype around the hard-seltter has subsided a bit, the question remains: what is the future of this drink, which a couple of years ago no one cared about? Today, 85% of the market is occupied by the White Claw brands, owned by the same corporation as Mike’s Hard Lemonade, and Truly, owned by the Boston Beer Company. So far, they mainly compete with AB InBev, MillerCoors and other large brewing corporations. Continue reading

How the Robim Good Brewery brewery works near Minsk

Agro-town Yuzufovo is located 30 km from Minsk. It is here, in one of the buildings of the production and logistics complex, that modern production is located. A protected area, a spacious equipment hangar, a private well and a reasonable rental rate – these are the parameters that business partners guided when they decided to open a brewery.

At the entrance to the production, we observe all the rituals: take off our outer clothing, put on a bathrobe, shoe covers and a special hat. Sanitary standards are taken seriously. The main brewer Konstantin Bohanovich and the director of the brewery Vladimir Kostyuchenko accompany us during the tour. Continue reading

How home brewing courses are held in Minsk
Home brewing is a popular hobby all over the world. There are already many people in Belarus who are interested in the production of beer at home. Even more people…

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“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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Brut lager - a novelty in the world of craft beer
American craft brewers have never been shy about borrowing technology specific to one style and applying it to others. If aging in barrels can add notes of oak and bourbon…

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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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