Funky Buddha to open full production facility in June

Every now and then a brewery comes along that seems to have built in buzz. These are the breweries that brew beers by their own rules and to please themselves first. Funny thing is, most of the time, those same breweries tend to please the beer-loving public, too. Funky Buddha Brewery of Oakland Park, Fla. is one of those breweries that has attained cult status.

In 2010 the brewery began as The Funky Buddha Lounge and Brewery in Boca Raton, Fla. The hip lounge features 40 loose leaf teas, 40 shisha flavors, small bites, dessert and over 110 craft beers including those brewed on site. The lounge and brewery proved so popular that just three years later head brewer and founder Ryan Sentz is nearing completion on a brand new, full production facility with a monstrous 30 barrel brew house. The behemoth brewhouse makes Funky Buddha the largest production brewery in South Florida with the capacity to pump out nearly 6,000 barrels of beer in its first year and room to brew five times that much in the future.

“We’re extremely excited that this brewery will allow us to share our passion for craft beer with a larger audience,” Sentz said. “We could not have gotten here without the support of the Funky Buddha family and the entire brewing community.”

In addition to the brewery, the new facility will feature over 30 tap lines, live music, brewery tours, growlers to-go, and much more. The tap room is practically a work of art featuring a 70’ bar top lined by tall windows looking into the brewery, and a 15’ tall, live-edged cherry wood back bar built by Asheville Mantle and Slab of North Carolina.

Funky Buddha is known for its offbeat special release beer flavors such as No Crusts Peanut Butter and Jelly Brown Ale and the highly sought after Maple Bacon Coffee Porter. But the brewery is equally known foryear-round brews Hop Gun IPA and Floridian Hefeweizen. Expect to see these in bottles as the new facility settles in and adds a planned bottling line. Distribution for the brews will be handled by Brown Distribution.

 The City of Oakland Park’s new Culinary Arts District, spearheaded by Redevelopment Management Associates of Delray Beach will feature the Funky Buddha as its cornerstone. The district will also feature restaurants, markets, a culinary school, and a hydroponic farm with horticultural classes. The district’s newly renovated walking plaza sits directly in front of the brewery, and will be publicly unveiled along with the Brewery’s Grand Opening and Ribbon Cutting on June 1 from 4:00 p.m. to 12:00 a.m.

 

Sour beers a taste worth acquiring

Brettanomyces, also known as “Brett”, is a yeast strain commonly found in red Burgundy wine. (Photo credit: Wikipedia)

Want to see a grown brewmaster shake in his boots? Just bring a vial of Brettanomyces into his brewery and toss it up into the air a few times. Brettanomyces is a strain of yeast that, given the opportunity, will absolutely take over a brewery and infect every surface, fermentation tank, and bottle in the place. In most beers, the organism can produce undesirable sour or acidic off-flavors. But, to a brave few brewers, those off-flavors are a source of complex and often delicious artistry.In Belgium, sour beers are nothing new. For centuries brewers have been crafting brews that are sour, acidic and utterly delightful. One such style that has been gaining ground in the United States is Flanders Red, an aged ale that obtains its sour characteristics from Brettanomyces or lactic acid. An excellent example of this style is Rodenbach.

Another Belgian sour style is Lambic, a spontaneously fermented brew that is aged for a minimum of three years before leaving the brewery. Because the yeast that inoculates this brew is only found in Belgium in and around Brussels, the style cannot be made anywhere else. The brew that results from the combination of wild yeast inoculation, aging, and blending is powerfully sour and yet refreshingly bracing. The brew is often fermented with various fruits to produce sweet and sour combinations such as kreik (cherry), framboise (raspberry), and peche (peach).

But, back to Brettanomyces. Brett, as it is called by many in-the-know beer aficionados, competes with brewer’s yeast, and other microorganisms, in fermenting the wort, giving the beer a distinctive sour taste. The yeast is notoriously difficult to clean and can easily get out of control and colonize a brewery spoiling other beers that are not supposed to taste sour. In fact, the yeast strain is considered a spoilage organism in the wine-making industry that can impart “sweaty saddle leather”, “barnyard”, “burnt plastic” or “band-aid” aromas to wine. But, in beer, the yeast can create aromas one might consider musty, and flavors that are often described as funky.

Brett turns beer sour by eating the sugars that are left in beer by normal brewer’s yeasts. The result is a sour-tasting brew that is something of an acquired taste. Other organisms that bring on the funk in beer include lactobacillus (also found in fermenting yoghurt too) and pediococcus, which  provide sour, tart notes and acetobacter, which gives a beer vinegary component.

The best way to decide if you like these unusual, yet rewarding brews is to seek one out and just give it a try. You may be surprised at how much you enjoy the labors of the little beasties that some might call an infection while others might call a blessing. Just be careful if you do decide to toss around a vial of Brett, you certainly would not want to cause your local brewmaster to ban you from his brewery.

Keep up to date on all the beer happenings and news going on in town by joining our newsletter mailing list at the ALL NEW www.JaxBeerGuy.com.

Related articles

• How to Identify Yeast Flavors in Beer: Esters, Phenols, and Alcohols (drinks.seriouseats.com)

 

Healthy beer? You bet!

A Kranz (wreath) of Kölsch beer. (Photo credit: Wikipedia)

Generally speaking, beer and health aren’t necessarily equated with one another in most people’s minds; even though there’s lots of recent scientific and medical research that show beer drinking (responsibly) is good for you. Most beer lovers don’t pause to read the nutrition label before cracking the top on a fresh brew. However, there are some beers out there that are better for you than others. Which brews make the top of the list in terms of “healthiness” and why should you care? Let’s take a closer look at your options.

What Makes a Healthy Beer?

Before we delve into which beers are not bad for you and which ones are actually good for your body, it would be a good idea to go over just what makes one beer “healthier” than another. It basically boils down to two things really – calories and alcohol content. Choosing a beer with lower calories is a no brainer for those watching their waistlines of course, but choosing a lower alcohol brew flies in the face of some emerging craft brew trends, specifically the trend of stronger and stronger “novelty” beers.

Then there is the question of special ingredients included in the brew. A wide range of different ingredients can be added to the basic four that make up the average brew, many of which can offer some distinct health advantages. Let’s cover a few of those before we move on:

Wheat: Wheat beers have been shown to provide significant benefits, particularly for runners and other endurance athletes. The benefit here is that wheat seems to offer relief from inflammation in muscle tissues and joints, and can also help to combat problems with the respiratory system. Of course, for those with gluten intolerance problems, wheat beers are off the table.

Fruit: Fruit has been used to flavor beer since time immemorial. Today, a wide range of fruit types can be found in beer, from oranges to strawberries, lemons to raspberries and even more exotic options. However, craft beer brewed with fresh fruit (or high-quality fruit extract) can offer some health benefits, particularly when that fruit is high in vitamin C. For instance, raspberries are an excellent source of vitamin C, which helps to boost the immune system.

Another important fruit here is pomegranate. Called a “superfood,” pomegranate offers some very impressive health benefits, from boosting your immune system to helping with blood pressure problems and more.

Green Tea: Fusing beer with other types of beverages has become more popular recently in the craft brew world. Some brewers are going the route of combining their brews with tea (particularly green tea). This offers a world of health benefits due to the high antioxidant content in green tea. Antioxidants can help fight a wide range of issues, from cancer to the aging process.

Ginger: Ginger has been used as a cure-all for thousands of years. The Chinese, Romans, Greeks and numerous other ancient cultures extolled the virtues of this root. You’ll find ginger included in quite a few new beers on the market. While the FDA might be silent on the health benefits of ginger, it’s hard to argue with a tradition that dates back thousands of years.

Hemp: No, you won’t find beer laced with THC on the market (at least not openly, at any rate). Hemp seeds are used to add flavor to different brews. You’ll also find that they offer some important heart health benefits, too. Studies have shown that hemp seeds can also help to lower high blood pressure in those suffering from hypertension.

Spruce: Spruce is a species of evergreen tree and most people don’t really equate spruce needles with food or drink. However, spruce needles can impart some interesting flavors, but they also offer help for those with joint pain, poor blood circulation in the body and can even help lower stress (or that might just be the alcohol).

Oysters: Eating oysters while drinking a cold beer is nothing new. However, you’ll now find the oysters added directly to the brew. While that might sound like a rather odd combination, it does have its benefits. Most importantly, at least as far as health is concerned, oysters are high in protein and a variety of essential minerals.

Now, that’s a pretty long list of healthy additives, even though some of them might sound a little farfetched. The truth of the matter is that you’ll find craft beers available from breweries around the world that include these healthy ingredients and many others too.

The Healthiest Beers on Offer

So, what are the healthiest beers that you’ll find on offer? Interestingly, Sam Adams Light comes in pretty high on the list (at the top of the list, according to some). The beer doesn’t have any special ingredients, but it is very low in calories, has a modest alcohol content and doesn’t stint on flavor, body or mouth feel.

Surprisingly, Guinness is also among the healthiest beers out there. Again, there is no special ingredient that helps push it ahead of other beers. However, it is very low in calories, and the alcohol content is well below the 5.0 ABV average cited by authorities (the CDC, for example) as the typical alcohol content for beer.

If you’d like to break out of the box and go for some healthier beers that you won’t find sitting on the shelves of most grocery stores (appealing to the hunter in you), then you might consider some of these brews:

• He’Brew Rejewvenator ’10 (Schmaltz Brewing Co.)
• Gumballhead (Three Floyds)
• Good Juju (Left Hand)
• Black Hemp Black Ale (O’Fallon)
• Major Tom’s Pomegranate Wheat (Fort Collins Brewery)

Of course, there are numerous other options out there and chances are good that you’ll find a craft brewery or two in your local area serving up healthful, refreshing brews with unique ingredients. Keep an eye out for fresh fruit and all-natural ingredients, but also bear in mind the calorie count and ABV rating for any beer you choose if you’re concerned about the health benefits (or adverse effects).

Poto Cervesia, Dustin Canestorp

 

Innovation the key to keeping the craft beer world fresh

Boilers at the Samuel Adams brewery in Boston, Massachusetts. (Photo credit: Wikipedia)

The term “Indy” has become a hot topic lately. The eBook revolution, Indy music, craft beer – they all hold true to the roots of independent creating and a dedication to doing things their own way. The craft brewing world has certainly come a long way since it started growing several years ago and throughout it all many breweries have managed to not only find success, but to grow despite the ongoing economic problems. How have they managed to do that? It’s by keeping things fresh. Not necessarily the beer, though that’s fresh too, but by implementing innovation in their operations and keeping their brewery fresh in the minds of beer drinkers. What kind of innovation is going on in the craft brew world?Interesting Ingredients

One of the ways in which brewers are capturing and holding the attention of drinkers is by using unique ingredients to give their brews a flavor that really stands out. While a wide range of spices, herbs and other additives have been used in brewing historically, most American beers are pretty plain. To ramp things up a bit, craft brewers are increasingly using additives to promote different flavors and tempt your taste buds.

What are brewers putting in their recipes? You’ll find things like rye used in conjunction with wheat, coriander, orange peel and even mint. Innovation is all about finding a nice balance between “unique” and “good taste”, and brewers are definitely not afraid to experiment.

Aged Beer

Wine is aged before it’s consumed, but beer usually only ages long enough for the fermentation to complete and the liquid to clear. However, many brewers are finding that aging their beer has some pretty interesting results, both in terms of flavor and in terms of sales. While aged beer really only appeals to a small segment of the market, that innovation still helps brewers to identify themselves as innovators and creative artists not afraid of trying something new.

Beer is usually aged in oak barrels – used barrels at that. The barrels once held whisky, or even wine. Why bother with that? Using these casks allows the beer to absorb different flavors from the alcohol-permeated wood. It also allows the beer to add extra strength, body and flavor. There’s nothing quite like enjoying a glass of aged beer, and you’ll find that several breweries are taking to this method.

Collaborative Brewing

Around the world, most brewers hold tight to their recipes and their brewing traditions. For instance, the brewing industry in Belgium is all about tradition and keeping secrets from your competition. Here in the US, things are a little bit different. There is a spirit of creativity and collaboration here not found elsewhere. That leads to some interesting pairings between breweries.

Of course, there has been bad blood between some craft breweries, and litigation has ruined some perfectly good relationships. With that said, more and more breweries are finding that joining forces for collaborative brewing projects has some serious benefits. What might they gain?

Obviously, two heads are better than one as the old saying goes. By joining forces even for a short time, brewers are able to benefit from the experience, knowhow and imagination of the other. This comes out in some interesting ways – unique beer types are born all the time. Each of these collaborations also helps to spread both breweries’ reputations with a market segment that might be unfamiliar with their offerings.

Fan Contests

Indy marketing has long relied on getting your audience involved. That holds true with pretty much any independent endeavor, whether it’s craft brewing, web comics or independent authors self-publishing their works. By involving your fans, you are able to achieve a number of goals:

• You make the fans feel as though they are part of the process – you’re giving them a chance to make an impact.
• You make the fans feel as though they have a stake in the finished product.
• You help spread the word via each fan. They tell their friends and family and then those people do the same. Word of mouth marketing is still one of the most  effective tools out there.
• You leave a lasting imprint in your customers’ minds.
• You provide something fun and enjoyable for your fans/customers to do other than consuming your products.
• These are only a handful of the benefits found when you are able to bring your customers into the production process in any way. How are breweries doing that, though?

One of the most common options is a “name the beer” contest. Fans are able to vote (usually through social media outlets like Facebook) on the name that they like best for a new brew. In some instances, the brewery also lets fans suggest their own names and then chooses the most popular to grace the bottle’s label.

Other contests have involved deciding on the next type of beer to be brewed, choosing ingredients and selecting recipes. There are tons of options in this vein, all of which will help a brewery ramp up their marketing and boost customer loyalty.

Why Does Innovation Matter?

So, why has there been so much focus on innovation? There’s plenty of good reasons to be innovative, particularly in the world of craft beer. The sheer growth of the industry has made it essential that breweries find a way to stand out from the crowd. While brewing super-strong beer or using unique packaging options can help do that, there are many other was to achieve better recognition with consumers.

Another reason that innovation is so important is that it keeps alive the spirit of creativity that has so far been one of the major hallmarks of the craft brew industry in the US. Without creativity comes stagnation and an adherence to “tradition” – something that would turn craft beer into the same thing as what major beer producers put out. That’s never a good thing. Hopefully, the drive to innovate will never leave the craft brewing scene.

Poto Cervesia,
Dustin Canestorp

Dustin Canestorp is the Founder and General of the Beer Army. Join the ranks of the Beer Army at BeerArmy.com. Take a stand and let the world know your position. If you are going to drink, drink BEER!

Related articles

• Vancouver sees craft brewing boom (thedrinksbusiness.com)
• Co-op Breweries: Craft beer in the new economy (resilience.org)

 

All hopped up

Deutsch: Hopfengarten (Humulus lupulus) nahe Au in der Hallertau (Photo credit: Wikipedia)

Even though it only has four main ingredients, beer is an infinitely diverse beverage. I n skilled hands,, those four ingredients – water, malt, yeast, and hops – can be combined to create anything from a light, crisp pilsner to a thick and hearty stout. In between those two extremes are hundreds of styles and variations. Add in a variety of adjuncts, and the possibilities become astronomical.

But, beer did not always have all four of the main ingredients that we enjoy in the modern brew. In fact, one of the most famous beer purity laws, the German Reinheitsgebot, originally identified only three ingredients – water, malt, and hops when it was first enacted in 1516. The law was later amended when yeast was discovered by Louis Pasture in the late 1800s.

Still, there is one ingredient in what we know as beer that was not always a staple. That ingredient is hops. Used to add the characteristic bitterness inherent in many beers, hops are a relatively new addition to a beverage that has been with humanity since the very beginning of civilization. Tests of pieces of pottery found in modern day Iran have produced evidence that a fermented grain drink was produced and enjoyed over 7,000 years ago.

The first brews were thought to be rather simple concoctions of crushed grains and water that were left outside to ferment. Of course, the makers of these early brews had no idea that by leaving these early beers out in the open air, they were being spontaneously inoculated by wild yeast and thus the process of fermentation had begun. And, those first brewmasters had no idea about the flavor enhancing properties of hops.

It is not until 77 AD that hops are even mentioned in any historical text. And even then, the references to the plant were not connected to brewing. The first descriptions of the plant were more like botanical cataloging and were recorded by Pliney the Elder of the naturally occurring plant. The first written record of humans cultivating the plant does not appear until 736 AD nearly 660 years later. And it is another 82 years until the first known reference to hops being used in beer.

Contrary to popular belief, hops were not first used in beer by early Germans; instead it was the French that added the bitter cones to their brews first. The Germans were nearly 300 years behind. The key text that points to this is written by Abbot Adalhard of the Benedictine monastery of Corbie. In statutes that spell out how to run the monastery, the Abbot specifically mentions that hops gathered in the wild are to be given to the porter for the making of beer.

Since the introduction of hops into beer, things have never been the same. Hops, with their natural preservative properties, are responsible for the development of many of today’s favorite beer styles. The English introduced copious amounts of hops into ales that were shipped to India in order for the beer to arrive unspoiled bringing the world IPAs. Pilsners get their delicious crisp, dry flavor from the addition of hops. And, Imperial stouts get their impressive and deeply satisfying wallop from the bitter cones, too.

Depending on the flavors a brewer wants to impart to his brew, he or she will chose from the wide variety of hops. There are hops that will add citrusy flavors, piney flavors, and vegetal flavors. There are hops that are added specifically for the aroma they bring to a brew and there are hops that are used to add pleasant floral or fruity notes to beer. The bottom line is that brewers have a wide variety of hops to choose from both for bittering and aroma. In the right hands, this simple plant can be used to elevate a mediocre beer to heights that can only be described stratospherically.