We are now open on Tuesdays from 3:00pm-9:00pm to recognize and show our appreciation to those who make it their mission to care and protect us all. Check out the event calendar for all the details!
Congratulations to our head brewer, Jordan Oswald, for his winning brew in this month’s lab. Look for Hong Dragon Tropical Sour to appear on the BIG TAPS!
Who doesn’t love a good sweet fix? We are so excited to have a pop-up shop with our #locallyowned partner the Blossom Bakery! Come on down and grab them while you can!
LAB UPDATE! Which #Dragon is burning the competition??? Looks like the HONG Lychee Sour is the early favorite! Come in and Vote! Not a #LABRat? Join today! Space is limited so don’t miss out! https://batchslapped.com/clubs
Join us for special hours on July 4th and get $4 Brews and delicious food from Reble Cafe!
I know what grains are! They make bread, right?
You might be asking and telling yourself. You’re correct, they do make bread. But they also make ‘liquid bread’, aka beer (and whiskey, vodka, and almost every other type of consumable alcohol except wine and mead).
But I thought beer had barley, hops, water, and yeast?!
Again, you are correct. That is the ‘original’ recipe for what we know as beer today. However, as time has gone on, we have added and subtracted different grains in place of just barley. So, in reality, beer is grain, hops, water, and yeast. There is a plethora of grains available to make beer in today’s world. Some beers contain one grain, some contain multiple, and some even contain things that aren’t grains, but serve the purpose as such (we will dive into this later).
Okay, speaking of purpose, what is the purpose of grains in beer?
Grains are the base of the beer. They impart the most flavor, body, and mouthfeel. They, along with hops, set beer apart from other fermented beverages. Grains contain sugars that can be extracted when they reach near boiling temperature and are steeped for a specified amount of time. The type of grain, temperature, and total time of wort (aka the hot grain water) determine how many sugars are pulled out. Typically, you want your wort to be about in the range of 148 – 154 degrees Fahrenheit, for an hour, as temperatures and times above this can cause ‘dry’ beer.
Some beers have more sugars to pull out, which means a higher final ABV. Some beers have fewer sugars, so they will be “smaller” beers. There is no one single way to do this, it all depends on the beer. Styles are the biggest determining factor in how long and at what temperature you steep your grains.
Be sure to check out our next post in the How Is Beer Made? series, hops! And be sure to enjoy a cold beer in the meantime, hopefully with us!
What’s new and on deck this week at BATCH Slapped??
LAB Rats🐀 ❗️BEER RELEASE❗️ We will be releasing our newest experimental series to the LAB bar this Sunday, June 6!
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