Blog
Sep 11, 2017
Spent Grain
Spent grain for almost every craft brewer is more of a hassle than a value-added side stream. More waste a...
Jul 31, 2017
Purposeful Collaboration
Collaborations are not a new concept for craft breweries. The first credited brewery collaboration joined ...
Jul 24, 2017
Finn Name and Design History
Some of our beer names take a long time to decide on. Some are quick suggestions and unanimous approval. Some take s...
Jul 17, 2017
The Urban Artifact Name
The history of the Urban Artifact brand isn’t that old, but there are many nuances that might be interesting to peop...
Jun 26, 2017
What is a “Midwest Fruit Tart” Ale?
Let’s cut to the chase before the digression begins. Simply put, the Midwest Fruit Tart Ale is a style def...
Mar 15, 2017
Beer: Food or Poison
Of late, I’ve been surprised at how frequently I’ve been told that beer, or any alcohol for that matter, i...
Mar 8, 2017
Beer Fast
Forty-six days. Forty-six days is the length of the Lenten Season this year. For most of us, that means nothing. It ...
Mar 1, 2017
Terroir in Beer, Part 5
Part 5: Yeast, formerly known as Godisgood
Yeast, such a strange and world-changing fungi. Not even known as a thing...
Jan 30, 2017
Real Fruit’s Better
There comes a time in every brewer’s life, when they must ask themselves, where do I draw the line on my artisanal b...
Jul 7, 2016
Terroir in Beer, Part 4
Part 4: Water, Beer’s Saving Grace
No other single ingredient has had a bigger impact on the history of beer and gre...
Apr 8, 2016
Terroir in Beer, Part 3
Part 3: Hops, the bitter spice & soul of beer
Hops, what a love/hate relationship I have with thee. At the best ...
