Sep 11, 2017

Spent Grain

Bret Kollmann Baker

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

Scotty Hunter

Collaborations are not a new concept for craft breweries. The first credited brewery collaboration joined ...

Jul 24, 2017

Finn Name and Design History

Scott Hand

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

Scott Hand

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?

Bret Kollmann Baker

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

Bret Kollmann Baker

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

Bret Kollmann Baker

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

Bret Kollmann Baker

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

Bret Kollmann Baker

There comes a time in every brewer’s life, when they must ask themselves, where do I draw the line on my artisanal b...

Jan 24, 2017

How to Educate Yourself into a Craft Beer Career

Bret Kollmann Baker

Beer is a science education.

Jul 7, 2016

Terroir in Beer, Part 4

Bret Kollmann Baker

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

Bret Kollmann Baker

Part 3: Hops, the bitter spice & soul of beer Hops, what a love/hate relationship I have with thee. At the best ...


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