Jan 22, 2016

Terroir in Beer, Part 2

Bret Kollmann Baker

Malt, oh glorious malt. Thankfully barley is unsuitable for baking bread of any quality fit for kings (not to mentio...

Dec 16, 2015

Beernog: An Epic Holiday Tradition

Bret Kollmann Baker

The holidays are here and bring with them all kinds of holiday cheer: Cold weather (maybe?), coniferous trees decora...

Nov 11, 2015

Terroir in Beer, Part 1

Bret Kollmann Baker

What is Terroir? Terroir [terˈwär] (yea, I use Bing) is more often than not applied to wines and most of the time pe...

Aug 25, 2015

Enjoying the Tart & Sour Flavors in Beer, Part 2

Bret Kollmann Baker

The thing about drinking sour beer is you just need to be open to it and you should never surprise somebody with one. I hate when I see people say “Try this” and they won’t say anything about the beer. So in the other person’s head they think “oh beer” and they are ready for one thing, but get another. So it can be really off putting to the person drinking that beer. It’s like they never really got a chance to decide if they like it.

Aug 24, 2015

Enjoying the Tart & Sour Flavors in Beer, Part 1

Bret Kollmann Baker

Generally a beer is considered sour if the pH is at or below 3.8. The lower the number the more acidic or sour it wi...

Aug 12, 2015

Fresh Hops – The Last True Seasonal

Bret Kollmann Baker

Ahhh, the sweet cooling end of summer. A time when kids and teachers become restless as school looms ever closer, wh...

Jul 27, 2015

Wild Yeast Primer

Bret Kollmann Baker

Wild Culture is something we embrace fully at Urban Artifact. For us brewer’s though, the main attraction is the bee...

Jul 9, 2015

Intro to Sour Mashing

Bret Kollmann Baker

We here at Urban Artifact pride ourselves on our process and the wild, tart and sour beers we create. There are but ...

Jun 25, 2015

Intro to Yeast

Bret Kollmann Baker

Brettanomyces. Lactobacillus. Pediococcus. Saccharomyces. Micro-organisms not often found in beer, at least not sinc...


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