Author: Scott

BuffaloEats.org Best Brewery Bracket Contest

BuffaloEats.org Best Brewery Bracket Contest Rules BuffaloEats.org is rolling out more twitter bracket fun. This time with Buffalo’s Best Breweries! I thought it would be a good opportunity to run a bracket contest, so the person who send in the most accurate filled bracket will win a $15 gift card to Consumers Beverages so you can have a drink (or a growler) on me! The contest is easy: Download the Bracket (Fillable PDF) Download and fill out bracket (Made at PrintYourBrackets.com) Tweet a pic of your completed bracket with the hashtag #BufBreweryBattle (You may also email the filled bracket...

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Stewarding AWOG with Eric Stellrecht, Mar Urban, and Andy Urban

┬áIn this episode, I speak to Eric Stellrecht, and Mar and Andy Urban about stewarding at the annual Amber Waves of Grain Competition. This year it’s held on March 24th and 25th. Being a steward is a great way to get in the game without the stress of passing BJCP exams or writing all day. Plus you get to hang out with nice people who make good beer. Those a good friends to have! Please go to AWOG.niagarabrewers.org As always, please check out: WNYBrews.com Please review the podcast on iTunes and Stitcher: Rate Please Please connect with us: Scott@WNYBrews.com...

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Episode 38: My City Brew with Jonah Epstein

If you’ve been to a Buffalo Beer Festival in the past year, there’s a good chance that you’ve run into Jonah Epstein or his crew asking for votes in a beer poll. It’s been close to a year and the votes are finally tallied. What started as an idea in High School, and fleshed out in college, has become Jonah’s reality; My City Brew is finally on the verge of brewing Buffalo’s Beer! The Concept: Allow Buffalo residents to choose what kind of beer they want to drink and brew it for them. It’s a direct democracy in beer....

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Episode 36: A Basic Kettle Sour with Drew Hardin

Souring a beer can feel like a huge undertaking or at least it did for me. Having never soured a beer on purpose before, I was worried about creating all sorts of weird and unwated flavors. After all, I’ve spent the last 5 years trying to make the cleanest beers I can and this one was going to be “infected”. What kind of bacteria do I want to use? What should I do to protect my cold-side equipment? What new off-flavors should I be aware of? These kinds of questions had me afraid to take the leap so when...

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