Author: Bo McMillan
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InfographicInfographic: Agents of Fermentation
March 1, 2016 - Bo McMillan Intimate knowledge of microorganisms is paramount to making good beer. Beer could not exist without fermentation, but seldom appreciated or fully understood are the small critters that carry out this crucial task of converting sugars into alcohol and other compounds. To explain some of these key microscopic forces, All About Beer Magazine compiled the following information detailing... View Article -
Web OnlyRe-creating Presidential Beers
February 11, 2016 - Bo McMillan Thomas Jefferson was known for a predilection towards French cuisine, but beer and cider, not wine, took center stage at the president’s dinner table. Jefferson was just one of many leaders from George Washington to Franklin Delano Roosevelt and Barack Obama with a pronounced love for beer. Whether it be from the presidents’ own brewing... View Article -
Web OnlyHop Returns: Canadian Red Vine Makes a Comeback
January 20, 2016 - Bo McMillan A forgotten hop variety is working its way back into the brewing world for two simple reasons: In research trials it has produced 4-5 times as much hops by weight as other varieties, and it grows well in areas outside the ideal 35-55-degree latitude lines. Canadian Red Vine can be traced back to some of... View Article -
Web OnlyContemplating Beer in a Galaxy Far, Far Away
December 15, 2015 - Bo McMillan As a lifelong Star Wars fanatic—yes, I even like the controversial recent trilogy—who was only in middle school when Episode III was released, I find myself looking at the movies through a new lens now that I’m older, and a drinker. When the smugglers and space scum are swilling blond drink in the cantina scene... View Article -
Web OnlyThe Tart Art of Cranberry Beers
November 22, 2015 - Bo McMillan From bogs in the capes of Massachusetts, to similarly saturated settings in New Jersey, Oregon and Wisconsin, an understated holiday staple—more of a side-dish, really—is expanding its presence from the provinces of juices, sauces and stuffings to a position that could usurp the pumpkin’s vice grip on seasonal beer. Tart, tannic and relatively low in... View Article -
What's BrewingThe First Officially Licensed College Beer
November 11, 2015 - Bo McMillan The Ragin’ Cajuns of the University of Louisiana at Lafayette are located in what some consider the “hub city” of Acadiana, Louisiana’s Cajun country, a region that has its own flag, its own cuisine and its own language, said Karlos Knott, president of Bayou Teche Brewing in Arnaudville. Now, with Ragin’ Cajuns Genuine Louisiana Ale—the... View Article -
Web OnlyThe Sweet Rewards of Maple Beers
June 26, 2015 - Bo McMillan Small pipes running from tree to tree create an interconnected maze on Aaron Morse’s 150-acre property in Marshall, Michigan. Their destination? The property’s sugar shack, where sap from Morse’s many maple trees collects from late February to early April to be boiled into maple syrup, the key ingredient in 3 Pairs of Legs and 6... View Article