The Beer Review Journal

Highland resident Scott Truss, owner of BrewMasters of Michigan, values the ingredients necessary to make beer so much that he's determined to turn anyone willing into a master of brewing their very own beer and wine.

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On Sept. 8, Scott will host a workshop on how to brew malt extracts from 1 to 2:30 p.m. The following Saturday (Sept. 15), there will be a workshop for brewing all-grain beer by using a mash tun.

Scott has workshops scheduled through December, and the list can be found on the store's web site, www.brewmastersofmi.com.

The Heineken Premium Light Draughtkeg provides light beer drinkers new occasions to experience the refreshing taste of Heineken Premium Light due to enhanced portability and long-lasting freshness. Thanks to patented tap technology, this is the first product to offer consumers a portable light beer draught experience, since it dispenses beer from the top of the keg utilizing an internal CO2 system. This marks a distinct upgrade from gravity fed kegs, which require the tap to hang over the side of a table. Once the Draughtkeg has been chilled for 10 hours, the unique package delivers all the taste benefits of Heineken Premium Light in a new, convenient form.

A full, sealed bottle of Allsopp's Arctic Ale, from 1852, just sold on Ebay for $503,300 yesterday. Yes, you read that correctly.
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The real kicker, is the current seller bought this beer less than 2 months ago on Ebay for.....$304. But, he had to pay shipping. The guy who bought for $500k got free shipping, making it well worth it.

"We have a lot of flavors to work with imparted from the grains, but also from the hops," said the 45-year-old beermaker, flavors like caramel, coffee, and chocolate that result from the roasting of the barley; grassy, tangy, and citrusy flavors from the hops; and banana and clove flavors, among others, imparted by certain yeasts. While wine can only contrast with cheese, Oliver continued, beer can contrast and complement.

"And beer has another weapon: carbonation -- scrubbing bubbles," Oliver explained excitedly. "Cheese coats the tongue so you can't really taste the wine, but beer scrubs the tongue" leaving the palate clean and able to taste all the flavors of the beer and the cheese.