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Did anyone think we were going to support a car race as a craft beer brewery? A few years ago, it would have been unthinkable, since drinking and driving are two activities that should be kept apart. Not only have consumer demands changed, but so have we, as we now have a non-alcoholic West Coast IPA beer that we are very proud of and it seems we are not alone. The official beer of the III. Balkan Rally was none other than Free Flow!

Craft Beer in the Industrial Space

What is the Rabbit doing in a thermal power plant? Usually when you hear the word power plant you think of everything from disaster tourism to current affairs politics, but where does a techno festival in an abandoned socialist industrial complex come alongside this train of thought?

Juicy meats, precisely adjusted ovens and extensive knowledge; this is what it takes to become a successful barbecue competitor. And, of course, a competition which one can attend. In our blog post below, we present the history of the Füstös Nyúl Cup so far and perhaps more importantly, its future!

In the modern sense, good packaging preserves product quality, is user-friendly, environmentally friendly and, last but not least, cost-effective. All of these are true for aluminum cans, which is why more and more small-scale breweries decide to use them. But what exactly are its advantages over glass?

Brewer's yeast is not only an essential part of our favorite beverage, but it also played a significant role in the development of human civilization. But what makes Saccharomyces cerevisiae, commonly known as baker's yeast, so special?

During our brewery tours the topic of porters come up quite often, since this style in particular played a very important role in the development of brewing techniques. The fact fascinates me, that porter became the first mass produced beer whilst implementing economy of scale into brewing despite the lack of even simple instruments like the thermometer and hydrometer. Due to the absence of objective measurements, it is impossible to recreate the original versions of this beer and yet, the commercial and historical impact of its creation is very well documented. Since understanding the story behind any particular beer is just as important to me as drinking it, Terry Foster’s elegantly titled book “Porter” came calling to me from a bookshelf in our Taproom.

Let’s see how the previously explored kegs work! In metal ones a pipe called the spear connects the coupler with the beer in the bottom, while the propellant gas (usually carbon-dioxide) enters through a pressure valve on the top of the keg. The gas is in direct contact with the beer, and when the tap is opened, the propellant squeezes the liquid through the spear.

At this point it is safe to assume that even average beer drinkers had seen single use, plastic kegs. Not restricted to imports coming from far away, many domestic breweries use these kegs to store and transport draft beer, partially or completely replacing metal kegs.

In my previous blogpost we went over the technological side of adding fruit to beer, so now it is time to look at the different beer styles suitable for this addition. Let’s begin!

There is nothing more refreshing in the summer heat than a good fruit beer. However, there is huge variety not only in the fruits that are used, but also in the beer styles used as a base. A complex topic for sure, and pretty long too, so I am going to split it into two chapters.

Sensory panels and judges play an important role all throughout the food industry. Even though in the 21st century we have access to technologies that can determine the composition of food products, like the electronic tongue or chromatography, it is still crucial that people who can recognize and distinguish key aroma and flavor compounds take part in the final testing of products. Since these products are meant for human consumption, there is no machine (yet) that could determine if a meal will be liked by consumers or not. There is no substitute to the complex sensors developed through evolution.

In 2022 it is not such a big surprise, that you can visit a craft brewery. Homebrewers, gastrobloggers, beer geeks – all kinds of enthusiasts come to see where our beers are made. But this post is not for them, since those who already visited know what it’s all about. No, my dear Reader, this post is for those who haven’t experienced a brewery tour before. Let’s see what you can expect!

Not long after the emergence of metal kegs in the sixties, wooden casks vanished from commercial packaging almost completely. Some microbrewers still employ them in the making of cask ales in the UK and other parts of the world, but that’s it. Whilst the beers filled into wooden barrels for transport and serving have a very short shelf life, the gas-sealing metal kegs can keep their contents fresh even for several years. Not only that, but these are easier to handle, to transport, to work with in general. Nevertheless, wooden barrels are becoming a more and more common sight in craft breweries, but in a different application.

Let’s face it, after a night of drinking it’s not only the amount of beer we drank that determines if we have a productive day or not. What we ate alongside matters just as much!