Beer Brewing Education | Wiseacre Brewing Co.

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7/27/18

Rice Beer

Irusu is the Japanese word for an idea that transcends time and culture: pretending you’re not at home when visitors come a-knockin'. Our Irusu, a super dry pale lager, is made with rice. Though some only associate the use of rice with mass market industrial lagers, rice has been used in fermented beverages for thousands of years and by many different cultures. The addition of rice lightens the body and flavor of barley beers, and though we still love our complex sippers, there is a... Read More

Posted by Rebecca McQuary at 7/27/18

3/23/18

Meet the Crew: Andy McQuary

Originally from Florida, Andy attended Siebel Institute in Chicago and Doemens World Brewing Academy in Germany. This is where he met Davin (one of the Bartosch brothers), quickly bonding over snarky quips, nonsensical graphs and creating ridiculous ficticious brewery names for class projects (Endagered Feces). Upon graduation, they went their separate ways. Davin to Chicago to brew for Rock Bottom, and Andy to Montana to brew for (at least self proclaimed)... Read More

Posted by Rebecca McQuary at 3/23/18

2/8/18

Spud Trivia: Lovin', Dunkin' and Brewin'

Lovin’: It is National Potato Lovers Day, and we at WISEACRE love spuds in all forms: fried, smashed, scattered, smothered and covered. What former US president is generally credited with introducing the french fry to the US? Answer: President Thomas Jefferson ; he supposedly fell in love with them while in France and had them served up at a formal White House dinner. Dunkin’: Who was the tiny 5 foot 7 inch “Spud” who won the NBA Slam Dunk... Read More

Posted by Rebecca McQuary at 2/8/18

1/11/18

BIG SMALL BEER & PARTIGYLE BREWING

What is a Big Small beer? Well, we’ll need some backstory: To make beer, brewers stew malted barley with hot water to extract color, flavor and sugar (sugar = yeast food) from the grain to make a syrup. They separate that sugary syrup from the grain, move it into another vessel, season the syrup with hops and then feed the seasoned syrup to yeast (and the yeast eats the sugar and converts it to alcohol, making the beer). It is very easy to make beer. Nowadays, brewers just adjust... Read More

at 1/11/18

Beer

1/1/18

MEET THE CREW: Shelby Glass

Meet Shelby Glass! This lifelong Memphian has been with us in the Taproom for almost two years and recently moved from Assistant to the Manager to Mister Manager (and is a huge fan of the shows The Office and Arrested Development, which these titles reference). She loves to play sports, mostly basketball and frisbee, and recently graduated from Rhodes College with a BA in studio art. Find out more about what makes her tick in this interview: What’s your... Read More

at 1/1/18

Interview

Culture

Education