BEER BREWING AT HOME WITH A HINT OF SCIENCE

Foley checks on the bag filled with the barley seeds, as they steep like tea for 20 minutes at 150 degrees in a stainless steel pot.

Once the barley bag has steeped, the brew is known as “wort,” which must be brought to a boil before malt extract. Then, hops are added.

Beer’s Bitter Compounds Could Help Brew New Medicines

Jan. 29, 2013 — Researchers employing a century-old observational technique have determined the precise configuration of humulones, substances derived from hops that give beer its distinctive flavor.

That might not sound like a big deal to the average brewmaster, but the findings overturn results reported in scientific literature in the last 40 years and could lead to new pharmaceuticals to treat diabetes, some types of cancer and other maladies.

“Now that we have the right results, what happens to the bitter hops in the beer-brewing process makes a lot more sense,” said Werner Kaminsky, a University of Washington research associate professor of chemistry.

Kaminsky is the lead author of a paper describing the findings, published this month in the journal Angewandte Chemie International Edition.

There is documentation that beer and its bittering acids, in moderation, have beneficial effects on diabetes, some forms of cancer, inflammation and perhaps even weight loss.

Kaminsky used a process called X-ray crystallography to figure out the exact structure of those acids, humulone molecules and some of their derivatives, produced from hops in the brewing process. That structure is important to researchers looking for ways to incorporate those substances, and their health effects, into new pharmaceuticals.

Humulone molecules are rearranged during the brewing process to contain a ring with five carbon atoms instead of six. At the end of the process two side groups are formed that can be configured in four different ways — both groups can be above the ring or below, or they can be on opposite sides.

Which of the forms the molecule takes determines its “handedness,” Kaminsky said, and that is important for understanding how a particular humulone will react with another substance. If they are paired correctly, they will fit together like a nut and bolt.

If paired incorrectly, they might not fit together at all or it could be like placing a right hand into a left-handed glove. That could produce disastrous results in pharmaceuticals.

Kaminsky cited thalidomide, which has a number of safe uses but was famously used to treat morning sickness in pregnant women in the late 1950s and early 1960s before it was discovered to cause birth defects. Molecule “handedness” in one form of the drug was responsible for the birth defects, while the orientation of molecules in another form did not appear to have the negative effects.

To determine the configuration of humulones formed in the brewing process, coauthors Jan Urban, Clinton Dahlberg and Brian Carroll of KinDex Therapeutics, a Seattle pharmaceutical firm that funded the research, recovered acids from the brewing process and purified them.

They converted the humulones to salt crystals and sent them to Kaminsky, who used X-ray crystallography — a technique developed in the early 20th century — to determine the exact configuration of the molecules.

“Now that we know which hand belongs to which molecule, we can determine which molecule goes to which bitterness taste in beer,” Kaminsky said.

The authors point out that while “excessive beer consumption cannot be recommended to propagate good health, isolated humulones and their derivatives can be prescribed with documented health benefits.”

Some of the compounds have been shown to affect specific illnesses, Kaminsky said, while some with a slight difference in the arrangement of carbon atoms have been ineffective.

The new research sets the stage for finding which of those humulones might be useful in new compounds to be used as medical treatments.

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The above story is reprinted from materials provided by University of Washington.

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Journal Reference:

1. Jan Urban, Clinton J. Dahlberg, Brian J. Carroll, Werner Kaminsky. Absolute Configuration of Beer′s Bitter Compounds. Angewandte Chemie International Edition, 2013; 52 (5): 1553 DOI: 10.1002/anie.201208450

Note: If no author is given, the source is cited instead.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.

Home Brews

Mississippi home brewers may not have the law fully on their side, but they now have a place to buy all the hops, barley, yeast and equipment they need to create and bottle their own beer.

Mac Rusling, a former commercial airline pilot, opened Brewhaha Homebrew Supply Company, a one-stop shop for all things home brewing, Dec. 19 in the Lefleur’s Gallery Shopping Center (4800 I-55 N., Suite 17A, 601-362-0201, brewhahasupply.com).

Brewhaha is a no-frills kind of place. The beige walls to the left and right of the entrance are lined with 8-foot high shelves stocked with ingredients, recipe books and equipment. On the back wall sit two refrigerators filled with 
more ingredients.

Rusling has been brewing beer in his home since 1973, an action that’s not exactly legal under Mississippi law. To legally brew beer in the state, a person has to have a $1,000 permit from the Mississippi Department of Revenue. The law, however, doesn’t allow such permits for home brewers. That leaves home brewers facing possible fines 
if caught.

The legality of home brewing is a gray area, Rusling said. He is a board member of Raise Your Pints, a grassroots, non-profit organization that successfully lobbied the state to raise the alcohol limits for beer in 2012 from 5 percent by weight to 8 percent, or 10 percent by volume.

In 2013, Raise Your Pints focus will shift to getting a law allowing home brewing on the books.

“There’s just no clear definition of what’s gong on,” Rusling told the Jackson Free Press. “It needs to be cleared up.”

Despite the murky legal water Brewhaha may be treading, Rusling said he has been pleased with business in the store’s first week. He wasn’t surprised. He spent a year and half working on a business plan for the store because he believed the demand for it already existed in the area.

The demand comes largely from people who want to know where the ingredients in their food and drink come from. Though none of the ingredients he sells come from local growers, brewers can buy the specific ingredients they want and know where they came from. They’ll know exactly what goes into the process of making their beer.

While home-brew enthusiasts have made up much of Brewhaha’s early business, the store is not just for experts. The store sells kits that include everything a first-time brewer will need right up to the moment the beer is bottled.

For beginners, Rusling suggests starting with ale. Lagers are more difficult because they require the beer to remain between 45 and 52 degrees during fermentation, he said, depending on the brew. Too warm, and the beer will develop less-than-desirable tastes, and the yeast can even die; too cold, and the beer 
won’t ferment.

Ale, on the other hand, can ferment in a warmer environment and allows for more fluctuation 
in temperature.

Brewhaha is more than a make-your-own-beer store. It also offers everything customers need to make their own cheeses and even grow 
oyster mushrooms.

“It’s easy, and it’s a lot of fun,” Rusling said. “You can literally make any kind of cheese you want, if you’ve got the patience to do it.”

Home Brews and Latin Flavors

Mississippi home brewers may not have the law fully on their side, but they now have a place to buy all the hops, barley, yeast and equipment they need to create and bottle their own beer.

Mac Rusling, a former commercial airline pilot, opened Brewhaha Homebrew Supply Company, a one-stop shop for all things home brewing, Dec. 19 in the Lefleur’s Gallery Shopping Center (4800 I-55 N., Suite 17A, 601-362-0201, brewhahasupply.com).

Brewhaha is a no-frills kind of place. The beige walls to the left and right of the entrance are lined with 8-foot high shelves stocked with ingredients, recipe books and equipment. On the back wall sit two refrigerators filled with 
more ingredients.

Rusling has been brewing beer in his home since 1973, an action that’s not exactly legal under Mississippi law. To legally brew beer in the state, a person has to have a $1,000 permit from the Mississippi Department of Revenue. The law, however, doesn’t allow such permits for home brewers. That leaves home brewers facing possible fines 
if caught.

The legality of home brewing is a gray area, Rusling said. He is a board member of Raise Your Pints, a grassroots, non-profit organization that successfully lobbied the state to raise the alcohol limits for beer in 2012 from 5 percent by weight to 8 percent, or 10 percent by volume.

In 2013, Raise Your Pints focus will shift to getting a law allowing home brewing on the books.

“There’s just no clear definition of what’s gong on,” Rusling told the Jackson Free Press. “It needs to be cleared up.”

Despite the murky legal water Brewhaha may be treading, Rusling said he has been pleased with business in the store’s first week. He wasn’t surprised. He spent a year and half working on a business plan for the store because he believed the demand for it already existed in the area.

The demand comes largely from people who want to know where the ingredients in their food and drink come from. Though none of the ingredients he sells come from local growers, brewers can buy the specific ingredients they want and know where they came from. They’ll know exactly what goes into the process of making their beer.

While home-brew enthusiasts have made up much of Brewhaha’s early business, the store is not just for experts. The store sells kits that include everything a first-time brewer will need right up to the moment the beer is bottled.

For beginners, Rusling suggests starting with ale. Lagers are more difficult because they require the beer to remain between 45 and 52 degrees during fermentation, he said, depending on the brew. Too warm, and the beer will develop less-than-desirable tastes, and the yeast can even die; too cold, and the beer 
won’t ferment.

Ale, on the other hand, can ferment in a warmer environment and allows for more fluctuation 
in temperature.

Brewhaha is more than a make-your-own-beer store. It also offers everything customers need to make their own cheeses and even grow 
oyster mushrooms.

“It’s easy, and it’s a lot of fun,” Rusling said. “You can literally make any kind of cheese you want, if you’ve got the patience to do it.”

Taste of the Caribbean

By Trip Burns

Cafe Ole owner Alex Sivira will soon bring a whole new Latin dining experience to Fondren, in the former home of Capitol Medical Supply.

Alex Sivira has been in the restaurant business for 30 years, serving all kinds of ethnic cuisines from Mexican to Italian. Now the Venezuela native is working to bring an affordable, fresh take on the food of his homeland and other Latin American cultures to Fondren with Cafe Ole.

The restaurant will be located at 2800 N. State St. in the former home of Capitol Medical Supply. Sivira said Cafe Ole will bring a unique dining option to the city From the atmosphere to the food.

“We not going to do anything Mexican, except the food part of it,” Sivira told the Jackson Free Press. “Our team theme will be more of a Caribbean, Latin theme. It’s no Mexican restaurant. It’s Latin cuisine, which includes Mexican.”

Cafe Ole will serve Latin-inspired foods like tacos, tamales, empanadas, and Cuban sandwiches and soups. Sivira said all entrees will range from just under $5 to no more than $10 and will be served with chips and choice of salsa, guacamole or cheese dip.

Sivira told the Jackson Free Press that most of the business will be carry-out orders, but that the restaurant will have also limited seating for dining in. Cafe Ole also will serve beer for patrons looking for some hops and barley to go with their tacos.

Vegetarians need not worry when visiting Cafe Ole, either. Because all the food will be made to order, vegetarian alternatives will be available on all menu items.

Sivira’s goal is to have Cafe Ole open in January or February. A crew is remodeling the interior of the building now. Sivira will have to get clearance on the building from the city before he can open 
the restaurant.

Sivira, 59, has worked at T.G.I. Friday’s, Cerami’s, Panino’s in Jackson and Hattiesburg, and Alexander’s in Madison.

UC research to explore the science behind beer brewing

UC research to explore the science behind beer brewing

November 30, 2012

A University of Canterbury (UC)
researcher will spend her summer months exploring the
science behind brewing to meet the needs of the booming
craft beer market.

UC summer scholarship student
Jennifer Crowther said her research was an opportunity to
explore the science behind brewing in an effort to improve
the taste and quality of beer.

“The taste of beer
characteristics are influenced by a range of factors
including the variety of hops and the types of yeast used.
Research will be conducted into the biochemistry and
genetics of yeast towards manipulating the flavour profile
of beers.

“This is a really exciting time to be
studying beer with the rapidly growing craft beer market
shifting emphasis towards brewing flavoursome, distinctive
beers.’’

Crowther will be working alongside the
Christchurch company Three Boys Brewery which has been
operating out of Christchurch for more than eight years and
is one of the premium microbreweries in New Zealand. Three
Boys is run by former UC academic plant biochemist Dr Ralph
Bungard.

“The craft beer market is booming in New
Zealand and in many traditional beer drinking countries
around the world. Our overall beer consumption has been in
decline for many years. In contrast, the craft beer sector,
although small in terms of volume, has been rapidly
increasing, both in terms of the number of breweries and the
volume of beer produced.

“This increase in popularity
can be attributed to the more interesting flavours and
styles of beer that the craft sector offers and the desire
of consumers for choice and variation. The UC research
project pulls together two of my favourite subjects in
biochemistry and beer making.’’

The huge range of
beer styles worldwide is a result of the almost endless
combinations of many varieties of malt, hops and yeast
strains. NZ has traditionally had an innovative hop and
malt producing industry which has allowed craft brewers in
NZ to produce beer with very unique, NZ-style flavours.

“The biological modification of these malt and hop
flavours and aroma in beer is driven by yeast in the
fermentation. However, in the past, brewers have been less
innovative in terms of the yeast use, sticking with
traditional strains that have been used over many decades
and even centuries of brewing.

“The UC project will
look more closely at the role of yeast in the biological
modification of the flavour profile in beer. We want to
particularly focus on how yeasts alter the end-product
flavours that are derived from malt and hops.’’

Dr
Bungard said he hoped the study would allow them to develop
brewing techniques that would encourage brewers nationwide
to manipulate flavours in beer in a predictable and
favourable fashion. It was possible that New Zealand may
become internationally recognised for innovative yeast
strains and fermentation management techniques, he said.

Crowther’s supervising lecturer Dr Grant Pearce said
the project would run for 10 weeks through to February.

“She will be carrying out research looking at measuring
some of these characteristics of particular beers using
specialised equipment at UC that can measure compounds at
the molecular level, aided by expert supervision by
Industrial Research staff.

“Jennifer will gain
familiarity with microbiology and protein science
techniques, using research methodology to study the
biochemical and microbiological aspects of beverages, food
samples and biological extracts. The project also provides
the opportunity to understand and engage with the process of
research within an industry environment.’’

He said
UC’s Biomolecular Interaction Centre provided expertise in
how compounds interacted with each other and a suite of
state of the art equipment that could measure these
interactions at a molecular
level.
ends

© Scoop Media

djournal.com – Home brewing law next challenge

slideshow

JACKSON — Buoyed by recent success in changing Mississippi’s beer and brewing regulations, the craft beer lobby was set to push next year to change laws to allow the sale of “growlers,” large containers of fresh draft beer to go.

But upon review, it’s already allowed. And some gourmet beer outlets already have been selling the 64-ounce growlers.

“It was kind of a gray area,” said Rick Miles, owner of Hops and Habanas in Madison. “We looked into it, but held off for about a year. Then we just said the heck with it. We couldn’t find it detailed, so about a year or more ago, we started selling them and figured if something was wrong with it, someone would come and tell us.”

Craig Hendry, president of the nonprofit Raise Your Pints, that has spearheaded efforts to change Mississippi beer laws, said research showed sale of draft beer in the large jugs for offsite consumption isn’t prohibited.

The Mississippi Department of Revenue, which handles much of the regulation of alcohol sales through tax code, confirmed that state beer tax law doesn’t prohibit such sales, in containers filled and sealed at a bar or restaurant.

“A growler is a plastic or glass container, usually 32 ounce or 64 ounce, filled with fresh beer that you can take home with you,” Hendry said. “Some beers are not even bottled, so this allows people to drink these brands in their homes.”

Hendry said at least three or four places statewide are offering growlers, but he expects more to start as word spreads that it’s allowed and as more breweries open in Mississippi from recent law changes. The large containers have been growing in popularity nationwide and are offered in many brewpubs, restaurants and groceries in other states.

Miles said his store offers four selections of beer for growler fills. He said customers pay a one-time deposit of $6.50 for a container, which can be swapped out for a new one when emptied. He said fill-ups start at about $10, depending on the beer.

“When a company starts out brewing, it’s easier for them to put out draft first,” Miles said. “We have Goose Island, new to the market from Chicago, which is not going to be in package form until at least February or March. You can’t buy it bottled in any store, but we offer it in a 64-ounce container.”

Jane Jones, manager at Hal Mal’s in Jackson, said the restaurant has been offering growlers since August, but that sales are slow with customers still unaware they’re available.

“We’re putting signs up, putting it up on Facebook,” Jones said. “Actually, we are just getting ready to start advertising it as a good Christmas present.”

Last legislative session, the craft beer lobby succeeded in lifting Mississippi’s prohibition against selling, or even possessing, beer with greater than 5 percent alcohol. The law had inhibited the sale of many beers and craft breweries from setting up shop in Mississippi. The new cap is 8 percent alcohol.

At the time, the state had only one brewery, Lazy Magnolia in Kiln. Now, Hendry said, another has opened and at least six are in the planning phase.

“That’s jobs, and that’s tourism,” Hendry said.

The next legislative beer push is to allow home brewing. Mississippi and Alabama are the only two states that prohibit home beer brewing for personal consumption, although Mississippi allows people to make wine.

Hendry said one industry group estimates Mississippi already has more than 2,000 home brewers.

Miles said that after “the home brewing gets squared away,” he’d like to see the alcohol cap revisited, raised from 8 percent or done away with altogether.

“The sky didn’t fall on July 1 when the alcohol went up, so maybe when they see that, then we can just remove the cap,” Miles said. “It really makes no sense to cap beer when you can go right next door to the liquor store and buy something 100 proof.”

Hill Town grant to encourage farm beer-brewing

RENSSELAERVILLE — The Hudson River Valley Greenway is providing a $5,000 grant to encourage farm-based beer brewing in the town.

Rensselaerville received the grant on behalf of the Carey Center for Global Good to create a farm brewery learning cooperative, which is expected to bring together local residents and producers with regional experts to learn production of local craft beverages under the newly created state farm brewery license.

Said Rensselaerville Town Supervisor Valerie Loundsbury, “It’s great to be a part of an initiative that offers our local farmers and land owners a new opportunity to grow different crops and help keep their land in production.”

Hops were a historic crop in Rensselaerville, said Carol Ash, president of the Carey Center for Global Good. “This grant allows us to develop a strategy for using our land productively,” she said.

— Brian Nearing

Home brewing law next challenge

JACKSON, Miss. (AP) — Buoyed by recent success in changing Mississippi’s beer and brewing regulations, the craft beer lobby was set to push next year to change laws to allow the sale of “growlers,” large containers of fresh draft beer to go.

But upon review, it’s already allowed. And some gourmet beer outlets already have been selling the 64-ounce growlers.

“It was kind of a gray area,” said Rick Miles, owner of Hops and Habanas in Madison. “We looked into it, but held off for about a year. Then we just said the heck with it. We couldn’t find it detailed, so about a year or more ago, we started selling them and figured if something was wrong with it, someone would come and tell us.”

Craig Hendry, president of the nonprofit Raise Your Pints, that has spearheaded efforts to change Mississippi beer laws, said research showed sale of draft beer in the large jugs for offsite consumption isn’t prohibited.

The Mississippi Department of Revenue, which handles much of the regulation of alcohol sales through tax code, confirmed that state beer tax law doesn’t prohibit such sales, in containers filled and sealed at a bar or restaurant.

“A growler is a plastic or glass container, usually 32 ounce or 64 ounce, filled with fresh beer that you can take home with you,” Hendry said. “Some beers are not even bottled, so this allows people to drink these brands in their homes.”

Hendry said at least three or four places statewide are offering growlers, but he expects more to start as word spreads that it’s allowed and as more breweries open in Mississippi from recent law changes. The large containers have been growing in popularity nationwide and are offered in many brewpubs, restaurants and groceries in other states.

Miles said his store offers four selections of beer for growler fills. He said customers pay a one-time deposit of $6.50 for a container, which can be swapped out for a new one when emptied. He said fill-ups start at about $10, depending on the beer.

“When a company starts out brewing, it’s easier for them to put out draft first,” Miles said. “We have Goose Island, new to the market from Chicago, which is not going to be in package form until at least February or March. You can’t buy it bottled in any store, but we offer it in a 64-ounce container.”

Jane Jones, manager at Hal Mal’s in Jackson, said the restaurant has been offering growlers since August, but that sales are slow with customers still unaware they’re available.

“We’re putting signs up, putting it up on Facebook,” Jones said. “Actually, we are just getting ready to start advertising it as a good Christmas present.”

Last legislative session, the craft beer lobby succeeded in lifting Mississippi’s prohibition against selling, or even possessing, beer with greater than 5 percent alcohol. The law had inhibited the sale of many beers and craft breweries from setting up shop in Mississippi. The new cap is 8 percent alcohol.

At the time, the state had only one brewery, Lazy Magnolia in Kiln. Now, Hendry said, another has opened and at least six are in the planning phase.

“That’s jobs, and that’s tourism,” Hendry said.

The next legislative beer push is to allow home brewing. Mississippi and Alabama are the only two states that prohibit home beer brewing for personal consumption, although Mississippi allows people to make wine.

Hendry said one industry group estimates Mississippi already has more than 2,000 home brewers.

Miles said that after “the home brewing gets squared away,” he’d like to see the alcohol cap revisited, raised from 8 percent or done away with altogether.

“The sky didn’t fall on July 1 when the alcohol went up, so maybe when they see that, then we can just remove the cap,” Miles said. “It really makes no sense to cap beer when you can go right next door to the liquor store and buy something 100 proof.”

___

Information from: The Clarion-Ledger, http://www.clarionledger.com

Green Suds: Making Beer Brewing Less Wasteful

For many large companies, sustainability can be a buzz term, a simple marketing ploy for sympathy and sales. For Sierra Nevada, the widely-distributed craft beer out of Chico, California, sustainability actually appears to mean something. We stopped in Sierra’s headquarters to see what environmental brewing looks like. Many of the raw ingredients (hops and barley) are sourced locally or via ultra-efficient shipping routes. Recycled paper is used for packaging. And the roof of the facility is covered with more than 10,500 solar panels—one of the largest privately-owned solar installations in America.

“We think in closed loop systems,” Cheri Chastain, Sierra’s sustainability manager, told me. “We take the byproduct of everything we do and think about how we can use it in another process.” That means that spent hops are used for compost to grow more hops and barley. Gasses from fermentation are captured and harnessed and put back into the brewing process for things like moving liquids or pressurizing tanks. Other brewing leftovers are fed to cows, which are then served, in the form of burgers, in the adjacent restaurant. Sierra’s president and brew master Ken Grossman has admitted that brewing will never be completely footprint-less, considering the quantities of water and energy used. But he’s still willing to invest to make his process less wasteful. That is, as long as people keep drinking beer.

Foleys brew up business

<!–

BRANDON The first brewery in Rutland County is now open.

Dan and Patrick Foley of Brandon kicked off their new beer-brewing business at the Neshobe River Winery on Saturday. Foley Brothers Brewing offers Ginger Wheat and Brown Ale beers in 22-ounce bottles; both will be available on a wholesale basis in the coming weeks.

The Foleys were all smiles yesterday as locals and beer connoisseurs traveled from near and far to sample their beers, eat wood-fired pizza, and enjoy falls last hurrah.

Dan Foley, the brewmaster, said he and Patrick Foley wanted to diversify the products they offer and also because … they love beer.

I just love it, Foley said with a laugh. My brother is a winemaker, Im more into beer. But were striving to make a beer thats all Vermont ingredients. Its a passion.

The Foleys gave beer brewing a shot because wine production was limited over the last couple of years, they said. They already had much of the capital with which to brew beer, and also sought help from others they know in the business.

According to Dan Foley, he uses Vermont maple syrup, some Vermont-grown hops, and ginger wheat for the new beers. They are seeking out more hop growers in the local area and they will also grow their own next season.

We go through three to four pounds of hops per week, Foley said. Were putting out six barrels a week, and our beers will be available in stores where our wines are already being sold.

Patrick Foley oversees Neshobe Winery and Foley Brothers Brewings production. He said they brewed 30 gallons of beer for nine months as a test run. Once they got the hang of it, they brewed 60 gallons or six barrels a week.

The Foleys will start selling kegs in the winter to local bars, restaurants and ski areas. Foley said they plan on being small brewers for the time being.

Were not a big start-up company. We just want to sell our product in order to pay ourselves and see where it goes from there, said Patrick Foley.

As for Dan Foley, hes looking forward to starting another business venture with his brother.

Its been fun getting it started. Its all a family business, Dan Foley said.

For more information on Neshobe River wines and Foley Brothers beers, visit www.neshoberiverwinery.com.

christian.avard@rutlandherald.com

–>

BRANDON — The first brewery in Rutland County is now open.

Dan and Patrick Foley of Brandon kicked off their new beer-brewing business at the Neshobe River Winery on Saturday. Foley Brothers Brewing offers Ginger Wheat and Brown Ale beers in 22-ounce bottles; both will be available on a wholesale basis in the coming weeks.

The Foleys were all smiles yesterday as locals and beer connoisseurs traveled from near and far to sample their beers, eat wood-fired pizza, and enjoy fall’s last hurrah.

Dan Foley, the brewmaster, said he and Patrick Foley wanted to diversify the products they offer and also because … they love beer.

“I just love it,” Foley said with a laugh. “My brother is a winemaker, I’m more into beer. But we’re striving to make a beer that’s all Vermont ingredients. It’s a passion.”

The Foleys gave beer brewing a shot because wine production was limited over the last couple of years, they said. They already had much of the capital with which to brew beer, and also sought help from others they know in the business.

According to Dan Foley, he uses Vermont maple syrup, some Vermont-grown hops, and ginger wheat for the new beers. They are seeking out more hop growers in the local area and they will also grow their own next season.

“We go through three to four pounds of hops per week,” Foley said. “We’re putting out six barrels a week, and our beers will be available in stores where our wines are already being sold.”

Patrick Foley oversees Neshobe Winery and Foley Brothers Brewing’s production. He said they brewed 30 gallons of beer for nine months as a test run. Once they got the hang of it, they brewed 60 gallons or six barrels a week.

The Foleys will start selling kegs in the winter to local bars, restaurants and ski areas. Foley said they plan on being small brewers for the time being.

“We’re not a big start-up company. We just want to sell our product in order to pay ourselves and see where it goes from there,” said Patrick Foley.

As for Dan Foley, he’s looking forward to starting another business venture with his brother.

“It’s been fun getting it started. It’s all a family business,” Dan Foley said.

For more information on Neshobe River wines and Foley Brothers’ beers, visit www.neshoberiverwinery.com.

christian.avard@rutlandherald.com