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Flavor Combinations

A few people have recently asked us, “how do you pick your flavor combos?!” Super Berry Cider, Blackberry Mint Sour, and Ginger Lime Seltzer, are just a few we’ve brewed recently. We simply tell them: We’re always thinking of beer.

Every time we go out to the grocery store, a new restaurant, or to visit a brewery, our eyes and minds are always open. Sometimes we just wander through the grocery store and see what we can find and start with one ingredient and build from there. If you start with a tart ingredient, you cater your brewing style to add a bit of sweetness or if you use a bitter tea, there’s no need for a ton of bittering hops.

We also recommend to scour the internet not just for beer recipes and ideas but for anything edible. You never know where your inspiration will come from. Sometimes we look up cake recipes and see how their built and their proportions and build a recipe based from something unrelated.

We always look forward to recipe creation because it helps us put our creative foot first and let our brewing skill show the rest. What do you do for recipe creation? How do you handle developing new recipes? Let us know… there’s always room to grow!

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Juniper Leaves

https://www.etsy.com/shop/juniperleaves

https://www.instagram.com/shop.juniperleaves/

As I mentioned last week, relationships help small businesses grow. Well, our good friends from Seattle (originally from the true Best Coast – the East Coast), run a small business out of their home. It’s always been close to our heart because it involves dogs. It’s called Juniper Leaves. It’s a Dog Mom + Me accessories site but as a dog Dad I feel I can enjoy pampering my dog too!

Don’t tell my wife but my favorite son is our dog, not the silly cat she’s had since we first met. The cat’s a jerk – the dog’s great. So, to help pamper my buddy we try to get him new toys when he goes to the groomers and new bandannas when the mood strikes. That’s where Juniper Leaves comes in. Stout, our pup, is a big fan of her stuff. He seems to love wearing her materials and cuts and they always seem to fit perfect. We have 2 beer bandannas and a Penn State bandanna from here.

Juniper Leaves and I are working on a collaboration beer and some Warzy Brewing gear. Keep your eyes open so you can shower your pet in gear and help small businesses along the way.

If you have any ideas of doggo, mom, or dad accessories you’d like to see in the Warzy Brewing swag catalog please let us know and we’ll work to develop something for you and your fur babies!

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Building Relationships

One of the most important parts of success is building relationships. Relationships are about give and take. They’re about helping each other out and going above and beyond. Without relationships, small businesses don’t work.

Over the next few weeks I’ll try to spotlight some of the relationships we’ve built while developing Warzy Brewing. If you’re interested in getting involved with our brand or collaborating on something for the future please let us know. We can grow together.

Keep your eye open for the relationship spotlight next week. I think this one is a paw-fest one to start with. This one isn’t a ruff relationship at all… More to come next week – stay tuned!

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Fruited Beverage Combos

My uncle always says “you don’t fruit the beer” or “I never put fruit in beer”. We get that sentiment from a ton of old school beer drinkers – the responders typically like super hoppy west coast IPAs or light American lagers. I don’t mind that opinion – I myself rock Miller Lite at tailgates or a nice Bells Two Hearted when the mood strikes. However, lately I’ve been enjoying adding fruit and/or spices to beer styles and they’ve been turning out great. Below are some combos I’ve used and the beer style I went with:

– Blueberry and Cinnamon – Milkshake IPA

– Cherry and Cinnamon – Hard Apple Cider

– Cucumber and Honeydew Melon – Gose

– Blackberry and Mint – Kettle Sour

– Mango – Hard Seltzer

– Ginger and Lime – Hard Seltzer

What are some flavor combos you’ve used lately? Anything I should try? I’m curious to see the bounds of adding fruit and spices to beer, cider, and Seltzer styles!

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3 Rules for Homebrewers

Homebrewing is a fun hobby. You can make some incredible beer that you get to share with friends. Lately, I’ve been asked what “rules” homebrewers have and I jotted down my 3 most important.

1. I can’t sell you my product. I wish I could. I have had folks at beerfests ask “okay… so how do you make money?!” Simply put, I don’t. I brew as a hobby and a stress reliever. I enjoy getting feeding and seeing others try my beer. Thus, my slogan #BrewingBeerForFriends .

2. Homebrewers can add almost anything to a beer. Professional breweries have limitations on what they can add or when they can add it. Homebrewers don’t. Lately, I’ve been in a fruit, tea, and spice mood, so my products have any had one of the above in them! It’s fun!

3. Newbies that want to try brewing for the first time ask: “what’s the most important tip?” My answer: sanitation. If your process is sanitary and you keep everything clean and the bottles/kegs/fermenters sanitary that the wort is going into, you’ll make beer.

Do you have any other must-follow rules for home brewing? I’d love to see the questions you get!

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Upcoming Beer Fest – Homebrew & Chill

We’re very excited to be part of Greensburg,’s craft beer week. We put together some incredible beverages that we’re really proud of:

-Mango Hard Seltzer

-Blueberry Pie Milkshake IPA

-Darjeeling Blonde Ale

-Blackberry Mint Sour.

Details for the Beer Fest are below. We hope to see you there!

TICKETS ON SALE NOW

The official home brew competition & beer tasting of Greensburg Craft Beer Week! You won’t want to miss the chance to sample these great beers — and possibly discover the area’s next brewer.

This a ticketed event where guests will be able to taste and vote for their favorite home brews entered into the competition. Enjoy live music, food trucks and the photo booth then grab some GBGCBW swag at the merch tent!

30 Home Brewers will be present, attendees will be able to taste over 60 beers!

Best in Show Winner – Will be able to brew their beer with a local brewery

People’s Choice Winner – Collabs with First Sip Brew Box

VIP Admission (2-6pm) – $50

– Early Entry (2pm)

– VIP Hour with lite bites (2-3pm)

– Collaboration Beer Tasting Hour (2-3pm)

– Signature Tasting Glass

– Live Music

– Food Trucks will be parked and food available for purchase

General Admission (3-6pm)– $35

– 3pm entry to the event

– Signature Tasting Glass

– Live Music

– Food Trucks will be parked and food available for purchase

Designated Driver Admission – $10

– Entry to the event (GA or VIP)

Please be aware of your entry time. VIP gets entry at 2pm, General Admission gets entry at 3pm. No exceptions.

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Growing Hops Dangerous for Dogs?!

Apparently, the cones are the threat when a dog eats enough of them. Hop cones can cause a potentially fatal condition in dogs called “malignant hyperthermia.”

The symptoms are restlessness, panting, and vomiting. In some reported cases, symptoms progress into seizures and life-threatening high body temperature.

Greyhounds appear to be the most susceptible breed – of nine documented dog-related deaths to eating hops cones, eight of them were the greyhound breed.

Hop vines can grow 20 feet tall or more. The primary concern for pet owners should be when the mature, yellow-brown cones fall to the ground. If a pet owner monitors the harvest season and makes sure their dog can’t reach any low-hanging cones, they should be in the clear. Personally, my wife and I built a fence around our hop garden so everything is contained and away from our dogs and other wandering neighborhood pets.

A bigger worry for me is my pup getting into bags of stored hops, hop pellets that fall on the ground during brewing, or trub/hop sediment that I dump into the compost pile after brewing and fermenting. I do my best to store all hops in the closed freezer and turn the hop trub into the compost pile after dumping.

What are some things that worry you about hops and your animals?

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Centennial Blonde Ale

Lately I’ve been digging blonde ales and more malty beer styles. My taste buds have seemed to reach hop and flavor overload. I don’t seem to gravitate towards the NE IPAs, Milkshake IPAs, or the fruited sours. I still have one every few weeks but not in the daily doses that I had when they first hit the brewery scene.

I’ve brewed this blonde ale recipe that’s been in magazines and internet forums for years. I’ve made it many times and it’s always delicious and a hit at parties, beer festivals, and for every day drinking. It’s especially true now when all the brewers I talk to are at flavor overload like myself.

When you get a moment to reflect and see how your taste buds really feel, do yourself a favor and give this a shot:

****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt – 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

Credit: https://www.homebrewtalk.com/forum/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/

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Hard Cider Follow-Up

I had a few requests to follow-up from the 8/1/19 post regarding a Sparkling Berry Hard Apple Cider. I figured we’d ferment it again and show you some results. Even the curious brewery dog was interested.

We began fermentation of the cider on 8/15/19 – AKA we dumped Aldi apple juice into two fermenters and sprinkled Belle Saison yeast on the two batches.

They fermented until 8/19/19 when we added cherry pie filling and two cinnamon sticks to one batch and 4 bags of berry medley to the other.

I cold crashed on 8/27/19 and added Potassium Sorbate and a Campden Tablet to each batch as per the original recipe:

Below is the final product:

The Super Berry version came out at 5.9% ABV (1.005 FG). It was dry with tons of berry flavor. The tart of the berry hit up front and the berry sweetness lingered on the end.

The Cherry Pie version came out at 6.8% ABV (1.005 FG). The extra ABV came from the sugar within the Cherry Pie filling. The taste was light cinnamon upfront with cherry tartness at the end.

I liked both versions dry and didn’t back-sweeten either as the original recipe calls for. However, I could see adding 1 can of apple juice concentrate to each to give them a bit more body and sweetness. We are now carbonating them for upcoming beerfests – I think the folks will enjoy.

Extra pic below of fermented fruit left over – I find it so cool that the color of the fruits is extracted during fermentation and left behind in the cider. The strawberries are an eerie white color and the cherries are a yellow-ish white.

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Too Early for Oktoberfest?

I LOVE Oktoberfest style beers – I always look forward to Märzen, Oktoberfest, and Festbier season.

Over the last 3-5 years I’ve been noticing the Oktoberfest styles slowly creep from September into August and even July for their release. I keep asking myself: Is this too early?

Because I love the style, it’s not too early for me, but having a Märzen on July 4th seems odd. Should pumpkin spice, lagered Oktoberfests, and pullover sweaters be kept for later in the year?

As with anything else, marketing and market drive the early production and sales of these items. If people buy them earlier and earlier, why wouldn’t breweries release them? Supply and demand.

We kegged our Märzen today and I’m hoping to let it lager a bit before crushing it. However, it was tasting good!

Give me your comments and thoughts. I’m still on the fence if it’s PSL and Fest SZN.

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Spent Grain Dog Treats

My wife was able to utilize spent grain from a Marzen I brewed last weekend to make some dog treats.

INGREDIENTS

  • 4 cups spent grains
  • 2 cup flour
  • 1 cup peanut butter
  • 2 egg

INSTRUCTIONS

  • Pre-heat oven to 350 degrees
  • Combine all ingredients in large mixing bowl. Mix to combine.
  • Use a rolling pin to roll out dough on a floured surface. Use a cookie cutter to cut out treats. Alternatively, you can shape treats by hand.
  • Bake treats on cookie sheet for 30 minutes.
  • Remove treats from oven and lower heat to 200 degrees.
  • When oven has cooled, return treats and cook on 200 for about 2 hours to dry them out.

Credit for the recipe: https://dining-alfresco.com/spent-grain-dog-treats/

We did the 2x recipe. Let’s just say the Gooddest Boy was happy!

PS: Stout is a small black lab (40 lbs). We got him from a rescue and we think he’s a lab and beagle mix.

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Sparkling Hard Berry Cider

Credit: http://brulosophy.com/2017/12/14/bru-it-yourself-sparkling-hard-berry-cider/

Please. Give. This. A. Try. Follow the Brulosophy article and enjoy!

This one got me into ciders. I use this recipe but only back-sweeten with 1-2 cans of frozen apple juice. Give it at least one week to ferment and then another week to sit on the fruit and ferment out any off flavors. I tried to rush this once and I had a sulfur flavor in the keg – ended up dumping it. Do yourself a favor and give yourself 3 weeks for this.

Let me know your thoughts.

Ingredient List:

5 gallons preservative-free apple juice (Aldi – 10, 0.5 gal jugs – sometimes you get strange looks for buying so much)
1 pack Belle Saison yeast (MoreBeer.com)
4 lbs frozen mixed berries (Aldi – you can substitute with any berry or frozen fruit in the same manor)
3 cans frozen apple juice concentrate (local grocery store)
15 mL 88% lactic acid (local homebrew store)
1 Campden tablet (local homebrew store)
2.5 tsp potassium sorbate (local homebrew store)

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Water Chemistry Series: Sulfate

Sulfate (SO4)

Sulfate ions, in contrast to chloride ions, tend to accentuate hop flavors and bitterness. This often leads to a perception of a drier and cleaner finish. Sulfate levels above 200 ppm are best reserved for hoppy beers (read West Coast IPAs).

Available forms: Gypsum (Calcium Sulfate) and Epsom Salt (Magnesium Sulfate)

Effect on beer taste: Adds crispness and hop bitterness.

Note: The Sulfate to Chloride ratio can be stated simply as the ratio of Sulfate (SO4) ions to the concentration of Chloride (Cl) ions. Divide sulfate by the chloride ion concentration. A ratio of around 1:1 (or 1.0) is considered balanced in that the water will neither enhance the malt or hop flavor. Ratios below 1 (higher chloride than sulfate) tend to lend more malt character and those above 1 (more sulfate than chloride) tend to enhance the hop character of a beer.

Brewing water, typically, has 50-250 ppm of Sulfate and 0-250 ppm of Chloride. It can be noted that the strategy of maximizing both ions at the same time to emphasize malt and hops does not work – excessively high sulfate and chloride levels at the same time leads to harsh flavors.

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Water Chemistry Series: Chloride

Chloride (Cl-)

Chloride, not to be confused with chlorine, is a common addition to brewing water. If you’re looking to boost the malt character of your beer, you want to focus on chloride content. The easiest way to increase clhoride is by adding NaCl (table salt). Adding 0.8 tsp. (5 grams) to 7 gallons of brewing water will increase chloride to about 115ppm. Note, it will also increase sodium by about 75ppm.

Available forms: table salt, calcium chloride

Effect on beer taste: accentuates malt characteristics, enhances beer flavor and palate fullness, high concentration leads to salty taste in finished beer.

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Observations from Europe

Culture, especially in bars and restaurants is an interesting thing. Visiting Europe opened my eyes to a few things, listed below. (I will note that we visited Germany, Austria, Hungary, Slovakia, and the Czech Republic. If your experiences differed or were the same, let us know below!)

1. Most restaurants still allowing smoking – even in eating areas.

2. Cafes, restaurants, and bars are a great place for no-cost bathrooms (most bathrooms in Europe charge you to use). So if you go to a bar/cafe and purchase and item you get to utiilize their WC (water closet / bathroom) for free or a reduced charge.

3. Trough toilets and low/no-flow toilets are the norm here. Even in older pubs, toilets have been upgraded for conservation.

4. Big breweries don’t seem to be common. Many small restaurants produce their own beer.

5. Very few IPAs/Bizarre beer varieties. Most place have a light beer and a dark beer – typically a lager and a dunkel. They may also have a Radler. The places that make their own beer will have more variety but it’s still not as vast as USA breweries.

6. Most places are more relaxed and social. You’re not bombarded by the wait staff. They wait for you to ask for something. You have to ask for your check. Tip % is much lower (10%). You can wait at the table as long as you’d like without feeling pressure to leave so the waiter can “turn tables over” to make more money.

7. Water isn’t free. You pay for it. Sometimes it’s tap water and sometimes it’s bottled.

8. In some countries you have to specify still water – otherwise you get sparkling water.

9. Outside seating is all the rage. With minimal AC, most people eat outdoors because the inside of restaurants get hot. Plus, who doesn’t enjoy outdoor eating?

10. Cash is king. Unless you run up a large bill, most places prefer cash.

11. Try not to grab beers at your hotel. Drinking a block away at a local pub can save you 60% on the cost of beer and food.

Similarities:

1. Bartenders are still great and happy to recommend options nearby.

2. All types of alcohol are still available – beer, wine, and liquor.

3. Drinking is still arguably the best way to meet people.

A few photos from the trip below:

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Travel

My wife and I enjoy traveling. Most times when we do, we begin at our first destination by grabbing a local libation and enjoying the scenery. We take the rest of the trip from that jump off point.

We’ve learned that local watering holes (not tourist traps) can be the best spots to chat with folks from nearby and get ideas for next stop(s), places to eat, or just friendly banter.

The next two weeks, we’ll be exploring the European country (Germany, Czech Republic, Slovakia, Hungary, and Austria). My hopes are to focus on beverages from these areas while we’re here. The #TuesdayUpdate and #WeekendSituation will all heavily focus local libations.

The “meat and potatoes” of the blog content will be a bit less until we’re back in the States, but we’ll be back with our beer chatter and nerdy science real soon.

Today we visited Naïv in Frankfurt, Germany. The beer was tasty and the company was great. The staff was helpful and friendly. I’d recommend their NE IPA and of course all the Helles/Pilsner/Lager styles… they’re all great.

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Water Chemistry Series: Water Report

I brew with tap water. If you use tap water than every year you should have access to your “Annual Water Quality Report.” An Annual Water Quality Report is designed to provide consumers with information on the quality of the water delivered by the public water system. Annual Water Quality Reports must contain information about the water system; information on the source of the water; report levels of contaminants detected in the potable water; information on cryptosoridium, radon, and other unregulated contaminants; information on any violations of drinking water regulations; and information regarding any variances or exemptions the water system may be operating under.

The information in the reports can be used by consumers, especially those with special health issues, to make informed decisions regarding their water. Educated consumers are more likely to help protect their drinking water sources and to appreciate the true costs of safe drinking water. However, the reports rarely list information such as hardness/alkalinity or certain ions that brewers look for to adjust water chemistry such as Chlorides and Sulfates.

In order to obtain these levels, I recommend obtaining a brewers water quality report from someone like Ward Labs ( https://www.wardlab.com/BrewersKitOrder.php). This will give you your baseline data for your tap water, well water, or purchased water so you can effectively and efficiency build off of it.

A great source to read more on water reports and water treatment is: https://www.morebeer.com/articles/treating_homebrew_water

The article really breaks down everything you need to know regarding water reports and water treatment. Good luck and let me know if you treat your water!

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Water Chemistry Series

My background is water. I work for the largest for-profit provider of water and waste-water services in the United States. My day job revolves around water – from source to tap. It makes sense that my first blog mini series should focus on water and how it directly affects beer quality and taste.

Different water sources can create different tastes, odors, flavor expressions, fullness, etc. when brewing beer. This mini series will attempt to cover the basics of water quality and what you can do to determine a baseline of your water profile and how to modify it to better serve your beer styles.

Good beer can be brewed with almost any water style. Great beer however, focuses on every detail of the production – including water profile and design. The “best” beers of each sub category are surrounded by specifics from their local water or water they choose to use.

Two Chemistry items to relearn before starting this series:

Ions: An ion is an atom or a group of atoms that has a positive or negative charge due to the loss or gain of an electron. The primary ions we focus on are Calcium (Ca+2), Magnesium (Mg+2), Sodium (Na+1), Bicarbonate (HCO3–1), Sulfate (SO4–2), and Chloride (Cl–1). Each of these items we’ll discuss more in depth each week and explain their role in brewing.

Hardness/Alkalinity: Water hardness is the amount of dissolved calcium (Ca+2) and Magnesium (MG+2) within your water source. A “harder” water has a lot of calcium and magnesium; a “soft” water does not. Many homes, specifically on hard water sources, have water softener systems. Water softeners work by replacing the calcium and magnesium in the water with sodium or potassium.

Water Quality Report: This first step I took when modifying my own home water quality was to define what my water ion/hardness baseline looked like. I’d recommend utilizing Ward Labs ( https://www.wardlab.com/BrewersKitOrder.php). I’m not sponsored by them nor do I have a working relationship with them but the end producti (seen below) gives a great snapshot of what your water quality looks like.

Start by determining your baseline and we’ll build from there. Next week we’ll jump into the water quality report and breakdown where to go from here.

If you want to go the additional mile and read up further, a few sources:

John Palmer – How to Brew: https://amzn.to/2IpHRZO

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T.E.A.C.H.E.R. – Principles for Brewing and for Life

Principles I like to live and brew by:

T – Time

E – Effort

C – Consistency

H – Honesty

When I put those into words and began to write about them, I realized that there were a few missing:

A – Authenticity

E – Efficiency

R – Respect

Whether brewing, working, or living life, following the T.E.A.C.H.E.R. principles have served me well. For Brewing the ideas break down in the below, generalities:

T.ime – Everything takes time. It takes time to master a craft, develop a product, or simply for yeast to ferment wort into beer.

E.ffort – You must put in effort to spend your “free” time pursuing a hobby and hoping to eventually have that hobby carry you into a business. Effort is the backbone of a solid work plan.

A.uthenticity – Be authentic to yourself. Be authentic to your craft. Be authentic to your readers, customers, and friends. When you brew, be yourself. If you love German beers, brew German beers because your authentic love for them will shine through in your product.

C.onsistency – Strive to be consistent with brewing – follow a recipe you create or find and you’ll find the product is as designed. The moment you go off course, track your changes so you can duplicate and be consistent for your future. Some of the best beers I’ve tried are “Frankenstein” beers and can’t be recreated easily because the brewer didn’t track their steps.

H.onesty – Brewers make mistakes. Honest brewers mention their mistakes, share their stories, and grow through them. This helps not only you but others.

E.fficiency – Higher efficiencies tend to lead to better results. I say brewing is 75% cleaning, 20% design, and 5% actual brewing/fermenting. If you can become more efficient at any part of the process it can and will improve your overall product. I like to clean or package while my Mash is underway or while the boil is occurring.

R.espect – Show respect to everyone your encounter. Other brewers may try new things you don’t enjoy but do your best to respect their trials. Respect your equipment, your yeast, your materials, and yourself. Not everyone wants a critical review of their craft. Some are just trying to have fun or spend time with friends trying something new. Be cognizant of what others are trying to accomplish and be respectful of their path.

Leave a reply of other principles you follow in brewing, work, or in your life.

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Evolution: #RecipeThursday to #BlogThursday

Evolution is an fascinating thing. Warzy Brewing is a group of folks that are all “Millenials” so a Google search tells us that Evolution means: “the process by which different kinds of living organisms are thought to have developed and diversified from earlier forms during the history of the earth” or “the gradual development of something, especially from a simple to a more complex form”. I’d like to think that the evolution of #RecipeThursday to #BlogThursday is a development of something simple to more complex.

In our previous Instagram #RecipeThursday we posted images of recipes in hopes that viewers would enjoy the idea and brew with us or use our recipes in their future work. While images are great, they are inherently difficult for recipes. A single image often lacks the ability to discuss, copy+paste, or add notes and specific techniques. Warzy Brewing received multiple requests to try something new that would allow brewers and interested readers the ability to learn and grow with us.

#BlogThursday will build on the foundation of #RecipeThursday and try to not only provide recipes, tips, and tricks, but also provide links related to the discussion and items that we find helpful while brewing or enjoying craft beer.

As we grow, #BlogThursday may evolve into as much or as little as seems needed. But, that’s the impressive part about evolution – it isn’t always growing larger.

Stay tuned for future #BlogThursday that will discuss items in the Homebrewing, Brewing, and Craft Beer industries.