Clipper City Microbrew Company

The Clipper City Brewing Company was founded by
by pioneer Hugh Sisson, with the intention of
restoring a rich brewing tradition to the entire
Baltimore area. By focusing on the classic styles
of beer that are made with fresh ingredients and
high standards, Clipper City is the largest
brewing company in Baltimore, giving the entire Bay
area residents reason to celebrate.

After the inception of craft brewing in Baltimore,
Hugh immersed himself in developing and market
recognition of both Sisson’s brewpub and all of its
beers.

The Clipper City Brewing Company produces three
regular offerings year round – Chesapeake lager,
Chesapeake amber, and the Chesapeake gold ale,
which was chosen as the official beer of the
Baltimore City bicentennial. Clipper City also
includes a line of specialty beers under the
Clipper Reserve heading.

These types include a Pilsner which is available in
May, Irish stout available in February, Oktoberfest
available in September, and a winter ale that’s
available in late November. Clipper City also
manufacturers a seperate line of beer, known as
the Oxford Brands, which include an English pale
ale and a refreshing summer blend made with real
raspberries known as the Oxford raspberry wheat.

For many years, Clipper City has proven that they
are the dominant brewing company in the entire
Baltimore area. Residents of the area enjoy the
many varieties this brewing company offers, as
they have everything for the seasons.

Even if you don’t live in the Baltimore area, there
are other ways to get the excellent beers that
Clipper City has to offer. There are several bars
and pubs that carry their beers, although most are
in the Baltimore and surrounding areas. If you’ve
been looking for a brew that is different from the
rest, you can count on the Clipper City Brewing
Company to deliver everything that you’ve never
thought possible about beer and microbrews.

Beer Ingredients

The main ingredients found in beer are water, malted
barley, hops, and yeast. There are other ingredients
such as flavoring, sugar, and other ingredients that
are commonly used. Starches are used as well, as
they convert in the mashing process to easily
fermentable sugars that will help to increase the
alcohol content of beer while adding body and flavor.

Water
Seeing as how beer is mainly composed of water, the
source of water and its characteristics have a very
important effect on the character of the beer. A
lot of beer styles were influenced by the
characteristics of water in the region. Although
the effect of minerals in brewing water is complex,
hard water is more suited to dark styles, while
soft ware is more suited to light styles.

Malt
Among malts, barley is the most widely used due to
its high amylase content, and a digestive enzyme
that facilitates the breakdown of starch into
sugars. Depending on what can be cultivated locally,
other malts and unmalted grains can be used, such
as wheat, rice, oats, and rye.

Malt is obtained by soaking grain in water, allowing
it to germinate, then drying the germinated grain
in a kiln. By malting the grain, enzymes will
eventually convert the starches in the grain into
fermentable sugars.

Hops
Since the seventeenth century, hops have been
commonly used as a bittering agent in beer. Hops
help to contribute a bitterness that will balance
the sweetness of the malts. They also contribute
aromas which range from citrus to herbal.

Hops also provide an antibiotic effect that favors
the activity of brewer’s yeast over the less
desirable microorganisms. The bitterness in beer
is normally measured on the International
Bitterness Units scale.

Yeast
Yeast is a microorganism that’s responsible for
fermentation. Specific strains of yeast are chosen
depending on the type of beer produced, as the
two main strains are ale yeast and lager yeast,
with other variations available as well.

Yeast helps to metabolise the sugars that are
extracted from the grains, and produces alcohol
and carbon dioxide as a result. Before the functions
of yeast were understood, all fermentations were
done using wild or airborne yeasts.

Clarifying agent
A lot of brewers prefer to add one or more
clarifying agents to beer that aren’t required
to be published as ingredients. Examples include
Isinglas finings, which are obtained from swim
bladders of fish and Irish moss, which is a type
of red alga.

Since these ingredients can be obtained from animals,
those who are concerned with either the use or
consumption of animal products should obtain detailed
information from the brewer.

Anheuser Busch And Microbrews

Beer brewing has always been the core business of
the Anheuser-Busch company. An industry leader
since 1957, Anheuser-Busch currently owns over half
of the domestic beer market.

The market share has grown so much that Anheuser-
Busch now has a bigger portion of the market than
the next four competitors, with the international
sales being no different. Anheuser-Busch remains
the leading exporter of beer from the United States,
with sales in more than 60 countries.

Microbreweries, or microbrews for short, have been
gaining a lot of attention in the past several
years. Microbrews are best classified as breweries
that produce less than 15,000 barrels in a given
year.

The strength of microbrews is found in their
philosophy that beer should be of the highest
quality. Therefore, microbrews are only brewed
with malted barley, hops, water, and yeast, which
are the only four ingredients found in the purist
German beers. Mass bottled beers normally add
rice and corn to help lower costs.

The only drawback to microbrews is what they cost.
The more expensive ingredients found in microbrews
cost on average 60% higher than the mass bottled
beers.

Beer isn’t like wine, which tends to get better
with age. Beer is instead a food that should be
consumed as soon as possible after production.
With this in mind, pubs or microbrews that
produce beer on the premises are the hottest new
trends, with four new pubs on average popping
up each and every week.

Each year, sales of microbrews goes up an average
of 40% each year. This figure is very impressive
when you consider that the market is shrinking
as a whole. Even with this amazing success, the
microbrew sales represent around two percent of
the entire beer market.

In their pursuit to continue dominating the
entire beer market, Anheuser-Busch has tapped
into the trend of microbrews. They recently
purchased a stake in the Seattle based Red Hook
Ale microbrewery. The new products they released
into the beer market include Red Wolf, Elk
Mountain Red, and Elk Mountain Amber Ale.

Microbrews are normally produced regionally,
therefore Anheuser-Busch is developing regional
manufacturers and distributors. By doing this,
they must decide on the best possible way to
handle their short term cash needs for purchasing
inventory in these tiny plants.

With their recent transition into the world of
microbrews, you can count on Anheuser-Busch to
make quite the impact. They will be offering
more microbrews in the future, which is great
news for beer drinkers. If you like the wild
taste of microbrews, Anheuser-Busch is more than
worth your time and money.

Microbrewery And America

The term microbrewery originally originated in the
United Kingdom during the late 1970s. Though it
was originally used to reflect on the size of the
breweries, it gradually came to reflect a different
attitude and approach to adaptability, flexibility,
experimentation, and customer service.

The term eventually spread to the United States,
where it was eventually used to indicate a brewery
that produces no less than 15,000 barrels of beer
per year. The term microbrewery is now falling
out of touch in the United States, as the term
craft brewer is preferred.

During the early twentieth century, prohibition drove
a majority of the breweries into bankruptcy because
they couldn’t rely on selling bogus wine as
wineries of that era previously did. After going
through several decades of consolidation of
breweries, most commercial American beer produced
by a few large companies, resulting in a mild
tasting lager of which Budweiser is a great example.

Some beer drinks will consequently crave a variety
and turn to homebrewing and eventually start doing
it on a much larger scale. When they need inspiration
they’ll turn to Britain, Germany, and Belgium where
centuries old tradition of artisan beer and cask
ale production have never died out.

The popularity behind these products was the fact
that they trend was spread quickly, and hundreds
of smaller breweries popped up, attached to a bar
where the product could be enjoyed by all. As
microbrews gained in popularity, some became more
than just simple microbrews, as they catered to a
broader range of beer.

Normally, American microbreweries will distribute
through wholesalers in traditional three tier
systems, then act as their own distributor and
sell to retailers. Selling includes tap rooms,
restaurants, or even off premise sales.

Troubleshooting Home Brewing

Stuck fermentation
Stuck fermentation occurs when your beer fails to
ferment to completion. This can result from the
use of old yeast or poor ingredients. The best
way to take care of this problem, is to prevent
it from starting. To do this, you should:
1. Re-hydrate the yeast by adding it to
some water and adding wort to the yeast an hour
or more before you pitch. This will help ensure
that your yeast is still active.
2. Use an all malt or a recipe that has
a lot of it, as yeast needs nutrients to stay
alive. Corn and sugar lack these nutrients. If
your yeast still fails to survive, it cannot
reproduce. For this very reason, distilled water
shouldn’t be used when making beer.

Under carbonation
If you’ve used the proper amount of priming sugar
and your beer is still flat, it’s probably due
to the fact that you didn’t properly rise the
sanitizing solution from the bottles. If too
much sanitizer is left in the bottles, it can
kill the yeast, which results in flat beer. The
only way to prevent this is to stop it from
happening.

Over carbonation
Over carbonation can cause your beer to turn into
a foam disaster. It can result from these causes:
1. Too much or uneven priming sugar. You
should measure your primer carefully and dissolve
it thoroughly in boiling water and allow it the
proper time to cool. Before bottling, make sure
to stir this into your beer.
2. Bottling your beer too early can also
result in too much carbonation.
3. Poor sanitization is also a cause. If
you allow your beer to come in contact with wild
yeast, it can result in over carbonation and
possibly even off flavors.
4. Bottles that are under filled can
also contribute to over carbonation. You should
allow 1/2 inch of head space to allow your
beer time to pressurize.

By taking the proper time to fix problems, you’ll
ensure that your brew comes out great every
time you brew it. If you happen to run into a
problem, always take the time to rationize it
before you rush into fixing it. If you rush into
fixing a problem, you may start another one.

You should expect problems, especially if this
is your first time brewing. Even for expert home
brewers, problems can occur from time to time -
which is something you’ll learn to deal with.

Intro To Microbrews

With their varying flavor intensities and alcohol
contents, microbrews are here because beer
distributors noticed a market demand and took a
gamble on imports like Corona in the 70s. This
type of flavorful beer sold to a limited yet very
enthusiastic crowd.

Beer manufacturers create what sells, therefore
they didn’t believe there would be a significant
maket with those types of beers. Consumer studies
and sales showed that the biggest part of the
American audiences enjoyed watery brew.

Then, out of nowhere, microbrews popped up after
the first successful brew, Samuel Adams, fought
with import distributors to try and convince them
that a flavorful American beer would sell. Now,
we have more microbrews than ever before with more
coming out each and every day.

Microbrews really hit when distributors really
believed that at least some people would buy them.
On the other hand, home brewers and brewpubs had
legal wars. In 1968, home brewing was legalized
and home brewers now had the support and assistance
of supply and advice stores.

Until 1983, brewpubs were illegal in all states.
Late in 1983, California first began to allow
brewpubs to brew and distribute their brands of
beer on site. These charming, yet small batch
breweries experienced high sales, especially in
restaurants.

Around a century ago, the United States had more
than 2,000 breweries making many different styles
and variations. By the 80′s, there were only 40
brewing companies that offered a brand of American
Pilsner.

Today, there are over 500 microbreweries and brewpubs
in the United States. Over the past few years,
brewpubs have been popping up all over th e place,
even in bars that used to only carry the top beers.

Methods Of Microbrewing

The first thing you’ll need to do when brewing is
to sanitize everything that will come in contact
with your unfermented beer. It will take time
for the sanitizer to do its job, so don’t rush
things.

Next, you’ll need to rinse everything to remove
any remaining sanitizer. Any remaining sanitizer
can kill of your yeast if you don’t rinse things
well. Add 3 1/2 gallons of water to your
fermenter then seal it with the fermenter’s lid
or a rubber stopper. This should be done as
soon as you can before you begin to cook the
wort.

Cooking
Add 2 gallons of cold water to the pot and bring
it to a boil. Once the water has started to boil,
add your malt syrup or extract kit. Always watch
your pot boil and never leave it. Stir it well,
until the extract has dissolved.

Boiling over can create a mess and cause you to
loose precious ingredients. Malt doesn’t boil
like water, as it comes to a boil the liquid will
expand and foam over the top. Stir constantly
and keep a close watch to avoid boiling over.

Add a few tablespoons of your boiling wort to
1 cup of cool water in a santized container,
making sure the temperature isn’t too high.
Next, add your yeast packet and cover the
container with a saucer or lid.

Pitching yeast
After the wort has finished boiling, allow the
mixture time to cool to 70 – 80 degrees then
pitch the yeast into your fermenter, which you
already have filled to 2/3 of the desired
final level with cold water.

These are the basic steps for brewing your
own microbrews. You’ll also have to siphon,
bottle, then pour your brew. The final steps
aren’t that difficult, although they do
require a certain level of precision. If
this is your first time brewing, you should
watch someone experienced first.

With microbrewing, there are many different
methods, including fruit. Fruit is unlike
other types of microbrews, as the method
introduces fruit into the equation and makes
for a very unique – yet interesting taste.

When brewing your own beers, you can use
any method you prefer. Some are harder than
others, although a little bit of time is all
you need to become a pro. Once you have been
brewing for a while, you’ll be able to
brew even the most exotic of microbrews – all
it takes is time and dedication.

History of Microbrews

Many historians believe that the ancient Sumerians
and Mesopotamians were brewing as early back as
10,000 B.C. Even though this product would have
been different from the bottles varieties of today,
it would have still been recognizable.

The ancient Egyptians and the Chinese brewed their
beer, as did civilizations in America, where they
used corn instead of barley. Back then, thousands
of years ago, microbrews were very popular and
on their way to what we now know and love today.

In the middle ages, European monks were the
guardians of literature and science, as well as
the art of making beer. They refined the process
to perfection, and even institutionalized the use
of hops as both flavoring and a preservative.

It wasn’t however, until Louis Pasteur came along
that a final, important development was determined.
Until this time, brewers had to depend on the wild
yet airborne yeast for fermentation. By establishing
that yeast is actually a living organism, he opened
the gates for controlling the conversion of sugar
into alcohol.

Grapes grow well in warmer climates, while barley
grows better in cool climates. This is how the
northern areas of Germany and England first became
famous for their beers.

Beer in America
Everything in America went dim until the dark day
of 1920, when prohibition took effect. A lot of
breweries went out of business or switched their
production to soda pop. Not everyone stopped
drinking, but gangster related products weren’t
known for high quality.

When Franklin D. Roosevelt became president, he
quickly appealed the very unpopular law. The
new breeds of now famous beer came after World War
2 were generally mass produced and very bland.

Alaskan Brewing

The Alaskan brewing company is the oldest operating
brewery in Alaska, with their amber beer being
their most popular brand. They produce two other
brands as well, pale ale and Alaskan frontier
amber. If you enjoy fresh amber beer, Alaskan
brewing is what you want.

As you may already know, brewing beer in Alaska is
very hard to do. The coastal community of Juneau
doesn’t have road connections to the lower 48 states,
so everything arrives and leaves by water or air,
with weather always having the final say.

In 1986, the Alaskan brewing company became the
67th brewery to operate in the United States and
the only one to operate in Alaska. Since that time,
Alaskan brewery has received more than 30 major
medals and awards, including the best beer in the
nation award during the 1988 Great American Beer
Festival.

The popularity of their beers has led to a great
amount of efforts to keep up with the demand from
consumers. They also hold the unnofficial record
for the production on a 10 barrel brewing system,
which produces an amazing 42 batches a week.

The Alaskan Brewery offers several different styles
of brew as well, which are listed below:

1. Amber – This is the company’s flagship
beer, based on a turn of the century recipe that
was used to quench the thirst of the miners during
the Gold Rush era. It provides a smooth, malty,
rich taste that goes well with meals – or friends.
2. Pale – Pale is fresh, crips, and
inviting. Alaskan pale is great with crab, pawns,
and salads. The floral aroma of the hops is
derived from dry hopping the tanks during the entire
fermentation process.
3. Stout – The oatmeal style beer of stout
doesn’t have the harshness of other stouts. Great
with chocolate and hearty meals, stout is also
ideal to enjoy while walking in the snow.
4. ESB – If you like hops, the infusion
of hops in this delight will amaze your nose while
the refreshing cascade hops will provide a wonderful
crispness to both the flavor and the finish. This
beer is great with spicy food, wild game, and other
wintery food.
5. Smoked porter – Very exclusive, Alaskan
smoked porter has a world class reputation for its
excellence. Brewed in the fall, this beer is ideal
for storing in the cellar for later enjoyment.
6. Winter ale – This tender brew of spruce
trees has been used for brewing in Alaska since
the late 1700s.

Guide To Microbrews

Below, you will find a guide to some of the best brews
out there.

Long Trail Brewery – Bridgewater, Vermont
This brewery offers several brews that will easily
quench your thirst. The long trail ale is a very
good choice, as it’s very tasty and not too heavy,
just right. The hibernator is also good, although
it’s winter seasonal and high in alcohol. With a
pinch of honey, the pollenator provides a thirst
quenching solution to a hot summer haze.

Catamount Brewery – White River Junction – Vermont
The best seller here is the Catamount amber, as it
is very tasty. The Catamount gold is also good,
as it is lighter than the amber and offers plenty
of refreshment on a hot day. For winter months,
the Catamount Christmas ale offers a crisp taste
for the cold.

7 Barrel Brewery – New Hampshire
The 7 Barrel Brewery is a restaurant as well as a
brewery. The best brews here are the Dublin brown
ale and the red 7 ale, although you really can’t
go wrong with any of their offerings. They also
offer live music every Friday night with many
great bands.

Vermont Pub – Burlington, Vermont
This pub is the sister brewery of the 7 Barrel
Brewery. They offer a great bar that serves two
rooms, with plenty of fresh and tasty beer. The
brown ale and dog bite bitter are the best, as they
are both very tasty.

Magic Hat Brewery – Burlington, Vermont
This brewery offers some of the best in the state
of Vermont – as well as the entire United States!
Their well known popular number 9 can be found on
taps around the state. When you visit, don’t
forget to look under the cap, as they call it
“Magic Hat” for a reason!

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