Yeast Strains Affect IBUs Differently

beerandwinejournal.  Dr. Chris White of White Labs and his staff made up a standard wort, with a known (calculated) level of bitterness, and fermented aliquots of it with each of the White Labs strains. Each beer was then analyzed for its actual level of bitterness (in IBUs). He then compared the measured IBUs to the predicted IBUs for each strain. If the two were equal, the beer was given a score of 1. If the measured IBUs were less than the predicted IBUs, the beer received a score between zero and one. For example, if the beer was expected to have 100 IBUs, but only had 80, the beer would be given a 0.8. (Note: the experiment wasn’t done with 100 IBU beers, I just used that number as an example because it’s easy to see how the proportions worked out.) And if the beer was more bitter than predicted, the beer received a number over 1.
 Interestingly, over two thirds of the yeast strains received below a 1. The strains that scored among the lowest — WLP029 (German Ale/Kölsch), WLP300 (Hefeweizen Ale) and WLP 380 (Hefeweizen IV Ale) — scored around 0.5. In other words, the level of bitterness was half what the recipe calculator predicted! Other strains that scored under 1 include WLP002 (English Ale) and WLP041 (Pacific Ale) yeast. Interestingly, these were already described as leaving a malty profile.
 It should come as no shock that among the strains that scored 1 or above were the strains frequently used in American-style IPAs. White Labs WLP001 (California Ale), White Labs most popular strain, scored around 1, as did WLP550 (Belgian Ale) yeast. Strains that were slightly above 1 include WLP005 (British Ale), WLP810 (San Francisco Lager), WLP830 (German Lager), WLP860 (Munich Helles), WLP039 (East Midlands Ale) and WLP862 (Cry Havoc).
 It’s been known for a long time that yeast takes some of the bitterness out of worts. That’s why, for instance, Vinnie Cilurzo of Russian River recommends slightly underpitching beers that are meant to be intensely hoppy. Exactly how this occurs is not known. It may have something to do with the electrical charges on iso-alpha acid and the charges of proteins embedded in the yeast cell wall. When the yeast flocculate, they may pull iso-alpha acids with them.
 Now that you know that some yeast strains may be bogarting your IBUs, what should you do? Well, if you’re following a recipe that someone else has actually brewed and liked, follow the recipe. Whatever effect the yeast has will have been counteracted by the brewer adjusting the hop amounts to get the right flavor and aroma. If you’re formulating your own recipes from scratch, be aware that you might have to adjust the amount of hops upward to get the level of bitterness you’re looking for.
 It’s probably no coincidence that some of the strains that scrub the most IBUs from the wort are usually used in beer styles that aren’t very bitter. And likewise, most super-hoppy recipes use clean ale yeasts, which many of the strains rated around 1 were.
 The differences among strains could be interesting when making hybrid style beers, like hoppy hefeweizens of Belgian IPAs.
 White plans to release the numbers when he and his lab has tested the yeast strains all again to see if the results are repeatable. Once these numbers become available, they can simply be incorporated into recipe calculation spreadsheets and help brewers better formulate their beers.

Beer Tapping Scientifically Explained

The old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.

"In one second, most of your beer has really turned into foam," says Javier Rodriguez Rodriguez, assistant professor at the Fluid Mechanics Group of Carlos III University in Madrid. "You better have put the bottle into your mouth, because you need to drink whatever is coming out."
 Physicists know quite a bit about beer foam, Rodriguez says. They've pinpointed the components of barley and wheat that make a fluffy, thick head. And they've explained why the bubbles in Guinness sink instead of rise.  But the tapping phenomenon has been a long-standing puzzle in beer science ? until now. Rodriguez and his team have figured out that a stiff hit on the bottle's top sets off miniature explosions inside the beer. These tiny blasts create mushroom clouds similar to those generated in the air by an atomic bomb, the Salt reported. "Actually, the laws of physics that control the development of these beer mushroom clouds are the same as [those that drive] the development of the cloud in an atomic bomb," Rodriguez says. "Obviously, there's no nuclear stuff in the beer. So the source of the explosion is very different, but the mushroom cloud that you see is very similar."
 Rodriguez presented his findings at the end of November at a scientific meeting in Pittsburgh. But the idea for the project started where all good beer research does - at a pub. He and a bunch of scientists went to a bar one night after work, when one of their friends fell victim to beer tapping. "We asked ourselves, what was the cause for this?" Rodriguez says. "So we decided to go to the lab and do some experiments under well-controlled conditions." They started filming the process in the lab with high-speed cameras. And eventually, the team realized that bottle tapping set off a chain reaction in the beer ? a bit like a Rube Goldberg device. The end result was a mushroom cloud of beer. But the steps in between are a bit more complicated.
Step 1: Throbbing bubbles
 A swift strike on the bottle's mouth sends waves down through the liquid. The waves cause tiny bubbles in the beer to pulsate. They shrink and swell. The glass bottle may seem solid, but it can act like a spring, Rodriguez says. "So when you hit the spring, [the glass] compresses and creates waves. From a mathematical point of view, it's like a sound wave traveling through in the beer."
Step 2: The collapse
 At some point, the bubbles just can't take the compression anymore. The force becomes too much for the gaseous pockets, and they shatter - very quickly. "The bubbles collapse violently," Rodriguez explains. "They break up into clouds of tiny fragments - and in very little time." (Physicists call this process cavitation.)
Step 3: The rise
 Here's where the magic starts happening.
The tiny fragments of bubbles start to grow very rapidly. "The carbon dioxide has an easier time to get into the bubbles because of the increase in surface area," Rodriguez says. "So they grow very, very fast." As they grow, they become lighter and lighter. So they start to rise. "It's like a spot of hot air in the environment," he says. "The bubbles are buoyant and will rise."
Step 4: The eruption
 Now the reaction has reached the point of no return. "The faster the bubbles rise, the faster they grow, because the mixing with carbon dioxide is more efficient," Rodriguez says.  And that creates a self-feeding loop: The bubbles keep growing and rising, faster and faster. Ultimately, the loop becomes so intense that plumes or mushroom clouds of bubbles form in the beer.  The result is foam spewing out of the beer bottle in a few hundred milliseconds, Rodriguez says. "There's really not much you can do to stop it."
 All right, so the end result of all this research is that, sadly, you can't save your beer from the evils of tapping. But Rodriguez and his colleagues are now studying whether their findings may have applications beyond the bar.
 For example, there have been instances when large amounts of carbon dioxide have suddenly erupted from lakes and volcanoes. "Some geologists think that our findings could have technological applications to prevent these incidents - or even [for] carbon dioxide sequestration," he says.
 Who knows? Maybe the science of beer tapping could one day prove useful in the fight against climate change. www.belgianshop.com

Beerfest At The Ballpark - Lansing

Saturday April 5th, 2014 1pm - 6pm

 Spring is finally here and it is time to celebrate at Beerfest at the Ballpark!
 Come out and enjoy Lansing’s first Annual Beerfest at the Ballpark featuring the best in Michigan craft beer, cider and mead.
 Beerfest at the Ballpark is an outdoor beer, cider and mead festival with live acoustic music hosted in the heart of Downtown Lansing at the Cooley Law School Stadium home of the Lugnuts at 505 E. Michigan Ave, Lansing, MI 48912. Beerfest at the Ballpark will have over 30 Michigan Breweries, Cideries, Meaderies showcasing 100+ craft beers, ciders and meads. The entertainment will be live acoustic music. Beerfest

Has Craft Beer Gone Too Far? Take The Quiz.

by John Metcalfe -  Is this the future of U.S. beer consumption – a country that stumbles over itself to buy beer made with wild-carrot seed, bee balm, chanterelle mushrooms, and aged in whiskey barrels? The consumer-trend forecasters are still working on that question, but in the meantime I've knocked together this quiz to gauge the collective awareness of craft brews. If you and your social circle know the answers to more than half of these 10 questions, I'm calling it: Stockpile your Bud and PBR now, because America's simpler beers might be heading the way of the dinosaurs.
 Pop a cold one and let's begin.  QUIZ

Hello, My Name is Vladimir

 by Emma Hall -  Controversial craft beer brand BrewDog is protesting Russia's anti-gay laws with a new product, called "Hello, My Name is Vladimir," promoted with the hashtag #NotForGays.

 Just days ahead of the start of the Sochi Winter Olympics, the new beer has gone on sale in bars as well as online. BrewDog, based in Scotland, delivers globally and will donate 50% of profits to support charitable organizations that, it says, "support like-minded individuals wishing to express themselves freely without prejudice."
 BrewDog claims it has sent a crate of the beer to the Kremlin, and explained in a blog, "This beer is… brewed with Limonnik berries. We heard they're great for improving sexual performance, so we've sent a case to the Kremlin as we suspect there is someone there who would appreciate a little helping hand."
 The company warned its Twitter followers, "If you wanna try Hello My Name is Vladimir before the KGB catches up with us, hit up a BrewDog bar to try it on tap from today." One of the publicity shots for Hello, My Name is Vladimir re-creates the infamous photograph of Russian president Vladimir Putin riding a horse, shirtless, on a 2009 vacation in Siberia.
 The bottles of Hello My Name is Vladimir feature Warhol-esque pictures of Mr. Putin's face, set against multi-colored backgrounds. In its blog, BrewDog describes the beer as "for uber hetero men who ride horses while topless and carrying knives. I am a beer to mark the 2014 Winter Olympics. But I am not for gays. Love wrestling burly men on the Judo mat or fishing in your Speedos? Then this is the beer for you!"
 more... beer-notforgays-protest

Carhartt Teams up with New Holland for 125th

hollandsentinel - A special beer crafted to celebrate the 125th anniversary of Michigan-based clothing manufacturer Carhartt has resulted in a unique collaboration with New Holland Brewing Co.
 The local microbrewery has teamed up with the iconic clothing brand to pay tribute to hard-working people who wear Carhartt by making a signature craft beer for release this fall.

 “Carhartt is the epitome of craftsmanship,” New Holland President Brett VanderKamp said in a news release. “The same dedication to hard work and creativity that we admire in farmers, chefs, artists and other brewers is exactly what you’ll find at Carhartt. They reflect the same devotion to quality raw materials, artisan processes and delivering remarkable results as we do.”
  The name of the special brew and other details are expected to be released at a later date ...more

Rockford Brewery Sues Over Use Of Name

  mlive_rockford Rockford Brewing Co. of Rockford, Ill., filed suit in U.S. District Court in Illinois on Jan. 13 against Rockford Brewing Co. of Rockford, Mich. The Illinois brewery is asking to grant the company exclusive rights to the name in connection with restaurant and bar services.  A hearing on the case is scheduled for late February, although the parties are currently negotiating a possible settlement, according to Seth Rivard, co-owner of Rockford Brewing Co. in Michigan.  “They own zero rights to that name,” said Rivard. “We’d been using it two years before they even started.”
  The brewery anchors an ambitious historic redevelopment in the massive 156-year-old, five-story Prairie Street Brewhouse, which includes a banquet space, offices, lofts and a 60-slip marina.  The complex is owned by Lloyd and Diane Koch, who bought it in 2000. .
  In late November, Rivard and his partners in Michigan sent the Illinois brewery a cease-and-desist letter in protection of their trademark. In the letter, Rivard’s attorneys claim the Michigan brewery was using its mark in commerce as early as Jan. 2012 and “possibly much earlier.”  Michigan’s Rockford Brewing Co. formally opened in Dec. 2012, but began selling mug club memberships in 2011.

Chronic Brewing

Colorado has consumers nationwide buzzing over the recreational marijuana law, which made the herb legal Jan. 1. Hemp Ale
 Boulder, Colo.-based West Flanders Brewing, looking to have some fun, recently changed the name of one of its products from Woodshed Smoked Porter to Recreational Smoke. It's an existing beer with a new name, but some brewers have gone a step further to mark the change in their state.

  Washington brewers Redhook Brewery and Hilliard's Beer paired up on a marijuana-themed beer to acclaim the legalization of the drug. The result, released in July, is the aptly titled Joint Effort, an ale brewed with nonpsychoactive hemp.  If the name and ingredients don't get the message across, the tap handle—a bright yellow bong—delivers it loud and clear.  Joint Effort has captured national attention but is distributed only in Washington, as its marijuana-themed labeling doesn't allow it to be sold across state lines.  So consumers shouldn't expect to see Joint Effort in Colorado anytime soon.  Redhook said it has considered a Colorado-themed beer but has no current plans to mark the change in that state.

Upcoming Beer Events

Jan. 11-18 -  Kalamazoo Beer Week  kalamazoobeerweek
Jan. 18 -  Royal Oak Beer Fest  royaloakbeerfest
Feb. 6-16 - Ashley's Belgian Beer Fest  ashleys
Feb. 8 -  Traverse City Microbrew Music Festival  microbrewandmusic
Feb. 14&15 - Brew Ha-Ha (Grand Rapids)  brew-ha-ha
Feb. 17-22 - Grand Rapids Beer Week  grbeerweek
Feb. 21 - Bow-wows and Brews - GR Bow-Wow
Feb. 22 - Winter Beer Fest (GR) - SOLD OUT
Mar. 8 - Southern Winter Beer Fest (Jackson)  jacksoncountyfair
Mar.22 - Grand Pizza and Beer Fest GrandPizzaFest
Mar.24 -Apr.13 entries will be accepted for Siciliano’s Annual Homebrew Competition
Apr.18&19 - Lansing Microbrew and Music Festival  microbrewandmusic
May 3 - The Second Annual Siciliano’s Big Brew at the Calder
May 17 - The Eleventh Annual Siciliano’s Homebrew Party at Townsend Park.
May 16&17 - World Expo of Beer (Frankenmuth) worldexpoofbeer
June 12-14 - National Homebrewers Conference  ahaconference
July 25&26 - Summer Beer Festival (Ypsilanti) mibeer

HOPPY NEW BEER!!

May this new year bring you good health, happiness, prosperity and great homebrew!

Happy Holidays From B.O.T.L.!

 The Christmas Party was a huge success!
Thanks to New Holland for allowing us to hold it at their facility and for the wonderful firkin of Cabin Fever!
Good food, always good beer and great friends!
 Merry Christmas from Brewers On The Lake!

OOOPAH!!

 Tracy taps the Chrismas party firkin!!

Take Advantage Of Winter And Brew A Lager Beer!

 There is a bit of extra work, but there are some painless ways to make consistently good lager beer. This is possible regardless of your experience level or whether you brew with extract or all-grain. Cold storage space always seems to be at a premium which is why I make my lagers in November thru January and take advantage of Michigan Winter's cold storage in my garage.
  One of the main tricks to successfully making a lager is to use a good volume of active, healthy yeast. You should always make a starter for lagers, leaving it to build up at room temperature. Remember you are making yeast, not beer, so leave the starter to do it's important work at room temperature. Also, I do not bother to decant the liquid in the starter unless it's a large amount of liquid. If I have adequate yeast with just a few ounces of wort, I pitch the whole thing. If you decide to save your lager yeast at the end of fermantation and use it again, it's important to store it cold to prevent it causing off-flavors. I like to make a light lager (ie.pilsner or helles) and then make another lager and pitch all of that healthy yeast that was built up from the previous beer.

 After you have boiled the wort it is important to cool it down to 50 degrees or less, this will take some extra time, but it is proper to make a clean lager. Pitch the yeast when the wort has been cooled to 50 degrees or lower and oxygenate your wort properly for best results. Do not pitch warm (65 deg) and then cool to fermentation temps. If the lager yeast has contact with warmer wort, even for 24 hours, it can produce off-flavors and esters that will detract from the flavor of your beer. Be sure to keep the primary at a consistent, proper temperature throughout the primary fermentation.  Some lager yeast fermentation temps vary, but if you maintain 50 degrees for 10 days you should end up with a good lager beer.

 There are ways other than a fridge to maintain a cool fermentation. A 'swamp cooler' is an inexpensive plastic tub filled with about 10 gallons of water to ferment lagers at 45-50°. I have one on my cool basement floor and use frozen 2 litre bottles, rotating them occasionally to maintain cool temps.
  One should also perform a diacetyl rest near the end of primary fermentation (8-10 days). Meaning, move the beer from it's ferment "chamber"(~50°) and allow it to warm (~60°) gradually for 3 days. This allows the yeast to clean up certain flavors (buttery, for one) that are produced during the cool primary.
  Next is the lagering phase of placing the beer at 35-38 degree temps for 8 weeks (the amount of lager time can vary). If you don't have refridgerator room then just transfer into a keg and set it in the garage for winter lagering. After lagering, carbonate and enjoy!
  Some other items to note about lagers is a primary will be a little less active than an ale primary. There will probably be less kraeusen on top of the beer and the whole process will seem a bit more subdued which is normal. Also, some lager yeasts will produce a sulphur-like aroma towards the end of primary which should not carry over to your glass of beer. The aroma should begin to fade during the secondary phase and disappear altogether by the time the beer is served.
  Lager styles

A Good Read: Tips From The Brewers

Homebrewing Advice

Winter Beer Festival Tickets - SOLD OUT

 Check Craigslist for scalpers selling.
 The festival will take place 1-6 p.m. Feb. 22, 2014 at Fifth Third Ballpark.  Tickets will go on sale at 10 a.m. Dec. 1, 2013 at the Brewers Guild website only MI Brewers Guild. Price is $45 plus service fees, and designated driver tickets will be available for $5. Each ticket includes 15 drink tokens good for a three-ounce beer sample. You must be 21 and older with valid ID to attend. Michigan Brewers Guild members, or "enthusiasts," can buy a ticket early, via a presale taking place from midnight to 11:59 p.m. Nov. 30. Enthusiasts must have an active membership as of Nov. 1, 2013, and will be able to buy one ticket each during the presale. Price for enthusiasts is also $45, and will be on sale via the Guild site.
There are 6,000 tickets available for Winter Beer Fest. Last year, tickets sold out in 13 hours.

Thanksgiving Stuffing

Beer & Sausage Stuffing - Yield: 10 to 14 servings
2 Tbsp unsalted butter
½ pound spicy Italian sausage, crumbled
2 cups yellow onions, diced
2 cups celery, diced
1 cup leeks, white part only, thoroughly washed and diced
2 cups chicken stock
12 ounces Pale Ale
2 Tbsp fresh sage
2 Tbsp fresh thyme
12 cups bread, diced and toasted to crouton consistency (preferably, a combination of French and rye bread)
salt and fresh-ground black pepper to taste

- Preheat oven to 350 degrees Fahrenheit.
Melt the butter in a large pan over medium-high heat.
Add the sausage and sauté until browned, 8 to 10 minutes.
Add the onions, celery and leeks and cook until the vegetables are translucent but still have crunch, about 6 minutes.
Add the stock, beer, sage and thyme. Bring the mixture to a boil.
Turn off the heat. Strain and reserve the liquid. In a large mixing bowl, combine the bread and sautéed ingredients.
Stir in ½ cup of the liquid at a time, combining until the bread is moist but not soggy.
Season with salt and pepper, then transfer the mixture to a greased baking dish.
Transfer to the oven and bake, covered, for 30 minutes.
Remove cover and bake until the top of the stuffing is lightly browned, about 10 minutes.
Remove from the oven and serve.

How Many Homebrewers Are Making How Much Homebrew?

According to a recent survey, there are an estimated 1.2 million homebrewers in the United States, two-thirds of whom began brewing in 2005 or later.

 Survey results include:
•Demographics: The average homebrewer is 40 years old, with most (60 percent) falling between 30 and 49 years old. The majority of homebrewers are married or in a domestic partnership (78 percent), have a college degree or some form of higher education (69 percent), and are highly affluent-nearly 60 percent of all homebrewers have household incomes of $75,000 or more.
•Location: Homebrewers are fairly evenly spread across the country, with the slight plurality congregated in the West (31 percent), followed by the South (26 percent), Midwest (23 percent) and the fewest in the Northeast (17 percent).
•Production: In terms of brew production, homebrewers mainly stick to beer—60 percent of respondents only brew beer at home, compared to wine, mead or cider. AHA members and people affiliated with the AHA on average brewed nearly 10 batches of beer per year, at 7 gallons a batch, which is 15 percent more batches and nearly 30 percent more volume than homebrewers who were not affiliated with the AHA. Collectively, homebrewers produce more than 2 million barrels of brew a year, which represents a small but sizeable portion (1 percent) of total U.S. production.
•Retail: Nearly all homebrewers (95 percent) shop in two local homebrew stores eight or nine times a year, while a majority (80 percent) also shops in three online stores five times a year. On average, homebrewers spend $800 a year—about $460 on general supplies and ingredients, and $330 on major equipment.
The survey was completed by more than 18,000 homebrewers via an online survey from July 30 to September 3, 2013. Of the respondents, 65 percent were members of the AHA, and 35 percent were unaffiliated homebrewers. AHA

Founders Brewing Co. Pays Homage To Gerald Ford

By Associated Press, Published: November 4: NEWPORT NEWS, Va. — A Michigan craft brewery has created a special beer label to commemorate the christening of the USS Gerald R. Ford.

 Founders Brewing Co. said the special label for its pale ale pays homage to the nation’s 38th president, who grew up in Grand Rapids, Mich.
 Newport News Shipbuilding approached the brewery about creating the label marking the Navy’s newest aircraft carrier’s christening on Saturday. During the week, the special labeled pale ale will be on draft at locations in the Newport News area, along with commemorative postcards. It also will be served at a private christening dinner.
 Brewery co-founder Dave Engbers, who called Ford a hugely important figure in the Grand Rapids community, said the request for the special label was “one of those things that gives you goosebumps.”
 “We make beer. We aren’t in the business of running a nation — nothing near it,” Engbers said. “But we’ve done what we can to build our company on values exemplified by Ford, particularly integrity and authenticity.”
 The Ford is the lead ship in a new class of carriers, which features a new nuclear power plant, a redesigned island, electromagnetic catapults, improved weapons movement and an enhanced flight deck. special-label

So When Was The First IPA Made?

 by Mitch Steele- The Hop Tripper: One of the many surprising things that my research into historical IPA brewing uncovered was the abundance of American brewers that were brewing IPAs before prohibition. Most of the late 1800s IPA brewing was centered in the Northeast United States, as the Midwest was already becoming the stronghold of many of the German-inspired lager breweries that later dominated the American beer industry for many years.

 These IPA brewers in the Northeast took much of their inspiration from the Burton brewing process, which meant that the beer was brewed with only pale malt, and was aged for an extended period in wood. Wood could be in the form of barrels, or large vats-which was the case with Fiegenspan and Ballantine. Hops were typically American Cluster, and Fuggles and whatever the brewers could get from Europe. Beer clarity was very important, I remember seeing old adverstisements for CH Evans IPA that claimed no sediment, no dregs.
 Peter Egleston, John Thompson, and Dave Yarrington from Smuttynose Brewing Co. helped point me in several directions for my research into the Frank Jones Brewery of Portsmouth New Hampshire, one of the biggest IPA brewers back in the day, and recently Peter sent me this piece from the Greenway Brewing Co., which I found interesting:
 I wasn’t familar with the Greenway Brewing Co. from Syracuse New York, but a quick internet search shows that the brewery was one of the biggest in New York State. Not sure if it was bigger than CH Evans of Albany in their prime. Some really interesting things about this sheet on their IPA:

1. The abv is just a hair over 7% by volume (alcohol by weight x 5/4 = alcohol by volume). 7% was kind of the industry standard for IPA in the 1800s.

2. The final gravity, 1.015 is not that dry, a little sweeter than normal for the times. 1.015 Specific gravity equates to 3.75°P, which is about the upper limit of what I’d recommend in an IPA. Some of the English and Scottish versions from the same time period finished as dry as 1.0-1.5 °P.

3. The health claims are not unusual for the times either. In England, IPA was recommended frequently by physicians for those with stomach or sleep ailments. And one can see similar recommendations in the US.

When I was learning about pre-prohibition IPAs brewed in the United States, I focused most of my research on CH Evans from Albany NY, Frank Jones in Portsmouth, Fiegenspan and Ballantine in Newark. But it’s interesting that I was able to find IPA brewing references from many other breweries in that area, though I didn’t have time to research these other breweries as much as I would have liked to.
 Regarding the Frank Jones Brewery, the buildings of the old Frank Jones Brewery still stand in Portsmouth NH.

Fully Automatic Beer Brewing

 A former Microsoft employee and homebrewer frustrated by the difficulty in getting recipes to turn out the same every time, turned to his food processing engineer brother and another Microsoft employee, to create PicoBrew Zymatic.
 Users browse a list of recipes online on their desktop computer or smartphone. Recipes are submitted to the site by users. They they weigh the grain into a plastic tray, add hops to special filters, and water to a small cornie keg (which transfers water back and forth into the device). In 3.5 hours, their brew is finished. (They can even monitor their PicoBrew from their smart phone.)  Add yeast to the cornie keg, refrigerate it for a week or so and the beer is ready.
 PicoBrew Symatic ( picobrew ) soon on Kickstarter. The first machines will sell for $1300 and the second wave for $1500.