Rice, Rice, Baby: Brewers Look to Sake for Inspiration | SevenFifty Daily

Photo: Cambridge Brewing

For SevenFifty Daily, I cover how sake has become American brewers’ latest muse. Brewers are collaborating with sake producers, using sake yeast strains, and brewing their own, a move that makes sense when you consider that sake, like beer, is a fermented cereal beverage. “The fact that they have more alcohol than standard beer doesn’t matter,” John Laffler, the co-owner and brewer of Chicago’s Off Color Brewing, says of sakes, which generally have winelike alcohol levels. “It has nothing to do with the ABV. It’s a fermented cereal grain.”

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America Gone Wild — How an Ancient Tradition Became the New Wave in U.S. Brewing | Good Beer Hunting