tag:blogger.com,1999:blog-21271644.post8123633035086059914..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: More on Stumptown TartJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-21271644.post-27301707488653381602008-04-17T11:05:00.000-07:002008-04-17T11:05:00.000-07:00Beer Northwest was there as well.Beer Northwest was <A HREF="http://beernorthwest.blogspot.com/2008/04/bridgeport-does-marionberry-beeryumm.html" REL="nofollow">there as well</A>.Ninohttps://www.blogger.com/profile/17064021321687047318noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-47926884719960031782008-04-16T19:55:00.000-07:002008-04-16T19:55:00.000-07:00Lets hope Karl didn't use the New Glarus Souring t...Lets hope Karl didn't use the New Glarus Souring technique... Dan Carey might have patented that process! See the New Glarus web page:<BR/><BR/>http://www.newglarusbrewing.com/beers.cfm?BeerID=10<BR/><BR/>1 lb per bbl or 1 lb per gallon! That's nothing! While adding berries to beer, one would usually use at least double that amount for decent flavor. In Meads and Wines, you would use up and aboveAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-48454003887731651332008-04-16T17:49:00.000-07:002008-04-16T17:49:00.000-07:00check the math, it ain't quite 1 lb./bblcheck the math, it ain't quite 1 lb./bblAnonymousnoreply@blogger.com