Twin Leaf Brewing Partners with Asheville Museum of Science for a Double Bottle Release: Bourbon-Barrel Aged and Stainless-Steel Aged Mass Extinction Imperial Stout ASHEVILLE -  Twin Leaf Brewing is teaming up with the Asheville Museum of Science (AMOS), previously known as [...]

Craft beer drinkers know all too well the alluring aroma of hops being released on a fresh pour of an IPA. How can the hops in this IPA be so complex and taste like nothing I've ever had before?! They're just hops, right? I asked this among many other hop-related questions in my interview with world-renowned OSU Fermentation Science Professor Tom Shellhammer.

Did you know that the fermentation process of beer emits quite a bit of CO2? If you're a homebrewer or go on brewery tours often, you know that the bubbling air lock or the bucket next to the giant fermenter at a brewery is helping to manage the CO2 emissions. Breweries often try to exist as sustainably as possible - giving away spent grain to local farmers, heat-exchanging mash tun water, and even installing solar energy panels. But what about the CO2 emissions?