Our first Newsletter is here!!!
BBW Customer Newsletter
Bringing you Memphis events, product information, and brewing tips!
Upcoming Memphis Events
Bluff City Extravaganza - Beer Competition
February 5th, 2016 - Due Date
Your entries are due this Friday! Drop them by the shop and we will get them over for the tasting!
If you haven't entered yet, you still have until this Friday, February 5th. Entry can be done at:
Half Pints for Half Pints
February 6, 2016 7-10PM
Benefiting the Cooper Young Peabody Elementary PTA for to support Arts and Technologies! There will be drinks, food, auctions, and of course, the Grizz Game!
MS Brew Movement
February 26, 2016 7-10PM
A Memphis beer event to benefit the Memphis Chapter of the National Multiple Sclerosis Society. The event will be held at the Pink Palace Museum. Come out and show your support for a great event!
Bernoulli Brew Werks 2 Year Anniversary
February 27th, 2016
It is hard to believe we have been serving the Memphis area for two years now! We thank you for all your support and look forward to many years to come! Stay tuned for a special offer and event from the BBW team!
You may or may not know that we started carrying Gigayeast a few months ago. Gigayeast is a small company out of the San Francisco area. As we are a small business too and know you brewers love variety, we decided to work with them. Their Vermont IPA yeast has been a big hit.
In order to keep things fresh, we are in discussions with Imperial Yeast and East Coast Yeast to begin offering a rotation of the smaller yeast companies to the Memphis market. If you have specific yeasts you would like to see us carry, drop us a line and perhaps it will show up!
Our Spring Line of BBW custom beer kits will be launching soon! Stay tuned for more information.
Brew Learning - Quick Tip
Mashing - As you make the launch into all grain brewing, many kits from extract may have a steeping option. This is not to be confused with a mash. Steeping is to add color and fresh flavor to an extract brew. When mashing, you should mash for at least 60 minutes to ensure you get starch conversion to sugar.
There are many techniques to mashing grains. In general, if you want a higher final gravity (sweet), mash in the 152-158 F range or if you prefer a lower final gravity (dry), mash in the 146-152 F range. Careful not to go much higher than 160 F as you will effect the enzymes working to create sugar and end up with very poor efficiency.
When you sparge (rinsing), try to use 165 F strike water to ensure you get the highest efficiency from your mash.
Bernoulli Brew Werks
2881 Poplar Ave, Memphis, TN, 38111