Why the Funk: A Look at Sour Beers

Sour. Wild. Funky. These are a few terms which you’ve probably heard tossed around with increased frequency in the beer...

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2014: Beer in Review

It may sound cliché, but 2014 was a big year for craft beer. Last year we saw a handful of...

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Beer Speak: Belgian Dubbels

If you have been following our Science of Beer series, then you already know that we at Wirtz Beverage have...

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The Science of Beer: Brewing a Traditional Belgian Dubbel, Part 2

Wirtz Beverage Nevada’s Certified Cicerone’s Group (aka: the Dog Pound) has been experimenting with various methods to produce a traditional...

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The Evolution of a Craft Beer Festival: The Great Taste of the Midwest

Each year more and more craft beer festivals are emerging on the scene. With the influx of these tasting based...

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The Science of Beer: Brewing a Traditional Belgian Dubbel, Part 1

We are Wirtz Beverage Nevada’s Certified Cicerone®’s Group (aka: the Dog Pound) and our aim is to further our education...

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Converting Customers to Craft Beer – Serving Advice from Shiftgig

Craft beer is exploding & many interested customers are left in the dark. Guide them to craft beer bliss with...

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Drive Holiday Sales with Craft Beer Displays

There’s a science to stocking your store shelves and setting up displays, and according to research by the World Business...

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Beer Speak: Porters

While IPAs and sours might be the most popular beer-styles today, it was the dark and malty porter that took...

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