Kathie Lee & Hoda: Chelsea Microbrewery In Manhattan
Sara Haines got a taste of a hit New York Hangout when she headed to the Chelsea Microbrewery company—the only microbrewery in Manhattan. They were kind enough to open their doors to beer rookie Sarah Haines and show her what was in store for anyone who comes to check it out. Since Sara knows so much about wine, she wanted to expand her palette a little bit and learn more about beer.
Microbreweries aren’t defined by itty bitty bottles of beer, but how much product the brewery is churning out every year. It used to be below 2 million barrels a year, but now, to be considered a microbrew, you have to produce below six million barrels of beer each year.
Today Show: How Microbrews Are Made
While the brewery attitude is incredibly laid back, the science behind the process of crafting the beer is quite a bit more complicated. Sara tried to detail the specific steps behind brewing, and got pretty close. Essentially, you pour the malt into a vat, where it is heated until it evaporates and rains into a liquid form, draining into another vat, where it is flavored with all kinds of different hops and stirred. Then, you bottle and drink it.
Kathie Lee got a look at all the different kinds of hops, as well, which are added added while the beer is being boiled. Hops give beer its bitterness, and depending on the style of beer, you add different varieties of hops. IPAs, for example, already have a lot of hops in them before they are stirred, so they are very sweet and bitter. Hops are a type of flower, meaning that drinking a beer is kind of like eating a salad—but not really.
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