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Vince Feminella (Screwy Brewer)
Works at Screwy Brewing Company
Lives in New Jersey
104 followers|2,940,324 views
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In today's Front Page Andrew J. Kazanovicz explains the 10 essential steps every brewer should use when adding huge hop aroma to their beers. Infuse your next IPA with that delicious 'hop field' aroma it's a lot easier to do than you might think.
Crave that pungent hop aroma in your IPAs and Pale Ales? Enjoy coating your nostrils with sticky hop goodness? Want to achieve the dry hop character of The Alchemist's Heady Topper in your own beer? Below are 10 things you ca...
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In today's Front Page David Clark shares with us his personal love of craft beer and some insight into how he makes a craft beer find his own by brewing then giving his brews some  catchy new names.
Many of us first felt the call to homebrew after tasting a great hand-crafted ale or lager at a local brewery or brewpub. That magical sip bursting with flavor, the aroma wafting up from the head, the intricate lacing left in...
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On today's FrontPage Daniel Roy shares with us his humble beginnings as he progressed from brewing small extract to large volume all grain batches of beer. He's even managed to add a few ribbons to his trophy case along the way. Dan's inspirational journey to advancing his brewing skills is sure to resonate with new and  experienced brewers alike.
Mr. Beer to Mr. Ribbon The brewing community is well known as an accepting and receptive group of people, especially when it comes to new brewers. Unfortunately, some brewers feel stigmatized by the community based on how the...
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On today's FrontPage I share this weekend's experience at a barbeque with some friends after running out of beer. Needless to say another brewday is in order and soon. The decision on which style of beer to brew for summertime drinking is one that's not to be taken lightly.
You just had a party, some friends came over and you shared your latest batch of homebrew with them. Suddenly someone lets you know the keg's been kicked. You realize how busy your schedule is but you're going to have to brew...
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On today's FrontPage Charlie Hoxmeier explains the finer details of aging and conditioning beer. Containing hundreds of different molecules a beer's flavor continues to change long after fermentation has stopped. If you've every brewed a beer and conditioned it for an extended period of time hoping to improve it's flavor, this is a must read for you.
Science on Tap: Introduction to the Science of Beer Aging Aging a beer is a test of patience. You planned and brewed the perfect beer for aging, but how do you know if the flavors will become more rounded or if they will beco...
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On today's FrontPage Andrew Kazanovicz takes us beyond his introduction to Brettanomyces by experimenting with mixed strains and the addition of friut to enhance flavor and aroma. If you've already brought the funk to your brewing, or have been interested in learning more, today's read is right for you.
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In today's Front Page Andrew J Kazanovicz writes about his experience at The Wild Friendship Celebration held in Portland Maine this year. An event marking the culmination of nearly five years of collaborative efforts between Brasserie-Brouwerij Cantillon in Belgium, Russian River Brewing Company in California and the Allagash Brewing Company in Maine. It's an interesting read, whether you were among those fortunate enough to go or just wishing you were there.
On May 9th, 2015, beer enthusiasts from around the world joined together in Portland, Maine for one of the most highly anticipated beer events in recent memory. Appropriately named The Wild Friendship Celebration, this event ...
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On today's FrontPage Charlie “ColoHox” Hoxmeier explains what to look for when choosing the perfect beer styles for long term aging. How water property adjustment, ingredient selection, temperature control and brewing process all play a key role. It's a must read for any brewer who may be considering a long term beer aging project.
Link back to Science on Tap part 1: Introduction to the science of beer aging. We have all heard the rules for selecting a beer for aging: high ABV and low hops, dark-colored, imperial, etc. Really though, you can choose to a...
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On today's FrontPage David Doucette explains the secrets of honey, nutrients and mead making with us. If you're an experienced or novice mead maker, or just want to learn about honey and it's role in mead making, this will be a must read for you.
Mead Making: The Profiling of Honey Not too long ago, I was at a homebrew club meeting where I was the only mead maker in attendance. This was not for a lack of interest by the other members, they just hadn't made mead yet. W...
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On today's FrontPage Raymond Scott Jr. shares his adventures chasing White Whales and believe it or not it's not what you think.
White Whales and Founders KBS Dethroned? If you're into craft beer as a semi serious hobby you probably already know all the craft beer slang and what the term white whale means in the craft beer community, if not I'll explai...
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On today's FrontPage Andrew Kazanovicz takes us beyond his introduction to Brettanomyces by experimenting with mixed strains and the addition of friut to enhance flavor and aroma. If you've already brought the funk to your brewing, or have been interested in learning more, today's read is right for you.
Funk In The House Part II Funk In The House Part I (found here), covered a very brief introduction to Brettanomyces and and overview to the Funk In The House Experiment. To recap, Brettanomyces is a wild yeast, robust and ver...
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On today's FrontPage David Doucette shares more of his cheese making secrets with us. If you're an experienced, or novice cheese maker or just want to learn about cheese making this is a must read for you.
The Greater Culture: Salting, Brining and Aging Cheeses Part 1 (starting equipment, basic processes, making cheese curds): http://www.homebrewtalk.com/culture-cheese-makling-basics.html The HBT Cheese Forum: http://www.homebr...
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People
Have him in circles
104 people
dan strader's profile photo
Michael Hall's profile photo
Allan Hildebrandt's profile photo
Karen Finne's profile photo
micheal ruppert's profile photo
Amy Feminella's profile photo
Michael Bergman's profile photo
Roberto Costard's profile photo
Joe Bair's profile photo
Work
Occupation
Brewmaster at Screwy Brewing Company
Skills
Responsible for the production of fine craft beer, including recipe creation, ingredient selection and maintaining relationships with brewers and customers.
Employment
  • Screwy Brewing Company
    Primary Fermentor, present
Basic Information
Gender
Male
Other names
Screwy Brewer
Story
Tagline
'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
Introduction
         
'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
New Jersey
Previously
New Jersey - New Jersey
Contact Information
Home
Email
Address
New Jersey