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4 Degrees Brewing & Distilling

@4degreesbrewing

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Brewed. Distilled. Poured. Enjoyed.

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Ever noticed those rings of foam left behind on your glass as you enjoy a cold beer? They're not just random marks. They're actually called Belgian lace or beer lacing!

As you drink, proteins and other compounds in the beer help foam cling to the inside of the glass, leaving behind delicate patterns that resemble lace.

Several factors influence how much lacing appears, including the beer's ingredients, foam stability, and even how clean the glass is.

And here's a fun fact: While good lacing can be a sign of stable foam, it doesn't necessarily mean one beer is better than another!

🍻 Next time you're enjoying a pint, take a look at the glass. Your beer might be leaving behind a little artwork!

#4DegreesBrewing #CraftBeerEducation #BeerScience #DidYouKnow #OntarioCraftBeer #SmithsFalls #613Beer by @4degreesbrewing

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a day ago

🍺 WHY DO BREWERS CHECK THE SEAMS ON BEER CANS?

That tiny ridge around the top of your beer can has a big job.

It’s called a double seam, where the lid and can body are mechanically folded together to create a tight seal. Brewers check these seams because even a small defect can affect the package’s integrity. Source: Brewers Association
A properly sealed can helps keep your beer protected until you’re ready to crack it open.

Small detail. Big responsibility. 🍻

#4DegreesBrewing #BeerEducation #BehindTheBeer #BrewingScience #CraftBeer #SmithsFalls by @4degreesbrewing

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5 days ago

🍺 Why Do Brewers Recirculate the Mash?

During the mash, brewers sometimes draw liquid from the bottom of the mash tun and gently return it to the top. This process is known as recirculation, or “vorlauf.”

So, why do it? 🤔

🌾 It helps filter out grain particles
🌡️ It creates a more even temperature throughout the mash
💧 It helps clarify the wort before the next stage of brewing
🍺 It improves consistency from batch to batch

The coolest part? The grain bed itself acts as a natural filter, helping produce clearer wort before it moves on in the brewing process.

Just one of the many small steps behind the scenes that can make a big difference in your glass! 🍻

#4DegreesBrewing #SmithsFalls #CraftBeer #OntarioCraftBeer #613Beer #BeerEducation #BrewingProcess #BehindTheBeer #CraftBrewing by @4degreesbrewing

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9 days ago

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12 days ago

🍺 Product Spotlight: White Wheat Non-Alcoholic 🍺

Great taste doesn't have to come with high alcohol content. Our White Wheat Non-Alcoholic is light, refreshing, and brewed to satisfy every sip.

Enjoy subtle fruit and hop flavours, a touch of malty sweetness, and a crisp, easy-drinking finish that's perfect any time of day.

🍺 0.43% Alcohol
💲 $3.25

Pick one up at 4 Degrees Brewing & Distilling or by visiting the link in our bio

#4DegreesBrewing #DrinkLocal #OntarioCraftBeer #NonAlcoholicBeer #WhiteWheat #CraftBeer #SupportLocal #SmithsFalls #Cheers #RefreshingChoices by @4degreesbrewing

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15 days ago

🍺 Why Do Brewers Sometimes Add Salt to Beer? Not enough to make your beer taste salty!

Brewers can use tiny amounts of brewing salts and minerals to adjust the chemistry of their water. Minerals such as calcium, chloride, sulfate, and magnesium can influence everything from mash performance to how we perceive maltiness, bitterness, and mouthfeel in the finished beer.

In fact, the mineral makeup of local water helped shape some of the world’s historic beer styles. Brewers today can adjust their water chemistry to recreate certain characteristics or better suit the style they’re brewing.

It’s a great educational topic because most people think about hops, malt and yeast, but rarely realize how much thought can go into the fourth major ingredient: water. by @4degreesbrewing

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17 days ago

🍺 Why Does Beer Taste Different as It Warms Up?

Beer straight from the fridge doesn't necessarily taste the same 15 or 20 minutes later.

Temperature affects how easily aroma compounds escape from the beer and how strongly we perceive different flavours. When beer is very cold, some aromas and flavours can seem muted. As it warms, malt character, hop aromas, sweetness and other subtle flavours can become easier to notice.

That's also why different beer styles aren't necessarily at their best at exactly the same serving temperature.

So if your beer seems to change while you're drinking it, it isn't necessarily your imagination. Your glass is essentially giving you a slightly different tasting experience as its temperature rises.

#4DegreesBrewing #4Degrees #BeerEducation #BeerFacts #BeerKnowledge #CraftBeer #CraftBeerLife #BeerLovers #BeerScience #BeerTemperature #BeerFlavour #KnowYourBeer #BrewingScience #DrinkLocal #SupportLocal #SmithsFalls #SmithsFallsOntario #OntarioCraftBeer by @4degreesbrewing

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19 days ago

We will be closed today, September 26th, for a staff appreciation party. Stay thirsty friends!

#4degreesbrewing #staffappreciation #closedtoday #smithsfallsontario by @4degreesbrewing

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20 days ago

🍺 Why Do Brewers Care About the Size of the Bubbles in Beer?

Not all beer foam is created equal. The size and stability of the bubbles in a beer’s head can actually tell you something about what’s happening in the glass.
Beer foam forms when carbon dioxide escapes from the liquid and becomes trapped by proteins and other compounds from the malt and hops. A dense head made up of smaller bubbles generally lasts longer, while larger bubbles tend to combine and collapse more quickly.

Everything from the ingredients used to fermentation and carbonation can influence that foam. Even the cleanliness of your glass matters. Oils, grease, or detergent residue can quickly destroy an otherwise perfect head.

And that foam isn’t just for looks. It can help carry aromatic compounds toward your nose, meaning the head on your beer can actually contribute to how you experience its flavour and aroma.

🍻 So next time you get a beautifully foamy pour, take a closer look. Those tiny bubbles are doing more work than you might think.

#4DegreesBrewing #CraftBeer #BeerEducation #BrewingScience #OntarioCraftBeer #SmithsFalls #DrinkLocal #CraftBrewery by @4degreesbrewing

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22 days ago

🍺 WHY DO BREWERS SOMETIMES INTENTIONALLY LEAVE BEER SITTING ON YEAST?

Once fermentation is finished, you might assume brewers want to get the beer away from the yeast as quickly as possible. But sometimes, giving the beer a little extra time with the yeast can actually be beneficial.

During this conditioning period, healthy yeast can continue processing certain fermentation by-products, including compounds that may contribute unwanted flavours or aromas. One well-known example is diacetyl, which can give beer a buttery or butterscotch-like character when present at higher levels.

That’s one reason brewers may allow the beer to rest before chilling it down or transferring it.

But there’s a balance. Leaving beer on a large amount of yeast for too long, particularly under less-than-ideal conditions, can eventually contribute unwanted flavours.

It’s another example of how brewing isn’t always about doing things as quickly as possible. Sometimes the beer just needs a little time to finish the job. 🍻

#4DegreesBrewing #BrewingScience #BeerEducation #CraftBeer #BeerFacts #BrewingProcess #SmithsFalls #OntarioCraftBeer by @4degreesbrewing

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a month ago

🍺 Why Does the Speed of Pouring Wort Into a Fermenter Matter?

Before fermentation begins, brewers actually want oxygen in their wort, which is very different from later in the brewing process when oxygen can damage a beer.

Yeast needs oxygen early on to build strong cell membranes and prepare for fermentation. Brewers may deliberately aerate or oxygenate the cooled wort as it enters the fermenter, helping the yeast get off to a healthy start.

Too little oxygen can contribute to sluggish fermentation and unwanted flavours. But once fermentation is underway, oxygen becomes something brewers generally work hard to keep out.

It’s one of brewing’s interesting contradictions: oxygen can be your friend at the beginning and your enemy at the end. 🍻

#4DegreesBrewing #BeerEducation #BrewingScience #CraftBeer #BeerFacts #BrewingProcess #BeerKnowledge #BehindTheBeer #OntarioCraftBeer #SmithsFalls #SupportLocal #DrinkLocal #CraftBrewing #Fermentation #BeerLovers by @4degreesbrewing

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a month ago

☕🍺 Meet your new favourite dark brew: Coffee Stout.

Packed with bold coffee and dark-roasted malt flavours, this rich stout delivers notes of cocoa, licorice, and fruity esters from fermentation. It's full-bodied and wonderfully malty, yet finishes surprisingly crisp and smooth.

At 6.6% ABV, it's a strong beer that's easy to enjoy—perfect for coffee lovers, stout fans, or anyone looking to try something with a little more depth.

Available now in the link in our bio

#4degreesbrewing #craftbeer #smithsfallsontario by @4degreesbrewing

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a month ago