Green Bench

The voice, opinions, and personality of Head Brewer/Co-Owner Khris Johnson - Cold Beer and Hot Sports Takes

[Green Bench @GreenBenchBrew]

@BrewersAssoc @YazooBrew @GarrettOliver @BrooklynBrewery

[Andy Crouch @BeerScribe]

On Tuesday (5/9), we’re hosting our 1st Camp Rauchbier event at Barrique Brewing. Enjoy smoked beers from 15 🔥 breweries, including @FoxFarmBeer, @GreenBenchBrew, & @LiveOakBrewing. This smoky celebration also features a live recording of our popular @TWRauchbier podcast.

[CAMRA Cider & Perry @CAMRA_APPLE]

Read about the list of Certified Pommeliers accredited by the American Cider Association @PickCider - including Darlene Hayes @maluszine and Khris Johnson @GreenBenchBrew https://t.co/mcXyVAxYdY

[Green Bench @GreenBenchBrew]

Foeder for Thought is less than two weeks away! Introducing this year’s commemorative ticket holder’s drink-ware, brought to you by our sponsor, @yeti. This event is open to the public, but If you’re interested in getting one, VIP tickets are still available on our website.

[Green Bench @GreenBenchBrew]

@kumascorner @AceCider Tasted brilliant last night! Thank you, guys!

[Kuma's Corner @kumascorner]

We just tapped some rare kegs for #ChicagoCiderWeek. @AceCider Blackjack 21 (30th Anniversary cider, a 9% single varietal made w/ Gravenstein apples), and @GreenBenchBrew Purple Rain, a small-batch English cider with black currants. Get them before they're gone!

[Green Bench @GreenBenchBrew]

Good looking Friday 😏

[Green Bench @GreenBenchBrew]

On Friday, March 10, 5PM-10PM, the best @TampaBayBeerWk event returns, and guess what:

THIS EVENT IS OPEN TO THE PUBLIC!

Stay tuned for brewery guest announcements. There are a limited number of VIP tickets available here: https://t.co/sgtsMezJ5a

[Riverbend Malt House @riverbendmalt]

Our biggest takeaway of 2022: a return to conviviality among #craftbrewers. What was yours?

https://t.co/HS2nJ6sYL5

Thanks to these folks for hosting us, and sharing their craft.

@GreenBenchBrew
@MJLagerCo
@HHBrewCo

See y'all in 2023! #happynewyear

[Green Bench @GreenBenchBrew]

Introducing our new Holiday Hazy IPA - Two Turbid Doves.

This Turbid variation is double dry-hopped with Nelson Sauvin and Lemondrop and comes in at 6.5% ABV.

And the star on top of the tree? A new holiday glass! Both available in our Tasting Room.

[Green Bench @GreenBenchBrew]

We had a blast yesterday @TBBCo’s Badass Beer Festival. Thanks all@that came out to celebrate beer!

[Green Bench @GreenBenchBrew]

@j__o__e___ Hey, Joe! We're serving the Passion fruit kombucha from @motherkombucha. Cheers!

[Green Bench @GreenBenchBrew]

@fyldetoast Skyway Hazy DIPA is a sneaky one!

[Green Bench @GreenBenchBrew]

@SNFonNBC Warrick Dunn and Derrick Brooks.

[Green Bench @GreenBenchBrew]

@JaMorant a real one. 🍺

[Green Bench @GreenBenchBrew]

@stacefacex0 Our people, city, and beer are our strengths. In that order. 🍻

[Green Bench @GreenBenchBrew]

It’s live! Head to the link below to score your copy of the Tampa Beer: Crafting the Bay documentary. We’re so proud of our area and our beer family and couldn’t be more proud of this documentary. Pairs well with a couple of pints! Cheers! https://t.co/X5KDegBHGC

[Green Bench @GreenBenchBrew]

Texas looking ready for the SEC. #timeforabeer

[Green Bench @GreenBenchBrew]

@BeerChannel Yeah, if you’re harvesting, gen 2 tastes nothing like gen 1. The closest way of keeping it the same is top cropping and using it immediately, or krausening with it. The best way of making them consistent, which is how big breweries do it, is having a lot on hand and blending.

[Green Bench @GreenBenchBrew]

@BeerChannel And it truly takes a lot to get them perfect. A fairly long and regimented mashing process and fermentation schedule. And generation to generation the yeast performs differently, like every yeast, but the lack of neutrality of Hefe yeast makes each batch wildly inconsistent.

[Green Bench @GreenBenchBrew]

@BeerChannel Hefe profile is yeast derived, as you know. But every time you ferment with it, process and steps identical, the fermentation character shifts a little bit here and there and is extremely noticeable. A touch more/less clove/banana/bubblegum either way is obvious batch to batch.