27% off (Sale price $17.00 ) :: Brewery Tours for Two, Four, or Six at Saddlebock Brewery (Up to 40% Off)


27% off (Sale price $17.00, Reg. Price $23.50) :: Choose from Three Options $17 for premium brewery tour for two: valid Saturday and Sunday ($23.50 value) Tour of brewing facility with samples Choice of two empty pint or tasting souvenir glasses Two empty glass growlers Sample of 6 chicken wings $29 for premium brewery tour for four: valid Saturday and Sunday ($47 value) Tour of brewing facility with samples Choice of four empty pint or tasting souvenir glasses Four empty glass growlers Sample of 12 chicken wings $179 for private brewery tour for up to six: valid Saturday and Sunday ($300 value) Private tour of brewing facility with samples Choice of up to six empty pint or tasting souvenir glasses Up to six empty glass growlers Wing platter of 24 piecesBeer Brewing: Barley to BubblesAlthough beer lists can boast many varieties, nearly all of them share the same basic components. Learn how brewers work their magic with Groupon’s survey of beer brewing.From golden pilsners to night-dark imperial stouts, astringent double IPAs to rich porters, most beers are made from the same four ingredients—a count that includes water. From start to finish, here are the three other building blocks of beer.Malt: Malt begins as a grain seed, most often barley. Its impenetrable husk means it’s rarely used in baking, but its rich cache of essential beer-brewing enzymes makes the grain ideal for fermenting purposes. To get the most from these enzymes, brewers first soften the seeds by soaking them for around 20 hours, and then leave them out to germinate for up to a week before roasting them in a kiln. The kiln’s high temperature not only removes water and wimpiness but also combines the grain’s sugars and amino acids to create the telltale malty flavor.At this point, it’s time for mashing. Brewers combine the malt with smaller amounts of other grains suited to the flavor they’re after, such as wheat or rye, and then they boil the concoction in water for 1–2 hours. This step helps the malt’s enzymes break down starches into sugar, creat

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