Fresh from Florida: Apopka Hop Pale Ale makes its debut

June 19, 2021 0 Comments

first_imgShare on Facebook Tweet on Twitter Reply April 2, 2017 at 9:50 pm 2 COMMENTS Reply Free webinar for job seekers on best interview answers, hosted by Goodwill June 11 Good, it is a pale ale. I really do not like dark beer. To me, dark beer tastes just like coffee and beer mixed…..ugh. Support conservation and fish with NEW Florida specialty license plate Mama Mia You have entered an incorrect email address! Please enter your email address here The Anatomy of Fear Please enter your comment! Save my name, email, and website in this browser for the next time I comment. Limited edition beer made with Florida HopsApopka is well known for the great outdoors and great barbecue. Now it also has a great beer with a really great name.Brian Pearson, an assistant professor with the University of Florida IFAS Mid-Florida Research and Education Center in Apopka, is partnering with First Magnitude Brewing Company in Gainesville to produce a brand new, limited-edition beer made from hops that Pearson grew right here at the IFAS Center.Apopka Hop Pale Ale is the first-ever beer to be packaged with the label “Fresh from Florida, Made with Florida Hops.” A batch of the tasty new brew will make an initial offering of 150 bottles plus enough to have on tap for a special beer release event next week.Apopka Mayor Joe Kilsheimer will be among the special guests of honor at the release party on Thursday, April 6, at the First Magnitude Brewing Company in Gainesville. “I am really excited,” said Pearson, who also will taste the new beer for the first time.Pearson, a 1999 graduate from Apopka High School, has experimented with growing hops in Florida for five years. It started as a hobby and evolved into his research program.Pearson completed his first successful trial in 2012, and since the public caught wind of his research early last year, he receives two to three phone calls a day from citrus growers. “They want more information on the possibility of diversifying their crops with hops, and want to tour my production facility,” Pearson said.His EDIS document introducing hops as a new specialty crop in Florida has received more than 7,600 downloads, and 115,000 people viewed the online material his team shared last year on Facebook and Twitter.His research team received a two-year, $158,000 grant from the USDA that expires at the end of 2017, so they are pursuing additional funding sources. “Getting research dollars to expeditiously continue this effort is the missing piece right now,” he said.Pearson, who brews his own batches of beer at home, reached out recently to Florida Department of Agriculture and Consumers Services (FDACS) and Brewers at First Magnitude Brewing to create a distinct beer from his Apopka-grown hops. He delivered about 3 and a half pounds of whole hops – something new for First Magnitude, which typically uses pellets processed from hops.Head brewer John Denny said he is pleased how the first batch came out: “It is an American pale ale with a biscuit malt character. It also has a citrus character, and a unique earthy quality as well.”Denny said he researched Apopka online to come up with the beer’s name and label. First Magnitude applied the new labels to the bottles on Friday. The beer is ready to bottle for Thursday’s special beer release event.To find out more About Pearson’s hop research, IFAS will host an upcoming tour on Wednesday, May 10. Hop growers, enthusiast, home brewers, craft brewers, and craft beer drinkers are invited to hear from research and extension agents working hands-on with Florida grown hops.The Florida Hops Consortium is Florida’s premier collaborative group of scientists, producers, horticulturists, and premium craft brewers developing high-quality locally-grown Florida hops and is an established, research-led program aimed at examining and developing the unique properties of Florida-grown hops.The tour begins promptly at 10 am May 10th in room 185 of the Administration Building, 2725 South Binion Road.Space is limited. Register by May 7th at:…Mary Anne Sanders from the University of Florida contributed to this report. Photos courtesy of Brian Pearson and John Denny. TAGSApopka Hop Pale AleFresh from Florida Previous articleChief McKinley participates in MANicure movementNext articleApopka resident pleads guilty to gun and drug charges Denise Connell RELATED ARTICLESMORE FROM AUTHOR Make it where it can be sold as draft instead of bottled or canned, and you will have it in the bag! April 2, 2017 at 9:47 pm Pearson, a 1999 graduate of Apopka High School, has experimented with growing hops in Florida for five years. It started as a hobby and evolved into his research program. Mama Mia LEAVE A REPLY Cancel reply Please enter your name herelast_img read more

Reduce risks

January 17, 2021 0 Comments

first_imgA recent deadly outbreak of botulism in Ohio underscores the necessity for proper home canning procedures and food preparation, a University of Georgia Extension food safety specialist said.Elizabeth Andress, director of the National Center for Home Food Preservation housed in the UGA College of Family and Consumer Sciences, said spores of Clostridium botulinum, the bacteria that cause the disease, are extremely heat resistant and can survive even hours in boiling water.If left alive after canning, the spores will eventually produce a potentially deadly toxin.”The bacteria like the conditions inside closed jars of low-acid foods, such as vegetables and meats, sitting at room temperature, so they must be killed during the canning process for safe storage,” Andress said.In Lancaster, Ohio, a 54-year-old woman died and at least 20 people have confirmed cases of botulism following a potluck luncheon at the Cross Pointe Free Will Baptist Church on April 19.At least 10 others reportedly are being monitored by the Ohio Department of Health for showing symptoms consistent with botulism. Health officials reported the cause of the outbreak in Ohio to be a potato salad containing home-canned potatoes.According to the Centers for Disease Control and Prevention, about 145 cases of botulism are reported each year in the U.S.Foodborne botulism can be prevented by following proper canning techniques and using the right equipment to avoid contamination, Andress said.For example, canning low-acid vegetables, meats, fish and poultry requires the use of a pressure canner, she said.Andress gives these other tips for safe food storage:• Use up-to-date, science-based home canning procedures, such as those found in the “So Easy to Preserve” book from the University of Georgia (, or on the National Center for Home Food Preservation website ( • Do not taste or eat foods from cans or jars that are leaking, have bulges, are swollen, look damaged or cracked or seem abnormal in appearance or odor. Do not use products that spurt liquid or foam when the container is opened. While botulism may not cause all these problems, they do indicate that processing was not correct to prevent the disease.• Do not experiment with canning your own recipes for soups, salsas or other mixes of vegetables, even if tomatoes are included. The mixtures could be low enough in acid to support production of botulinal toxin, and you can’t determine your own processing times even if you use a pressure canner.• All pickled and fermented foods to be canned in boiling water canners must be acid enough to prevent botulism (pH less than 4.6), so use properly developed and tested recipes and procedures. Not all foods that taste pickled will be below pH 4.6.• Remember that even some non-canned foods can cause botulism if they are time-and-temperature abused. Homemade garlic or herb oil mixtures should be kept refrigerated and used within a week, according to the FDA.• All cooked low-acid foods should be held above 140 degrees or refrigerated to 40 degrees or less within two hours after cooking (one hour if the temperature is above 90 degrees).• If you followed sound directions, but have any doubt that your canning procedures were carried out flawlessly, you can boil home-canned, low-acid foods for 10 minutes prior to consuming or serving. For higher altitudes, add one minute for each 1,000 feet of elevation.For more information, visit read more