The crystal clear mountain spring cascading over granite rocks. The brilliant green of leaf hops. The earthy glow of malted barley. The German narrator deilberating every succinent detail in a heavy teutonic accent. It can only be brew porn. Speidal brew porn. Observe the German gentlemen utilizing the 'build in crane'  of the 200L aparatus 6 minutes into the video. Stirring the wort.  Seductively teasing the mashed barley from the wort. Salaciously transfering it into a fermenter with a built in cooling jacket. Loosen your pants, grab some vaseline, a beer and enjoy.

Members of the Guild,

... for the users of the Guild's biobank (which actually only include us). Our precious strains are pretty much dead. We tried to reculture several vials lately and with most disappointment found out that nothing is growing, not even trying. I think the availability of live cells in there is just too little, and the thawing process kills them off. Brewmistress Litsa says that they probably have been there for too long, as they worked before.
BBB will try to replenish supplies.

Marco & Litsa
BBB

Dear Colleagues,

the Aliquot brewery doesn't limit itself to brewing copious amounts of tasty beer. We have an efficient program of recruiting new brewers, people who will brew beer for us in the days of retirement. Step one is make a person taste your beer. Most likely better than they've ever bought in a liquor store. Step two is telling them how cheap it is to make great beer. Step three is to make them aware it is not that difficult and they can do it too. 

Dear Colleagues, 

we reached an important mark at the Aliquot Brewery. 30 beers brewed in less than 2 years of activity. To properly celebrate this achievement, I brewed a giant tripel, 30 liters after boiling. Of these, I put 21 with normal trappist high gravity, and the rest with yeast a recultured from a Chimay bottle. Let's see if those monks hide the secret for a great brew!

Looking forward to more beers produced here at Aliquot!