Our friends at Northside Lounge sent this over! WOAH!
It’s taken some time, but we have solidified our line up for Brackish Brew Night on June 21st. If this is what you already have listed then don’t make any changes. Just wanted to make sure we are all on the same page:
Mark from Great Lakes will be on hand to discuss their brews and if we push him hard enough…why it took so long to get into the Garden State.
Also on hand will be Fish Tail Organic IPA from Washington State.
Food specials will be available for pairing and flights 3,6,and 7 will be available for anyone interested in trying 3 of one brewery, 6 of both, or 7 of all 3.
Brackish water or briny water is water that has more salinity than fresh water, but not as much as seawater. It may result from mixing of seawater with fresh water, as in estuaries, or it may occur in brackish fossil aquifers. The word comes from the Middle Dutch root “brak,” meaning “salty”. Certain human activities can produce brackish water, in particular certain civil engineering projects such as dikes and the flooding of coastal marshland to produce brackish water pools for freshwater prawn farming. Brackish water is also the primary waste product of the salinity gradient power process. Because brackish water is hostile to the growth of most terrestrial plant species, without appropriate management it is damaging to the environment (see article on shrimp farms).
Technically, brackish water contains between 0.5 and 30 grams of salt per litre—more often expressed as 0.5 to 30 parts per thousand (ppt or ‰). Thus, brackish covers a range of salinity regimes and is not considered a precisely defined condition. It is characteristic of many brackish surface waters that their salinity can vary considerably over space and/or time.