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This spring, while you’re inflating your tires, checking your brakes and getting ready for riding season, why not brew a bicyle-themed clone brew? Put the pedal to the metal with six brews from six bike-loving breweries.
“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
This rich, Northwest-style pale ale is all about balance and sessionability. Maybe that’s why it won gold at the Great American Beer Festival in 2001 and 2002.
According to Olde Burnside’s website, “Our flagship Scottish Ale. Malty with a hint of caramel and a little background smokiness. Just enough hops to balance the malts. Very sessionable.”
Jamil Zainasheff provides readers with a recipe for a Northern English-styled brown ale. Northern brown ales tend to be a bit less roasty, drier, and a bit more hop character.
Once your beer is bottled or kegged, you’re done, right? Actually, you’ve got one task left as a brewer — evaluating your beer. Critically tasting your own beer can reveal avenues for improvement in your homebrewing.
This spring, while you’re inflating your tires, checking your brakes and getting ready for riding season, why not brew a bicyle-themed clone brew? Put the pedal to the metal with six brews from six bike-loving breweries.
Would you like to crush your malt more finely, but leave larger pieces of husk behind? This seemingly contradictory outcome can be achieved in your homebrewery through some variations on wet milling. Find out how.
Saint Arnold is the Patron Saint of Brewing. Saint Arnold is also the name of a craft brewery in Houston, Texas. When a homebrewer turns professional there, what lessons will he learn? And do they apply to homebrewing?
Two brewers and one maltster give crystal clear tips on using the various colors of caramel malt.
The nuts and bolts of brewing a nutty, biscuity Northern English brown ale, a balanced British beer.
To obtain a big, fresh hop aroma, brewers turn to dry hopping — adding hops in the fermenter.
