Arnie Johnson (Marin Brewing), Eric Rode (Tommyknocker) and Will Meyers (Cambridge Brewing) explain how to spice up your beers. From wits to winter warmers, the secrets to successful spicing.
Written by Betsy Parks
Issue: December 2007
After a recipe is first conceptualized and then brewed is when the toughest work begins in perfecting that recipe. It (usually) doesn’t go from good to great on a second brew, but instead requires small tweaks from batch-to-batch. By changing one facet of a recipe each time it is brewed, that change can be analyzed, criticized, and lead to continual improvements.
From session to imperial strength beers, the alcohol content plays a significant role in a beer’s character. But creating balanced beers at different strengths cannot always be accomplished by simply scaling ingredients up or down. Get a better understanding of the intricacies of brewing beers at different strengths.