Rye, the most distinctive of grains, conjures up strong reactions. Some beer enthusiasts prefer their rye bread with pastrami and a dollop of mustard while others prefer it on someone else’s plate.
You maybe drinking the Kool-Aid after this one (don’t worry, there is no artificial drink mix required in this recipe, only fresh tropical fruit). Tropical fruit paired with tropical hops make for a complex beer with lots of fruit aroma and flavor going on.
This brew is a seasonal one for me based on blueberry harvest. Those of you not within fresh blueberry territory will have to make do with frozen blueberries from your grocery store. Four pounds of our local berries (the size of chick peas, roughly) give a noticeable blueberry flavor and aroma, even in a porter.
Homebrewer Wanted: Must be willing to risk contamination of entire brewery with strange and exotic microbes from faraway lands. Must be willing to wait many years to see if the
At one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science,
I have had some memorable experiences with beer, and some of the best have been with my wife, Elizabeth: drinking bitter and playing gin rummy at Spinnaker’s (she cheats!); smuggling bottles of
It’s just one of those things, I suppose, but the combination of beer and coffee, for me, is among the most intriguing possibilities in the world. Ideally my day is divided into
Christmas beers are a long standing tradition throughout the Scandinavian countries. Generally dark and malty, they are often usually brewed in the late summer, early falls months for consumption during the holiday season. Feel free to kick this recipe up a notch or two with more extract or belgian candy syrups if you want to up increase the alcohol percentage.