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There’s no thrill for a competitive homebrewer that compares to hearing your name announced as the Best of Show (BOS) winner of a competition.
This Berliner weisse recipe creates a quick soured ale by using 4 oz. of acidulated malt and a live yogurt culture
Beets impart the flavor of fresh soil and a fantastic magenta color to beer. Beets were my answer to rescue a Brett saison with objectionable sulfur. I hoped the renewed fermentation from the sugar in the beets would drive off the volatile aromatics while the aromatics would complement the spicy and earthy wild yeast character. I peeled and shredded three beets on a box grater and racked five gallons (19 L) of beer onto it for an extended secondary. It worked!
BOS-winning homebrew recipe, brewed by Joe Formanek. Winner of Drunk Monk Challenge (Aurora, Illinois – 571 entries)
BOS-winning homebrew recipe, brewed by Danny Coenen. Winner of First Coast Cup (Jacksonville, Florida: 548 entries)
BOS-winning homebrew recipe, brewed by Jeremy Cowan. Winner of Because Beer Homebrew Competition (Hamilton, Ontario:
500 entries)
BOS-winning homebrew recipe, brewed by Christopher LaSpada. Winner of New Jersey State Fair (Augusta, New Jersey: 340 entries)
BOS-winning homebrew recipe, brewed by Brian Bergquist. Winner of the 10th Annual Virginia Beer Blitz (Hampton, Virginia: 383 entries)
This amber ale is somewhat of a hybrid between a hops-forward American pale ale with a big-time floral nose and flavor, and a roasty/malty American brown ale.
This pale lager combines some of the better attributes of Pilsner and Kölsch with intriguing modern New Zealand hops.
Palm trees and coconuts, what else screams Caribbean? How about pineapple, jerk spices, and Scotch bonnet peppers?
Dry hopping has come a long way since it was used to ship beers to India from Britain two centuries ago. With research changing previous assumptions, let’s check back in on a topic that is ever evolving.
