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America’s favorite style of craft beer of late is pretty easy to name: IPA. Those three letters can sell almost anything, market analysis tells us year after year.
The best way to dry freshly picked hops to preserve all of their wonderful flavor-boosting oils, acids, and compounds is with a hop oast. Here are plans to build a multi-tier oast utilizing a box fan for drying.
The winter seasonal was brewed by BYO’s own technical editor, Ashton Lewis. Springfield Brewing Company says that Aviator “drinks like dessert in a glass and is delicious when paired with dried fruits, roasted nuts, and creamy cheese.”
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
Ashton Lewis (author of the Mr. Wizard column) took over the BYO Facebook page for a couple hours on April 28 to answer reader questions. Here are the highlights.
Have you ever wanted to grow your own hops but weren’t sure where to start? Four professional hop growers from around North America share their tips for planting a healthy hop crop at home.
By pitching two different yeast strains it is possible to play to the strengths of both strains.
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
This is a web bonus recipe from Terry Foster’s “Techniques” article on brewng milk stout.
