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.
Brewer: Mikoli Weaver Brewery: T.W. Fisher’s “A Brewpub”/Coeur d’Alene Brewing Co., Coeur d’Alene, Idaho Years of experience: 1.5 Education: BS in food and science bio-chemistry from Universtiy of Washington; degree from Instituto
One of my two Kiwi sons-in-law, Luke, got me started in homebrewing when he and my daughter were here for an extended visit. When they returned to New Zealand, I found that
One of the first differences beginning brewers may notice between their creations and commercial beer is clarity — or a lack thereof. I can remember when I’d sometimes run across a slightly
Thick leather belts rhythmically rattle sturdy, dust laden, story-striding machinery into action. Iron clogs clatter. Ancient pulleys wheeze. There is a sweet smell in the air. The atmosphere is Victorian. This is
If you want your beer’s hop nose to knock your socks off, maybe it’s time to try dry hopping. Dry hopping is the process of adding hops to beer at some point
Tropical Red Ale (5 gallons/19 L, partial mash) OG = 1.061 FG = 1.014 IBU = 20 SRM = 15 ABV = 6.3% Ingredients 2 lbs. (0.91 kg) two-row pale malt 1