Commercial brewers determine the length of their lagering period by defining what they want to accomplish during lagering. Most of the changes that occur during lagering do not require two months or
Mmm, Anbesol beer! Two of the keys to problem solving in brewing are having a good palate and having the ability to describe what you are detecting with your senses. Anbesol is
A lot of people don’t really care for sweet wines, but Port can be a wonderful and complex beverage. Though it may not be widely consumed in this country, there are
Here is my recipe for a spiced dubbel, not patterned after any one commercial example but rather an amalgam of several but with a bit of a twist. It is moderately strong, medium dark, spicy from both the yeast and the flavorings added. I recommend aging it well, trying it several different times over the course of a couple of years. In effect you will probably find that you have brewed several different small batches in one, as the flavors really evolve over time.
Farmers in England can still be persuaded to make the extra effort to grow top-quality barley for brewing. British farmers work from a list of approved barley varieties, and these varieties command
Let’s face it. Brewers in England brew at home for very different reasons than brewers in the United States. In the United Kingdom take-home beer is very expensive, and people brew at
Make your beer stand out at any celebration by paying close attention to glassware, pairing food and beer, and proper serving techniques.
A good stout begins with a classic coffee-like flavor, says Owen Hutchins. From there it’s a matter of manipulating the recipe to include an array of subtle flavors. Hutchins is the head
One carbon atom, two oxygen atoms, born in a crossfire hurricane. At normal, room temperatures carbon dioxide is a heavy, colorless gas. It’s a common by-product of organic activity, not just in