Date: December 2019

34 result(s).

Branded!: How to market like the pros

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Brewers are largely creative types who like to have their hands involved in making, rather than recording or promoting. But I would encourage my fellow brewers to consider marketing as simply another tool of the trade, alongside the mash paddle and carb stone.


Diastaticus

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Saccharomyces cerevisiae var. diastaticus has developed a bad reputation. It has been the culprit in highly publicized recalls, and poses a serious economic and safety risk to brewers. On the other hand, diastatic yeast can produce the gold standard of a style — such as saison. A yeast contaminant can be much harder to identify

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Post-Souring Gravity

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Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative


Meads of the Season

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Seasonal drinking traditions are a really interesting subject to delve into, as holiday parties and family gatherings often open people up to new beverages that aren’t available or of interest during other


I’ll Have The Pie

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I’ll Have The Pie (5 gallons/19 L)OG = 1.138  FG = 1.025ABV = 14.5%, est Ingredients16 lbs. (2.3 kg) honey3–4 gallons (11.5–15 L) fresh-pressed cider25 g 71B-1122 wine yeastYeast rehydration agentYeast nutrientsStabilization additivesPeels of two large oranges5 cinnamon sticks10 dried berries of allspice (roughly crushed)3 whole cloves3 vanilla beans (split and scraped) See more on

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Beer Style(s):

Pear & Grape Cocktail Mead

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Pear & Grape Cocktail Mead (6 gallons/23 L)OG = 1.067  FG = 0.997ABV = 7%, est (final, 9% after ferment) Ingredients6.4 lbs. (2.9 kg) honeyWater to 4.5 gallons (17 L)12 g QA23 wine yeastYeast rehydration agentYeast nutrientsStabilization additives12 lbs. (5.4 kg) pears (cored and chopped)0.3 oz. (8 g) dried elderflower 18 fluid oz. (30 mL) Chardonnay

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Beer Style(s):

Spiced Orange Mead

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Spiced Orange Mead (3 gallons/11.5 L)OG = 1.127  FG = 1.020ABV = 14%, est Ingredients10.5 lbs. (4.8 kg) mix of clover and basswood honeys12 g Côte des Blancs wine yeast3 orange peels 1 fresh sprig of thyme3 tsp. peppercorns (roughly cracked)6 bay leaves3 lbs. (1.4 kg) golden raisinsYeast rehydration agent Yeast nutrientsStabilization additives See more on the

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Beer Style(s):

Candy Cane & Chocolate Mead

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Candy Cane & Chocolate Mead (3 gallons/11.5 L)OG = 1.134  FG = 1.027ABV = 14%, est Ingredients11 lbs. (5 kg) wildflower honeyWater to 3 gallons (11.5 kg)15 g Côte des Blancs wine yeastYeast rehydration agent Yeast nutrientsStabilization additives3 oz. (85 g) cacao nibs (lightly toasted right before use)Peppermint vodka For meadmaking steps, see the full story

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Beer Style(s):

Boulevard of Malted Dreams

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“It was the summer of 1984, and John McDonald was thirsty. On vacation in Europe, the future founder of Boulevard Brewing Company wandered into a bar specializing in Belgian beers. He tried one, then another and another, amazed by the variety, the aromas, and the flavors. He was hooked.” — Boulevard’s story from www.boulevard.com The

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Boulevard Brewing Co.’s Pale Ale clone

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Boulevard Brewing Co.’s Pale Ale clone (5 gallons/19 L, all-grain)OG = 1.053  FG = 1.011IBU = 30  SRM = 9  ABV = 5.4% Boulevard Pale Ale is an old-school pale ale with a variety of caramel and high-kilned malts, and a blend of hops that add a zesty aroma. Pale Ale was Boulevard’s first beer and

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Boulevard Brewing Co.’s Bob’s ’47 clone

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Boulevard Brewing Co.’s Bob’s ’47 clone (5 gallons/19 L, all-grain)OG = 1.055  FG = 1.011IBU = 27  SRM = 11  ABV = 5.8% A tribute to Bob Werkowitch, former Master Brewer of Kansas City’s George Muehlebach Brewing Company and graduate of the U.S. Brewer’s Academy class of 1947. Bob’s ‘47 is Boulevard’s take on a traditional

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Boulevard Brewing Co.’s Tank 7 clone

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Boulevard Brewing Co.’s Tank 7 clone (5 gallons/19 L, all-grain)OG = 1.071  FG = 1.007IBU = 38  SRM = 4  ABV = 8.5% Tank 7 has become one of Boulevard’s most recognized brands


34 result(s) found.