Probably every homebrewer’s least favorite part of the hobby is the sometimes staggering amount of cleaning that is required to produce a sanitary, contaminant-free batch of beer. And one of the most
Jamil Zainasheff’s provides a classic blonde ale recipe to provide a subtly complex, yet easy drinking ale. The perfect lawnmower beer.
A wood aged sour brown ale with lots of green apple, plum and cherry notes. According to Lauren Salazar of New Belgium Brewing Co., “Never turn your back on (the barrels). They like to change on you and right when you think you know what one will do, it does the exact opposite.”
What’s the secret to making a good barrel aged beer? “Good wood, great beer, a little imagination and lots of patience.”
“Don’t be afraid to use a barrel that has already been through many uses. There is more to the barrel aging process than extracting wood and bourbon, brandy or wine flavors.”
— Mitch Steele
“This one of our signature beers, if you will. It is loosely based in the Flanders sour red tradition.” — Ron Jeffries
A Belgian-styled blonde ale aged on oak with Brett added. "When we fill the used Chardonnay barrels, we only add Brettanomyces in with the beer as we are filling the barrels. The acidity comes from the bacteria that are floating around our barrel room. To achieve the acidity as a homebrewer, you’ll need to add some Lacto and Pedio."
— Vinnie Cilurzo
New Holland describes Dragon’s Milk as, “A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.” And who doesn’t like Dragon’s Miilk?
The short answer to your question is that welding grade oxygen is probably OK for homebrewing. I know that the only difference between medical grade and welding grade oxygen at my
I think there are a few reasons why draft and bottled beer taste different and some of the reasons may recolor your view of draft beer. Some breweries actually have different