July-August 2015
Article
The Science of Hop Glycosides
The modern IPA is more about the strong hoppy aroma and flavors than it is about bitterness. Michael Tonsmeire breaks down the science behind hop glycosides, one often misunderstood compounds in the complex hop chemistry matrix
Article
Hops Forgotten
Garlick, Canterbury brown, Finess, Farnham pale, Flemish, Grape, and Colgate hops have all died away in England. As have Grape, English Cluster, Pompey, and Red Bine in the US. There are many
Recipe
Fugglemania Pale Ale
Looking for a Fuggle-focused English pale ale recipe? Well this maybe what you are looking for.
Recipe
Golden Age Stout
Author Terry Foster offers up a classic stout recipe looking to focus on the Cluster hops profile while exhibiting a nice roast character.
Recipe
Euro Pale Lager
Author Terry Foster offers a European pale lager recipes for readers with a simple grain bill and clean lager yeast to allow the beer to focus on the Tettnang and Saaz hop profile.
Project
Build A Bier Wagen
You’ve heard of Volkswagen, but this project is to build your own “bier wagen” – a mobile kegerator setup for events when you need draft beer on the go.
Recipe
Magic Rock Brewing’s Salty Kiss clone
2014 World Beer Cup – Gold (Fruit Wheat Beer). Magic Rock Brewing is located in Huddersfield, West Yorkshire, UK
Article
Award-Winning Fruit Beers
History According to Randy Mosher’s book Radical Brewing, fruit beer is both an ancient and modern 20th century invention. He notes that ancient Egyptians referred to the use of dates and pomegranates,
Recipe
Roadhouse Brewing Co.’s Saison en Regalia clone
2014 Great American Beer Festival – Silver (Belgian-Style Fruit Beer)
Recipe
Funkwerks, Inc.’s Raspberry Provincial clone
2014 Great American Beer Festival – Gold (Belgian-Style Fruit Beer)
Recipe
Kentucky Common
Gordon Strong introduces readers to a Kentucky common recipe, which is one of the few truly indigenous beer styles in the United States, along with California common (steam beer) and cream ale.
Article
Kentucky Common: Style Profile
Kentucky common is one of the few truly indigenous beer styles in the United States, along with California common (steam beer) and cream ale.
Mr. Wizard
Aerating With Oxygen
Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations
Mr. Wizard
Increasing Mash Efficiencies
This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per
Mr. Wizard
Over-Carbonating My Bottles
I think your problem is too much sugar added for bottle conditioning. But before I jump into this topic, I want to focus on the state of beer when it is opened.
Article
Over-Carbonating Bottles, Increasing Efficiencies, & Aerating with Oxygen: Mr. Wizard
Q I have been having problems with over-carbonation in my bottles. I give my batches plenty of time to finish the secondary and check the hydrometer reading to be sure the fermentation
Article
The Burnt Hickory Brewery: Replicator
Scott reports that White Flag Third Strike Apricot Saison was originally based on Randy Mosher’s recipe for “Nit Wit,” however over time the recipe has been tweaked so much that it is now much closer to a saison than a wit.
Article
Wort Aeration
Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.
Recipe
The Burnt Hickory Brewery: White Flag Third Strike Apricot Saison clone
This Belgian-style wit is brewed with apricot, and Pilsner malt to create a medium-bodied, tart beer with fresh fruit aroma.
Recipe
Dry Dock Brewing Company: Apricot Blonde clone
Winner of the 2014 Great American Beer Festival bronze medal in the American-Style Fruit Beer category. Original gravity is calculated prior to fruit addition while ABV is calculated post fruit addition.
Recipe
Winter Yum Yum Stout
Winter Yum Yum Stout (5 gallons/19 L, all-grain) OG = 1.092 FG = 1.028 IBU = 32 SRM = 52 ABV = 9.2% Ingredients 11.5 lbs. (5.2 kg) 2-row pale malt (2
Recipe
Blood Orange Wit
A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro.
Recipe
Blood Orange and Coriander brined Chicken (with Blood Orange Wit)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Blood Orange Wit.
Recipe
Threefold Cord Robust Porter
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Coffee Malt Pulled Pork recipe.
Recipe
Coffee Malt Pulled Pork (with Threefold Cord Robust Porter)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Threefold Cord Robust Porter recipe.
Recipe
Brunhilde India Red Ale
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Hop Rubbed Beef Brisket.
Recipe
Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.
Recipe
Honey Kölsch
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Honey Cured Bacon.
Recipe
Honey Cured Bacon (with Honey Kölsch)
Honey Cured Bacon (with Honey Kölsch) Ingredients 1 each pork belly, skin on, trimmed 2 square and cut so you have equal halves (approximately 5 pounds/2.3 kg for each half) 10 oz.
Article
Tips for Brewing Fruit Beer
Get advice on brewing fruit beers from the brewers of Ballast Point and Funky Buddha.
Article
Grilling with Homebrew
Nothing says summer like grilling and beer. Here’s four recipes utilizing brewing ingredients, with four homebrew recipes to match.
