As homebrewers, we have control over many of the physical processes used to make our beer. It’s been known for some time that after boiling (and then chilling the wort) it is
An American-styled hefeweizen, brewed by a brewery based in Waitsburg, Washington, just outside of Walla, Walla.
Garrett Oliver, brewmaster, Brooklyn Brewery: “‘Summer Ale’ is not a beer style, but a concept. To me, anything which is brisk, light, and drinkable but still interesting enough to work with summer foods can be a ‘summer ale.’”
Jamil Zainasheff provides readers with a recipe for a British Dark Mild. This British session ale is known for it’s low hop character when compared to bitters and pale ales with a lot more toasted malt presence in the dark milds. Often served via cask in it’s native land.
Man: [Peering at his hydrometer, floating high in its jar] “That’s funny”
His Wife: “What’s wrong?”
Man: “My FG is low. I wasn’t expecting Diminished Attenuation.”
(The door flies open and three Cardinals wearing red robes enter. The first is tall with a dark scraggly beard, the second is wearing a scooter helmet and the third is heavily bearded with an eager gleam in his eyes…)