Date: May-June 2014

21 result(s).

Perpetuum Sour

Digital and Plus Members Only

Author Michael Tonsmeire provides a recipe he utilizes for his home solera method to produce funky beers.


Perennial Artisan Ales’ Anniversaria clone

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St. Louis, Missouri-based Perennial Artisan Ales’ anniversary ale, Anniversaria, is blended via solera. Their goal isn’t to release the same beer each year, but as brewer Jonathan Moxey put it, “create a thread that will run through each year’s release.”


Cairn 100% Brett IPA

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There are many different ways to go with fermenting this recipe from Sacch Trois to Brett Trois or any favorite strain of yours. Either way, the Centennial and Citra® hops should please any hop fan.


Motorize Your Mill

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Crushing grain immediately prior to mashing is one of the hallmarks of homebrewing at its finest and is well documented in numerous articles. I have used a drill-powered mill for years, but recently undertook the challenge of motorizing it. In milling, the roller speed and gap between the rollers are of utmost importance. Too slow


Modern Times Beer: Southern Lands IPA clone

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This 100% Brett Trois-fermented IPA features an intense tropical pineapple character.


Thunder Island Brewing Company: Vitamin K Kölsch

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This light yellow German-style ale is no longer brewed by Thunder Island, but you can brew it at home for a fresh, crisp brew for the summer.


The Chemistry of Beer Flavor

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Beer is comprised of hundreds of different chemical compounds that contribute to the overall flavor and aroma perception of the beer. Different styles of beer have different flavor and aroma characteristics that vary depending upon the many factors associated with the production of the beer. The specific types and amounts of taste and aroma compounds


Preparing Your Beer for Competition

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Some people want to enter competitions to win medals, others simply want to find out the judges’ opinions on what they think is a great beer. I remember a time when the latter was the only reason for entering a competition, largely because almost all homebrewers were just beginning to learn about brewing and were


Brewing All-Brett IPA

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Beer historian Ron Pattinson, of the blog Shut Up About Barclay Perkins, is famous for writing about the longevity of ideas in the brewing community. His research provides some necessary grounding to the lofty ambitions of today’s inventive craft brewers, who are fond of re-inventing the wheel and then arguing about what to call it.


Hops Down Under

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Hops have been grown in New Zealand and Australia since the early 19th century. Until the late 1950s, Australian beers mainly used English-bred Whitebine Grape, Kent Goldings and Fuggles from Tasmania, and American-bred Golden Clusters from Tasmania, Victoria, and the Nelson area of New Zealand. New varieties of hops have been progressively developed in Australia


Blending Sour Beers with the Solera Method

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Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.


Making Your Own Flavored Syrups for Berliner Weisse

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Berliner weisse is a style of beer that is frequently sweetened in the glass with a dash of flavored syrup, which is known as “with a shot,” or “mit Schuss” in German. Adding a flavor syrup to Berliner weisse is a German way of lightening up and sweetening the sour beer while also getting around


21 result(s) found.