Moonshine provided a ready source of cash and barter for many Kentucky farmers in the 1800s. Country stills yielded a clear and harsh liquor that was stored in oak barrels. The
I have been involved with agriculture in North Dakota for more than a decade, so I’m familiar with sweetgrass and its traditional uses. But it wasn’t until a few years ago, when
Traditional Cathedral Kölsch (5 gallons/19 L, all-grain) OG = 1.048 FG = 1.012 SRM = 2.8 IBU = 25 ABV = 4.7% Ingredients 8.7 lbs. (3.9 kg) Pils malt (< 2 °L)
The idea for this issue’s project came from a BYO reader. Ronald E. Kingery of Green-town, Indiana wrote to me a while back, asking, “Has there ever been a project in a
We all know how much fun brewing can be — a pinch of this hop, a cupful of that malt and our recipes approach perfection. However, brew for long enough and we’ll
Whatever type of mashing you use, the end result is the same — you end up with wort (unfermented beer). Problem is, your wort is combined with the spent grains and —
Professional brewers give advice on adding color and flavor to your brew using these two malts.
At first sip, the New Belgium Brewing Company’s wood-aged La Folie, a limited-release brew that’s similar to a Belgian lambic, makes you want to pucker up. The beer has a strikingly sour
Who doesn’t like cheese? And we know everyone loves beer! Pair these two and it’s a match made in heaven. Wine and cheese pairings have always been popular. But when wine is
Ah, the many wonderful colors of beer! The pale straw of Belgian wit, the rich gold of Pilsner, the burnished copper of London ale and the pre-dawn darkness of stout . .