Winter Palace Wee Heavy clone Paper City Brewery, Massachusetts (5 gallons/19 L, extract with grains) OG = 1.077 FG = 1.017 IBU = 24 SRM = 16 ABV = 8% “We use pale
12 result(s) found.
This is a nice, spicy ale that tastes just like pumpkin pie. It's perfect for Thanksgiving. - Mary Traina - Beer and Winemaker's Pantry, Pinellas Park, Florida
This beer was inspired by residue found in drinking vessels that are believed to be from the actual tomb of King Midas. Some secrets of the beverage, dated to around 700 BC, were revealed by the new methods of molecular archaeology The residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “recreated” a marvelous golden elixir, truly touched by King Midas.
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade. - Brewer Alec Mull has been with Kalamazoo Brewing Company in Michigan since 1999. He was promoted to head brewer in 2001. Kalamazoo’s Consecrator Doppelbock won a bronze medal at the 2001 GABF.
The flavor of an excellent doppelbock can be described as clean maltiness. The beer should be quite rich, almost bready. The malt should be dominant. The alcohol character should not be off-putting; neither should there be any astringency in the beer. In a doppelbock, there is a fine line between getting full flavor, maltiness and drinkability, or missing it altogether. - Brewer Dan Carey is well-known in the microbrewery world. He is the co-owner and brewmaster for the New Glarus Brewing Company in New Glarus, Wisconsin. Before founding New Glarus in 1993, he was a production supervisor for Anheuser-Busch, Inc.
Ah, the old birch-beer beer. This reminds me of a time when I screwed up a beer experiment with the remnants of a root beer experiment. We had three groups in our
Inspired by Fire Brew, the same Michigan homebrewers gathered again to brew a whopping batch. This time, they put their heads (and hammers) together to build a tun that can hold 660 pounds of grain. Here are their plans how to make a massive mash tun.
Five homebrew systems that are simply divine: James Nielsen's super-stainless brew room and pub club. Raymond Steinhart's all-electric RIMS, the Budde family's authentic - and awe-inspiring - German garage and Dennis Collins' homemade HERMIT (no barbed fittings allowed!).