There’s a saying in the wine industry (and perhaps, less congenially, in the brewing industry as well) that “wine just makes itself.” Thousands of years ago, when wine was “discovered,” this was
Brewer: Brook Belli Brewery: Oaken Barrel Brewing Co. Years of experience: Pro for four years and homebrewer for four years Education: Civil Engineering Degree at Virginia Tech, Siebel Institute Degree House Beers:
Pumpernickel Stout (5 gallons/19 L, partial mash) OG = 1.061 FG = 1.020 IBU = 27 SRM = 33 ABV = 5.6% Ingredients 3 lbs. (1.36 kg) English pale ale malt 0.5
To Americans, barley brings to mind just two items, beer and soup. However, in ancient times barley was a prominent, important food. It was one of the first domesticated grains and was
Remember when all bread was white and squishy? Remember when all beer was light and bland? Just as consumers are clamoring for more flavorful beers, so too are better-tasting breads winning popularity.
Like many homebrewers, I came to a point with my partial-mash brewing that provided great beers but didn’t allow for the full creative control of the process that I wanted. Of course
As a teenager it was garage bands, in college it was garage parties, and in middle age it is the garage brewery. The only criteria I had when searching for a new