Sierra Nevada put together this recipe in collaboration with Jack McAuliffe from New Albion Brewing (1976–1982) in Sonoma, California using raw materials available in the late 1970s. This was one of four Sierra Nevada 30th Anniversary Collaboration Ales.
21 result(s) found.
Once you feel comfortable homebrewing with pre-written recipes, it’s only natural to wonder how to formulate an original recipe of your own. With a little up-front planning and research, you can successfully
This collaboration English strong ale came to be thanks to 21st Amendment's Shaun O'Sullivan and Ninkasi's Jamie Floyd, who had been friends since brewing together in the 1990s at Steelhead Brewery. Both brewers had won GABF medals for their versions of this style, and decided to brew one together using local ingredients.
I built this bottle washer to help out with the huge task of bottling in my homebrewery (and also for my home winemaking efforts). As any homebrewer can agree, anything that can
Yeast are microscopic, unicellular fungi that are capable of converting various types of sugar into ethanol and other byproducts. Yeast take in sugars and anaerobically (without oxygen) metabolize them to produce energy,
Many authors (including me) recommend that you do a full wort boil (5 gallons/19 L if that is to be the final volume of wort at pitching) when brewing with malt extract,
In 1933, when the United States was deep in the throes of the Great Depression, patience with the thirteen-year-old “noble experiment” of Prohibition had waned. It had turned millions of otherwise law-abiding
“I remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment in the United States, but, keep in mind that it probably won’t be the same way
In the early years as a rookie homebrewer, there were many times where I poured myself a beer from a newly readied batch and said, “You know, this didn’t turn out quite
In the brewing world, everything typically starts off with a beer. So, you and your homebrew buddies sit around sampling the latest from your cellar, and the words start flying: “This is
Q I’m an extract brewer (that also steeps) and I recently noticed a bunch of white spots on top of my brew (which was a wheat recipe) after I transferred it to