September 2020

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Orval: A Study on Tradition, Innovation, & Craftsmanship

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There are not many breweries on this planet that evoke more reverence than Brasserie d’Orval. The  Trappist brewery in the south of Belgium, just a few scant miles from the French border,

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Article

Fundamentals of Stainless Steel Conicals

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Conical fermenters provide a lot of options for homebrewers that other fermentation vessels don’t. Explore the various uses, benefits, and best practices of stainless conicals from the man who helped popularize them in the homebrew market two decades ago.

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Article

Adjusting Flavor Using Brewing Salts

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The Beer Judge Certification Program (BJCP) training material outlines a sensory training process for brewers and clubs using ingredients found around the home or the brewery. As Education Chair for the Aurora

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Article

Celebrating Milestones

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The year was 1995. Toy Story, Apollo 13, and Batman Forever dominated the big screen. Hootie and the Blowfish, TLC, and Better Than Ezra were climbing the Billboard charts. The OJ Simpson

Recipe

Recipe

Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone

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Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone (5 gallons/19 L, all-grain)OG = 1.048  FG = 1.010IBU = 42  SRM = 3  ABV = 4.9% According to Shaun Hill, Owner of

Recipe

Recipe

Urban Chestnut Brewing Co.’s Hallertau Haze clone

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Urban Chestnut Brewing Co.’s Hallertau Haze clone (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.011IBU = 25  SRM = 5  ABV = 5.2% A departure for a brewery known for its lagers, this

Recipe

Recipe

New Realm Brewing Co.’s Radegast Triple IPA clone

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New Realm Brewing Co.’s Radegast Triple IPA clone (5 gallons/19 L, all-grain)OG = 1.098  FG = 1.009IBU = 100+  SRM = 5  ABV = 11.5% Named after the Czech god of hospitality, Mitch Steele’s

Recipe

Recipe

Avery Brewing Co.’s 20th Anniversary Mephistopheles’ Stout clone

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Avery Brewing Co.’s 20th Anniversary Mephistopheles’ Stout clone (5 gallons/19 L, all-grain)OG = 1.102  FG = 1.020IBU = 45  SRM = 70+  ABV = 11% A “devil” of a beer, this iteration

Recipe

Recipe

Sierra Nevada Brewing Co.’s Hoppy Anniversary Ale clone

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Sierra Nevada Brewing Co.’s Hoppy Anniversary Ale clone (5 gallons/19 L, all-grain)OG = 1.056  FG = 1.011IBU = 65  SRM = 6  ABV = 6.0% A tribute to the best of the West

Recipe

Recipe

Ode to val d’or

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Ode to val d’or (5 gallons/19 L, all-grain)OG = 1.056  FG = 1.002IBU = 33  SRM = 9  ABV = 6.9% Orval pours orange-brown with a big, rocky head. The very spritzy

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Article

A Taste of the Season

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Brewing with fruit can add amazing depth, flavor, and aroma to your beer, but fruits also present significant challenges. Selecting the correct fruit, understanding its fermented flavor profile, the practical considerations of

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Article

Who Inspired the Wizard to Brew?

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Each issue we pose a fun question to our staff, contributing writers, and review board members that appears on page 6. This issue, our own Mr. Wizard had such an interesting response that we gave him a full page to explain.

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Project

Heat Shield: Retain that wasted energy

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An engineer sat down to create the ideal heat shield to make best use of his newly designed kettle burner stand, maximizing the heat from his propane burner.

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Article

Cash Is King: Mastering your cash flow statements

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Cash is king in the small-scale brewing world. Learn from accounting wiz Audra Gaiziunas about the major differences between a brewery’s cash flow statement and their income statement. It could make or break a nanobrewery.

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Yeast Nutrition: Feed your yeast to ensure success

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Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended.

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Malted “Others”: Adjuncts that are no longer raw

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There is a big world of malted grains outside of barley. Explore some of those options and some best practices when stepping outside of craft brewing’s “comfort zone.”

Recipe

Recipe

Gordon Strong’s Roggenbier

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I’m balancing the beer to be somewhat like the original Schierlinger, a 5% ABV beer. I’ll shoot for 18 IBUs since there will be some malty sweetness to balance.

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Roggenbier: A rye twist on a dunkelweizen

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Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.

Mr. Wizard

Mr. Wizard

Maximizing Your Pressure-Rated Conical

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Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys.

Mr. Wizard

Mr. Wizard

Tips For a Quality Hazy IPA

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Welcome back to the world of homebrewing after your quarter-century hiatus! Not sure where you are in the process of brewing your current batch of New England IPA and hope this answer

Mr. Wizard

Mr. Wizard

Trying to Gauge the Speed of Oxidation

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This is a terrific question and is well suited for a terrifically short answer. Beer oxidation can occur shockingly fast, especially if a beer is the sort to easily show off oxidized

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Article

Oxidation Rates, Creating the Haze, and Pressure Fermenting in a Conical

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Learn how quickly beer can oxidize after packaging. Also a homebrewer has a question about getting hazy and another about making the most of their new conical.

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Article

Highland Brewing Company

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The Replicator travels to Asheville, North Carolina to visit the first modern craft brewery that opened in the city and whose founder recently won the coveted Brewers Association Recognition Award. He explores their tasty Oatmeal Porter.

Recipe

Recipe

Highland Brewing Co.’s Oatmeal Porter clone

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Highland Brewing Company’s Oatmeal Porter is more akin to an American porter than a British porter with oatmeal. It’s big, bold, and roasty.

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Article

The Ester Family

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Esters drive a lot of the fruit aromas in beer. Learn the factors that go into their production and how to control them in your beer.

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Article

The Hop Dropper

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Dry hopping is being practiced excessively these days. Quite a few IPAs are double and triple hopped. But for a long time only pale ales and IPAs were treated on cold side