Writer: Aaron Hyde
Brewing with Ancient Grains
The modern era of agriculture and cultivation of crops, somewhere around 7000 BC, was partly due to the desire and demand for beer. People wanted a reliable source of beer, something I
Advancements in Dry Hopping
Dry hopping has come a long way since it was used to ship beers to India from Britain two centuries ago. With research changing previous assumptions, let’s check back in on a topic that is ever evolving.
Small Batch BIAB Experimenting
Some homebrewers love to brew a recipe until it’s perfected, making it their go-to batch. Others never brew the same thing twice. I write a lot of recipes, some of which can
Fresh Malt Extract is Best
Picture the scene: You walk into your local homebrew shop intent on brewing a great batch of beer this weekend. Grabbing some extract off the shelf you notice it’s dusty — typical
Beer Blending Techniques
Blend homebrews to create historic styles like gueuze or a third beer from two different batches.
Steady as She Gueuze
This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.
