Writer: BYO Staff
Hybrid Beer Styles: Tips from the Pros
Some people brew like it’s going out of style, but what about actually brewing out of style? Three US brewers talk about taking chances.
Brewing Scottish Ales: Tips from the Pros
Big and malty (and not so hoppy), Scottish ale isn’t your typical
ale. In this issue, three US brewers offer some advice for brewing the
best Scottish ale possible.
JM’s Peach Ginger Lager
A basic Lager, with honey, peaches, and fresh ginger.
Kölsch: Tips from the Pros
Tim Etter and Anthony Gibson (Tenaya Creek), Patrick Rowland (Calumet Brewing) and Brock Wagner (Saint Arnold) tell you how to score a KÖ when brewing your next Kölsch.
Dogfish Head’s Chateau Jiahu Clone
One of Dogfish Head Craft Brewery’s collaboration beers with molecular archaeologist Dr. Patrick McGovern. According to Dogfish Head’s website, “In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.”
Can botulism spores grow in concentrated extract?
Before answering this question about malt extract storage I want to remind our readers that there are no safety issues concerning the storage of wort that has been properly canned in
How do I stop enzymes?
I am not sure you have created a monster but you may have a runaway train on your hands! There are only two ways to stop an enzymatic reaction. You can
How can I get better hop utilization?
Upping IBUs I have been planning on making an extract oatmeal stout, but after entering all my ingredients into a recipe calculator I am concerned with my hop utilization. I boil my
283 Kilometers (European Pale Lager)
Named for the distance between Plzen (Pilsen), Czechoslovakia and Wien (Vienna), Austria, 283 Kilometers is a crisp, clean, well-balanced beer with a firm malt presence from Vienna malt. Recipe from Chris Colby.
O’Shea Brewing’s Hop Monster Double IPA
This West Coast style double IPA is a topseller. It weighs in at 8.1% ABV, and, with over a 1/2 lb. of hops, the IBU’s register in at a whopping 141 IBU’s. This beer is very smooth with a nice hop punch and a great citrusy aroma. Let this beer age and you will want more!
Blanche de Ballard (Belgian Witbier)
To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season. Recipe submitted by The Cellar Homebrew, Seattle, Washington, www.cellar-homebrew.com
How does silicone affect beer foam?
The professor you are working for is correct to state that some brewers use anti-foams and it is also true that these compounds are silicon-based. Dimethylpolysiloxane, in the form of a
