Dry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.
Brewing and enjoying a quality session beer seems to be overshadowed these days by the big hop bombs and high ABV beers. So let’s go back to the fundamentals of what makes session beers so enjoyable and how to approach brewing this category of beer.
Homebrewers need to chill there wort after the boil, but there is no correct way. Learn the pros and cons of various methods of wort chilling along with the different techniques to chill the wort down to yeast-pitching temperatures.
Soured beers are gaining popularity among beer lovers and brewers alike. There are several methods you can employ to create a soured beer. Simple techniques include adding lactic acid to your brewing
Step mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a
Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery. Part witbier, part IPA, loaded with character.
Amarillo® hops can be a tough one to find in the market these days. If you do happen upon some, this is a great red IPA for using them.
Lawson’s Finest Liquids’ Toast clone (5 gallons/19 L, all-grain) OG = 1.059 FG = 1.013 IBU = 70 SRM = 33 ABV = 5.9% Ingredients 11 lbs. (5 kg) 2-row pale malt
John Kimmich says that this beer was “dry hopped extensively with Cascade and Amarillo® hops,” which makes me believe he either used a lot of dry hops in one stage or dry hopped this beer in two stages."
This is my attempt to clone one of my favorite double IPAs coming out my home state of Vermont, Heady Topper from The Alchemist Brewery.
This was my attempt to pay homage to the beer that put cans on the craft beer scene, to which I will always be a faithful and loyal admirer to Oskar Blues Brewery and their Dale's Pale Ale. Now if only I could get my homebrew in a can to take with me skiing, canoeing and bike riding, I would be all set.