Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”
Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”
“A dark brown English ale in which classic English malts meet the spicy hoppiness of the New World.”
This beer was one of the original beers brewed at The Bruery, but is now brewed under their Bruery Terreux label. It is an unfiltered, bottle conditioned Belgian-stule farmhouse ale.
“Curieux is a fairly simple recipe starting with our Tripel, which is then aged in bourbon barrels and blended with another batch of fresh Tripel.” – Michael O’Connor, Allagash Brewing Company
“Does your water taste good? Then it’s probably good for brewing.” That quote embodies the mantra of homebrewers for decades when it came to the fourth ingredient in beer. Good water should
Centered in the northeastern corner of the USA, the hazy IPA has taken on a cult following in recent years. But the trend hasn’t come without backlash. In fact there is no
In our premiere issue (released in July 1995), Editor Craig Bystrynski, introduced the world to a magazine that promised to, “Celebrate the art and science of brewing.” He added, “We write about
“Drip…drip…drip.” I only had 2 ounces (57 g) of rice hulls in my grain bag while brewing my second-ever pumpkin beer. In hindsight, I should have ditched the plan, but at 10
It’s 2:30 on a Monday afternoon and I find myself sitting at a pub called the Blackback Pub in downtown Waterbury, Vermont (pop. ~5,000). It is standing room only and the pub
We break down the pros and cons of the vast variety of hoses and tubes available to homebrewers.