Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.
While it may be more common in Bamberg, Germany, here in the United States there are very few breweries that are malting their own grains. Travel to Catskill, New York, to learn about one brewery that is successfully making it happen along with a recipe for their Dark Harvest stout.
For the grain bill, Owner Richard Gibson feels that nailing down the proper ratio of wheat in the recipe adds a vital element of complexity, as well as a slight visual haze to the finished beer.
A style that was one of the catalysts of the craft beer movement, witbiers are not as easy to find at breweries these days. A reader stumbled on a great rendition of one while in Ogallala, Nebraska, and asks the Replicator to share more about this beer.
A BYO reader stumbled upon their first rice lager at 1188 Brewing Co. and wants to learn more about this highly drinkable brew.
In the high desert of eastern Oregon, the small town of John Day has brought a family together to form a nanobrewery. One reader stumbled upon their first rice lager there and wants to learn more about this highly drinkable brew.
The Replicator gets a request for a beer style that is too often overlooked . . . an American-style pale ale, brewed by a New Zealand brewery that is doing a remarkable job with it.
Dirty Boots pale ale is what the brewery describes as a “full noise” pale ale bordering on an IPA, with assertive bitterness backed up by malt character from a grain bill of Pilsner, crystal, and Munich malt.
The blonde ale itself was made with a simple malt bill and low bitterness — a little lower on the bitterness scale than normal since the coffee, even though it was cold-brewed, would still add some sharpness.
Coffee beers are commonly associated with stouts and porters, but they don’t have to be. A reader sends the Replicator on the mission to track down a recipe for Sly Fox Brewing Co.’s Morning Brew Coffee Blonde.
While a honey addition to hoppy beers is nothing new, the recent focus on boosting aroma-positive thiols in beer has sparked renewed interest in it. The Replicator spoke with Kinsmen Brewing about their Pollendrome DIPA and came back with the recipe.