Writer: Michael Tonsmeire
Are Thiols Worth the Hype?
Having brewed dozens of different beers with thiolized yeasts and thiol-enhancing products, Michael Tonsmeire explains what thiols do to beer, for better or for worse. Learn what thiols are, where they come from, and the impact they have on beer.
Sapwood Cellars’ Cosmic Rings clone
Sapwood Cellars’ Cosmic Rings clone (5 gallons/19 L, all-grain)OG = 1.068 FG = 1.022IBU = 5 SRM = 5 ABV = 6% We love GalaxyTM and Citra® together, but when we can’t
Sapwood Cellars & Bissel Brothers Brewing Co.’s Field Learning clone
This beer uses fresh grapes at the end of the process to layer the flavors onto the Phantasm powder used at the start of fermentation.
Traditional German Sours
Go into a brewery or craft beer bar with a decent tap list and there’s a pretty good chance you’ll find a fruited Berliner weisse or Gose. The styles have been revived over the past decade or so, however they are almost always brewed using the quick kettle-souring technique. To make a more complex version you need to revert to traditional techniques including mixed-fermentation, extended aging, no-boil, and bottle conditioning. Michael Tonsmeire shares how to bring these techniques to your homebrewed versions.
Sapwood Cellars’ Salzig clone
The coriander in this Gose provides a beautiful lemon-lime citrusy flavor that only adds to the refreshing qualities of this session beer.
Sapwood Cellars’ Little By Slowly clone
This Berliner weisse combines acidity, bread dough wheaty notes, lemony-hay funk, and high carbonation.
The Finer Things: Brewing with culinary delicacies
Brewers tend to reach for beer additives that are easy to find and light on the wallet. But what about that $100 black truffle? Welcome to brewing culinary delicacy beers.
The Evolution of IPA
“I used to be with ‘it,’ but then they changed what ‘it’ was. Now what I’m with isn’t ‘it’ anymore and what’s ‘it’ seems weird and scary. It’ll happen to you!” –
Sapwood Cellars’ Cheater X clone
Sapwood Cellars’ Cheater X clone (5 gallons/19 L, all-grain)OG = 1.079 FG = 1.026IBU = 80+ SRM = 4.5 ABV = 7.1% This is the culmination of what we learned during
Sapwood Cellars’ Nu Zulund clone
Sapwood Cellars’ Nu Zulund clone (5 gallons/19 L, all-grain)OG = 1.055 FG = 1.007IBU = 0 SRM = 3.5 ABV = 6.3% Sapwood Cellars’ one and only kettle sour was a sour IPA
Sapwood Cellars’ Western Shore clone
Sapwood Cellars’ Western Shore clone (5 gallons/19 L, all-grain)OG = 1.070 FG = 1.017IBU = 80+ SRM = 4 ABV = 7.1% Our take on a West Coast IPA, through the
Westorval
This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.
