Writer: Michael Tonsmeire
Westorval
MEMBERS ONLYThis 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.
Alsatian Funky Saison
MEMBERS ONLYThis beer is all about showcasing an alternative universe where Germany developed the saison and wild culture of Belgium. Rather than trying to get my hands on Alsatian Gewürztraminer grapes, I blended in a bottle of wine post fermentation. The fruity notes from the wine meld beautifully with the new German hops and lemony-funky-minerally Brettanomyces. The extended warm conditioning also provides an opportunity for the Brettanomyces to free aromatics from glycosides in the hops and wine, and to work under pressure to create flavors quickly so that the fresh hop nose is still evident.
Recipe Design Ethos
FREEHomebrewers and craft brewers often have slightly different goals when it comes to recipe design. But craft brewers have been taking cues from homebrewers on ways to improve, so too should homebrewers take cues from craft brewers.
Sapwood Cellars’ Ziparillo clone
MEMBERS ONLYSapwood Cellars’ Ziparillo clone (10 bbl/12 hL, commercial-size) OG = 1.048 FG = 1.016 IBU = 14 SRM = 5 ABV = 4.2% This hoppy wheat beer was designed to introduce hop-averse
Fermentations Apart: Selecting different yeast for different jobs
MEMBERS ONLYBrewers often add adjuncts right into the main batch of beer before or during fermentation with the hopes that the characteristics of the beer will play nicely with the additive. But Michael Tonsmeire explains that fermenting the two separately may sometimes be your best approach.
Tonsmeire’s Acorn Oud Bruin
MEMBERS ONLYI brewed a beer with compatible flavors for the acorns: A rye sour somewhere between English old ale and Flemish oud bruin.
Brewing Table Beer: The challenges of making a 3% ABV beer
MEMBERS ONLYTriple NEIPAs and maple-Bourbon imperial stouts grab a disproportionate share of the hype, but quietly “session” beer is garnering excitement in the craft beer world. While there are classic session beer styles,
Sour Sans Bacteria – Brewing with lactic acid-producing yeast
MEMBERS ONLYNew strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.
Perpetuum Sour
MEMBERS ONLYAuthor Michael Tonsmeire provides a recipe he utilizes for his home solera method to produce funky beers.
Perennial Artisan Ales Anniversaria clone
MEMBERS ONLYSt. Louis, Missouri-based Perennial Artisan Ales’ anniversary ale, Anniversaria, is blended via solera. Their goal isn’t to release the same beer each year, but as brewer Jonathan Moxey put it, “create a thread that will run through each year’s release.”
Hop Extracts – Advanced Brewing
MEMBERS ONLYThese hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal.
Nitro Stonefruit Sour
MEMBERS ONLYThe vanilla helps to make a more sherbet-like balance. You can add lactose to taste at packaging if you want more sweetness. The hop extract increases head retention, improving the perceived creaminess of the body and appearance of the beer. Lowering the pH before souring reduces protein breakdown by the bacteria, improving body and head retention.