Since we last talked about it, the main batch of Quotidian Pale Ale has been brewed, fermented, dry-hopped, and very recently packaged. What we’re looking at here is a glass of the little one gallon pilot/yeast starter. Continue reading
Oh, what the search engines will make of that title …
A while back, a reader requested a buyer’s guide-type of piece on equipment – my gear, what I like and don’t like, etc. Here’s to wish fulfillment!
Because I live on disclaimers and hearing myself talk, two things before we start: Continue reading
Partly by reader request but mostly because it’s time: Berliner Weisse.
Tiny grain bill, no boil … this is easier than extract brewing! I should brew Berliner Weisse all the time. Continue reading
Back in my day, when we had a gold-to-amber colored hoppy ale that was about 4.5% abv, we didn’t call it Session IPA. We called it ”pale ale.” It was bitter but balanced, reasonable about its alcohol content, and it smelled like grapefruit and pine trees and cat piss … and we liked it that way. Continue reading
Glassware – it makes a difference. So do beer snobs. Continue reading
A long time ago I brewed a Tripel – it’s well-aged and vintage now, coming up on 2 years old, laid down in cork-and-cage bottles. We broke out a bottle the other night, and tonight I’m going to break out some more and cook with it. Continue reading
It’s back to the Tasting Porch for a follow-up on Be Kind Northland. Join us, won’t you?