The experimental hop fairy visited my house again recently, and this time it’ll be a lavishly alphanumeric best bitter type of deal. Continue reading
brew day: EXP01490 XX
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Monthly Archives: February 2014
tasting notes: Schäferpils Zwei
A sunny tulip of this German-style pilsner on a recent late winter afternoon: Continue reading
brew day: Beamishish
Brewing an Irish stout: it’s been a while. So long, in fact, that any delay from a little detour into history and personal remembrance won’t significantly prolong the wait. Let’s get a beverage before the second paragraph. Continue reading
steel cage floor-malted death match brew day: SMASH MILD
Such a melodramatic title with so many adjectives for a post about a 3% abv beer! Let’s start over:
this just in: yeast makes beer
A little factoid [edited for accuracy – thanks, citizens!] item of information for a Wednesday:
59% of aroma descriptions and 79% of flavor descriptions on the ASBC Flavor Wheel are created or modified by yeast.
reader question: system 2.0
Reader and friend Keith C. hit me with this Russian novel of a question – slash – very enviable first-world homebrewer problem, and I’m recruiting you citizens to chime in with your answers in the comments section. Let’s dig in: Continue reading
(tiny) bubbles in my beer, pt. 4
“Should the best stay small?” was the title of the response piece to the New York Times article. It was in reference to Hill Farmstead Brewery capping production at 5000 barrels a year; and it wasn’t a rhetorical so much as an unanswered question.
Far be it from me to deny the Interwebs more vitally important bloviation on the sacred cows of craft beer: onward, citizens. It’s answerin’ time. Continue reading
the beer engine 