Homebrewer, tourist, raker of mash tuns and cleaner of kegs, grower of hops, dilettante, the one who rolls the casks, owner of too much glassware, certified beer judge, snob, indiscriminate guzzler, geek dork nerd, scrivener of blogs.

Disclaimer: I work for Wyeast Labs. The views and opinions expressed herein are strictly my own. Nothing posted here should be considered an official statement on the part of my present or past employers, or any organization with which I am affiliated.

Copyright © 2013, The Beer Engine Blog. All rights reserved.

359 thoughts on “About

      • That’s cool. I’m a big fan and you’ll be missed. I shopped there and encouraged others to as well simply to support the company you guys worked for and to support the show. They lost 2 great assets.

  1. THANK GOD! So glad Jake K. tweeted about your blog… was worried you had fallen off the grid. I was really bummed when I heard you had left BrewingTV… The three of you really inspired me to try new things with my homebrewing… and the show was more entertaining than most network TV. Enjoyed meeting you in Seattle at the NHC. Really looking forward to following this blog!

  2. Agreed – I missed your blog posts in addition to you and Jake on BTV, but now I can get my fix! Keep it coming! Nice morning here in MN for some brewing.

  3. I really appreciated your style on BTV, laid back with an obvious appreciation of knowledge and passion for the craft. I’m happy to become a follower, and glad to see you’re still contributing to the culture. Thanks Mr. Dawson

  4. I appreciate your new site. You guys basically taught me to homebrew beginning with the NB Homebrewing 101 DVD then continuing with Brewing TV and the more advanced instructional videos. Your passion and general laid back but knowledgable approach are unrivaled and I hope you continue to be a major part of the homebrewing/beer scene. Cheers!

  5. You saw an IPA, and wanted it painted black.
    I see a homebrew vidcast, and I want it painted Dawson.

    Here’s hoping that you (and maybe Keeler) put out your own homebrew videocast. (hint hint) The homebrew community needs your beer-geek input to continue.

  6. I can only second to all the above posts! You guys got me into homebrewing, and for that I’ll be thankful, for the rest of my life 🙂 Seriously !
    Your personality Mr.Dawson and JKeeler’s are just shining rare gift. It was just perfect duo! 🙂
    It would be awesome, if you get along together again, in some future vidcast! It’s almost unbearable to me, like I feel like I lost some awesome friends 😦
    Again, thanks for all the good times, laughs, knowledge and foremost a passion, you guys passed on us 🙂

    • Totally Agree. The dynamic duo is what pulled me in. Heck, all three made an image of the social aspect to brewing. Friendship and Brewing work well for myself in my situation. Living and working in Vienna Austria as an American requires time and nurture for friendships. My brews require the same and to put it all together makes things work around here. Thanks for showing me the way Jake and Mike!

  7. Hey Michael – happy to see you pop up in the blogosphere. As others above have pointed out, your BTV vids were much appreciated, and always informative. If your travels ever find you in CT, I could put together a nice homebrew & fresh/salt flyfishing outing. Cheers

  8. Hey Michael, you did a fantastic job at Brewing TV. I would equate you to the Alton Brown of the brewing world. I hope you choose to continue to making videos in the future. Take it to the next level!

  9. Hey, tossing my hat in the ring as someone who was sad to hear you left BTV/NB. And totally agree with the above poster that you were like the Alton Brown of brewing. I’ve learned a ton from you guys over the past few years, and happy I was able to find your blog.

    Hope you’ve moved on to something cool, and looking forward to more beer info to flow…

  10. Funny how if you follow a path you’ll find what you’re looking for eventually. I noticed you weren’t on BTV anymore and thought to myself “what gives?” I started poking around and now I’m here. It’s a bummer you won’t be on BTV anymore but hey; life goes on man. The first episode I saw was Big Brew Days. I loved how it captured the pure essence of homebrewing. From the yeast starter to brewing outside in -10 degree weather it was a great episode. Thanks for providing free information in such a light and laid-back demeanor. As long as Chip still has his hands in BTV I’ll be watching. Now, I’m thankful I have this sweet blog to come to when I’m bored at work! Good luck and I hope to see you on some other homebrewing show in the future. Here’s to beers!

  11. I’d love you buy you a beer (or homebrew) sometime. If you’re ever planning a trip to the Boundary Waters for some canoeing and fishing, I can offer the hospitality of my cabin near Ely and will tie some killer dry flies for you. Best of luck for all future endeavors.

  12. I hope to see you and or Keeler doing a show again. You both did a great job of inspiring homebrewers to expand our palates and skills. You blog helps fill the void…. start making videos.

  13. Uff Da. Really hope to see you online again doing the brew stuff. You had a Discovery Channel thing going on there with many followers. It’s what got me started in home brewing. Brew on!

  14. Good on ya for moving forward- not looking behind (or commenting about what once was). I wish you all the best with what is next!

  15. Really glad I found your blog. You, Jake, Chip and BTV are a huge reason I’ve become such an enthusiastic brewer. I hope BTV keeps going and all, but also hope to continue to see you do your thing as well – whatever that may be. All three of you have had such a huge impact on so many brewers, myself included. Not sure I would have been so persistent about some major goals in my life had it not been for you. Many cheers to you, dude.

  16. I have always enjoyed watching you brew and I have always been impressed by how much you know. What would you suggest as reading material or practices in order to further expand my knowledge? Glad to see that you didn’t run to Canada to breed goats as rumored!

  17. The Alton Brown comparison is a good one. What is lacking from cooking shows though is an honest review of the results. I always want to know how many times they made the recipe, and what would they change if anything next time. As home brewers, we are always tinkering and seldom say a result is perfect. I have one recipe that I don’t think I can improve on, but I will probably keep trying. How about you? I’d also like to ask you when you taste test your next beer, will you please comment on what you might want to tweak on the next brewing?

    PS What does MZA mean?

  18. Out of curiosity, how does one control calories in one’s homebrewing? I enjoy the most domestic of ales, but worry that they are—ahem, not helpful—in my fight against the 36 year old spread.

    Any way to calculate hb calories?

    • Beersmith calculates the calories per serving of each recipe you enter … other software might as well. It’s basically a function of gravity … lower-gravity beers will have less calories than high-gravity, high-alcohol ones.

  19. Dawson,

    I’m curious about your thoughts of the hops industry, or lack thereof in MN. It seems that there are breweries opening every month, but virtually no one in MN is growing hops at even a semi-commercial scale. Do you think this is a needed industry in MN, and do you think that the local brewers would prefer to brew with locally sourced hops? I’d really like to get your take on all of this. A bit random, I know, but there are good intentions behind this. Keep up the great work! Thanks.

    • You know, I’ve started and erased and re-started, and this reply is just going to have to get its own post. Thanks for the thought-provoking question!

  20. That would be awesome! I’d really like to hear your thoughts on the subject. I know there will be a big push for hop farming this year, including a few new farms, mine included, and hopefully the startup of a grower’s guild to help promote things here in MN. From what I can see, we are years behind MI and WI, but it looks like there is a growing demand or it in MN. Thank for the reply.

    • Well then! As someone in the industry, why don’t you give me a quote to include in the post and answer some of your own questions? Why are you getting into hop growing, and where do you see this industry headed – in MN specifically and in the upper midwest in general?

      • I don’t know if I would say I was in the industry yet, but I am hoping to be. There are many reasons that I am getting into growing, but a few stick out in my head. I love beer, and when I say that, I mean the culture, the science, and the whole process of brewing it. I am a homebrewer, but I lack the skill set and the drive to ever turn that into anything more that its. However, it has been a dream of mine to somehow be part of the industry. I married into a large agricultural family and operation that has been farming for over 100 years. I have grown to love and respect farming and find myself spending a lot of my free time doing something ag related. This whole thing started out with me just wanting to grow some hops for me and my buddies, but the more I researched it, the more growers and researchers I talked with, and the more I planned it out, the more I fell in love with the idea of starting a hop farm. I am a strong believer in supporting all things local, and I absolutely love local beer. I guess my goal would be to become a local brewe’s source for quality locally sourced hops….. we’ll see I guess. I’m certainly not getting into this with the expectation of being rich. I enjoy the hard work, being outside, and growing things, from hops to tomatoes, to corn, etc. This just seems like the perfect fit for our family.

        As far as the industry goes, I am feeling positive. Craft beer is growing at a rapid pace in this area, but there is hardly anyone growing hops at a commercial level in MN. Now in a perfect world that seems like a no-brainer, but you still have to convince local brewers to use and trust your hops instead of Yakima hops. I see the growth in both breweries and growers in Wisconsin and MIchigan, and can only hope that Minnesota will follow suit. I think it is a pretty big gamble at this point, but you have to start somewhere right?

  21. Wow Mr. Dawson, I was going to throw my two cents in about your new blog and the new direction that you, Jake & Chip are going, but everyone has stated everything I was going to add already! Definitely agree with the Alton Brown theory. I hope to be seeing you more in vid form soon (hint hint)
    PS, should we hate NB?

  22. Hey Dawson,

    Have you explored Gluten Free brewing at all? Do you have any recipes or tips to create a gluten free beer that comes close to normal beer flavors? There are very few commercial ones she and I find drinkable.
    My wife is Gluten free and I brewed my first gluten free partial mash java stout based on recipes I’ve found online, including toasted rolled oats, buckwheat, millet, sorghum syrup, 180 Dark Belgian Candy, cocoa powder, maltodextrin and Safale S-04. (Coffee is going in when I rack to 2nd). It has been bubbling away for almost 2 weeks in primary, no clue how it is going to turn out.

    Big fan of your work! Cheers!

  23. I am so glad to have found your blog. So good to be referred to as citizen once again. Looking forward to whatever you have up your brewing sleeve. Keep up the great job!!

  24. I have a confession to make. I have never brewed a stout. Yes…snort and sneer. Bite your thumb. Nonetheless, I come to you as a fan, asking for some guidance. I know the grain bill is short and sweet. I have been reading, with mixed results, on hop bitterness vs. bitterness from the roasted barley/various dark malt used (depending on the recipe). Some say a true dry Irish stout should be around 10-12 IBU and others say in the range of 25-29 IBU. You have never steered me wrong in the past, so I ask you…Do you have a tried and true recipe that you stick by? I am gearing up to get a nice dry stout going for Patty’s Day. Help a brotha out!

  25. Glad that I found your blog through Keeler, you were both an inspiration to me as I started brewing with my NB deluxe kit, always looked forward to BTV and the tons of info mixed with your wit and dry humor. You guys both gave me the confidence, that my second brew was the smashing pumpkin partial mash I made for my son’s wedding, it was a long brew day but the results were amazing. Glad I found both your blogs and the best for 2013!!! I too will watch for your thoughts
    on a standby stout recipe…Cheers!

  26. Hey, have you had any experience with White Labs’ Brettanomyces bruxellensis Trois (WLP644) strain? I’m thinking of making an all Brett fermented IPA with centennial and simcoe, which I think will mesh well with the “mango and pineapple” descriptors of the yeast. But also, I don’t have experience with 100% Brett yeast strains, and I’ve heard of dedicating plastic equipment to sour beers but I’ve also heard that Brett is just a wild form of Saccharomyces. So, is it safe? (Or should I set aside Brett only plastic equipment?)

    • I’ve had no firsthand experience with that strain, but I do think regardless of strain it’s a good idea to have separate porous equipment for sour/wild homebrewing.

  27. Hey Dawson, glad to have found your blog. I really enjoyed the work that you had done on BTV, you alone have been more beneficial in my home brewing career than anyone else (except maybe John Palmer). Went about 6 months not brewing anything until i found BTV. Your passion for brewing exudes through the screen. Hope to see more videos of you brewing soon.

    One question for you. How long until you started making beers that you considered to be good? Do you brew beers that you would say are on par with commercial beers? I have brewed on and off for almost a year and a half now. I only have a total of 11 batches under my belt, not one of them did i really enjoy or was shocked by my abilities. I did a total of 1 extract kit, 1 extract recipie out of Palmer’s book, 2 extract recipies that i found and tweaked based on LHBS availability and then the rest have all been 2.5-3gallon BIAB or partial mashes. I keep brewing anyway just out of sheer love for the hobby, but have I maybe progressed from extract to mashing too quickly?

    • Thanks! I’m glad you found it too, thanks for reading.

      Re: your question. Let me get myself a beer and tell you a story: looking back at some of the batches from my first couple years of brewing, I can remember things about them or about my process at the time and understand post facto those beers had to have been objectively terrible, but I had a hell of a lot of undiminished fun brewing them, and even drinking and sharing them, flawed as I now realize they must have been.

      If you enjoy the process of brewing beer and you actually keep at it, your beer can’t help but improve. The “lifers” I’ve known who are really good homebrewers, or who went pro, got good primarily as a function of getting something personally out of the practice of the craft itself, and not just as a means to an end … because if a guy is strictly just after good beer to drink, it’s a lot easier to go buy it.

      I hope this helps – a lot of folks swear by joining a club to shorten the learning curve. There’s a wealth of good info out there to soak up. Mainly, though, I think you learn by doing. Good luck!

  28. Michael, I have been thinking of the next step in this brewing obsession of mine, a brew stand/sculpture. I know that you use the blichmann top tier. What made you go with the top tier as opposed to other set ups? Its an impressive piece of equipment that you can readily integrate with the other blichmann products, but what was it that made you go with blichmann as opposed to another set up?

    • Couple disclaimers first: one, you can actually use them with pretty much any kind of gear, you’re not automatically locked into buying Boilermakers and Fermenators and such. Two, this is strictly the opinion of a private citizen and not any kind of endorsement, official or otherwise.

      I chose it because it was modular (technique and batch size as well as physical configuration), portable, small footprint, and because it could ship via FedEx instead of freight.

  29. Alright, so tell me the truth. Was that you that I ran into at the My Morning Jacket show in Somerset WI, and mistakenly identified you as Keeler? If not, you have a serious doppelganger out there with fine musical tastes, my friend. If it was you, well played. Cheers.

  30. MZA,
    First, I want to say that I appreciate your input/work while involved in Brewing TV. I enjoyed your take on things, integration of arcane knowledge, allusions, and the occasional fun analogy or simile. My favorite BTV episodes are “Decoction Day” and “Big Beer Day.”
    Second, what are you doing for a living nowadays? Are you working at some yeast company who seeks to overthrow the primary modern day strains with some occult, never-before-propagated strain taken off of some ice-entombed caveman’s clothes (hmmm…there’s one for Dogfish)?

  31. MZA,

    First off, I owe you and Keeler a huge debt of gratitude — and countless beers — for what you taught me on BTV.

    Second, I am going to Wisconsin in April for my job and may have some time off to visit some local breweries. Do you have any thoughts? New Glarus? Any other ideas? I have a finite amount of time but want to hit the best I can. I am from San Antonio so getting to WI and experiencing what they have is a rarity. Any thoughts are appreciated!

    Again, thanks for all you have taught me. Cheers!

    • No, thank you, man!

      Where in WI will you be? I’d like to invite any lurking Wisconsinites to chime in and round out my subjective and incomplete list, but I’ll start: New Glarus (New Glarus), Red Eye (Wausau), Great Dane, Ale Asylum (both Madison), Hinterland (Green Bay), Grumpy Troll (Mt. Horeb – near Madison), Central Waters (Amherst) …

      Enjoy your trip to Wisco!

      • Pearl Street Brewery in La Crosse, Lake Louie Brewing in Arena ( near Madison), and Stone Cellar in Appleton (near Green Bay). Great beer to be had in Wisconsin!!

  32. Dawson,
    Like most of the others above me I have followed you from BTV and was sad to find you Jake and Chip have left, but am glad to see that you have you own new venue.
    One thing I would love to see is a full Video or write up on your brewing equipment and setup. Since Homebrewing is a DIY hobby the community normally tells you to use what works for you. You not only have experience, but a unique perspective that most of us don’t. You worked at a brewshop that pretty much has every item available to a homebrewer the good, the great, bad and the ugly.
    I know like me there are many that would be interested in what you personally use and have used and now don’t use and why you use it and why you don’t use those items.

    As a loyal fan I look forward to all of your future post

    • Cheers, Greg! I’ll keep this in the hopper for a future post topic candidate … I gotta say, though, I am more or less in the “use what works for you” camp. Fair warning!

  33. Dawson,
    You often talk fondly about your past travels in Bavaria. I specifically remember one story of a great beer experience you shared during your Double Decoction episode on BTV. My wife and I will be going to Bavaria for the first time in June for 10 days, spending a few nights in Munich and spending the rest of the trip exploring the small Bavarian towns in the Alps. We are deep into our research of places to visit and experience traditional Bavarian cuisine & beer. But are there any places/beer/food experiences you visited in Bavaria that you recommend? Maybe places OFF the beaten paths of Tripadvisor or Rick Steve’s that should not be missed?

    • Bamberg was pretty rad for brewery touring, good food, and old-school lagers. We stayed at a brewpub/inn called Fässla right in downtown. There’s a bunch of other great beery attractions in that part of Bavaria, too …

  34. Hi Dawson, I went through some old vids last week and decided to do a topless hefe bastard this weekend.
    Standard German wheat beer malt bill but with loads of fruity, American hops at 5 min. and fermented with Wyeast 3068 Weihenstephan.
    Now our whole basement smells like banana bread and fruit cocktail 🙂

  35. Hey Mike I’m heading to Germany in a week or so. Got any beer destination recommendations? Will be around Berlin, Munich and hoping to get to Hamburg/ Dusseldorf etc! Hoping to have some lager epiphanies..Really enjoying your blog and miss you dudes on BTV. Cheers. tom- australia

  36. Dawson,
    Yourself and Keeler are the reason I got into home brewing. Your ability to share / explain beer science with the masses allowed me to understand and brew beer better……Mr. Papazian has nothing on you good sir!

  37. I brewed the Dawson Kriek kit from NB 9+ months ago. I need some help/suggestions. My original plan was to bottle about 3 gallons and brew a new beer to add on top of the remaining beer and start over. I know you talked about this on an episode of BTV.

    What is a good amount to leave in the carboy? (2 gallons?)
    Any suggestions for good kits/styles to brew and add to the remaining beer?
    Seems like you may have added a Caribou Slobber.
    I also brewed the Oud Bruin kit around the same time. Will this plan work for that beer too?

    I know that’s a lot. I would greatly appreciate your input.
    Mark Z

    • What is a good amount to leave in the carboy?

      Depends mainly on how much trub, fruit sludge, and other sediment has settled out – but you won’t actually need much to inoculate another 5 gallon batch.

      And just so it’s said – the upside of this “sour cake” method is that we’ve got a big bolus of Brett and acid bacteria all ready and on hand for the next batch; the downsides are that, in terms of yeast and bacteria proportions and populations, it’s a total grab bag; we’re selecting for a microbe population that has settled out instead of stayed in suspension; and we’re also introducing a bunch of other, non-microbe material. I’ve turned out some good beers this way, but for these reasons at least some contemporary commercial sour brewers, or those desiring batch-to-batch repeatability and consistency, inoculate with fresh cultures or a percentage of soured “mother beer” with bugs in suspsension each time … FWIW.

      Any suggestions for good kits/styles to brew and add to the remaining beer?

      I’d avoid anything more bitter than a Hefeweizen or extremely roasty, but apart from that it’s pretty wide open. I’ve had a couple sour blonde ales recently that I really dug.

      I also brewed the Oud Bruin kit around the same time. Will this plan work for that beer too?

      Yep, with the same caveats as above.

  38. Hello Mr. Dawson,

    So, coming up here pretty soon (fall time frame), my AG Dawson’s Kriek will be finishing up (thank you, BTW). After watching BTV episode 49 – Sour Beers (For the 100th time), I became intrigued by you use of the “Kriek Guts” in subsequent batches and I would like to try using them in a similar fashion.

    I see the comments above and would like to pick your brain a little more.

    How did the Oud Caribruin turn out? How did you ferment it? You wrote in the “Notes on Brewday” that you used 1056 for the Jan Roten/Roten Jan recipe, to have a, “…nice, neutral base beer to then sour”, and was wondering if that is a good idea when considering what to add to the guts.

    Here are some options I am tossing around. Follow you and add Caribou Slobber to the guts, brew an Oud Bruin recipe and put that on the guts or maybe try a Flemish Red recipe and throw that on there. Any advice would be greatly appreciated.

    Also, on one last note, how do you like the Top Tier?

    • How did the Oud Caribruin turn out? How did you ferment it?

      Pretty good – friends really liked it. A beer that dark and malty withstands the souring process well. It was fermented as per the recipe, then racked onto the guts with a can of plum puree for secondary and stayed there for something like 6 months.

      you used 1056 for the Jan Roten/Roten Jan recipe, to have a, “…nice, neutral base beer to then sour”, and was wondering if that is a good idea when considering what to add to the guts.

      For reusing dregs, yes, definitely: there won’t be a viable population of Sacch. left in the guts to conduct a normal alcoholic fermentation. Having that part of the beer’s profile established before the souring process begins gives more control over the outcome – the beer will already be at a safe SG for packaging, so you can bottle or keg once it’s at the level of sourness you want … attenuation and acidity won’t have to have a foot race, so to speak.

      Also, on one last note, how do you like the Top Tier?

      Love it.

      • Awesome!

        Thanks for the advice.

        This will sound a bit ridiculous, but I am on a bit of a time constraint with the Kriek guts and I don’t have 6 months (although the plums sound FANTASTIC). I will take the way of Oud Caribruin #1: Caribou Slobber (made to kit specs) on top of the dregs. This way, I will be able to reutilize the dregs and get a sour(ish) ale out of the deal in a shortened time frame.

        Thanks for the advice!!

  39. Mr. Dawson,

    I am planning on doing a protein rest on my next brew. I am currently using a cooler for a mash tun. Any idea on how to achieve this? Should I go the decoction route or just lower the water to grain ratio (maybe .75 gal/lb) so I can step up the temp by adding more water?

    Lovin’ the blog! Keep on keepin’ on!


    • Either way will work – the initial lower water:grist ratio method will be quicker and less labor-intensive overall (and proteolytic enzymes like thicker mashes, IIRC).

  40. Michael,
    I wanted you to know that through your efforts while at Northern Brewer I brewed my first beer last 4-27-13. It is the Irish Red Ale. All went well as far as I can see. Team Nottingham made short work of the wort in the primary fermenter. I was absolutely elated that my beer was fermenting the day after brew day. I just transferred to the secondary fermenter yesterday. I tried the stuff out of the vial for my hydrometer. It looked like beer. It smelt like beer. It tasted like (flat) beer.
    I had a question: Did you come up with the recipe for the Irish Red Ale? I noticed a slight coincidence in the labeled abbreviation on the specialty grains “IRA”. Funny.

  41. Mr. Dawson,
    I switched to All-Grain because I can’t get Surly Bender in NJ so I said “Frack it I’ll make it!” The clone was my best home brew yet. Now I want Pumpernickel Bread in a pint, and I figure bread and vodka in a blender ain’t gonna cut it so by God I’m gonna brew that too.
    Google says there are Pumpernickel Rye beers, but I’m thinking a biscuity Brown Ale or ESB with some rye, Molasses and Caraway. Some have added Caraway to the boil. But I figured “dry-hopping” with lightly toasted and cracked Caraway seeds would be more effective. Interestingly I’ve read that Caraway has yeast killing properties, so bottle conditioning may be a challenge. Oh don’t worry I’ll give it a try regardless! But, in your Brew-Tang travels have you heard how Caraway seed could be added to a recipe to to distinctly yield flavor?

    • One thought would be to use seeds plus vodka or another neutral spirit to make a caraway tincture, then add that to the beer at packaging … it’d be relatively easy to fine-tune the dosage to taste.

  42. Mr. Dawson,

    I am in need of some advise on cask conditioning ale. how long is to long? the idea is to brew and age an oaked rye porter for 9 months then be tapped for the birth of or baby. can it be racked into the cask after normal primary/secondary fermentation? or should it be aged in secondary then casked?


    • Hey Miles,

      First off, congrats!

      All other things being equal, beer conditioned and stored in cask (unspiled & untapped) should keep as well as the same beer conditioned and stored in bottles. I think the short answer is: it shouldn’t really matter too much (if it gets an extended secondary, maybe consider a dose of fresh yeast or a few mLs of actively-fermenting wort at casking to ensure timely carbonation). If it were my beer, I’d keep it in whichever vessel – cask or carboy – would be less likely to be needed for another batch in those 9 months.

  43. Dawson,

    I brewed and bottled a chocolate porter a long ways back, which I bottled. I cannot get it to carb up. The beer tastes great, but it is flat as can be. I’m not sure what went wrong, but do you have any tips on what a person could do to get some bubbles?

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