I can still remember reading this dude’s book for the first time. I remember distinctly that it felt like a call to action, but even so, I think that year’s edition of MD would have had a hard time imagining what a seismic, life-changing decision that fateful first five gallons of Extra Pale Ale wort actually represented, charting a course and starting a common thread to run through the next couple-three decades and connecting me with a network of like-minded deviants (Summit Brewing founder Mark Stutrud’s term, not mine; but I wear it with pride) all over the world. Continue reading →
I’ve found I tend to get excited about oddly specific (and admittedly sometimes just odd) things; not quite phases, more like a recurring orbit. Hard bop. Rorquals. American wheat beer. Tradition hops.
Time is utterly without mercy, fleeting by in blur until there’s just a midden heap of brew days, barbecues, and fishing trips that could have been. This is about closing down summer and the thirties, about getting back on the blog horse, grabbing what’s left of the daylight in the midst of transitions. A silent brew session in anticipatorily fall-like weather. Porter that isn’t quite ready to be porter, a saison turning dark for autumn.
To be honest, I worked a lot and didn’t get out much, but what I did see of this year’s National Homebrew Conference was great – a little more intimate than Philly, I picked up a couple new books to read; there was lots of interesting homebrew (see beet juice Berliner Weisse in the slideshow, and a 14.5% October beer shared at the banquet) and a lively local beer scene. It was a privilege to meet some of you blog readers in meatspace and share a beer.
I generally don’t hold truck with aftermarket modifications to traditional lagers, but if somebody put a gun to my head and said I had to add dried chipotle morita peppers to a bottom-fermented European beer, this might be a pretty good recipe for it. Continue reading →
Among several words that are confusingly similar to the non-German speaker, this one means “meadow”. It implies a beer brewed for a carnival or festival (an Oktoberfest beer may be described as a Wies’n Marzen) or a rustic speciality.
– Michael Jackson, beerhunter.com
“There is a popular myth that there is one distinctive style of beer brewed for Oktoberfest – but historical evidence shows there have been many changes in the beers served at the festival … in the first 60 or so years the then popular Bavarian dunkel seems to have dominated … up until World War I, Bock-strength beers dominated the Wiesn. For decades reddish-brown Marzenbier ruled the tents, but … since 1990 all Oktoberfest beers brewed in Munich have been of a golden color … with medium body and low to moderate bitterness.”