Since it was last discussed here, my stance on this “style” has softened a bit. I have found it useful to view it as more of a Pilsner which used the wrong hops and was fermented with an ale yeast. Continue reading
After grinding over easily-avoidable rocks and missing hooksets due to the effects of 7% American IPAs, fly fishermen in central Minnesota invented the ordinary bitter as a more temperate all-day beer with which to fill their drift boat coolers [citation needed]. Continue reading
The followup, the payoff. Tasting notes above, recipe below, pints all around. Continue reading
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
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
Here it is, the promised follow-up on the brew day with Jake Keeler and the artist formerly known as HBC 369. Continue reading
Just a peach of a brew session today with Mr. Jake Keeler, and the boiler is soaking in the PBW as I type. Writeup and tasting notes to follow, but first a word about our first time out with Mosaic hops:
They’re real nice. Continue reading
From a doubleheader brew session back in August – drinking the batches now. Cheers!
the beer engine 