There are few craft beers as iconic as Bell’s Two Hearted Ale. That makes it as good a homebrew cloning challenge as any. Here’s how I fared.
Three years from brewing, this decadent coconut-vanilla barrel-aged stout remains my Everest.
My lager education continues with the easy-to-describe, hard-to-perfect schwarzbier. It’s just a “black beer!” How hard could it really be?
I don’t love amber ales. But I do love fresh hop beers. Could a fresh hop amber ale with homegrown Cashmere help me love this boring-ass style?
When the leaves start to turn and there’s a nip in the air, there’s only one beer that’s seasonally appropriate: German festbier. Here’s my take on a classic.
For my 100th brew, I tackled a style I’d always been a little afraid of, worked on my patience, and found that there’s always more to learn in this hobby.
After bottling my rustic brett saison with Omega C2C Farmhouse, I decided to go in a darker direction, pitching a malty amber wort right onto the yeast cake.
Saison is one of my all-time favorite styles, but up until this past winter, Brett saison had been a blind spot in my brewing. This blonde saison with freekeh changed all that.
After a couple years of patient waiting and aging, I’ve finally been able to taste the fruits of my solera sour barrel project. All I can say is: worth it!
Dark beers are often heavy, but not so in the case of this supremely drinkable mild ale—balanced somewhere between a porter and an English brown in flavor, but as moreish as any lager. Another round, please.