The first beer at my wedding had to be light and crushable, and it had to go with the Vietnamese-inspired dinner menu. Yep, it could only be a rice lager.
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.
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.
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.
A New England Double IPA made with coconut breakfast cereal? I mean… why not?
My first attempt at a hazy pale ale: using unmalted wheat, London III yeast, and Sabro and Mosaic hops in ridiculous quantities.
What happens when you clone a beer you’ve never seen, smelled, or tasted? You definitely don’t get the same beer. But sometimes you make a good one anyway.
What makes a lager a lager? Is it the yeast? The process? Or is it that familiar lager taste?
I love Belgian beer, but I’ve had very little success making anything like my favorite Trappist brews at home. This recipe came closer than most.