For my first all-grain raw ale, I took some inspiration from Lars Marius Garshol’s trip to Lithuania and made a short and shoddy version of a Lithuanian legend.
What if I told you that you could ferment a delicious IPA at 95 degrees Fahrenheit and take it grain to glass in just six days?
Brewing with herbs is like playing with a live hand grenade: it can blow up in your face. With this last-minute brew, I got lucky.
White Labs’ Marañón Canyon Wild Cacao yeast produces “fruity, phenolic, and wild-like” flavors that ought to work well in a grisette with Hallertau Blanc hops.
Sometimes you just get the urge to turn your favorite breakfast into a beer. Does it always work out? No, not really.
Can you brew a great New England IPA using only DME, whirlpool and dry hops, and dry yeast? And oh yeah, can you do so while skipping the boil? Yes you can.
What if you took a classic Czech or German pilsner and dry-hopped the crap out of it? Some of my favorite breweries are doing it, so I thought I would, too.
Ever since I first got into homebrewing, I’ve dreamed of starting a sour solera—a house sour ale that would evolve for years and years. This is the beginning.
Living in Vietnam broadened my palate and gave me a lot of ideas for beer. Here’s one that worked out particularly well.
“Pastry stout” is a term that drives some people crazy and makes others salivate. But if you ask me, if beer wants to be dessert, you should let it be dessert.