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.
The English pale mild doesn’t exist anymore in the wild, which means no one will mind me messing with it a bit.
When you’re a homebrewer and a brand-new Traeger falls in your lap, obviously you’re going to make a smoked beer.
Italian pilsner: It’s not your father’s Peroni.
A New England Double IPA made with coconut breakfast cereal? I mean… why not?
The first saison of summer is an easy-drinking, ultra-fruity beer thanks to liberal whirlpool and dry-hop additions of Hallertau Blanc and Huell Melon.
My first attempt at a hazy pale ale: using unmalted wheat, London III yeast, and Sabro and Mosaic hops in ridiculous quantities.
I’ve said that I don’t like to brew straight-ahead beers, but this delicious lager is a great example of why it’s worth playing the standards from time to time.
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.