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.
Sour beers can be intimidating for rookie brewers, but they don’t have to be. Here’s how to make one quickly and safely.
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.
Sometimes brews don’t work out the way you expect. But always taste before you dump!
Nice to meet you. I’m Ben. I’ve been brewing for just under two years now, albeit with a nine-month hiatus when I fucked off to Vietnam