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.
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.
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.
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.
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.