DoubleW

Sulfur and Rotten Egg Aromas in Beer – Off Flavors in Home Brewing

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Sulfur or Rotten Egg-Aromas in Beer A sulfur or rotten-egg aroma is common for fermenting beer with many yeast strains, particularly lagers. The most significant source of rotten egg smells is hydrogen sulfide gas which is often produced during active fermentation as a byproduct of the yeast processing sulfur. Sulfur itself comes from several sources including kilned malts, as some sulfur is produced when the malts are kilned or roasted. Hops also often contains some sulfur compounds and aromatics, and certain water profiles are high… Read More »

Welke koers vaart de farmaceutische industrie voor een betere samenwerking en positieve herwaardering?

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De reputatie van de farmaceutische industrie (FI), vergelijkbaar met andere branches als olie en tabak, is er in de afgelopen 10 jaar niet echt beter op geworden. Daarentegen is de waardering en aandacht voor artsen en onderzoekers, die oplossingen bedenken voor chronische aandoeningen en de daarbij horende hogere gezonde levensverwachting, alleen maar positief gestegen. Het vertrouwen van de gemeenschap in de FI is nog steeds niet echt gunstig te noemen. Historisch valt dit te herleiden tot de dominantie van het financiële businessmodel binnen de FI,… Read More »

Uiltje Brewing Company

Als je het over een snelle evolutie hebt binnen een aantal jaren dan is dat van toepassing op de bieren van Robert Uyleman van brouwerij Het Uiltje. Eerst begonnen onder de vleugels van brouwerij Jopen heeft het Uiltje nu een eigen brouwerij in de Waarderpolder te Haarlem. Het brouw team is sterk gegroeid en er wordt stevig geexporteerd. Elk jaar zijn er weer nieuwe innovatiev bieren op de markt met grappige etiketten waarvan de barrel aged bieren wel heel populair zijn. Het uiltje heeft een eigen… Read More »

De Naeckte Brouwers

Na ruim 12 jaar thuis op kleine schaal ambachtelijk te hebben gebrouwen en 2 jaar als gastbrouwer bij verschillende brouwerijen te hebben gebrouwen, is er een eigen brouwerij vanaf november 2013 in Amstelveen. Het is op afspraak mogelijk om de brouwerij te bezoeken met aansluitend een proeverij. Als je hierin geïnteresseerd bent, dan kun je op de website alle informatie hierover vinden. Het logo is gemaakt met een knipoog naar het wapen van Amstelveen, vier kruizen. De kruizen werden in Nederland ook als aanduiding gebruikt… Read More »

Rethinking Bitterness In Dry-Hopped (Hazy) Beers

Dry hopping does weirder things to beer than we thought. While conventional logic—and all existing software models for calculating theoretical IBUs in beer—say that IBUs can only be generated on the hot side of brewing (since alpha acids can only be isomerized by heat), brewers have long suspected that dry hopping can, indeed, make an impact on the perception of bitterness. Last year, Stan Hieronymus wrote in the August-September 2017 issue of Craft Beer & Brewing Magazine® about evolving research into IBUs and the strange… Read More »

2.3% ABV Session NEIPA

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I received an email a couple month ago from a homebrewer looking for advice on a 1% ABV New England IPA. It got me thinking about how light I could push a beer that still scratched my hop-itch. All else equal, I prefer beers with less alcohol so I can drink more, especially when it is hot out. I’ve brewed a few low-alcohol hoppy beers over the years (Wheat-based at 2.1% and Vienna-based at 3.6%), but it seemed worth revisiting. Rather than make a 1% near-beer,… Read More »

Financial district & Memorial site

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Financial District This is a complex neighbourhood to walk through. So many conflicting items are pressed on two square miles; history and modern times – victory and loss. Remember Wallstreet crash and the attacks on the twin tower. You will see it all in a walking tour of 3 hours and the extra visit to the memorial center. There is an opportunity to organise a walking tour by agency like https://wallstreetwalks.com/. You will get a headset and your guide wil tell you all the details of… Read More »

Digital Thermometer Options for Beer Brewing

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  Types of Brewing Thermometers Most brewers are familiar with the ubiquitous floating glass thermometer which comes with the vast majority of homebrew starter kits. These glass thermometers typically have a temperature range of 0-100 C (32-212 F) and can simply be dropped in the pot or mash tun and left to float. They are fairly reliable though some have questionable accuracy in some cases (usually within a few degrees) and also they are quite fragile. I’ve broken a bunch of these. The next most… Read More »

Like Mexican-Style Lagers? Here are 11 Craft Beers You Should Try

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Chances are, you’ve occasionally thrown back a few bottles of a popular Mexican amber lager. Maybe you drank them before you got into craft beer and now they make you nostalgic, or maybe you harbor dreams of being the Most Interesting Man  — or Woman — in the World. Whatever the reason, the popularity of Mexican-style lagers persists even among seasoned craft beer drinkers. But what is a Mexican-style lager in the first place? The category does not explicitly appear in the Beer Judge Certification Program… Read More »

Boise Beer Travel: The Quiet Ascent of a Rich Beer Culture

  It’s been said that if Portland, Oregon, and Bend, Oregon, had a baby, it would be Boise, Idaho. There’s merit to this claim. Boise residents are an outdoor-loving lot. The area’s warm, dry climate is conducive to exploring nearly 200 miles of hiking and biking trails minutes from downtown. The Bogus Basin ski area is a short drive from the city. Trout fishing is as close as the Boise River, which runs through downtown. A 25-mile multi-use path meanders along the river’s edge.  … Read More »

 Top 50 US Craft Breweries

The Brewers Association (BA) released its annual ranking of the Top 50 U.S. Craft Brewing Companies Wednesday, saying the breweries on the list are “providing optimism” in a “dynamic time for the brewing community.” More than 5,200 breweries are operating in the U.S. right now, which is more than any other time in the nation’s history. “With such a broad range of brewers in today’s beer landscape, the more advanced producers have helped build the industry to what it is today,” says the BA’s chief… Read More »

Beer styles overview

Always confused about all the beer styles, not anymore. Please do click on the link below to get a nice overview http://www.craftbeer.com/beer-styles

My Love-Hate Relationship with Home Brew Beer Siphoning

  Siphoning is one of the necessary evils for homebrewers. Unless you are fortunate enough to have a large RIMS/HERMS brewing system with wort pumps and conical fermenters, and pumps for transferring between fermenters, you have probably had to siphon your beer at some point. We siphon to move wort to the fermenter, we siphon to transfer beer to a secondary, we siphon finished beer to a bottling bucket or keg. This leaves the trub or sediment behind, but siphons can be a challenge to… Read More »

Cornish Pasty: A Portable, Savory Hand Pie

  Originating in Britain, the Cornish pasty is a hand pie, usually savory, with a sturdy dough enclosing a filling of steak, potatoes, carrots, onions, and seasonings. These pasties were designed to be a full meal that would hold up in a workman’s pocket until lunch without any protection other than the crust. Cornish pasties also differ from other hand pies like calzones or empanadas in the fact that the filling cooks while the pastry itself cooks, sealing all of the flavors and nutrients inside… Read More »

New to Craft Beer? These 7 Dark Lagers are Easy on the Palate

  Bitter IPAs and boozy, barrel-aged beers might shock the palate if you’re trying to introduce a curious newcomer to craft beer. Instead, it’s generally better to hand them a beer style that simultaneously feels familiar and also enlightens — dark lagers embody those traits. German-style Schwarzbiers, dunkels, bocks, and American dark lagers might seem intimidating, but appearances can be deceiving. Dark lagers drink like their golden counterparts but enjoy exquisite depths of flavor that demonstrate a brewer’s skill and imagination. So, if you are… Read More »

Brewing books advised by the Beeradvocate

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True Beer: Inside the Small, Neighborhood Nanobreweries Changing the World of Craft Beer Author Timothy Sprinkle takes readers behind the scenes of Colorado nanobreweries to reveal the realities, with a nuanced perspective on this narrow but growing segment. Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley Author Peter Kopp traces the hop’s history from its oldest ancestor, which grew in Asia, to the first hop arriving in America millions of years later, probably in a bottle of English ale. My Beer Year:… Read More »

Build A DIY RIMS System

I recently had a chance to brew with the professionals at a local brewery. They were brewing on a SABCO Brew-Magic (15 gallon) system that they use for their weekly small batch releases. The brewer explained the components and how they all worked together. The wort would circulate throughout the mash process and that the temperature would be kept constant by an electric heater that was in the circulation loop. And, the re-circulation helped with the efficiency and the clarity of the wort. The price… Read More »

Aging of Craft Beers

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Er is veel te doen over het conditioneren van craft beer. Elke brouwer heeft wel zijn geheime methode van opslaan om het bier optimaal van geur en smaak uit de fles te krijgen. Er wordt veel onzin verteld en geschreven over hoe bier rijpt en steeds beter wordt naarmate je het langer bewaart. Wat is waar en wat is niet waar Waar: Lageren komt van lager, een ondergistend biersoort die inderdaad beter wordt van kwaliteit als deze wordt opgeslagen voor ongeveer 3 maanden. De meeste… Read More »

Better German Pilsner

  This recipe from Josh Weikert, author of the Beer: Simple blog is for a bare-bones, but crisp and flavorful, German Pils. The grist is simplicity itself, all Pils with just a touch of Victory to bring out a rich grainy malt flavor, and it has plenty of IBUs and hops flavor to keep it firmly in the Pilsner family. He says that the key is fermentation: use any and all tricks in your arsenal to dry this one out, with effective temperature control during fermentation… Read More »

Scratch Brewing’s Dead Leaves and Carrots Beer Recipe

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  Published: 2016-11-01 This is one of Scratch Brewing (Ava, Illinois) customers’ all-time favorites. It’s a lightly bready English bitter with a touch of smoke and a dry, crisp finish. It was inspired by the crisp crunch of fall leaves and that dry, almost toasted paper aroma. The oak leaves add extra bitterness and tannins, and the carrots add extra body and a little spice. ALL-GRAIN OG (est): 1.049 FG (est): 1.013 IBUs: 23 ABV: 4.7% MALT/GRAIN BILL 7.5 lb (3.4 kg) Maris Otter 1… Read More »

Beer Adjuncts

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Unmalted grains such as corn, rice, rye, oats, barley, and wheat are called adjuncts. They are used in brewing beer and produce beers with added body and a greater brilliancy. Adjuncts also contribute to the flavor of the beer, for example, rice has a very neutral aroma and taste, while corn results in a full flavored beer and wheat adds dryness to beer. Adjuncts also can result in a final product with higher alcohol content without altering the flavor. Adjuncts can be used to adjust… Read More »

How Long To Ferment When Learning How To Make Beer?

When you are first learning how to make beer, you will see information about primary fermentation and secondary fermentation. It is common for new brewers to wonder just how long it takes to ferment beer. The answer can vary, and there really isn’t one right answer. Many factors influence this, and it comes down to whether you will secondary ferment or not. First of all, secondary fermentation is actually not fermentation. You do not rack your beer to secondary until after it has completed the… Read More »

Blichmann BrewEasy RIMS Brewing System Review Part 2 – Brewing Beer

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  BrewEasy during Mash Recirculation In Part 2 of my Blichmann BrewEasy detailed review I brew some beer, and record my experience and lessons learned with the new system. Last week in Part 1, I gave an overview of the system specs, setup and my first impressions. [Note – this is a very long post – and full disclosure: Blichmann Engineering is a supporter of the BeerSmith podcast and websites, and affilitate links are used in this article] The Recipe – A Simple Belgian Wit… Read More »