Fruit & Herbal

Beers Made with Barrel-Aged Coffee Beans are ‘Blowing People’s Minds’

When we think of barrel-aged beer, we usually think of beer that’s been brewed and then left to age in whiskey or wine barrels. But a few brewers are putting a new twist on that and spinning things around the other way: Introducing a beer, brewed with barrel-aged coffee beans.… Lees verderBeers Made with Barrel-Aged Coffee Beans are ‘Blowing People’s Minds’ »

Brewers Find Bold Beer Flavors in Barrels Beyond Bourbon

  The number of craft breweries with some level of barrel aging program has risen dramatically over the past decade, with most gravitating toward used whiskey casks, particularly bourbon, to add new oaky, vanilla and boozy flavor elements to select batches. But whiskey certainly is far from being the only… Lees verderBrewers Find Bold Beer Flavors in Barrels Beyond Bourbon »

The Sour Beer Spectrum

The Science of Sour Many sour beers are fermented, in full or in part, using a strain of Brettanomyces. Brettanomyces, or Brett for short, is a wild cousin of domesticated brewer’s yeast that was first discovered growing on fruit skins. Winemakers consider it a spoiling agent and go to great… Lees verderThe Sour Beer Spectrum »

Avery’s Rumpkin Recipe

Avery Brewing Co. (Boulder, Colorado) wondered what would happen if a monstrous pumpkin ale, plump full of spicy gourdiness, were aged in fine fresh rum barrels to add suggestions of delicate oak and candied molasses. Rumpkin is what happened! ALL-GRAIN OG: 1.135 FG: 1.020 IBUs: 25 ABV: 16% MALT/GRAIN BILL… Lees verderAvery’s Rumpkin Recipe »

Avery Pump[KY]n Recipe

From the Avery Brewing web site: “What’s in a reputation? Typically the only might be essentially the most descriptive, and on this case, derisive and divisive! After a lot inner debate (advert nauseum! Bourb[KY]n, anybody?), we determined a single letter change was one of the simplest ways to embody the… Lees verderAvery Pump[KY]n Recipe »

Get Your Pumpkin On: Our Favorite Pumpkin Beers of 2016 (so far)

 If you’ve been to the beer store lately, surely you’ve noticed that it’s the time of year where we have pumpkin beer up to our tonsils. Some of us put on our Charlie Brown T-shirts and cheerfully fill up one or two make-your-own six-packs, while others throw garlic and holy… Lees verderGet Your Pumpkin On: Our Favorite Pumpkin Beers of 2016 (so far) »

An Introduction to Doing a Cereal Mash

  Many all-grain brewers appear to be delay when something past a single infusion comes up in a recipe. Phrases like “triple decoction” conjure up pictures of steampunk laboratories, mad scientists, and hump-backed henchman. Cereal mashing appears to get the identical response, which is comprehensible as nearly each article on the topic is… Lees verderAn Introduction to Doing a Cereal Mash »

Belgian Saison within the Model of Saison Dupont Recipe

Belgian Saison within the Model of Saison Dupont Recipe Award-winning homebrewer Paul Zocco (Zok) shared this saison recipe modeled on Saison Dupont, the definitive instance of this beer type. This saison reveals advanced fruity esters with floral and grassy notes. The looks is cloudy with golden hues. A decrease mash… Lees verderBelgian Saison within the Model of Saison Dupont Recipe »
brown ale

Sessionable Saison Recipe

Award-winning homebrewer Paul Zocco (Zok) shared this recipe for the little sister of his High-Gravity Saison recipe, but without the bitter orange or white pepper. Spicy notes come from the yeast by-products. The alcohol level makes it a pleasant sessionable beer. This recipe is scaled to 5 gallons (19 liters)… Lees verderSessionable Saison Recipe »