Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.
Grodziskie was a small, sessionable oak-smoked wheat beer produced from the 1300s to the 1990s near the river Oder. Today, it’s surrounded by debate: Was it sour? What sort of yeast did it use? What is the beer supposed to taste like?
To divorce recipe amounts from purely physical measures, think of grain as a percentage of the total grain bill. Combined with the target gravity you can use a little math to re-create a recipe that’s theoretically independent of system efficiency and volume.
Mark Schoppe of the Viking-helmed Austin ZEALOTS just grabbed his second Ninkasi Award at this year’s American Homebrewers Association competition. This sour smoked German ale, a Lichtenhainer, was one of them.
Every homebrewer acts as the hobby’s vanguard. Everyone you serve beer to is a possible convert to the hobby and the larger world of good beer. We’ve all made them, but why don’t we stop serving bad beers?
In ye olden days, the drying process consistently contaminated yeast with Lactobacillus and Pediococcus. This was considered a very bad thing. With modern processing improvements, it’s not the case anymore, hence the explosion of dried yeast choices.
Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.
Why aren’t brewers playing with lagers like they do ales? For one thing, lagers are more difficult to homebrew due to the extra refrigeration requirements. Lager yeasts also leave a crisper, more delicate edge that makes it tricky to lay another flavor down without overwhelming the beer.
When statisticians crunch numbers, they traditionally want big piles of data to ensure accuracy. But what if the question is something simple, like: Did this new hop affect people’s perception of my beer? Most breweries can’t whip up thousands of opinions for a single batch of beer.
Brownish ales have a long history, but what we’re talking about is the classic Brown Ale born in Britain and transmogrified here. To me, Brown Ales have roasty, toasty brown bread tones that hang out over a medium malted beer with a restrained caramel sweetness.
Many of us treat brewing like a solitary act and can’t see intruding on someone else’s session. Remember though, for most of history, brewing was taught through apprenticeship. Showing is a massively effective way to teach the craft.
The rise (or rumor) of aspiring-professional brewers serving without proper certification will make any state ABC turn a jaundiced eye to the motivations of a homebrewer. So if you’re thinking about serving your homebrew semi-commercially, realize that you’ll be impacting the rest of your community.
Most of our hobby’s engineers and sciencey types futz over sculptures and process controls. But biology nerds? They get yeast obsessed. The truly crazy are expanding commercial frontiers with hyper-local yeast companies. San Francisco’s The Yeast Bay is one of the newest.