Tag: Fermentation

Crushing Lager Myths with Firestone Walker’s Matt Brynildson Advocate This by

More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.

Small Space Fermentation with BrewJacket Innovation by

The compact device takes up no more space than the fermentor it is controlling, and can be stored on a closet shelf when not in use.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

Cast in Stone: Brewers Experiment with Equipment that Has Winemaking Origins Tools of the Trade by

Although concrete fermentation tanks are new to the beer world, the vessel’s use dates back centuries to vintners in Europe. Its porous material and smooth shape aids in fermentation and flow.

Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More Shelf Talker by

In Speed Brewing, author Mary Izett applies her chemistry background and BJCP expertise to designing original recipes that ferment in just days or weeks.

Just Say Know: Beer School Goes to College Feature by

No beer school program, no matter how rigorous, should be considered complete, in and of itself. One course, certificate or degree does not an expert make. They are but a starting point.

Crossing Cultures: Making a True Sake-Beer Hybrid Feature by

The idea of marrying sake and beer has been around for a while, but a hybrid has never been made in any great quantity. One of the issues is that many brewers, in spite of their creativity, do not have experience with sake.

Kombucha Brew: A New Ingredient Catches On News by

Scattered across the country, a few enterprising brewers have begun working with an unusual ingredient: kombucha, a mildly alcoholic fermented tea. Wild fermenting organisms in the tea help lend uniquely funky and tart flavors to their beers, driving curiosity among consumers.

American Sour Beers: Innovative Techniques for Mixed Fermentations Shelf Talker by

Why we’re reading American Sour Beers: Innovative Techniques for Mixed Fermentations.

Grimm Artisanal Ales: New York’s Innovative Nomads From the Source by

Like all good fairy tales, the story of Grimm Artisanal Ales starts with a moment of enchantment. One night in Providence, Rhode Island, Brown University students Lauren and Joe Grimm attended a talk on wild fermentation that left them spellbound.

Danziger Joppenbier History by the Glass by

Who thought spontaneous fermentation was unique to Belgium? It wasn’t, and lasted well into the 19th century in other parts of Europe. I’m not talking about Gose or another sour wheat style, but about one of the strangest beers brewed in recent times: Danziger Joppenbier.

Naturally Wild BYOB by

Many a crazy homebrewer has talked big about letting their neighborhood critters run rampant in their beer, harboring romantic images of the Senne River Valley. If you want to go naturally wild though, start small, and use Mother Nature to your advantage.

In Pursuit of the Fifth Star The Politics of Beer by

Good beer, it seems, is in the pink. So what better time to look at what craft brewers are doing wrong? For its amazing range of tastes, styles, strengths and colors, so much of American craft beer seems to taste naïve, unworldly and lacking in complexity

Sauerkraut: Another Fermentation Cooking with Beer by

Sauerkraut is easy to make, and any lover of sour beers will enjoy the flavor it can bring to a dish or meal. Here are a few recipes that use sauerkraut, and one recipe for making it from scratch.

Maintenance Engineering BYOB by

With the summer’s blazing sun, you’re no doubt struggling with the burden of controlling the runaway temperatures of your ferments. Here are a couple of classic solutions to the temp problem.