Avery & Homebrewing

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Avery deserves a big cheers for this!

Great link, thanks!

 

The hops schedules confuse me.

 

Fantastic link. Thanks Avery!!!

 

Avery has always been very open about sharing with homebrewers. A couple years before they put those on the website I emailed a brief question about the yeast on one of the beers and they voluntarily answered the question with a copy of the recipe scaled for homebrew. Great people, great beer.

The stuff that never makes it out of the taproom is probably the best stuff they brew IMO.

 

That's really cool of them. I understand why some leading craft brewers may want to keep things under wraps, but these guys clearly didn't forget where they started. Well done.

 

Thanks for the spot Minor Threat!

 

Bookmarked. Thnx!

 

I'll have to give some of those recipes a try. Thanks for posting.

Stone does the same thing with their Vertical Epic beers.

http://www.stonebrewing.com/epic/Wc66d721d80a6c.htm

 

The guys at Avery are great. One of their brewers is actually very active in the mountain forums and has answered alot of dumb questions from me without any sarcasm or a hint of irritation.

 

If you ever get a chance to listen to Andy Parker (Avery's chief barrel herder) talk or chat with him, do so - he led a tasting of beers from their barrel series during San Diego Beer Week last year and along with enjoying some tasty beers, he was an absolute wealth of information about sours and barrel aging. He was incredibly open about their processes and what yeast/bacteria they use, much more so than some other brewers I've seen talk in similar situations.

 

I saw that some time ago, and got a kick out of the use of some old school hops in the recipes. Bullion? Hmm, still have half a pound in the freezer.

 

Deschutes gives half directions on their website...conveniently leaving out specific amounts.

 

learn something everyday--I always thought they used WY 1028/WL013 in their non-Belgians. There's such a nice ever-so-slight residual sweetness IMO and (or so I thought) just a little of that ripe-apples-and-pears ester, in, say, the IPA. But it's good old Chico it appears.

Speaking of the IPA I always knew Cascade & Centennial as knockout hops, I would not have guessed Chinook as the third. Thought it was Willamette maybe, something earthy but not dank.

 

They seem to list dextrin malt a lot, I take that as an insult.

 

I got "fairly specifics" from Stephen at Schlafly. He told me the basics of what I needed to clone a recipe of theirs, but didn't give me the exact specifics. I wasn't insulted at all, in fact I thanked him. Breweries aren't obligated to give away the entirety of their processes and recipes. I suspect that most will give us homebrewers enough to brew a fairly good clone tho. And that's just fine.

 

As far as percentages of malt, wouldn't they also have to list the exact malt too? I'm not a malt expert but "5% chocolate malt" to me doesn't mean all that much. But especially with hop forward Ales, I find it a big help just to see if it's a pale 2-row plus Munich or c-120 etc vs. an English base with whatever.

Even if I don't ever plan on brewing the beers it's just nice to get an idea of what's behind the flavors.

 

Very cool. Thanks for sharing. However, I noticed there is no recipe for Mephistopheles. Anyone got one?

 

Drive your car for 3000 miles over the oil change, drain oil, enjoy!