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.