Pop quiz! What do the following dishes have in common? Chicken Marsala Chicken with Cashews Chicken and Dumplings Chicken Kiev If you said “chicken,” congratulations, you can read. And no, you didn’t get re-routed to a foodie blog. The point is, these four delicious meals all have the same common base ingredient (chicken, for you slowpokes). But they’re all delightfully different because of the other ingredients used to enhance the dish. And this is related to beer….how? We’re naturally creatures of habit; we set our alarms for the same time, go through our morning … [Read more...]
Competition Brewing – Part II
We all make mistakes now and then, and our brewing experiences are no different. Mistakes can range from fermenting too warm to nearly killing yourself. No lie. Gordon Strong, the president and highest ranking judge in the Beer Judge Certification Program, had this happen. In the introduction to his book Brewing Better Beer, Gordon describes how he and his partner were using a smoldering stick to kill any mold in a bourbon barrel they intended to use for aging a barleywine. The fumes ignited and the barrel exploded. It took them over eight weeks to recover from their injuries. So keep your … [Read more...]
Competition Brewing: Part I
Step up to the plate Okay, so you’re making progress with your homebrews. You’ve made some beers that you and your friends really like. Everyone who tasted your last IPA said you really hit it out of the park. You feel as if you’re ready to take the next big step. Okay, maybe not the major leagues just yet. You’re not ready for brewing on a larger scale or on a professional basis, but wouldn’t it be nice to know what people outside your circle of friends or your homebrew club think about your beer? There are homebrew competitions taking place all over the world all the … [Read more...]
Smoked Amber Ale Homebrew Recipe
Sometimes I’m asked if brewing beer, like breaking up, is hard to do. I always say, “I wear loafers because I don’t feel like bending over to tie my shoes. If brewing were hard, I wouldn’t bother.” But the real answer is that it’s not difficult; it’s challenging. Whether you’re using HME kits or brewing original all-grain recipes, there’s always something new - be it ingredients, styles, equipment, or improvements on your process. What keeps the hobby interesting for me is the wide-open possibilities for experimentation. Okay, I know that, back in my January article, I warned about … [Read more...]
What To Do When You’re New To Homebrew
If you were one of the fortunate ones to get a beer-making kit during the holiday season, you’re probably experiencing a mixture of excitement, anticipation, and abject terror. I know those were my feelings when my wife got me my first kit eight years ago. I’d been curious about brewing beer for a while, but didn’t know how to go about it. Everything I’d read about homebrewing (which wasn’t much) made it seem as though you needed an advanced chemistry degree and the unlimited finances and laboratory facilities of a Bond Villain. In my case, ignorance wasn’t bliss, it was a roadblock. … [Read more...]
Spiced Porter for the Winter Holidays
In my last entry, I mentioned that I named a beer after my cat, Duncan. Well, in a roundabout way, I did. I modified a recipe from a friend who called it “King’s Porter.” And since porters are a dark beer, and my cat is black, and since King Duncan is a character in my favorite Shakespearean play, I thought calling my recipe King Duncan’s Holiday Porter was a good idea. The point is, it’s a special spiced beer that suits the Thanksgiving and Christmas seasons very well. It can serve as a dessert beer or as the perfect toast to the festivities. And it’s a welcome change from the mulled … [Read more...]
A New Procedure For Sour Beers – Berglinzer Weisse
Have you ever brewed a sour beer before? You might just want to when you see how I just brewed my new one which I named Berglinzer Weisse (details on my naming convention below). Sours beers are characterized by an intentionally bold acidic, tart, and sour taste. Any beer style can be soured, but the most common styles that lead to the most drinkable sours consist of lambics and gueuzes. How is it traditionally soured? Instead of brewing in a sterile environment to guard against the intrusion of wild yeast, sour beers get their tart flavor profile by allowing the wild yeast strains or … [Read more...]
An Easy Saison for Lazy Summer Brewing
We’re full into summer now, and full into the excuses to take a break from brewing. It’s hot. There are so many other summertime activities. Also, it’s hot. We’re going away on vacation pretty soon, anyway. I’m a little burned out from brewing all winter. Did I mention it’s hot? To paraphrase Eddie Cochran, there ain’t no cure for the summertime brews. It’s difficult to get enthused about spending five or six hours making a hot environment even hotter, especially when it’s so handy to buy a couple of six-packs of a good craft beer. Oh, yeah? I used to take a … [Read more...]
Sunbonnet Lemon Wheat with Fresh Lemon Zest
Imperial Stouts. Eight per cent IPAs. Kick-ass barleywines. We love our high-octane beers, and since we’re in control of the recipes and the process, we can tailor them to our liking. But summer is coming. Do you want to serve such a potent beer to your guests at your cookouts? Is that what you want quenching your thirst after mowing the lawn during the Dog Days? What about when you settle in on Sunday afternoon to watch a little baseball? Big beers are great, but some circumstances just don’t warrant all that alcohol. Warm weather activities call for crisp, refreshing session beers that … [Read more...]