IPA Pickled Veggies are a thing. Trust me on this one. You are going to want to try these soon. Cold, briny, and now bitter can be added as a descriptor for these tasty morsels. A real pleasure during the hot summer months as a snack or alongside your favorite burger off the grill. Cold, briny pickled veggies strait from the fridge are one of many simple pleasures I have in the summer. While being a teacher and having summers off, I have a lot of time to play around with recipes; both with food and beer. This past weekend I wanted to experiment a little with some quick pickling veggies with an … [Read more...]
Czech Pilsners – A Place in our Hearts and Glasses
Czech Pilsners are complex yet quite harmonious; with rich malt notes and spicy tones from the hop additions. Like most beers, Czech Pilsners have a storied past. In 1842, Czech Pilsners were introduced into the world; it has been a better world with this beer style in existence. King Wenceslas II allowed for brewers the right to brew beer. Due to this decision, the city of Plzen (Pilsen), Bohemia, now Czech Republic, saw a huge increase in economic growth due to the brewing and selling of Czech Pilsners. Due to this great deed, King Wenceslas II became the patron saint of brewers. Much of … [Read more...]
Experimental Hops in Focus – BRU-1 Hops
Bru-1 Hops are an experimental hop developed by John I. Hass and Brulotte Farms in Yakima Valley, Washington. This is dual purpose hop that offers 13-15% Alpha Acids. It contributes aromas of pineapple, stone fruit, and soft spice notes. Bru-1 also has a very high Mycrene oil content that makes up more than 50% of the total oil in this hop. Craft Beer and Brewing explains Mycrene oil as “a type of essential hop oil and the most plentiful hydrocarbon of the hop oils. Like other essential oils, it develops in the hop cone’s lupulin gland and is formed throughout the entire hop cone maturation … [Read more...]
Style vs. Craft – An Introduction
When one of my coworkers found out I brewed my own beer, he asked me, “What do you brew? Craft beer?” I wasn’t sure how to respond to that, much less what he meant by “craft” beer. I mean, they’re my own recipes, so I guess I’ve crafted them. But I’m light-years away from being a commercial brewer in a commercial brewery, and according to the definition provided by the Brewer's Association, the 150 gallons or so that I brew annually in my antiquated 1920s kitchen don’t even qualify me as a craft brewer. So what did this guy mean? I think he had it in his head that I brewed IPAs. … [Read more...]
Historical Beer that was Almost Ignored
Historical beer is at the top of my list of topics to research more. There was a particular beer style which was quite popular in the mid 1800s. Many German and Irish immigrants were trying their hardest to reproduce a beer similarly found in their motherland. Often called a “Common” or “Dark Cream Ale,” Kentucky Common has a storied history, like most beers. This one is special since its roots are right here in America. Robert French of Homebrew Academy first wrote about this style back in 2016. Check out his article here. The Grain Bill The grain bill originally was a mix of protein … [Read more...]
A Review of The Hydra Immersion Chiller from JaDed Brewing
The Hydra Immersion Chiller is advertised as the fastest immersion chiller on the market. I needed to check it out myself. Full disclosure, I purchased this immersion chiller on my own. This was not a gift from JaDed Brewing. I take a lot of pride in keeping my brewing extremely simple. I own a fifteen-gallon stainless steel kettle from Bayou Classic, a burner, and a BIAB. Nothing against those owning and using a three vessel system. I just like to keep my set-up simple and easy. For the longest time in the beginning I would use ice packs that my wife would receive in the mail when she would … [Read more...]
To Rosemary or Not to Rosemary, that is the question – the inspiration to brew a Rosemary IPA
Rosemary, or as it is scientifically known as Rosmarinus Officnalis is a woody, perennial herb. Rosemary is extremely fragrant and contains needle-like leaves. It is native to the Mediterranean region. Fresh rosemary from the garden. When we think of rosemary, we usually think about a nice roasted turkey or pork chops. I usually do not use many herbs or even spices for that matter in my brewing. However, that all changed after I was inspired by Dick Cantwell. By your copy here. The Inspiration Cantwell, of Magnolia Brewing Company, wrote the book, Eclectic IPA, Brewing Eclectic … [Read more...]
How To Make Hop Water – The New Non-Alcoholic Zero-Calorie Drink That Tastes Delicious
For the last several months, Hop Water has grown in popularity. This is the new zero calorie, zero carb, zero alcohol, refreshing beverage that some breweries are coming out with these days. One Saturday afternoon, I was walking the isles of my favorite liquor store. In my pursuit for cutting calories and overall better health, anything 5% ABV or lower was on my radar. A couple four-packs of Hop Water did find a way in my cart. The Pioneers of Hop Water H2OPS in Anaheim, California were the pioneers for Hop Water. Owner, Paul Tucker is a long-time homebrewer and craft beer enthusiast. He has … [Read more...]
The Fruit Side of Beer
Fruit additions in beer really are not a new idea. There is evidence around 7000 BC a group of Chinese villagers created a beverage using honey, rice, hawthorn fruit and/or grapes. Another sign of early use of fruit was contributed by the Egyptians, who used dates and pomegranates in their beer. Although fruit additions for beer was not uncommon for many cultures, it was never a wildly practiced method of beer creation. Of course the Germans would find the entire fruit in beer idea laughable with Reinheitsgebot. The Belgians were actually the renegades of the brewing world when they … [Read more...]
The History of Cinco de Mayo and Mexican Beer Part II
(Editor's Note: Here is the conclusion of The History of Cinco de Mayo and Mexican Beer. You can read Part I here.) With the repeal of Prohibition in 1933, Aztec relocated to San Diego. Strousse briefly left to work for the rival San Diego Brewing Company before founding Tecate in Mexico in 1943, then returning to Aztec before his death a year later. Aztec’s popularity declined following a buyout by Detroit’s Altes Brewing Company in 1948, and later takeover by the National Brewing Company of Baltimore, which folded it in 1953. Aztec would revive in 2008 when t-shirt designer John Webster … [Read more...]