I came across a new study on The Beer Goggles Effect while perusing a food blog called Delish.
April 28, 2011
April 26, 2011
A while back I posted about a yeast experiment that used 6 different ale yeast strains to make mead. Preliminary tasting results from five Northern Brewer employees are in, I've summarized them below.
Some things I've taken away from this experiment: phenolic yeast strains really don't do well at all in mead, just changing yeast strains can create unbelievably different mead, and lager strains may be a better match for meads than ale strains. Three of the five people enjoyed the Wyeast 1272 the best, and two of the five liked the Wyeast 2112.
April 21, 2011
Perhaps in a similar vein, I've never named my beers. They are usually referred to as something like, "that one stout with the oak in it that I brewed last fall, or was it in the winter? Whatever, it's probably that one." But friends and other recipients of my beer always want to know what a particular beer is called. I once named an all-Fuggle hops bitter "Fug 'em" but in general people don't know what Fuggle is, so they didn't really appreciate it.
April 19, 2011
April 14, 2011
April 12, 2011
April 7, 2011
In the cocked-eyebrow, mischievous corner of my brain lives a dream scenario wherein I leave the Twin Cities on the edge of a whim, ready to ride the winds of the world. The past two years have seen my midwinter vacation as nearly the opposite: calculated travels by train to well-researched places for R&R, and of course...beer.
April 6, 2011
|CBC Symposium Beer|
April 4, 2011
Do you like to brew? Do you brew ... frequently? Do you often find that there's still a beer actively fermenting even while you're boiling a new wort?