Month: February 2020

Brewing a Grapefruit IPA at Camden Town Brewery PERFECTED RECIPE: Jonny and his favourite beer nerds were invited to brew a Grapefruit IPA with Camden Town Brewery. Watch the chaos unfold! The end beer, called the Juicy Banger, is a 7% IPA made with grapefruit zest, Magnum, Amarillo, Citra and Centennial hops. SUPPORT US
0 Comments Hey brewers, have you checked out our equipment kits? We have a variety ready to get you started ASAP! Deluxe Equipment Kit 1002 – $129.95 6.5 gallon primary fermenter with grommeted lid, 6.5 gallon bottling bucket with spigot, 5 gallon glass carboy, PBW cleaner, Star-San sanitizer, auto-siphon, bucket clip hosing, bottle brush, bottling wand,
Video showing how I make strawberry cider using a turbo cider variant recipe. In this part I will show you how I put the recipe together to make 1 gallon of cider 1L Strawberry Ribena Juice (not concentrate) 3.5L Apple Juice 1/4 mug of taninn (cold tea to you and me) 1/2 tsp Glycerine 1tsp
This video shows my very basic temperature control setup for brewing beer. Feel free to share your own setup, I’m keen to improve my system based on tips and hints from the home brew community. All components purchased from Keg King: If you haven’t checked these guys out, I highly recommend them, even better
Award winning beer maker, Chris Bowen, gives a tour of Hammersmith Ales. Subscribe to FORBES: Stay Connected Forbes on Facebook: Forbes Video on Twitter: Forbes Video on Instagram: More From Forbes: Forbes covers the intersection of entrepreneurship, wealth, technology, business and lifestyle with a focus on people and success.
Brewing your own ginger beer is easier than you think! – – – DON’T MISS A THING! FOLLOW US: River Cottage Food Tube: Subscribe to River Cottage Food Tube: Follow us on Twitter: Like us on Facebook: Follow us on Instagram: More River Cottage recipes:
Our Root Beer Recipe From Scratch – can be naturally fermented or naturally carbonated (a real root beer with alcohol), or as a sweet soda pop syrup that you mix with carbonated water. This is a traditional base recipe, there are so many ways to make this taste like you want it. Ingredients: 1L water
If you’re short on time or new to home-brew then these kits are just for you. We have developed 7 kits that give you the opportunity to brew some excellent beer styles with very little extra equipment needed. We provide you with premium Liquid Malt Extract, Freshly Milled Speciality Malt, Fresh Hop Pellets and Dried
On their surfaces the fermentations of beer and wine seem like they should be similar. A cool, sugary liquid is inoculated with Saccharomyces cerevisiae (or a close relative) and the eventual product is packaged with a goal of minimizing oxidation. Why then are the two approached in such fundamentally different ways from yeast pitching rate to the use of oxygen scavengers?

I’ve only made a handful on wine kits over the years so I’m by no means an expert vintner. That said, I’ve been thinking about cider while I wait for TTB-approval to begin production at Sapwood Cellars. The question is, do we approach it like a beer or a wine?

Wine yeast for a Flemish Red

Wine yeast has a different history than beer yeast. Where ale and lager strains have been domesticated for centuries, most wine strains were at best semi-domesticated until the last few decades. A big reason for that is the seasonal production differences between the two products. Dried grain and hops store and ship easily compared to grapes, so harvesting and repitching yeast was common in beer long before wine (which relied on an annual spontaneous fermentation).

Wine strains are still less domesticated (more wild) and thus tend to be more “competitive” than beer yeast, producing kill factors and generally being able to bootstrap up from low cell counts. As a result, suggested pitching rates for wine are usually much lower than for beer. A typical pitching rate for a 1.080 beer might be 3 grams of dried yeast per gallon, where wine is usually 1 g per gallon. This is also reflected in the package size for the strains (5 g vs. 11.5 g).

For home winemakers anyway, it is difficult to find best-practices for things like pitching rate and oxygenation. We can certainly debate the credibility and accuracy of the advice, but homebrewers have widely referenced formulas and targets for these based on original gravity and type of yeast (ale vs. lager).

Riesling Fermentation

Wine must isn't boiled to avoid destroying its fresh fruit flavor, so without chemical intervention there is no “clean slate” to begin fermentation. Even pitching a pure culture of yeast wouldn’t guarantee a product that doesn't eventually sour or go off. That helps to explain the common uses of antimicrobial sulfite and sorbate (which winemakers have widely referenced formulas for dosing rate). Chemical stabilization also allows the packaging of sweet wines, where brewers have mash temperature to control fermentability.

Most of the analysis of wine, must, and fermentation has happened since the 1970s. Where some of the earliest work on microbiology (not to mention scientific measurement) was from breweries a century earlier. Beer became science-ified first thanks to the earlier industrialization of brewing (again a result of the differences in ingredients). 

Saison Fermentation

Modern breweries are built upon keeping oxygen out of the beer post-fermentation. Much of this is accomplished with purging with carbon dioxide or nitrogen and transfers and packaging under pressure. Conversely, conventional wine production relies on dosing with metabisulfite (a potent oxygen scavenger) to neutralize oxidation while the process doesn’t do as much to avoid it.

Part of this is that breweries may make 25 or more batches of beer in a given fermenter each year, while seasonal wineries don’t have this luxury. This means even smaller breweries can afford to spend more on their equipment allowing for transfers under pressure rather than pumps. Dealing with force-carbonation makes pressure vessels a requirement. There are also stages of winemaking, like punch-downs or separating the skins from the fermented wine, that are nearly impossible to do without introducing some oxygen. There is also an expectation of stability and ageability with wine.

Traditionally beer was naturally carbonated, which allows the yeast to scavenge oxygen introduced during packaging. Combine that with typical quick consumption and oxidation wasn't as large of a concern until recently.

Natural wineries that avoid the addition of sulfites do take some cues from brewing in limiting oxygen, but this is currently a growing but still niche winemaking approach.

Chemical additions for a white wine kit

Beer has always been a recipe: grains, water, and herbs at a minimum. Sugars, fruit, spices etc. all have a historic precedent in brewing. It is no big surprise then that brewers are more likely to add 100 different ingredients than vintners who can make wine from crushed grapes alone - although adulteration had a historic place. Most of the wines I see with a "flavor" addition (e.g., chocolate, almond etc.) are inexpensive gimmicks. The lone exception is herbs in wines like vermouth. Where most of the expensive highly sought-after beers contain additions that fall outside of the core ingredients.

Modern wineries add all sorts of processing aids, acid/sugar adjustments, nutrients etc. but generally with the goal of balancing, showcasing, or heightening the fruit expression. Wine strains are now carefully selected to have specific interactions to increase aromatic compounds (e.g., the ability to converts the thiol 3MH to 3MHA). Wine yeast blends are also popular with one strain freeing a compound and another converting it. All things that are rarely considered for brewing.

Brewers have only relatively recently begun to embrace aging in oak barrels, something many wineries never gave up on when stainless steel became the standard. Brewers have very much relied on the secondhand barrels from wine and spirit production rather than buying new or directly supporting coopers.

This goes after the larger point that brewers are currently less tethered to their industry's recent past than wineries. The most popular craft beers of today don't look or smell like any beers that were produced 30 years ago, while wines have remained relatively unchanged. Much of the American craft beer boom was based on taking dead or dying styles, ingredients, and techniques and resurrecting them. It is great to see the same becoming more popular in wine with the resurgence of orange wine, obscure varietals, and natural winemaking.

Barrels for aging

I’m not here to argue that either brewers or vintners are better. I think there are things that each side could learn from the other. Why don’t we see dry hopped wine? Why don’t brewers add 5 PPM of metabisulfite as insurance for the hazy IPAs? Why don’t we see more wineries reduce their sulfite usage by purging their tanks and bottles? Why don’t we see more brewers celebrate the terroir of local ingredients? I even wrote an article for BYO about using wine yeast in beer.

Someone could likely write a similar article about distilleries, cideries, sake-producers, etc. The point is to get out of your box, and see what other experts suggest in their chosen domain. Determine if any of it is useful to what you do!

I've talked to cidermakers who operate just like a winery in terms of their fermentation and highlighting of the apples, while others are clearly more influenced by craft beer (take Graft). We'll likely take a hybrid approach for our ciders, using our best low-oxygen transfers along with winemaking techniques that make sense to us. Celebrating the character of the apples, but still sometimes having fun with additional flavors.

We made a partial mash brown ale fermented with wild yeast from a log using the Clawhammer BIAB system. Thanks again to Dailey Crafton for letting us brew with his log. Check out his current projects below. Levenaut: 18th Ward: Equipment Used: First Log Beer Brew Video: Interview with Dailey:
By request… A Coopers Canadian Blonde beer kit brewed with the Coopers DIY micro brewery package. The DIY package contains everything you need to brew your first batch of beer in your kitchen. From then on, it’s less than $25 to buy the ingredients to brew 5 imp. gallons of beer. It amounts to about
Full article: Brewing Equipment: This is our crack at a dank tasting, hemp and CBD infused beer. We also added some blueberries, because it sounded good. We’re calling it Blueberry Kush. This beer didn’t turn out exactly how we had hoped but it is absolutely stellar. It’s a light lager with a hint
0 Comments This week, we taste one of Mike’s beers; more specifically, we taste a favorite style of ours…Brown Ale. Now the title of this beer calls out Northern English Brown Ale specifically, however, I’d refer to that distinction somewhat loosely. I am inspired by some of the intensity of American Brown ales but I prefer
A cream ale contains no cream and is only partially an ale. Martin brews his take on this style, with style guidance from professional brewer Whit Baker from Bond Brothers Brewery. Recipe: 11 lbs Pilsner; German 8.0 oz Sugar; Corn (Dextrose) 0.75 oz Liberty Pellets – Boil 60.0 min 0.50 oz Liberty Pellets – Boil
Recipe adapted from We followed this recipe with the following changes: – Scaled up to a 10 gallon batch (who doesn’t want more Tripel!) – Used Mt Hood hops in place of Crystal – And errr.. threw in some DME to bump up the gravity