In a sea of juicy IPAs and lip-puckering sours, spice feels almost radical: an antidote to sweetness and a rebuttal to predictability.
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Many of the qualities that make beer so deeply enjoyable and dear to us can be traced directly to an unsung role: the cellar person.
The post Sympathy for the Cellar Person appeared first on CraftBeer.com.
This week I welcome Rick Goehring from Walnut River Brewing who shares an interesting story of starting a production brewery with very little money. Rick has the top selling Kansas produced Craft Beer now. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and […] In this video, I brewed one of the only styles of beer ever to originate in the United States: Cream Ale. Contrary to the name, cream ale has no cream or lactose in it, and it basically just a lightly hopped all pilsner beer with some corn adjunct. It turns out this tastes very similar
I believe Dunkelweizen is one of the best bang for your buck all grain beers, which makes it great for beginners. It is chock full of malty goodness and honestly very easy to brew provided you have rice hulls on standby. It is a marriage of the malty complex flavors of a bock with the
In this video, I show you how to brew a classic Belgian-Style Tripel. This video covers the recipe, the brew, the fermentation and the final tasting. This is easily one of my all-time favorite styles of beer and is surprisingly not too difficult to brew, provided good fermentation control. I selected a proven strain of
In this video, I brewed a New England IPA (NEIPA) in an attempt to redeem myself from the last time when my NEIPA oxidized, since I bottled it. Wielding kegs this time and building on lessons learned from the last recipe, I succeeded this time. This particular NEIPA came out wonderfully, with a creamy mouthfeel,
Strapped for time before St Patrick’s Day? In this video I show you how to make an Irish Red Ale, which is very easy to take from grain to glass in a week. By pitching a very healthy yeast starter and by oxygenating with pure O2, I was able to get fermentation to complete in