It punches above its weight without knocking you around quite like the Imperial version.
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fruit
Hop Nation lead the charge as Victorian breweries win over a third of all awards.
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Modus Operandi’s two new Belgian limited releases – a witbier and a stout.
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Duel Rare Breed release sees Citra and Strata triple IPAs battle for supremacy.
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Tekapō’s Burkes Brewing’s hazy rates among the top New Zealand beers in 2021.
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Former core range IPA is maturing into a new series of limited release DDH IPAs.
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The latest in their Double IPA series is a classic Red with Kveik yeast nuances.
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It’s one of the easiest drinking IPAs we’ve come across with a lager-like crispness.
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Hop-forward limited release enhanced by Cryo and the return of the rip lid can.
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A brewery and a winery have found validation in harnessing smoke tainted grapes.
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Big brother to core range IPL remains true to style despite tweaks to the recipe.
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Brewery’s new kettle sour uses the world’s second most expensive ingredient.
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Stone & Wood’s latest limited release is the Peachy Cheeks Peach Bellini Sour.
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Why the Adelaide brewery’s portfolio of products has evolved as they’ve grown.
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We look at all four of the Into the ‘Wood 2020 releases.
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Bright revamp their Mash Club – one of the country’s oldest subscription models.
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The Frida XPA was brewed in recognition of International Women’s Day.
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Deeds Brewing release three hazies including one exclusively with Beer Cartel.
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Frenchies Bistro & Brewery release three new IPAs plus we revisit some old favourites.
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The team behind well-known Sydney brewery to open a brewpub in country NSW.
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Sydney brewery’s expansion includes new tanks, canning line and dedicated barrel room.
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New Zealand-Style Pale Ale and India Pale Ale added to BA’s style guidelines.
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New Kiwi hop receives its highest profile Australian release since being officially named.
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Mordialloc brewery kick off the new year in style with limited hazy IPA release.
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Brewery release hoppiest canned beer to date in tribute to installing solar panels.
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These classic Christmas beers from craft breweries pair perfectly whether you’re looking to share a bottle with friends or enjoy as you’re decorating the house for the holidays.
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Fresh Fruit From the Farm Ciders Plus a Special Oyster Fest & Fish Fry & Oyster Stout Release Highlight Weeklong Cider Celebration! Central Virginia’s Stable Craft Brewing at Hermitage Hill, an authentic working farm brewery and winery, will kick off Virginia Craft Cider week with a week-long cider celebration featuring an array of fresh from the […]
The post Stable Craft Brewing At Hermitage Hill Kicks Off Virginia Craft Cider Week With An Array Of Refreshing Ciders Starting November 13-22nd appeared first on CraftBeer.com.
Randy Mosher joins me this week to discuss brewing fruity IPAs and using fruit in your IPAs. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this mp3 file. Your browser does not support the audio element. Topics in […] 
Today I’m going to highlight some of the new dry hop features in BeerSmith 3.1. BeerSmith 3.1 was released in mid-2020. Dry hopping is one of the best ways to preserve aroma oils in your hops. Because it is done at low temperature, you don’t risk boiling off volatile aroma oils. Also the long contact […] My homebrewing frequency has taken a nosedive recently (surprise), but I still try to find time to brew a weird batch when I can. In August, when Scott and I drove to pick-up our first hop order in western Maryland, I noticed that Staghorn Sumac was in full bloom along I-270 . I’d read about flavoring beer with it in The Homebrewer’s Almanac, but never actually tasted a beer brewed with it. Sumac is tart and fruity, traditionally used in a tart lemonade-like beverage.
I pulled over and harvested about a pound. The range I’d read was 1-5 lbs per 5 gallon batch. Without a beer ready for them, I took the clusters of dusty berries off of the central twig, vacuum sealed them, and froze. That was enough of an excuse to brew a batch of Berliner weisse (fermented with US-05 and Omega Lacto Blend - similar otherwise to this recipe). After primary fermentation I racked 1 gallon onto the resulting .75 lbs of sumac, and another onto .5 oz of dried Turkish sumac from Penzeys for a month. Obviously if the dried version is just as good, it certainly would be easier!
Dried Turkish Sumac Berliner
Smell – Aroma is light, doughy-grain, lightly citrus and roasted pear. An odd note of cinnamon as well.
Appearance – Clear pale yellow. It’s almost so pale that yellow isn’t the right word, it looks washed out, faded. Retention isn’t great, but the tight, white head sticks around for much longer than the other half of the batch.
Taste – Bright acid without being obnoxious. The finish has an odd fall-spice note as in the nose that I suspect is from the sumac. Dry without being a desert.
Mouthfeel – Classic Berliner, light and spritzy.
Drinkability & Notes – The not-entirely-pleasant musty-herbal flavor the dried sumac provided when the beer was young seems to have mostly faded to a light spiciness. I’m not sure I’d even pick it out if I didn’t know it was in there.
Changes for Next Time – Maybe a different/fresher source of dried sumac would provide a better flavor and aroma?
Staghorn Sumac Berliner
Smell – Aroma has the generic fruitiness of Hawaiian Punch, or Hi-C, but with an herbal hint of a Ricola cough drop. I don’t get any of the base beer, at this elevated rate it is all sumac. Certainly in the same sort of flavor-family as hibiscus.
Appearance – To go along with the aroma, it has the color of Hawaiian Punch. Similar head retention too…
Taste – The same fruit flavor from the nose, but more pronounced cherry candy. It’s a really fun flavor, that doesn’t stray into cloying. Acidity is snappy, sort of Vitamin-C, quick and punchy. No sweetness, finally breaks the comparison to "fruit" beverages.
Mouthfeel – Light, medium+ carbonation, but not excessively thin or harsh.
Drinkability & Notes – Staghorn sumac is a foraged ingredient that has a real chance for broader appeal. The flavor is fun, quenching, and somewhat familiar. The color certainly doesn’t hurt either. With how much it took, a mild base beer like this makes the most sense.
Changes for Next Time – I was sort of hoping this one wouldn’t be delicious so that I didn’t have to source a couple hundred pounds to put into a beer next summer. Likely could drop down closer to .5 lbs/gallon for a more balanced beer, but it is delicious as is!
Smell – Aroma is light, doughy-grain, lightly citrus and roasted pear. An odd note of cinnamon as well.
Appearance – Clear pale yellow. It’s almost so pale that yellow isn’t the right word, it looks washed out, faded. Retention isn’t great, but the tight, white head sticks around for much longer than the other half of the batch.
Taste – Bright acid without being obnoxious. The finish has an odd fall-spice note as in the nose that I suspect is from the sumac. Dry without being a desert.
Mouthfeel – Classic Berliner, light and spritzy.
Drinkability & Notes – The not-entirely-pleasant musty-herbal flavor the dried sumac provided when the beer was young seems to have mostly faded to a light spiciness. I’m not sure I’d even pick it out if I didn’t know it was in there.
Changes for Next Time – Maybe a different/fresher source of dried sumac would provide a better flavor and aroma?
Staghorn Sumac Berliner
Smell – Aroma has the generic fruitiness of Hawaiian Punch, or Hi-C, but with an herbal hint of a Ricola cough drop. I don’t get any of the base beer, at this elevated rate it is all sumac. Certainly in the same sort of flavor-family as hibiscus.
Appearance – To go along with the aroma, it has the color of Hawaiian Punch. Similar head retention too…
Taste – The same fruit flavor from the nose, but more pronounced cherry candy. It’s a really fun flavor, that doesn’t stray into cloying. Acidity is snappy, sort of Vitamin-C, quick and punchy. No sweetness, finally breaks the comparison to "fruit" beverages.
Mouthfeel – Light, medium+ carbonation, but not excessively thin or harsh.
Drinkability & Notes – Staghorn sumac is a foraged ingredient that has a real chance for broader appeal. The flavor is fun, quenching, and somewhat familiar. The color certainly doesn’t hurt either. With how much it took, a mild base beer like this makes the most sense.
Changes for Next Time – I was sort of hoping this one wouldn’t be delicious so that I didn’t have to source a couple hundred pounds to put into a beer next summer. Likely could drop down closer to .5 lbs/gallon for a more balanced beer, but it is delicious as is!
I’m hopeful I can get this formula approved by the TTB for Sapwood, as there are already a few commercial beers from the likes Sumac Sour from Four Quarters, Backroads from Suarez Family, and of course several sours and saisons from Scratch. That said, it seems like they are clamping down as I had both acorns and Eastern Red Cedar rejected already. I’ve had several brewers tell me that the step isn’t necessary unless you are getting label approval (not true) or that it is better to ask forgiveness than permission…
I'll be making the trip down to Asheville, NC March 22-23 for another round of BYO Boot Camps! As usual I'll be talking about Wood/Barrels one day and Sour Beers the other. I said it before, but this really is looking like the last one of these for me given how much time running a brewery takes!
I'll be making the trip down to Asheville, NC March 22-23 for another round of BYO Boot Camps! As usual I'll be talking about Wood/Barrels one day and Sour Beers the other. I said it before, but this really is looking like the last one of these for me given how much time running a brewery takes!
