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sour times
Sitting over coffee and prepping notes for a talk on sour beers for Better Beer Society University, I have mixed-culture fermentations on the brain and some raw materials to work with. Raw material #1:...
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to everything, a saison
It’s a couple days past the solstice and it’s not the time of year I think most folks usually scramble for a snifter of saison … plus, I generally don’t hold truck with spices in my saisons. I love...
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let’s cook with beer: Salmon au Tripel edition
A long time ago I brewed a Tripel – it’s well-aged and vintage now, coming up on 2 years old, laid down in cork-and-cage bottles. We broke out a bottle the other night, and tonight I’m going to break...
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H2O, H2O everywhere
Catching up on my reading in the airport en route to NHC - this is a few days old, via FlandersNews.be: The monks of the Notre-Dame Abbey of Saint-Remy are deeply concerned about the quality of their...
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test day: BDSA 2013
I try to brew with the weather, harnessing the ambient temps in my unfinished basement for primary fermentation. Late summer means low to mid 70s, so it’s Belgian time; it’s also a good time to use up...
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TMBR: John & Mark’s B to tha Fizz-our Rye Saison
My profuse thanks to John Rawlinson and Mark Orndorff for sharing this very tasty beer with me! They relate that it’s their variation on a recipe from The Mad Fermentationist. One sensory impression...
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(tiny) bubbles in my beer, pt. 4
“Should the best stay small?” was the title of the response piece to the New York Times article. It was in reference to Hill Farmstead Brewery capping production at 5000 barrels a year; and it wasn’t a...
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