In Part 1, we went over some yeast basics and characteristics of Ale and Lager yeast as a very simple overview of the fermentation process. In Part 2, we will go over how understanding the right conditions for fermentation will…
Monthly Archives: May 2012
Yeast 101: The Funnest Fungus, Part 1
by Andy • • 0 Comments
Along with malt, water, and hops, yeast is one of the four necessary pillars of beer. Each element adds its own unique set of characteristics to the beer, though the influence of yeast is often misunderstood. Ensuring the right conditions…
Homebrew Recipe and Review: Mountmellick Brown Ale
by Carl • • 5 Comments
Remember the easiest homebrew recipe I published a while back? It turned out okay but not great. Drinkable but not exciting. I was at the homebrew shop not too long ago and saw a can of Mountmellick Brown Ale. Similar story here…
Homebrew Recipe: Imperial Stout
by Andy • • 1 Comment
The British are not the only ones to fall in love with the Stout. The Russians went crazy for the black British brew as well. The problem, as the Czarists soon realized, was that the dark beer didn't travel well. Luckily for…
How to Label Your Homebrew Kegs
by Carl • • 0 Comments
Every homebrewer needs a system for labeling his or her homebrew kegs. If you only have one keg, maybe this is not an issue for you. However, if you have multiple kegs and a kegerator and sometimes take your beer…
Pairing Beer and Food
by Carl • • 0 Comments
I often get asked how a person goes about pairing beer and food. Most people have a sense of the rules for wine: red goes with red meats,such as beef and lamb, and white wine goes with lighter-color meats, such…
Homebrew Recipe: $12 (or so) Cream Ale
by Carl • • 2 Comments
The American Homebrewers Association has had what they call $12 Cream Ale as a homebrew recipe of the week. I just about howled at the moon, I was so excited. $12 for a whole batch of beer? Sign me up! It…
Old World Homebrew Recipe: Kvass
by Carl • • 1 Comment
My good friend Jason recently told me about a drink called kvass, which he had many times when he lived in Russia. He said everyone told him it was made from black bread. Neither of us really understood what that…