Of the myriad seasonings used in beers over the millennia, few have such a prized role as the orange. From the subtlest nuances to the brightest starring role, oranges have been used to enliven countless mugs of ale through the ages.
The stereotype of Germany is that of a country with everything fitting into scrupulously neat compartments, thoroughly regulated, and suiting the tastes of the residents like a pair of custom-fitted lederhosen. I’ve heard brewers there bemoan the situation that brewing a beer outside of well-established styles is not only frowned upon but, in some cases,... View Article
It is my deeply held belief that brewing at home is not only pleasurable and rewarding, but is really the best way to enhance your understanding of beer. Wine is all about agriculture; getting out there and seeing which side of the hill gets the sunshine is the true path to enlightenment. Beer is about... View Article
Scottish Sparkling Ale 5 gallons at 1080, 50 IBU 11 pounds pale ale malt (English or Belgian preferred) 1 pound German sour malt 1.5 pounds partially-refined sugar: demerara, turbinado, piloncillo, jaggery 1.5 ounces Kent goldings hops, 1.5 hours 28 2 ounces Kent goldings hops, 0.5 hours 22 Mash slightly high, 154 to 155 degrees F,... View Article
Today, with all our superior modern knowledge, we sometimes tend to view the present as pure, crystallized truth and the past as a steady, logical progression towards it. But take a closer look any human cultural tradition—pale ale styles, in this case—and you’ll find a great unruly tangle of a family tree rather than a... View Article
