Holiday icons seem to settle into the same old routine; beers are not immune. And while I enjoy the wassail-inspired brown brews that return every year, much of the fun of homebrewing lies in the surprising, the fun, the new.
The cellar door startled the cat with its hoarse creaking, and I felt the rush of cool, earthy air from within. Reaching carefully through the cobwebs, I plucked a seemingly innocent bottle from its long repose and pondered the sleeping golden liquid in the dim subterranean twilight.
Imperial is a term normally applied to beers that were brewed in Britain, then shipped to the court—the Imperial court—of the Russian Empire during the 19th century. Imperial pale ale is an obscure but delicious style has nothing to do with that bit of history.
The American homebrewing community rallied with its usual passion last year when a devastating fire that leveled 400 homes in Los Alamos, NM, forced all 18,000 residents to be evacuated and the Los Alamos National Laboratory to be closed for two weeks. As news spread that three members of the local homebrew club, the Atom... View Article
The beer we know today as “bitter” has a long, low-profile history as the everyday drink of the common jamoke. While there is an ancient tradition of making weaker “small beer,” hopped beer didn’t make its mark in England until about 1500, with waves of Flemish immigrants. With the introduction of hops—an effective preservative—beers could... View Article
One of the great pleasures of homebrewing is its social aspect. Like a magic magnet, it attracts interesting, passionate people. If you’ve been brewing for some time, you probably know what I mean. If you’re new to the hobby, I urge you to get in touch with other brewers through your local homebrew shop, through... View Article
Here’s a recipe, described as a “London Ale,” adapted from John Tuck’s 1822 Private Brewer’s Guide. 5 gallons at 1058 (calculated at 80% efficiency) 9 lbs Pale ale malt 1 lb Amber/biscuit* malt Mash with single infusion at about 153° F for an hour. Sparge and collect wort normally. or 7 lbs amber liquid (or... View Article
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
