Lest you think I was going to leave you without a recipe, here’s the official commemorative beer of next year’s conference, which is, at the time of this writing, slumbering in a bourbon barrel in the cellar of an unnamed Chicago-area brewpub. You can brew it yourself, or you can show up at next year’s... View Article
“Today they say of Alexander Keith’s beer, ‘those who like it, like it a lot.’ Well, it would seem that to have known the Honorable Alexander Keith, was to like HIM a lot.”
Grilled Wasabi Salmon Adapted from FreshFish4u.com – 6 servings 1 oz wasabi powder 2 ozs amber ale or porter 2 Tbls oyster sauce Pinch of salt 2 pinches of white pepper a few drops of honey a 1 inch cube of fresh ginger, cut into matchsticks 6 salmon fillets (about 5 to 6 ounces each)... View Article
5 gallons at 1049, 43 IBU 4 pounds Maris Otter pale ale malt 2 pounds pilsner malt 2/3 pound malted wheat 1/2 pound piloncillo, demerara or similar unrefined sugar, added to kettle Mashing is a simple infusion mash: 90 minutes at 146 degrees F, a little on the low side to maximize fermentability; mash out... View Article
The midwestern United States has always been known as a great beer-producing area, thanks to a major influx a century ago of immigrants who just wouldn’t be without their favorite homeland brews. Today, many great brewpubs and microbreweries carry on the tradition.
Canada was built on brawn, beaver and beer, according to veteran beer marketer Allen Sneath in his ground-breaking chronicle, Brewed in Canada.
Flanders Sour Brown Ale 5 gallons at 1057 (calculated at 77 percent mash efficiency) 3 pounds pilsner malt 6 pounds Munich malt 12 ounces aromatic malt (a sort of very dark Munich, around 20 Lovibond) 4 ounces dark crystal 2 ounces black malt, preferably European, de-bittered 8 ounces unrefined brown sugar, such as pilonillo or... View Article
Most homebrewers get into the hobby as a means to produce their favorite styles or brands of beer. They yearn to produce world class beer right at home. But many variables ultimately determine whether or not a brewer can actually achieve his or her goal. Skill level, commitment, technical accouterments, and that certain “knack” all... View Article
Sometimes it seems that sports and beer are inseparable. Television inundates us with commercials showing spectators flagging down beer vendors. Placards advertising national beer brands festoon the outfield walls of ballparks. What would the Beer Belly Softball Leagues be without a keg of brew handy? Beach volleyball? It can’t be played without a cooler of... View Article
