Homebrew Recipe: Minnesota Weisse






This month, citizens, we’re going to revisit our kettle-souring regimen for a beer inspired by Florida weisse—a riff on Berliner weisse that nontraditionally incorporates fruit (specifically local/tropical types like guava, passionfruit, and dragon fruit) right in the fermentation, rather than added as a syrup in the glass when served. Making use of our local malts, […]

Homebrew Recipe: Ras Neckbeard Tropical Stout






When we 21st century beer folks think of summertime seasonals, we most likely envision something yellow and light-ish—Berliner weisse, pils, a wheat beer. But 19th century English brewers exporting their ales to the small latitudes didn’t necessarily think the same way. We’ve explored historical IPA in this column before, but the brewers supplying the far-flung […]

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Homebrew Recipe: Velvet Unterbahn Kettle-Soured Gose






This month: a traditional Gose produced with a modern souring regimen. Since long preambles are for single-strain fermentations, let’s dig right in. A recipe to try Velvet Unterbahn Gose Target OG: 1.048, Target IBU: ~7 Grain 4 pounds Weyermann® Pilsner 4 pounds Weyermann® Pale Wheat 8 ounces Weyermann® Acidulated malt Hops ½ ounce your choice […]

How yeast works: A layperson’s guide to saccharomyces






Barley, wheat, rye, hop cones, and hop pellets all have immediately tangible, readily identifiable qualities. You can inspect a jar of these raw materials on a brewery tour and instantly get a good idea of what and how they contribute to your beer. Yeast, on the other hand, is mysterious and intangible. While the brewer […]

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Beer before hops: The bittering herbs of yore are making a comeback






Hops have been the dominant flavoring agent in beer ever since the Reinheitsgebot, the Bavarian beer purity law of 1516, stipulated that hops were one of three allowable ingredients in brewing. Not only do hops counter the sweetness of malted grains with bitterness, but they also help prevent spoilage in the beer. But prior to […]

Lift Bridge, North Loop, & more hosting events Saturday for Homebrewers Assoc. Big Brew






In 1988, May 7 was announced before Congress as National Homebrew Day. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day and this year Big Brew falls on Saturday, May 7. Throughout the day, hundreds of bars, breweries, homebrew shops, and homebrew clubs across the country and […]

Homebrew Recipe: Pequod Session IPA






Session IPA. Say what you will about endless variations on an already ubiquitous style, but this beer is an anti-whale. It doesn’t age or travel well. It’s not for cellaring or note-taking or dissection. It’s not for sniffing in your best crystal stemware. Simply put, this is a beer for drinking. We get so hung […]

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Homebrew Recipe: Alehoofer Gruit






To crib a page from Neil deGrasse Tyson: if the millennia in which humankind has been brewing beer was condensed down into a single 12-month calendar year, then hops would not have come into use as a conventional ingredient until November or so. From New Year’s Day up through at least Halloween, the flavoring of […]

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Homebrewers, assemble! Homebrew Con 2016 is June 9–11






The 38th Annual National Homebrewers Conference, which has a snappy, new name this year—Homebrew Con 2016—is heading to Baltimore, Maryland, June 9–11. The conference, “a three-day extravaganza of homebrewing culture, companionship and competition,” is hosted by the American Homebrewers Association and features interactive seminars, workshops, and demonstrations designed for homebrewers and beer enthusiasts of every level. The […]

Homebrew Recipe: Double Red/Single Black Parti-Gyle






From one mash, two beers: a strong, hop-bursted, piney-slash-caramelly, dry-hopped West Coast-style red ale, and a putatively sessionable stout-slash-black IPA type of deal. By splitting runoff from the mash evenly between two vessels, we’ll collect two different worts of disparate sugar content and flavor intensity. The first runnings from the lauter tun will contain more […]

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New research finds homebrewers may be able to predict the future






According to a recent study, homebrewers can predict the future. OK, maybe your homebrewing buddy isn’t a mystic seer, but a high number of homebrewers in a state might foretell a surge in new breweries, says Brewers Association chief economist Dr. Bart Watson. After looking at the 6,906 entries from the 2011 National Homebrew Competition […]

Homebrew Recipe: Thunder Dragon Belgo-Bhutanese Blonde






In keeping with this month’s cosmopolitan theme, we’re going to bash together some disparate elements to make a global whole. Using a Belgian blonde ale for the superstructure, we’ll mix in the nontraditional adjunct of red rice—the chief agricultural export of Bhutan, the Himalayan kingdom of the Thunder Dragon—and co-ferment with a sake yeast and […]

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Homebrew Recipe: Helladoppel Pale Bock






Pale doppelbock. We’re going to do this. Because I love comparative beer analogies, picture the pale bock as a traditional dark doppelbock without the raisiny, fruity, toffee, cafe au lait character, or as an even bigger version of a maibock. It might even be compared to a lightly hopped Belgian strong ale, but instead of […]

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Homebrew Recipe: Ghost of Karelia Sahti






“Today sahti is, at its best, a festive farm brew served at rural feasts. More technically, sahti is a very potent, astoundingly full-bodied and turbid top-fermenting beer.” —Ilkka Sysila, Finnish brewer and beer author Happy holidays, citizens! This year, we’re going to gift each other with a very potent, astoundingly full-bodied and turbid top-fermented beer. […]

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Modern Moonshining






Forget the image of the hillbilly in the woods: home distillers in the Twin Cities are serious about their craft—and their underground practice might soon see the light of day Jack’s garage smells like a brewery. And that’s mostly what it is. There’s a plastic drum full of malted barley in the corner. Three large […]

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