Homebrew Recipe: Backthrow Pre-Pro Triple Grain Amber Lager






This month, by making use of some regionally grown grains (barley, corn, and rye—save that wheat for bread flour, yo!) we’re going to brew a Minnesota-rooted beer that, when seen through the lens of a modern BJCP beer nerd, would be pigeonholed as an International Amber Lager: “A well-attenuated malty amber lager with an interesting […]

Homebrew Recipe: New Englandish Bitter






I hate to call this a session IPA but if you had to you could. It’s a sub-five percent ABV glucan-rich, non-“C” hop juice bomb, but it’s really got the soul (or at any rate, the malt, yeast, and ABV percentage) of a lovely imperial pint–sloshing bitter. Here’s the plan: flavorful pale ale malt base […]

Homebrew Recipe: Auld Alliance Peated Bière de Garde






True story: in France, more Scotch whisky is sold in one month than Cognac is sold in a year. And while Singaporeans drink more Scotch per capita, and the U.S. imports more in terms of monetary value, by sheer volume the French are the number one buyers of Scotch (almost 180 million bottles in 2014, […]

Homebrew Recipe: 1997 IPA






<old man rant> Some of us here can remember a time when craft beer (back then we called it “microbrew”) wasn’t so complicated. It wasn’t so fraught with issues of identity, craft versus “crafty,” or the minefields of ownership and majority stakes. There were no paralyzing choices created by an entire wall of palate-erasing next-thing […]

Homebrew Recipe: Wyld Cyder






There was an apocryphal bad frost centuries ago in Hessen, Germany that wiped out that year’s grape crop. The distraught winemakers turned to apples and they haven’t looked back since. That region is now the heartland of Apfelmost—a hard cider, fermented with the naturally occurring microbes on the fruit and extant from year to year […]

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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