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 … [ Read more]
Yeast and Fermentation
September 28, 2013 by
By Dave Hoops In this edition of Deep Thoughts with Dave Hoops, we look at the most magical part of brewing beer: Yeast and fermentation. My name is Dave Hoops, Master Brewer at Fitger’s Brewhouse in Duluth, Minnesota. Webster’s defines fermentation as “a change brought about by a ferment, as yeast enzymes, which convert grain … [ Read more]
Homebrew Recipe: Saison Classic
September 2, 2013 by
Brewer, author, gastronome, and beer critic Garrett Oliver said, “[I]f I were forced to choose one style to drink with every meal for the rest of my life, saison would have to be it.” It’s one of my favorites too, and one of the most fascinating families of beer to brew and taste. Saison is arguably the … [ Read more]
