Beer Geek Wednesday

Accelerated to an outrageous standstill by endless possibility, it was finally time to season the old Foeder. Planned to propagate a unique house culture of fermentative microorganisms, we reasoned...

Whoa, you guys are looking well. Apart from mucking about in boats, lately we’ve played around with some fresh hops.Most commercial hop crops flower once per year, in late summer. As the flower of ...

Coffee and beer, they go together like peas and carrots. While there are many ways to infuse coffee into beer, and I guess beer into coffee, in our experience, a method we recently used with the ca...

Hello old fren. It’s been a while. You’re looking well. Me, oh nothing really, just smacking a bunch of Raw Beers. On the cards this week was a Raw Oatcream, focused on a new hop variety from the l...

This week we delved deep into Burtinising our water profile to make the most moorish WC DIPA imaginable. But, since I despise water chemistry, we won’t be discussing it here.Leading into our Dark B...

Today we flew a little close to the medium molecular weight protein. You see, every time we make a Hazy Pale, we’ve been adding a couple percent more of rolled oats, in the resentful pursuit of sof...

One thing we’ve actively avoided talking about for the last three and a half years is water chemistry. And that’s no different today as we look at adding nitrogen to the wort before fermentation.Cl...

This week we’ve been feeling pretty bitter. In the relentless pursuit of hop intensity we have been playing around (exceptionally unscientifically) with dry hopping at different concentrations, sta...

What makes a beer style; where science, semantics, marketing and history collide. With brewers so readily pushing envelopes, there’s never been such a rapid development of beer styles, as there is ...