What makes a great homebrew? A lot of it has to do with attention to detail. Although there may not be one “right” way to brew, here are some crucial aspects of the brewing process to keep in mind for your next homebrew.
Whether it’s a hobby, an obsession or a way of life, homebrewing is important to a large group of people and its popularity has only increased with time. The reason why homebrewing is so satisfying is arguably because making something by hand and seeing others enjoy the fruits of your labor is of one the best feelings in the world. And if it turns out good, it’s that much better! For those as curious as us, here’s more about the rise of homebrewing.
Here we have a contender for 'Merica's Pastime, it doesn't involve bases but it does involve beer! American Pale is the classic craft brew of the US, showcasing hop aromatics and flavor with a balanced bitterness to go with any food and all activities. Grab a pale and be proud to be 'Merican.
A classic summer sipper, this simple recipe highlights the clean drinkability of the Kolsch style. Fermenting this ale at 60 Deg F or below creates a crisp and refreshing but flavorful beer reminiscent of a lager. More hop flavor and aroma than its traditional German counterpart will leave you with an empty glass wondering . . . Where's The Day?
"Who says 'come on in and have a beer', Nobody "... Bitter that is. Ordinary Bitter is anything but bitter: a malt/hop balanced, low alcohol but flavorful session style featuring Enlgish ingredients. This standard British pub ale is meant for quaffing with friends throughout the afternoon and evening.
After a few goes at the local homebrew shop’s recipe bank, most of us start building our own recipes. And because we’re homebrewers it’s natural to want to recreate another brewery’s beer, both as homage and to avoid paying retail. Sometimes it’s easy to find a clone recipe, and other times the brewer’s lips are sealed. That reaction is a bit strange, as it’s highly unlikely that your rendition of a brewery’s beer will taste exactly like the original.
By Aaron Brussat
Have you ever wondered why you should control the temperature of your fermenting beer? Any humble brewer will tell you, “I don’t make beer; I make wort. Yeast makes beer.” While that is true, one of the final steps in brewing a batch is also the most vital to control: fermentation. Yeast health, pitch rate, and temperature will all affect the way your beer tastes; we’ll just focus on temperature here. While most commercial breweries have glycol-jacketed fermentors they can control to the degree, homebrewers are often left to their wits to finagle ways to keep temperature in check.
A classic Irish Red that will ward off gingervitis and protect you from the lava pits. A balanced ruby ale that finishes crisp with a touch of malt sweetness. An optional knockout addition of Goldings hops will provide extra hop aroma if so desired. Better Red than Dead!
A Stout for all occasions! Roasty, full bodied yet easy drinking, Session Stout is great for getting the brew day started right!
American Red ales typically have the hop flavor and aroma of an American Pale, with the malt balance of an English Bitter. Don't Call Me Red has the pungent aroma of Simcoe hops and a balanced caramel sweetness to complement the fruity hop flavor and crisp, dry finish.