Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.
In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.
Think you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.
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Stuart Keating, cofounder and head brewer of Earthbound Beer in St. Louis, Missouri, shares what he's learned from years of getting evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.
Bring spent grain to (after) life with these three recipes using your best brewing by-products.
Courtesy of Stuart Keating, founder of Earthbound Brewing in St. Louis, Missouri, here is a homebrew recipe for a crisp, sessionable blonde ale in which cardamom, black pepper, and black tea mimic the floral, spicy notes of British hops.
A nearly forgotten style became a popular plaything in American brewing. Balance, as usual, is the trick—and how to pull it off depends on what you put in it.
We all taste beer, but do you really taste it? Developing a disciplined, analytical approach to honing your palate is a key skill for every brewer, and Barr’s thoughtful approach will make a difference in how (and what) you taste.
Don’t think of this as a clone of Dupont’s Avec Les Bons Voeux—think of this as a beer inspired by it. It’s the right blend of earthy, hoppy, fruity, spicy, and dry, and it makes for sweet dreams.
This inline system is designed to make hard seltzer out of the beer that brewers are already producing. As a bonus, it can facilitate low- or non-alcoholic beer without loss of taste or quality.