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I was recently reading about old German beer styles and came across something called "Emmerbier." Emmer wheat, also called Farro, is a precursor form of modern wheat that was used thousands of years ago. This is a nice write up of it: http://www.germanbeerinstitute.com/Emmerbier.html...

My girlfriend just got this gorgeous barrel for me for my birthday. It's an 8 gallon Black Swan barrel that was originally used to age rye whiskey and was then used to age maple syrup. I popped open the bung to take a quick peek and there is a great residual whiskey aroma as well as what...

I'm headed to Toronto in the middle of March and am looking to hit some of the local go-to beer places while I'm there. Does anyone have any good recommendations? I'll have a car and was actually thinking of driving up to Barrie to go to Flying Monkeys. Also thought about hitting Thirsty...

Brewed up this Roggenbier the end of December: 2.5 lbs Vienna Malt (24%) 5.0 lbs Rye Malt (48%) 2.5 lbs Red Wheat Malt (24%) 4 oz Melanoiden malt (2%) 4 oz Chocolate Wheat Malt (2%) 0.5 oz Hallertauer @ 60 mins 0.5 oz Hallertauer @ 30 mins Did a 20 minute glucan rest at 111 degrees...

I just brewed a really big Russian Imperial Stout and I'm starting to have some concerns about my fermentation. These are the recipe specifics: 14 lb. Golden Promise 3.0 lb. brown malt 2.0 lb. amber malt 2.0 lb. Piloncillo sugar 0.75 lb. black malt 4 oz. Challenger hops (120 mins) 4 oz...

I recently became curious/excited about trying out different English base malts, ever since I tried some fabulous English style beers that I found out were brewed with Optic as the base malt. I very often will experiment with different grains, but I've always had a hard time not tweaking more...

I recently became curious/excited about trying out different English base malts, ever since I tried some fabulous English style beers that I found out were brewed with Optic as the base malt. I very often will experiment with different grains, but I've always had a hard time not tweaking more...

I made this Black IPA the other day and submitted it to a homebrew contest. Admittedly it was probably a bit past its prime, but I figured what the hell. Got the feedback that there was "an overuse of dark grains and an 'orange pith' bitterness." I specifically used the hops I used because...

Every year during the holidays I make a different Imperial Stout that's usually ready to drink by the holidays of the follwing year. This year I found a recipe for an Imperial Brown stout that calls for, among other things, 12oz of Black Patent malt. 6oz goes in the mash, and the other 6oz is...

So I have been really curious/excited about trying out different English base malts ever since I tried some fabulous English style beers that I found out were brewed with Optic as the base malt. I very often will experiment with different grains, but I've always had a hard time not tweaking...

Back in late August a bought about 10lbs of the last peaches I could find. I cut them into quarters and threw them into the freezer. The beer recipe was pretty straight forward: 7lbs Pilsen 3lbs Maris Otter 1lb red wheat malt 0.5lb Flaked Oats 1oz of aged (2 year old) centennial...