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If it was just about color they could add caramel coloring. There is a nice discussion in the Boak and Bailey blog about why brewers used sugars: Why Did Brewers Use Sugar? Sometimes it was cost. As stock ale went out of favor and quick turnaround running ales took over, sugar could help bring...

I would think it is up in that range. Hard to say exactly. I'm tempted to brew a mild and have this invert be the only thing contributing to the color. Probably the best way to judge the flavor and color contribution.

It is on the edge of burnt. Could see it in a stout though.

4.5 hour update. My kitchen has a wonderful treacle aroma. I have never gone this far on stovetop cooking, so one main takeaway is that the oven method is much easier. Given the climate crisis and energy shortage I couldn’t justify doing this again though. Starting with dark sugar and cooking...

3 hour update. All four got darker. No huge difference between the simple cane sugar samples. The neutralized turbinado is definitely the darkest and has the most complex flavor (which I am not good at describing). The top left is a smaller pan and thus deeper liquid so appears darker than it...

30 and 90 minute update. Top to bottom cane, neutralized cane, turbinado, neutralized turbinado.

I am making parallel batches of invert sugar, one with cane sugar, one with real turbinado cane sugar (molasses left in all along, not added back in). I brought them up to 235F on the stovetop, then divided them (one neutralized with baking soda, one not) and poured them into corning dishes to...

You didn't include the extra factor of neutralizing the acid which gets you more Maillard than just caramelization. I'm in the middle of an experiment on that right now and will post results later today.

I love Weyermann, but like any other maltster, their recipes are written to highlight their products. You do not need Sinamar to make this beer dark. A popular smoked Schwarzbier here in Massachusetts in Jack's Abby Smoke and Dagger. Brienne Allen started her brewing career at Jack's Abbey and...

Weyermann has a recipe for a smoked dark lager, Schlotfegerla, on their website: https://www.weyermann.de/wp-content/uploads/2021/06/1_Schlotfegerla_ene.pdf Weyermann Munich Malt Type 2 45.0 % Weyermann Beech Smoked Barley Malt 40.0 % Weyermann CARAMUNICH® Type 2 9.0 % Weyermann...

Brewing a smoked altbier next week, but with Weyermann beech smoked malt. Just seems like a great base for a smoked beer.

Then you must also look at the blog of Lars Marius Garshol and buy his amazing book on European farmhouse brewing. Farmhouse yeast: what do we know? | Larsblog Historical Brewing Techniques - The Forgotten Art of Farmhouse Brewing There is also this database of kveik and other farmhouse...

According to: Sahti Recipe and Farmhouse Brewing Tips - Brewing Nordic For authentic sahti you need baker’s yeast, or a traditionally maintained house yeast culture. Brewer’s yeast would produce good ale, but that would not be sahti. In my opinion, a traditional home-cultured kveik can be...

Weyermann has a great overview of how their various malts are made

When I brew lagers I set aside a small jar of yeast from my starter and also a 2 liter soda bottle (sanitized) of chilled wort which goes into the freezer (the wort--not the yeast). When the beer is done fermenting I thaw the leftover wort and pitch the saved yeast and basically make a fresh...

You can bypass the locking clips with a nickel (if you have that kind of spear). Works for me. Help! how do I remove the spear from a foreign sanke?!?! I use an old monkey wrench to loosen it and then the nickel under the coupler to unlock the clips as you remove it.

Our homebrew club has been buying a lot of malt from them also and have been very pleased. Because I brew a lot of German styles I've only been brewing with the IREKS malt that they import from Germany (that they are repackaging as Franconian Malts--although the specialty malts from IREKS they...

Craft Beer and Brewing Magazine just posted this video about slow pours from Ashleigh Carter: Video Tip: Slow Pours, Foam, and Service with Intention

Since Chris Lohring at Notch (where they pride themselves on the very fast pour) was one of the first LUKR customers in the US and has had a huge influence on lager brewing in New England, I don't think you'll have much luck finding a slow pour. Some great info on the history of the LUKR slow...