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I recently had some Unibroue blanche de chambly noire on tap. The first thing out of my mouth was "I have to brew this." I can't quite place it in a BJCP category. Basically, it's a fairly thin, spritzy belgian ale with a ton of fruity esters and malt in the nose, color is black with ruby...

I am gonna age a porter over some earl grey tea leaves in secondary. I'm sure they're covered in bacteria, wild yeast and all sorts of wonderful things. What's the best way to sanitize them without damaging the flavor? I don't want to heat them up since they're full of tannins and I'm aiming...

I was browsing my local craigslist and came across this work of total genius: http://boston.craigslist.org/bmw/tag/742862774.html I rehosted the images in case someone buys it and the ad comes down, this is way too awesome to be lost to history. --- Batchelor Party Kegorator TaylorMade...

I brewed up EdWort's Bavarian Wheat recipe on Saturday for a party I'm having in about a month. My LHBS had a big bin, right with the 2-row that said "WHEAT" on it, so I went with that. 7 pounds "WHEAT", 4 pounds pils and some rice hulls to keep it from turning to cement. I have to admit I...

I'm thinking of brewing what amounts to an Earl Grey Stout. I think I can use roasted barley to approximate the tannins in the black tea, and perhaps Maris Otter as a base. Super light hop bill, maybe like 1oz fuggles first wort, .5oz ekg at 15 minutes and .5oz flameout I'm trying to find...