• Beer Styles
  • Rice Lager Ale

    Like American-style Lagers, Japanese rice lagers are brewed with rice in addition to barley in the grain mix. Rice (like corn) provides fermentable sugars for the yeasts that produce alcohol, while keeping the beer light in color and body. The idea here is to help dry the beer out, not necessarily get the rice or corn flavor of it. […]

  • Beer Styles
  • Adjective Stout 2018 (Mexican Hot Chocolate)

    Ah yes, the annual adjective stout, aptly named due to there being a few adjectives before the word stout. This all started back in 2014, each year (2015, 2016, 2017 ) making a different one. This year’s adjectives are as follows: Jalapeño, cocoa tea, bourbon soaked in cocoa tea, cocoa nibs, vanilla bean, milk (lactose), and cinnamon…which is condensed in into what I am calling the Mexican hot chocolate stout. […]

  • Beer Styles
  • Saison with Wood Chips

    The use of wood with brewing goes back a ways. Aside from the use of barrels for fermentation and storage, back centuries ago, like Middle Ages centuries ago, certain places around the world would heat their mash and boil wort in wooden vats using hot rocks, the reason being direct fire would burn the wood they were using. This resulting brew became known as “steinbeer.” […]