• Fruit Beer
  • Hefeweizen with Blood Oranges and Open Fermentation

    Full disclosure, I have never brewed a hefeweizen. I just don’t find the style that interesting, but that’s not to say that the style can’t be interesting. This style was chosen due to me asking my YouTube audience what I should brew next, and someone commented that I should brew a fruit or citrus hefeweizen. It was the first comment I saw, and so it shall be done! […]

  • Dunkelweizen
  • Dunkelweizen (Split with Brett)

    The German wheat beer history is an interesting one. We all know of the German purity law of 1516 called the Reinheitsgebot, where only water, barley and hops could be used to brew beer with. As a result, wheat beer wasn’t being produced commercially, and if it was, it was only in house for the duke’s consumption. This lasted until the mid 1800’s when a weissebier brewer (Georg Schneider) was commissioned to brew the wheat beer. He brewed first at the Weisse Hofbräuhaus, and later at Tal near the city’s main square. He then expanded into a second brewery in Kelheim in 1872, in the midst of the Hallertau hop growing area, as a private brewery. Weissebier was no longer under the royal thumb: it had gone mainstream. […]