• Belgian
  • A Brett Experiment

    It has been said that brett, with more initial carbohydrates (aka, malt) will produce more esters, where as if it has less, it produces more “funk”. I have actually done this (sorta) by fermenting with brett as the only fermentation. I will say, while I didn’t necessarily get more esters, I didn’t get any funk. […]

  • Lager (Other)
  • 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. […]

  • American IPA
  • Eis-IPA

    The story of an eisbock has a potential beginning, though seemingly steeped in legend. It is said that a German brewery worker in 1890 was ordered one winter evening to bring a batch of newly brewed Bock inside at the end of a long day. Tired and alone, he decided that leaving the beer outside for the night would do no harm. Returning to work the next day, the head brewer discovered that, after a particularly frigid night, the beer had frozen solid. […]