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  • Hop Resins:  Alpha and Beta Acids
    November 8, 2019

    Hop Resins: Alpha and Beta Acids

    We all know that when we design a beer, we try to hit a certain level of Alpha Acid Units (AAU’s) or International Bittering Units (IBU’s), depending on how we calculate recipes.  We also know that Alpha Acids are the main components of that bitterness, but how does that work? This week, we’ll be talking all about hop resins, how they work, and what they actually contribute to bitterness and our beer.
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  • Whole Cone Hops vs. Pellet Hops
    September 20, 2019

    Whole Cone Hops vs. Pellet Hops

    Everybody has their preference when it comes to using hops.  Sometimes it’s your system and how you hop, and sometimes it’s just a preference for using the best possible ingredients that you can get in your beer.  This week we’ll talk a little more about the difference between whole leaf, fresh hops, and pellets, and the pros and cons of using each for your homebrew.
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  • IPAs From History to Today
    August 30, 2019

    IPAs From History to Today

    The India Pale Ale was born a long time ago at the height of the British Empire, but since the mid 2000’s, they’ve REALLY evolved.  We’ve got new and exciting types, different ways to use the hops, and have come up with a whole new beer phenomenon that anyone drinking IPA’s from Burton on Trent in the late 19th century would be hard pressed to recognize.  Today’s IPA’s are a credit to craft brewers, good science, and a whole lot of experimentation by homebrewers and craft brewers alike! This week, we’ll explore IPA’s a little deeper, get hopped up on a little history, and maybe even speculate (drunkenly, of course!) on what’s next
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  • Alternative Fermentations:  Homemade Fermented Hot Sauce
    August 9, 2019

    Alternative Fermentations: Homemade Fermented Hot Sauce

    We’ve all got a bottle of Tapatio in the fridge at home, and probably a bottle of Tobasco as well.  We use them in our wing sauce, slather them on our pork chops and use them in our marinades when we’re brining meat for the grill.  I don’t know about you, but I’ve always wanted to see if I could change some of those around a bit, maybe add some heat or a fresher flavor.  This week, we’re going to do just that! We’ll give your our BrewSauce Recipe with step by step instructions on how to make your own and how to customize it to your own personal flavor preferences.  Making your own Fermented Hot Sauce has the added benefits of home fermented foods like prebiotics and probiotics that science says can improve health with all of the natural lactobacilli that we harness to ferment it!

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  • Homebrewing a Raw, Hibiscus Gose
    August 2, 2019

    Homebrewing a Raw, Hibiscus Gose

    Summer is in full swing, and what better way to enjoy it than with a tart, citrusy, fruity gose! This months recipe is a modern spin on a classic (and very old) style. So before we jump into the gritty details, let’s check out the history of gose, and touch upon some of the other ingredients present in this month’s beer kit.
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  • gram positive, reduces pain, sweet potatoes, alcohol content, food fermentations
    July 19, 2019

    Alternative Fermentations: How to Make Makgeolli

    Our friend and fellow fermentationist Chris Buchanan was nice enough to contribute this weeks article on making Makgeolli (pronounced Mahk-kuh-lee)!  Check out his tried and true process and make some of your own! 

    Creamy, spritzy, and refreshingly tart; this is what makgeolli should taste like. Unlike those green bottles found in your local Asian grocery store, makgeolli is a lively and enjoyable drink. It’s also simple to make at home with 3 simple ingredients: water, rice, and nuruk (sold as enzyme powder). You’re familiar with the first two no doubt, so let’s dive into nuruk first.

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  • ground cloves, open fermentation, wheat malt, clove cigarettes, dietary fiber, eat bananas
    July 12, 2019

    Choosing Yeast for German Style Wheat Beers

    For many of us, German Wheats are the end all, be all.  All of the clove, the bubblegum, and the banana hooks us instantly, and the light and refreshing nature of the beer makes us reach for another one.  The hardest part about making these traditional, German style hefeweizens is which yeast to use, and how to use it. This week, we’ll cover some of the more popular and available German strains, and talk about getting what you really want out of them, and the real differences between the German wheat beers and the American style wheat beers!
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  • Water Salts, Brewing Salts, Brewing additives, salt substitutes, potassium supplements, good beer, cup of epsom salt, brewing salts, magnesium levels, epsom salt baths,
    July 5, 2019

    Water Profiling: Basics and Building Water for German Beers

    German beer is delicious.  It’s just a fact that everybody knows.  Even if you aren’t a fan of hefeweizen, you’ll like a helles or a doppelbock.  It’s just science! A big part of making your best version of a German style is how you adjust your local water or build your beer water profile to accentuate hop characters, balance and overall flavors, and that’s what we’ll be talking about this week!
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  • beer hops, world wine, lager beers, spalted wood, alpha acid, hoppy lagers, noble hop variety
    June 28, 2019

    Hop Series Volume 3: Noble Hops

    When I first started homebrewing and began researching hops, I was floored at how many different varieties of these amazing flowers were available, and how much they differed.  So why, I wondered, all this talk of ‘Noble Hops’?  What makes Hallertau, Czech Saaz, Tettnang and Spalt so special, especially in a world of high alpha, high terpene, chocolate vanilla milkshake-swirl hops?  This week we’ll talk about where these hops came from, the best places to use them, and the effect that terroir has had over the course of a few hundred years.
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