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  • Hop Series Volume 4:  Understanding Hop Oils
    October 11, 2019

    Hop Series Volume 4: Understanding Hop Oils

    One of the most complex parts of making a hoppy beer is trying to figure out what to expect from each hop, and how different hops interact with each other.  While this is made easier by using and understanding different hops, there’s some good science to go along with this magic to help us figure out what to expect from certain hop varieties that we haven’t used extensively or made a S.M.A.S.H. with yet.  This week it’s all about hop oils, what flavors to expect from each, and how they can affect your 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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  • lactic acid bacteria lab, labs, cabbage roll, red cabbage, fermentation process
    July 26, 2019

    Alternative Fermentations: How To Make Sauerkraut

    Fermenting food has been done for the better part of history, both by accident and on purpose.  As more science and research comes out on probiotics and other beneficial bacteria, we all look towards supplements, kombucha, and commercially fermented foods to help improve our gut health and expand our culinary horizons.  The cool part about trying these ancient fermentations is that you can make it exactly how you want! You can add non-traditional ingredients, increase or decrease the sour aspect, and tweak it however you want! This week we will talk about how easy sauerkraut is to make, and talk about what it takes to tweak it to make it taste exactly how you want it to!
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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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