Every year at Great Fermentations, we do an event called Big Brew Day on National Homebrew Day. It is basically a big brewing party in the parking lot, with classes and sessions going on inside. This year (2017) was a big success, with lots of beer brewed and good times had by all! Read the rest of this entry »
Hello, and welcome to another Recipe of the Month Blog post! This month, we will be looking at a no-sparge recipe for a peanut brittle brown ale developed by one of our customers, Jerry Tyson. Jerry made this beer for one of our monthly Friday Night Club gatherings, and it made quite an impression! It was like liquid peanut brittle, and upon trying it, I immediately had a million questions. Where did he get the idea for this beer? How did he do it? And most importantly, could I share his recipe as one of our Recipe of the Month blog posts?!?! Read the rest of this entry »
Hello again, and welcome to Great Fermentations’ Recipe of the Month blog! This month, we will be looking at our recipe development process and applying it to a popular commercial beer, Citradelic IPA from New Belgium; we are calling our recipe Citratronic Tangerine IPA! Read the rest of this entry »
A Tale of Neglected Wine, or How I Turned My Neglected Wine into a Tasty Holiday Treat!
It has happened to just about everyone here at Great Fermentations at one time or another. You start a wine fermentation, and then life takes over. You get busy, and you wait three or four weeks before moving from primary to secondary. An even longer time passes before you get around to clearing and stabilizing the wine, then it sits, forgotten, in an out-of-the-way carboy. Before you know it, a year has passed! Even if you kept up on keeping the airlock topped off, your wine has no doubt become somewhat oxidized, and is not the wonderful treat you were originally hoping for. Read the rest of this entry »
With the holiday season drawing near, it’s about time to start gift hunting for your friends, family and loved ones. If you have a wine aficionado on your list, then we can make your life a little easier by recommending a few gifts for wine lovers of every stripe. Check out our top 10 gift ideas for wine lovers! Read the rest of this entry »
Autumn…what a perfect time for a porter! Of course, there are several kinds of porters. Though the dark, chocolatey beer treat hails originally from England, it had disseminated throughout the world and been localized to several countries and places. We think of brown porters, robust porters and Baltic porters as generally covering the whole of the porter world, with possibly a modern American porter in the mix. However, if we look back on history, we can find yet another type of this delicious, dark style: pre-prohibition porter. Recognized in the latest revision of BJCP guidelines in 2015, pre-prohibition porter is a style of beer brought to the New World by English colonist and adapted to the local ingredients and by other immigrants to the burgeoning United States. Read the rest of this entry »
Summer is ending, and as we transition into fall, it is an exciting time for us brewers: the time when fresh hops, full on the bine, are ready for harvest and use! We have many customers who grow their own hops, from rhizomes that we sell by pre-order at the beginning of each year. It usually takes two years to get a usable quantity of hops from rhizomes, but once they start coming in, a little knowledge can go a long way. Our own resident hop master, Brady Smith, has come up with a few tips on harvesting and using fresh hops that are helpful for every homebrewer wanting to brew with fresh hops. Read the rest of this entry »
Greetings, and welcome once again to another Recipe of the Month post! This month, we will be looking at the Belgian Pale Ale style, a simple, sessionable beer style that is lower in hops and higher in fruity flavors than its English and American counterparts. This is the perfect beer to enjoy during these last few days of summer as we transition over into fall!
There are a host of commercially-available examples of Belgian Pale Ale available both from Belgian breweries and breweries right here in the states. Many of these are a bit higher in alcohol than is called for in BJCP (Beer Judge Certification Program) guidelines, but are still considered as classic examples of the style and are thoroughly enjoyed worldwide, such as Orval Trappist Ale and Ommegang BPA (Belgian-style Pale Ale). These two both come out at slightly high on the ABV scale (6.2% or so) but are wonderful beers. Russian River makes their Redemption ale a bit more sessionable and along the traditional line of potency at 5.15%. Read the rest of this entry »
Chilling your wort is an important step in making beer. Whether you realize it or not, quickly getting your wort down to pitching temperature and adding your yeast culture is an indispensable step in making the best beer possible. In the next few paragraphs, I’ll explore the reasons why quick chilling is so important in making great beer. Read the rest of this entry »
The United States of America — land of the free, home of the brave, and brewery capital of the world. That’s right: although China beats us in beer production by volume, America holds the title for most breweries in one country. What’s more, one source credits the US as having the most craft breweries of any country, fueled by the microbrewing explosion in the late 1970s.
Our readers will find it pretty obvious that Americans love brewing and drinking beer (and why wouldn’t they?). But you might not know all the ins and outs of beer’s history here. The brewing industry has gone through a few booms and busts over the years, and we came pretty close to losing it all together. Let’s all be grateful that didn’t happen.
Kick back, grab a cold one, and let us take you on a little trip through the annals of beer history. Read the rest of this entry »