Entries by Brewmasters

Kettle Souring Made Easy

When it comes to technique, sour beers are no different. Traditionally, sour beers utilize a long, arduous aging period to allow various bacterial and/or yeast cultures to slowly turn the fermented beer into a wonderfully complex and tart delight. In practice, however, many brewers just do not have the patience to wait up to 24 months for the souring to occur. For these brewers (myself included), there exists a work-around to emulate a traditionally soured beer: Enter the kettle souring method.

Short Pour: HopShot for your Beer, Not your Eyes

“There’s no such thing as too many hops!” We all know some hop-head who lives by these words. But, truth be told, as much as we love those super-hoppy, over-the-top delicious double IPAs, there’s always the risk of going too far. If you’ve ever crossed that line, you know what I’m talking about.

Limited Release Wine : Imported Chilean Wine Must

What happens when you have several samples of wine and pizza on a Saturday afternoon in West Allis? You have a tasting and it’s classy. Come to Northern Brewer starting at 2 pm and enjoy some of the Chilean Wines available for pre-order and some of our featured Master Vintner kits with slices of Cranky Al’s World Famous Pizza. The best part is that it’s all free. Some say you can’t buy happiness. There is no need when we give it away for free. Now that’s classy.

Short Pour – To Harvest, or Not To Harvest?

If you’re like me, you get tingles when you think about hop harvest season. Like a helicopter parent, you’ve coddled your backyard hop bines since they were babies, tending to them religiously and watching proudly as they’ve grown over the summer to be 16, 18, perhaps more than 20 feet tall! And now you’re staring at their beautiful cones, just waiting to be lovingly bombed into that IPA recipe you’ve been itching to brew. The time is now! you think to yourself.