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.

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.

Short Pour – Re-used Spent Grains: Re-diculously Delicious

Whether you’re steeping grains for an extract brew or mashing in an all-grain system there are usually a lot of grains involved. Grains add color, body and flavor to every brew but their usefulness doesn’t need to end there. Even after the wort is made, the spent grains have leftover fiber, protein, minerals, vitamins and essential amino acids waiting to be used anywhere but the landfill. Beer and food tend to go hand in hand and that is why I recommend incorporating spent grains from your kettle into your kitchen recipes.