Coffee beer: it just sounds right. Like when you hear “oatmeal stout”, you know that it will be good, even if you’ve never tried one before. Deep down inside, every brewer wants to be eating oatmeal and drinking coffee and stout at the same time. It is a fantasy that largely goes unspoken, but search within yourself and see if it isn’t true.
 |
| CBC Symposium Beer |
A special perk of working for Northern Brewer is being able to attend some of the best beer-related events in the country. We travel throughout the year to attend everything and anything that has do with homebrewing and craft beer. For the past couple of years, we have been going to the Craft Brewers Conference, which is kind of like the National Homebrewers Conference for the craft beer industry. This year’s CBC was held March 23-26 in San Francisco, and I wanted to share my impressions.
Continue reading
S&V; IPA: Sorachi Ace, homegrown Centennial, staggered dry hopping with Glacier and Columbus, blah blah blah. That’s actually not what I want to talk about.
Do you like to brew? Do you brew … frequently? Do you often find that there’s still a beer actively fermenting even while you’re boiling a new wort?
Continue reading
A bottle of beer is only as good as its contents. However, sharp packaging can make every bottle opening a bit more like Christmas.
Here is a simple option that I used for my Righteousness Rye Wine, fermented with Wyeast 1728 Scottish Ale Yeast.
Belgian-style bottles:
For the Belgian style bottles, I sanitized and filled them with the beer. I then set my portuguese floor corker to its shortest setting. That way the corker would only push the cork partially into the bottle. Once corked, the bottle was lightly stuck in the corker so I gently rotated and pulled the bottle down out of the corker. A champagne corker would aide the process of leaving the cork partially in the neck of the bottle and removing it smoothly, because that is what it is designed to do.