Short on Supply, High on Concepts

I’ve had a couple years’ run wherein my brewing has been a gently purring animal.

Tastes have become recipes. Those recipes have met practices on brewdays, and then found their way through the cell membranes of various yeasts, until the whole was poured into pint glasses. Those glasses were emptied into dozens of parched mouths; occasionally, a few of those mouths gave coherent, positive feedback. My three & some odd years of homebrewing have led me to a fine place where the only limits have been my imagination, palate & budget.
Now comes the looming specter of the global economy … shortages in the worldwide barley crop. A viciously scorching Siberian summer drove wheat prices to historic highs. And, now the hop harvest pits the incoming crop’s lethargic yield, against the unwavering demand for more citrusy IPAs and amped-up pale ales.
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Kinderweiße Cheese Fondue

Serves 8

  • 2 1/4 cups NB Kinderweisse, or a Berliner Weiss of your choice
  • 1 Tbsp corn starch
  • 1/2 lb. Chimay Grand Cru chees
  • 1/2 lb. Emmenthaler cheese
  • 1/2 lb. Appenzeller cheese
  • 1/2 lb. Swiss or French raclette cheese
  • 1/4 tsp baking soda
  • 1 Tbsp lemon juice
  • Cubed day-old country bread for dipping
  • Fresh fruits such as apples, grapes or pears
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Tasting: Twa Oats Roastie

Hello, stout … nice to see ya. It’s been a long time; you’re just as lovely as you used to be.

I’m sorry, Conway Twitty – that’s your song, and this is an oatmeal stout.

Twa Oats Roastie? It’s my own pidgin Scots for “Two Oats and Little Roast-flavored One.”

The two oats in question are flaked oats and oat malt.

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How to Plan a Rebrew: Part Two

This saga began with a recipe I created for an oatmeal stout. The first round of triple oat stout was a decent success, but I wanted to make some improvements to get the beer more where I wanted it to be. Things that I attempted to correct in the second version were color, hop selection and yeast selection.

Here is the recipe for version two:
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Send it back

I had a bottle of really bad beer last night.

On the surface, this one appeared to be a potential winner. A high gravity anniversary beer from well-respected Unibroue, brewed just over 5 years ago. After a hard time removing the Belgian-style cork, I poured into three glasses to share with some friends. The carbonation was surprisingly low. Continue reading

Chip’s Open/Closed Patersbier

[editor's note: this piece was originally published on the Brewing TV blog]

Hello everyone. Chip Walton, the guy behind the camera, here.

When Michael Dawson (or Jake Keeler) says JUMP – I say HOW HIGH?! In Episode 6, Dawson issued our first Brewing TV Challenge. He suggested viewers brew a five-gallon batch of Patersbier, split it into two 2.5-gallon batches, ferment one closed, ferment one open. I took this challenge to heart. Continue reading

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