Summer is right around the corner and if you’re like me, you’re looking forward to moving your indoor brew house outside. The backyard, patio or driveway is the best place to bask in what little gorgeous brewing weather some of us actually get during the year.
About Catherine Yang
This author has yet to write their bio.Meanwhile lets just say that we are proud Catherine Yang contributed a whooping 4 entries.
Entries by Catherine Yang
Prior to the current craft beer explosion, innovation was anathema to fans of great beer. Innovation meant Miller Clear Beer and Bud Dry (why ask why?). Real beer was not innovative, it was traditional.
As homebrewers, most of us have a deep understanding of the level of skill and care that goes into making a well-crafted beer. But not everyone realizes that this attention to detail and love of craft extends to the so called “raw materials” that are used to produce beer. And ultimately, no ingredient is more painstakingly crafted than the malt that we use to make our beer.
For about fifty years following the end of the second world war, Americans were terrified of hops. Our national beer was a light lager that had almost no perceptible hops in it.