POSTED 22 JULY 2022
So what defines a lager?
Lager is beer which has been brewed and conditioned at low temperatures. The term "lager" comes from the German for "storage", as the beer was stored before drinking – traditionally in the same cool caves it which it was fermented. It also uses bottom fermenting yeast.
POSTED 29 JULY 2022
Belgium is a country populated in the North by Flemish speaking people (basically Dutch) and in the South by French speaking people.
Belgian & French ales cover a large range of styles including Trappist, Abbey, Pils, Bock, Wheat, Blonde & Golden, Lambic, Amber, Tripel, Dubbel, Grand Cru, Flemish Red, Oud Bruin, Saison, Winter & Xmas and Fruit Beers.
POSTED 7 MARCH 2022
Despite being one of the most important hops in the history of beer, the precise origins of the Fuggle variety have been a puzzle for a long time.
Now research by Czech botanists, and a Kentish local historian, have answered all the questions.
POSTED 30 OCTOBER 2021
Once upon a time, extract brewing was how the vast majority of us got into the hobby. Many were happy to stick with extracts, too, never feeling the need to add the extra hours and complexity of all-grain brewing. An introduction to Extract brewing including Partial-mash
POSTED 24 APRIL 2021
In 2012 Kirin, the Japanese brewing conglomerate, began talking about “dip hopping,” a technique that its brewers had developed that boosts pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
POSTED 27 APRIL 2021
Hop extract is designed to be used during the boil. That's because the alpha acid extraction is the same for hop resin extract as it is for whole hops and pellets and the hop additions can still be staggered throughout the boiling process.
UPDATED 19 APRIL 2021
The process of dry hopping refers to the addition of hops into your fermenter either during your fermentation period and/or after your primary fermentation period is nearing completion.
POSTED 10 APRIL 2021
Some beer recipes suggest a steep/whirlpool hop addition after flame out. This article by Brad Smith of Beersmith fame explains how to do it and get the best results