Tag Archives: Hops

Homebrew Day Hacks: Time Saving Tips to Shorten Your Brew Day

Home Brewing 1 Comment
Tom Ayres
Tom Ayres
Tom Ayres
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Homebrew Day Hacks: Time saving tips to shorten your brew day. Like many homebrewers I am frequently challenged to find time to brew. Work, family and even other hobbies demands our time, so when we brew we usually need to be efficient at it. With that in mind, here are some ideas for “hacking” your brew day plans and processes to shorten the time commitment. Stage Your Brew Day Probably the most effective way for me to shorten my brew day is to stage my…

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Thinking Outside the Box With Your Hop Bill

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John Briner
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Thinking Outside the Box With Your Hop Bill I was recently at a brewery here in British Columbia and was impressed with their interesting hop usage.  Persephone Brewing, a farm based brewery on the Sunshine Coast of British Columbia, made their IPA with Centennial and Cascade and their pale ale with Citra.  What I found interesting is that if you were to ask most brewers which hop would be used in which beer, most would guess that the Citra would be used in the IPA and Centennial…

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Hops Sour Cream Recipe

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Zoe Rodz
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Hops Sour Cream Recipe | Create Deep Impressions With This Hop Sour Cream Dipping Sauce The food historians tell us we have been “dipping” food since the beginning of time. With tons of options like savory, sweet, mild & spicy. Textures can range from thick, creamy & soupy. Dips are a common condiment for many types of food and are used to add flavor or texture to a dish. In this century we have party dips and we serve these delicious treats as snacks, appetizers,…

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How to Homebrew Beer like a Chef

Beer & Food, Debate & Commentary, Home Brewing 3 Comments
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Greg Scratchley
Greg Scratchley (Twitter: @ryskbrewing) is a homebrewer and future pro-brewer in Edmonton Canada, currently working on a media project to entertain and educate craft beer lovers.Rysk Brewing Co. is a work in progress, and will one day serve cold beer legally brewed in big stainless steel buckets. Until then, Greg creates media and beer in varying quantities. Learn about the project at http://www.rysk.ca
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Beer recipes are as common as brewers, and each recipe you find, if brewed more than once, is probably very tasty to someone. Many homebrewers go through a homebrew career having never created a recipe. I’m here to tell you – it’s a worthwhile endeavor. When considering the next beer for my pipeline, I follow a fairly consistent plan. What’s for supper?  Brewing is cooking. A recipe is just that – but you can probably handle more than a few meals without the book right?…

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Who put the cardboard in my beer? Aging and oxidation of Beer

Debate & Commentary 2 Comments
Will Deutschman
I'm a college professor with expertise in biochemistry who gave up doing 'hardcore' biochemistry for brewing science research a few years back. Now I study yeast metabolism and sugar mobilization in malt. Working with students, we have been able to present our findings at professional conferences like the World Brewing Congress and American Society of Brewing Chemists annual meetings. Introducing students to the science behind beer is one of my favorite things to do in the world.

Outside of my "professional" life, I'm a BJCP certified judge, I bike and ski everywhere at every chance I get, and after a day of that, love chilling on the couch with my 2 dogs and 1 cat.

I also salve my need for intellectual challenge by designing and building fun brewing related projects, the best of which is my 100% solar powered brewing setup. #NerdAlert.
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Who put the cardboard in my beer? Aging and oxidation of beer. by Will Deutschman Check out Will’s article on the Myth of the 100+ IBU IPA There has been much talk lately of cellaring beer. Some are for it, enjoying collecting treasures to savor slowly over the years. Some do it so they can have ‘vertical tastings’ of different vintages of the same brew. Some do it accidentally because beers get ‘lost’ in the basement. (The author sheepishly raises his hand here.) And, of…

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The myth of the 100+ IBU IPA

Debate & Commentary 17 Comments
Will Deutschman
I'm a college professor with expertise in biochemistry who gave up doing 'hardcore' biochemistry for brewing science research a few years back. Now I study yeast metabolism and sugar mobilization in malt. Working with students, we have been able to present our findings at professional conferences like the World Brewing Congress and American Society of Brewing Chemists annual meetings. Introducing students to the science behind beer is one of my favorite things to do in the world.

Outside of my "professional" life, I'm a BJCP certified judge, I bike and ski everywhere at every chance I get, and after a day of that, love chilling on the couch with my 2 dogs and 1 cat.

I also salve my need for intellectual challenge by designing and building fun brewing related projects, the best of which is my 100% solar powered brewing setup. #NerdAlert.
Latest posts by Will Deutschman (see all)

The myth of the 100+ IBU IPA by Will Deutschman Check out Will’s article on Beer Aging and Oxidation (tastes like cardboard) We are a country that is all agog about IPAs right now. Regular IPAs has become the norm. No brewery worth its salt is without one, and for the craft beer consumer it has very nearly become the Bud Lite of the day. Now it seems people compete to stand at the top of the heap of the biggest, baddest, hoppiest IPA out there.…

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Grow Local Drink Local

Home Brewing, Hops Leave a comment
Andrew Gaylord
I am a lover of craft beer not just for the beer itself, but of the community that comes with it and am fascinated by the constant evolution of the industry. I am fortunate enough to live in Western Massachusetts which has an exploding beer scene and a booming craft beer community.Additionally, I am an avid homebrewer and love to experiment with not just tasting new brews but trying to make them all while writing about my exploits.
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It’s common to hear people talking about drinking “local beer,” but does anyone ever drink truly local beer?   While one frequently sees “Local Farms, Local Food” stickers, “local beer” stickers have yet to make an appearance.  Most malt still comes from a handful of major mid-west malt houses while it is rare to find locally grown hops. Thankfully, this is rapidly changing. So what is the definition of a local beer or drinking local?   Is it having a pint that is made locally…

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Stone Cow Brewery – Review

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Andrew Gaylord
I am a lover of craft beer not just for the beer itself, but of the community that comes with it and am fascinated by the constant evolution of the industry. I am fortunate enough to live in Western Massachusetts which has an exploding beer scene and a booming craft beer community.Additionally, I am an avid homebrewer and love to experiment with not just tasting new brews but trying to make them all while writing about my exploits.
Latest posts by Andrew Gaylord (see all)

Stone Cow Brewery Review Barre, Massachusetts Massachusetts has quickly become a beer lovers paradise with more than 125 breweries currently open and more on the way.  Western Massachusetts specifically has become home to some of the top breweries in the state despite, according to many Bostonians, being in the middle of nowhere with nothing to do.  The relatively rural and quiet region of Western Mass has no shortage of wonderful craft breweries and was recently named a Top 11 Beer Destination by Thrillist Magazine.  You won’t find…

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Breckenridge IPA Three Ways

Beer Reviews, Debate & Commentary Leave a comment
Mathew Powers
Mathew Powers
Forever part of the Sommbeer family, Matt's journey from beer geek to beer writer has included regular contributions to Chilled Magazine, Thrillist.com, and his blog, "A Pint of Chicago," for the Chicago Tribune Media Group. He's also published non-beer-related items on various magazines, "webzines," and Ebooks. But, Sommbeer was, is, and always will be his home.
Mathew Powers
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IPAs are so yesterday, right? IPAs are boring, right? IPAs are the opposite of innovation, right? Think again. Single hop. Dry hop. Wet hop. SMaSH. First wort. Mosaic. Amarillo. Citra. English. American. It seems that IPAs are evolving as quickly as the industry that made it famous. Where hops used to be the star of the IPA show, hops often play a secondary or tertiary part alongside an incredible complex set of flavors and aromas in today’s IPAs.  Meanwhile, farmers continue to breed new variants…

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