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There is a lot of conventional wisdom in the world of homebrewing. We put those homebrew beliefs to the test.
Dark Lord is a truly unique Russian imperial stout brewed with coffee, Mexican vanilla, and Indian sugar. It features notes of mocha and charred fruit, and has a “motor oil-like consistency.” Note the extended total boil time . . . this is not your typical evening brew session.
Frankenlager is Smuttynose’s interpretation of an IPA decoction-mashed and fermented like the classic lagers of Europe. It’s crisp and refined, but certainly not meek or mild.
Hoponius Union is a lager that features a blend of popular American hops, creating a huge tropical fruit and citrusy hop aroma. A dry finish accentuates the pleasant bitterness and hop profile.
This is a labor-intensive beer to produce, utilizing a triple batch sparge, kräusening, a three-week bulk lagering period, and oak chip aging. The result is a malty and firmly hopped, oak-aged lager softened by some natural carbonation. The lager yeast allows the piney and floral aromatics to shine while the oak chips heighten the maltiness of the brew.
Since Dark Lord Day comes but once a year, a homebrewer set out on a quest to try and make this elusive brew at home so he could drink it all year round.
Does homebrewing really matter in the grand scheme of things? BYO’s Associate Publisher ponders that question.
When you want to brew a sour beer but don’t want to wait months to drink it, try kettle souring.
The Wizard suggests the best solution to clean a copper immersion chiller and more.
We break down the pros and cons of the vast variety of hoses and tubes available to homebrewers.
