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Learn how to put your homebrew on draft, fixing up used kegs, and quick carbonation questions are answered by Mr. Wizard. Plus, the sweet science of brewing sugars.
Found in Victoria, British Columbia, Philip’s Brewing Co. has since retired this barleywine from their line-up, but you can still brew it with this recipe.
This is an English-style barleywine brewed once each year and then aged in oak barrels several months before being released each fall.
“First introduced in the winter of 1983, Bigfoot is a cult-classic beer brewed in the barleywine style, meaning a strong, robust, bruiser of a beer with the refined intensity of a wine.”
This barleywine is the winner of numerous awards, including a gold medal at the World Beer Cup in 2012. Features aromas and tastes of toasted malt, toffee, and caramel, with a warming finish.
There are American barleywines, and then there are West Coast–style American barleywines—and if you like big beers, Old Numbskull doesn’t disappoint. Packed with caramel and toffee notes, this copper-colored ale boasts an aggressive bitterness.
With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
Derek Prentice from Fuller’s and Ken Jones from Glenwood Canyon Brewing discuss brewing English IPA.
Controversy bubbles over quick carbonation, but the Wiz knows which way the gas goes.
