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Tips and techniques for brewing tasty Hefeweizens for summer. Plus, check out this year’s label contest winners and learn how to match the right food with your homebrew.
According to the website for G. Schneider & Sohn, “For centuries, wheat beer in Bavaria could only be brewed in royal breweries. By 1872, wheat beer had declined in popularity and, seeing an opportunity, royal brewer Georg Schneider purchased the brewing rights from the Bavarian King Ludwig II, rescuing the style from near extinction. Over 140 years later, the brewery still uses his same recipe and open fermentation process.”
The Silver medal winner in the 2007 World Beer Championships, this wheat beer benefits from the added aroma and subtle fruit flavor of blueberries.
To brew like a Belgian, you sometimes need to break the (English and German) rules. Here are some great techniques to add a little Belgian to your brewing life.
Buckets and carboys are the most common homebrew fermenters. For those open to experimentation, however, we present our open fermenter project, in which we prove it’s hip to be square.
Extract efficiency and squeezing the most out of your all-grain mashes.
Belgian yeasts are different than other ale yeasts and the author of "Brew Like a Monk" teaches us how to tame these wild beasts and brew heavenly Belgian-inspired beers at home.
Food comes in a wide variety of flavors. Beer comes in a wide variety of flavors. And, if you pair them correctly, the whole is greater than the sum of its parts. From our interview with Garrett Oliver — Brewmaster of the Brooklyn Brewery and author of the book "The Brewmaster’s Table" — learn how to analyze the flavors in food and beer to make a harmonious pairing.
You can’t judge a book by its cover, but once a year we judge some beers by their labels. The winners of our 11th annual contest show us that sometimes, it is what’s on the outside that counts.
Make the most of your Belgian-style beers with expert advice from the brewers at Ommegang, Allagash and Boulevard.
