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What is civilisation if it isn’t people talking to each other over a goddamned beer? wrote James S.A. Corey in his science fiction novel, Cibola Burn. We couldn’t agree more. Recently, we organised a beer tasting down on the farm so we could chat with some local homebrewers over ‘a goddamned beer’ (including the famous Yellow Belly stout), It’s a great way to get to know new people and new brews. We highly recommend it and have left you with a few tips on how to hold your own. One of the topics that came up was how to carve out time in our busy lives for homebrewing. We’ve got a few tips on that too!
Also in this issue we look into stouts and additions, and have some tasty festive brew recipes for you to get stuck into - perfect for the wintry months ahead. Pour yourself a cool one and grab a few minutes to enjoy some homebrew inspiration.
Cheers!
In an age where additions are liberally used to bring interesting flavours into brews the idea of a stout that tastes of peanut butter and biscuits yet contains neither is intriguing to say the least. And if that isn’t interesting enough the backstory and the end story makes a for a cracking tale while propping up the bar.
There’s no escaping it: all grain brewing is time consuming. It’s bloody good fun and the results are (usually) well worth the effort, but it can sometimes be a challenge to find a 4+ hour time slot to get it done.
Frits Takken went from a disastrous first kit-brew to creating a successful microbrewery with no investment capital. We chat with Frits to hear all about the journey along the way.
Conical fermenters used to be a luxury only a professional brewery or dedicated homebrewer could afford. Not any more.
Once you feel you have mastered All Grain brewing, using additions is a great way to advance your brew and introduce new elements and flavours. But much like ice cream it’s still essential to get your base correct before adding your rocky road or raspberry ripple. I have a couple of trusty base recipes for APA, IPA and pilsner which I use when experimenting with additions. Once I smash it, I then play around with the grain bill to tweak and perfect the recipe.
