Homebrew All-Stars - Our Next Book! - Help us Out!

Submitted by drew on

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All righty then - it's time - We apparently are free time adverse here at the Beechum, Conn households and we're putting together a book devoted to exploring all the different ways homebrewers do their thing. See we're both big believers in the idea that the best brewing lessons come from getting together with other brewers and brewing. Now what if you could do that with all of the best brewers out there - folks like Denny, Drew, Mike "Tasty" McDole, Gordon Strong, etc? What if you could learn how experimenters like Marshall "Brulospher" Schott make science happen?

The Next Shroomy

Submitted by denny on

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You may be aware that one of my favorite beers is a chanterelle mushroom infused wee heavy that I call "Wee Shroomy" (recipe in Experimental Homebrewing"). I'm extremely luck y to line in the Pacific Northwest for a number of reasons, but one of the biggies is the surfeit of wild mushrooms we have here. During mushroom season, I can walk out of my back door and usually find the several pounds of mushrooms I need to make a batch of it.

Thoughts on the American Mild project

Submitted by denny on

denny's picture

When last we left our intrepid homebrew experimenter, he was struggling through forests of formulation in the quest for a new, low alcohol beer style known as the "American Mild". His search seemed never ending and at times fruitless...but he forged on.... (read about the previous batches here: v1, v2 and v3 )

Scrapple Beer

Submitted by drew on

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One of the biggest attention getters in the book is that we feature a couple of "Meat" based beer recipes, like Jeremiah Marsden's "Pork Soda" or Charlie Essers' "Bacon Helles" or our own spin on Digby's Cock Ale. The recipes certainly grab your attention and make you cock your head in such a way as to go "huh?" (There's a real reason too.. read to the end of the article) Why the meat talk? Because thanks to our kooky friends at Dogfish Head - meat beer is back in the news - since apparently they are producing a Scrapple Beer for their Beer for Breakfast.

What happens when a book gets edited and you miss something?

Submitted by drew on

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No book ever makes it to your library's shelf without an error or two - fortunately in this day and age we can keep track with an Errata page! So, thanks to Jeff Rankert - we have our first catch - somehow the Queen's Diamonds Barleywine is set to 15 pounds of Maris Otter when it should be 25. See - here's the proof!

Listen to us on the Brewing Network's "Session"

Submitted by drew on

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The boys (and Beevo) over at the Brewing Network were kind enough to have us on their main show full of jokes, asshattery and beer news you can use. Denny and Drew talked to Justin and the crew for an hour or so covering a wide array of subject and even got good ole Doc to twitch when Drew slagged on decoction mashing, again! So sit back and give it a listen via your favorite way to play mp3's

The Book Cometh!

Submitted by drew on

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We just got exciting news - apparently the books are roughly a week from the warehouse. Meanwhile, Denny and I both have received our author copies and samples have been whizzing all around the country - which is kinda awesome and allows me to take a shot in my dining room like this: Very exciting stuff! It's the culmination of a little over 18 months of work.

New Zealand Brewers - Liquid Nitrogen Luplin Extract IPA

Submitted by drew on

drew's picture

I like goofy weird things - I'm not afraid to admit

I'm also not afraid to tell you that I love novel uses of things like liquid nitrogen. I'm just jealous I didn't think of this first! The brewers at Garage Project in New Zealand decided to play with using liquid nitrogen to separate "pure" lupulin from a bunch of Nelson Sauvin hops and then use that to produce their Hop # IPA. It's fairly novel and looks fairly straightforward.

To explain the process, they crafted a loving tribute to Breaking Bad.

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