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.

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

More talking about the book! This time, Denny flies solo!

http://klcc.org/post/mad-science-pursuit-great-beer

Our good friend Chip Walton of Chop & Brew filmed an interview with us back in June at the 2014 AHA National Homebrewers' Convention in Grand Rapids, MI. Maybe you should take a gander and enjoy the back and forth silliness of us.

Well, after living with the first 2 versions of the American Mild for a few weeks now, I have some thoughts and ideas about the direction of this project.....

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.

Thought I'd start a thread to document my attempts at coming up with an "American Mild" ale. I want to end up with a sub 4% beer that doesn't have flavor and mouthfeel comparable to water! I'm basing it on the English Mild, obviously, but with American ingredients. My goal is to come up with a beer with the body and flavor impact of a traditional mild, although not the same flavor. I'm guessing this will take at least 3-6 attempts to get to what I have in mind.

A news story that I just read............
A Virile Beer?
According to a news item in Tokyo's Mainichi Daily News, a French brewery has started tests on a beer, said to contain natural aphrodisiacs, that does not affect the drinker's ability for making love. The Fischer brewery announced that the beer is currently being tested under strict medical control by 400 drinkers in France. The company insists that the announcement, made on April 3, was not an April Fools hoax.

A couple months ago, my friend Mitch Scheele, who writes for the Northwest Brewing News, contacted me about an experiment he wanted to do. He had invented a piece of equipment he calls the “Hop Screw”. It’s a stainless tell cylinder with holes in it, a bar across the top to attach it to your boil kettle, and a plate and screw handle on top. A bit like a stainless cider press. The idea is that you attach it to your kettle before you start collecting wort.