Experimental Hop Series #4: Experimental Grapefruit Saison (Recipe #15, Batch #2014.12)

I'm past the half way mark with these beers and they have all turned out well so far. The first two were my favorites (the Azacca and the Expeirmental Pine Fruit saison). The last one, the Lemon Zest, was pretty underwhelming but still made for a good beer. Next year when I plan out this … Continue reading Experimental Hop Series #4: Experimental Grapefruit Saison (Recipe #15, Batch #2014.12)

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Brettanomyces clausseni Ale

I started this blog a few months ago but I've been brewing for about 10 years. I wanted to start the blog so I could keep better track of what beers I'm making and to force me to try more experiments...push my abilities and contact other brewers to refine my technique. This post isn't going … Continue reading Brettanomyces clausseni Ale

Saccharomyces species experiment #1: Paradoxus Ale (Recipe #14, Batch #2014.07)

This post is about beer, but in addition, this post is about the microbiology of beer, specifically the microbiology of the genus Saccharomyces. I am a microbiologist by trade, so there will be several posts throughout this blog concerning the organisms responsible for the production of beer and other fermentation products. This is the first … Continue reading Saccharomyces species experiment #1: Paradoxus Ale (Recipe #14, Batch #2014.07)

Experimental Hop Series #3: Lemon Zest Saison (Recipe #13, Batch #2014.09)

I returned to the experimental hop series of beers and brewed this blankly named hop "Lemon Zest"...I wonder what it tastes like. So far, these beers have been great. I brewed the Azacca hop saison and the Experimental Pine Fruit (both amazing in my opinion) and this one brings me to my half way point … Continue reading Experimental Hop Series #3: Lemon Zest Saison (Recipe #13, Batch #2014.09)

Brewing at DC Brau Brewing Company (Grain-to-glass collection #1)

I am very excited to bring you the first of several (hoping many) posts about brewing beer on production scale systems. That's right; I convinced several local breweries to let me peek behind the curtain and be an assistant brewer on a batch of beer. The goal here is to be present from start to … Continue reading Brewing at DC Brau Brewing Company (Grain-to-glass collection #1)

Recipe #11: Citra Saison – a rebrew, sort of (Bacth #2014.05)

This is one of those beers that straddles the line between saison and "Belgian IPA". I have a considerable amount of citra left so I have to a make a few beers, I'd hate to waste it, plus it is one of my favorite hops. I am not exactly sure which harvest these hops were … Continue reading Recipe #11: Citra Saison – a rebrew, sort of (Bacth #2014.05)

Sour Program — Part 1: Unblended Lambic #1 (Cantillon dregs)

One of the more popular style of beer these days is anything "wild" or "sour". But these beers are not new, in fact they are some of the oldest styles of beers still in production. Before the days of microbiology and sanitation, and pure culture, likely all beers were "wild" or at least contaminated. I'm … Continue reading Sour Program — Part 1: Unblended Lambic #1 (Cantillon dregs)

Recipe #5: Snow Day IPA w/Nelson hops (Batch #2013.22)

2013 is coming to a close and I decided to brew several batches of "pale ales" with my saison blend that showcased either hops or the yeasts...or the combination I suppose. This is not the hoppiest beer in that series but this is a nice "pale ale" of sorts that utilizes one of my favorite … Continue reading Recipe #5: Snow Day IPA w/Nelson hops (Batch #2013.22)

Happy Winter Apsis! Brewing Goals for 2014.

I wanted to take this year-end opportunity, near the perihelion where the Earth is the closest to the sun, to talk about my brewing and blog goals for the upcoming year. I have two big brewing experiments coming up in 2014. The first experiment is focused on different yeasts. I am currently fermenting a test … Continue reading Happy Winter Apsis! Brewing Goals for 2014.

Recipe #4: Belma Saison High Temp (Batch #2013.20)

I've made several batches of beer with a blend of yeast strains from a few previous batches. The blend consists of Saison Dupont yeast, Brettanomyces claussenii and Brettanomyces bruxellensis Trois. The dominant organism, by far, in the mixture is the Dupont strain (see Recipe #1, Recipe #2, and Recipe #3 for examples). This has become … Continue reading Recipe #4: Belma Saison High Temp (Batch #2013.20)