Recipe #42: Wakatu Saison with WLP644 “Trois” (Batch #2015.03)

So the infamous WLP644, the "brett" / "sacch" strain that had everyone confused for a while. Fortunately, as with most things, some thoughtful science cleared it up. Thanks to Omega Yeast for doing some much needed sequencing on this strain to disabuse everyone of the notion that this was a Brettanomyces species, it is in … Continue reading Recipe #42: Wakatu Saison with WLP644 “Trois” (Batch #2015.03)

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Recipe #24: “Flowerfield” Saison — Collaboration Brew Day in Chicago (Batch #2014.11)

I've been brewing with other people in the DC area a lot lately. I forgot how much fun it could be brewing with another person. It is great to get back into it. A few years ago, my friend Mike Thorpe came over to observe a brew day. He was excited to get into brewing … Continue reading Recipe #24: “Flowerfield” Saison — Collaboration Brew Day in Chicago (Batch #2014.11)

Beer Pedantry #1: What is “lambic”?

I love lambic. I love gueuze. I love Cantillon, Girardin, Drie Fonteinen, Tilquin, Boon....I love these breweries and their beers. If I had more money, I would have more than the few dozen bottles of these amazing beers in my possession, alas. I love these beers so much, when I'm drinking them I don't even care … Continue reading Beer Pedantry #1: What is “lambic”?

Sour Program — Part 2: A Blended Sour

Authors Note: I try to post a recipe a week (or a post about brewing once a week) but this week I'm posting two, this being the second behind the Chinook and Cascade IPA disaster. I'm doing this to minimize the impact of that bad beer post on this blog and to reduce my backlog … Continue reading Sour Program — Part 2: A Blended Sour

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

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)