Simply

This week I take a look at the brewing of very high gravity beers to include styles like Barley Wines and extreme Imperial Stouts. These beers require somewhat special handling as it can be hard to achieve the very high starting gravity and a good fermentation, and in addition they often require extensive aging. Very […]
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This week I examine a group of US hops from the Pacific Northwest. These American hops form the heart of the US Craft Beer revolution and are widely used in American Pale Ale, and the wide array of India Pale Ales (IPAs) that now dominate Craft Beer production in the US. The Pacific Northwest Hops […]
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This week I take a look at yeast autolysis which is the decomposition of yeast, and how it affects beer flavor as your beer ages. Yeast Autolysis The word autolysis literally means self-destruction, and yeast autolysis is the final stage for a yeast cell life where the yeast cell wall literally bursts open and releases […]
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