Here is a recipe for a on-the-light-side Saison. No sugar. No wheat. Just a British malt. Strange? Yes, perhaps it is. I’ve yet to drink it but I’m hoping it is something that could be consumed by the liter while leaving you head clear enough to have a decent conversation. […]
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Who is this for? I’ve taken the effort here to compile as much information about the yeast/bugs I have gathered in order to aid the kind folks at Bootleg Biology in their quest to collect yeast from every zip code around the world. Theirs is a worthy goal and I […]
I’m finally getting around to sending Bootleg Biology some of the yeast samples I’ve collected this past year or so. You’d think a guy could have gotten around to slapping some mixed cultures on a few slants months ago but… Countries of origin: China, Thailand, and the good ole U.S. […]
Oatmeal Stout (19L) ESB (19L) Hoppy Wheat Comparison (Yeast Blend of Windsor/WB-06/T-56 and Nottingham) (38L) Base Malt Comparison Pilsners (38L) Calamity Grain (38L) Lambic-inspired (57L) Cream Ale (19L) NEIPA (Satanic Haze) *worst beer I’ve ever made (19L) Oatmeal Porter (19L) Qing Dao Hua Pils (19L) Session IPA (19L) NEIPA Milkshake […]
This isn’t a post about brewing with table sugar. “Half Sugar” isn’t a click-bait title. This is about the name behind a little brewpub in Xining, China called 半糖趣 (Ban Tang Qu). Translation…half sugar. First off there are definitely better names out there. A fancier translation for the brewery would have […]
Fall is here. It’s here with passion. I took a trip to our favorite hiking and camping spot with my family last week. The colors where in full swing. On our way, I saw some farmers sorting grain on the road. They had a stretch of road covered with grain. […]