In the "Lab-First" brewery, efficiency is not a high score to brag about. It is a diagnostic tool for variable isolation. If you do not know exactly where your sugars are being lost, you cannot reliably replicate a recipe — and replication, not bragging rights, is the entire point.
by Matthew Chrispen · source ↗
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An exceptional behind-the-scenes experience at Cantillon brewery, which hosts a public brew day twice a year. The post Catching the Wind: Inside Cantillon’s 19th-Century Public Brew Day appeared first on 010 Beer Blog .
When British Brown Ale was drawn as the style for our club's quarterly style and in-club competition, this was an opportunity for another Hombrew Con 2022 rebrew. Whereas Maximillian Lager was brewed for the Muntons booth in the exhibition hall, Long Leash was brewed for my seminar on English Ales . Long Leash was one of four batches I brewed for my talk. A new recipe at the time, I developed it to demonstrate my beliefs in recipe development for English ales. A well-crafted English ale should be a base-malt driven beer. Even my English Porter recipe is 87% base malt. To test my theory I took the porter recipe, replacde the Chocolate Malt with Brown Malt, replaced Wheat Malt with Crystal malt, and replaced the small amount of Extra Dark Crystal in the porter with Chocolate Malt in the brown ale. For the seminar I brewed four, three gallon batches which was not nearly enough beer. Most attendees were lucky to be able to taste two out of the four. I barely had a chance to taste any
Discontinued beers can be a funny thing. Sometimes they are romanticized by many. Sometimes they are remembered by a few. One beer a lot of friends my age miss that is otherwise forgotten about is Samuel Adams White Ale. Consider Sam makes numerous Belgian witbiers, I never understood why their original White Ale was discontinued and never brought back. Then after doing some research I found out that White Ale used TEN different spices and botanicals: orange and lemon peel, dried plum, grains of paradise, coriander, anise, hibiscus, rose hips, tamarind, and vanilla. That probably explains it then. With two other light, summer beers on, this would be the 2025 vintage of Summer Somewhere. I got the idea to clone White Ale when the beer was mentioned on a group text. I went as far as to offer to brew a 10-gallon batch and bottle condition half to share. I haven't had White Ale since at least 2010. I remember the beer tasting like Sam Summer , but with added orange and coriander. That was
