Beer has been a popular alcoholic beverage for centuries, and with its vast range of styles and flavors, it remains a favorite among many. But for those concerned about their sugar intake, the question of how much sugar is in beer may come to mind. While labeling a beer’s sugar content is not required, there…
Malolactic fermentation (MLF) is a process in traditional wine- and cidermaking that converts malic acid, a naturally occurring acid in grapes and apples, into lactic acid – a more mellow acid known from yoghurt! This process not only changes the acid profile of cider, but also contributes to its flavor and stability. In this post,…
As a passionate brewer, I’ve always been intrigued by the diverse flavor profiles that can be achieved in beer making. Whether you’re a seasoned homebrew enthusiast or just starting out, understanding how to manipulate the sweetness in your beer can be a game-changer. Sweetness in beer not only balances bitterness but can also enhance the…
The 1980s were a decade known for its vibrant culture and economic changes. During this time, the beer industry experienced a significant shift, with the rise in popularity of cheap beers. During the 1980s, beer preferences in the United States were largely dominated by big-name brands and light lagers, although the craft beer movement was…
Welcome to another exciting beer recipe post! Today, we will be diving into the world of English Pale Ales, a classic beer style with a rich history and distinctive characteristics. Whether you are a seasoned brewer or just starting out, this recipe will guide you through the process of creating a delicious English Pale Ale…
Today, we’ll delve into the world of Chocolate Stout. This rich and decadent beer style has a fascinating history and unique characteristics that make it a favorite among beer enthusiasts. Stout has its roots in the 18th century London, where it was originally known as “stout porter.” It quickly gained popularity due to its robust…
Conical fermenters are a popular choice for home brewers who want to take their beer-making to the next level. These specialized containers are designed to create a more controlled fermentation process, avoiding some of the racking and oxygen exposure usually associated with it. Not only do you avoid racking, but you can also do secondary…
Brewing hard cider is fairly easy, but as soon as you stray the slightest away from commercial yeasts and pasteurized apple juice, there is a risk of getting some unexpected flavors (good and bad!). Today we will talk about the bad ones. The “off-flavors” in cider brewing. Off-flavors are unwanted and undesirable characteristics that can…
In my many years as a professional brewer, I’ve often been asked one fundamental question: What’s the difference between using wild yeast and cultured yeast in cider-making? Wild yeast, naturally present on fruit skins and in the environment, can offer unique and regional flavor profiles, potentially giving a cider a true sense of terroir. However,…
As an experienced brewer, one question that I often get asked is, what’s the difference between Cyser and Mead? It’s not a surprising question considering that these two beverages share quite a few similarities. However, they are not interchangeable. In a nutshell, mead is a fermented beverage made primarily from honey, water, and yeast, while…