Brewing Our Own American microbrewers have done more than their share in the past 30 years to enrich and enliven the brewing tapestry. They have reintroduced literally all of the traditional styles, put a unique Yankee twist on some of them and even invented a few of their own.
Brewing Instructions - Full Pints - Recipes January 1, 2011 - K. Florian Klemp
Brewing Instructions - Full Pints - Recipes November 1, 2010 - K. Florian Klemp
As the season turns, so does the weather, and of course, so do our beer preferences. For some, wintry brewery offerings make the long, cold months tolerable. Brewers design them as a means to capture the season with a warming and more formidable character, or with a bit of panache to pair with the fare... View Article
Brewing Instructions - Full Pints - Recipes September 1, 2010 - K. Florian Klemp
Experimentation is much of the appeal of brewing, and methods of integrating alternative ingredients such as spices or assorted sugars into a recipe are fairly clear cut. Unmalted grains, on the other hand, are a bit more complicated, and are essentially useless handled incorrectly.
Brewing Instructions - Full Pints July 1, 2010 - K. Florian Klemp
Warm weather presents something of a dilemma for brewers, as yeast is wont to misbehave under high temperatures. Rather than letting the brewhouse lie fallow, use this period to brew saison, the seasonal, quirky farmhouse brew of Wallonia in southern Belgium. Modern saison differs from its historical counterparts in some ways, and with regard to... View Article
Brewing Instructions - Full Pints May 1, 2010 - K. Florian Klemp
Said to be at least 9,000 years old, mead is considered our most ancient intentionally fermented beverage. The uninitiated assume that today’s mead is heavy and cloyingly sweet, a surprisingly prevalent misconception. To be sure, mead can be made sweet, but honey as a medium allows for a vast number of interpretations, the majority of... View Article