American Stout (extract) 5 gallons, OG 1.065, 50 IBU 6 pounds light DME 2 pounds Munich malt extract Steeping grains:
When Live Oak opened in 1997, you specialized in beer styles that most craft brewers weren’t making. Why did you
Beer is for dining, finally. Wine has long hogged the dining table, consigning beer to the realm of hot dogs
Pilsner styles of beer originate from Bohemia in the Czech Republic. They are medium- to medium-full bodied and are characterized by high carbonation and tangy Czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels must be such as to give a rounded mouthfeel, typically around 5 percent ABV. Classic pilsners are thoroughly refreshing, but they are delicate and must be fresh to show their best. Few beers are as disappointing to the beer lover as a stale pilsner. German pilsner styles are similar, though often slightly lighter in body and color. Great pilsners are technically difficult to make and relatively expensive to produce.
Coming soon to a bar near you: mild ale. This traditional English beer, once the most popular style in the
Beers today are conceived quite differently than when beer itself was still being created. Centuries ago, modern styles were not
The call, as Jim Koch remembers it, came in October 2007. “Frankly, I though it was a prank,” says the
5 gallons OG: 1.050 Bitterness: 35 IBU Yeast: Wyeast 2042 or 2278, or White Labs WLP830 or WLP840 All-Grain Recipe
Brewing Our Own American microbrewers have done more than their share in the past 30 years to enrich and enliven
Deschutes Hop in the Dark Cascadian Dark Ale: After 22 test batches at their pubs in Bend and Portland, OR,