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American craft beer started as a big middle finger to American lagers. Miller, Bud, and Coors. The microbrew crowd saw them as sellouts, pushing soulless, watered-down beer for maximum profit. Lagers like those were the face of everything wrong with American brewing: safe, dull, and mass-produced to death. Fast forward to now, and the craft…
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Crafting a rich, full-bodied amber lager is always a rewarding process. To enhance malt complexity, I’m adjusting my approach by substituting part of the base malt with Munich II and incorporating Vienna malt. Mashing at 156°F is the key to achieving that fuller mouthfeel, which is perfect for this style. Previously, I primarily used Pilsner…
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I got a little help from my homebrew club on this one, and I’m excited to share the process! I’ve always been a fan of amber lagers, especially those with that rich dark fruit malt character. For this batch, I decided to push the envelope a bit by adding a touch of roasted malt to…
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Big Belgian Quad that clocked in at around 10% ABV. The inspiration for this batch came from my homebrew club, the Foam Blowers of Indiana (FBI). Each month, we dive into a different beer style, and during our session on Belgian beers, I not only refreshed my knowledge but also picked up some valuable new…
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I really like this style of beer and i’ve brewed it many times over the years. This batch came out ok. The last few batches, i’ve tried to make an effort to increase the body. I’ve increased mash temps, but it fermented out on the low end of the scale (1.011 og). Carahell is definitely…