Pale Wheat Sour with Concord Grapes

This fall I have been impressed with some Maryland grown concord grapes that I've been able to get at a local farmers market. The "grape" flavor is so intense and sweet that I've been eating them like candy. Since I always have beers aging and souring, thanks mostly to brewing 10-gallon split batches (5-gallons clean and 5-gallons for...

Headspace & Hazy IPA Oxidation

Working on a book, I've decided to brew a few hop-related experiments and utilize lab testing to accompany the sensory information in areas I couldn't find enough existing academic research. One such trial was to test whether or not yeast pitch concentrations affects hop compounds making their way into the final beer. Specifically, would double...

Book Announcement!

The New IPA: Scientific Guide to Hop Aroma and Flavor I'm excited to announce that for the last year I’ve been researching and writing a scientifically-driven book specific to brewing hoppy beers, with a working title of "The New IPA: Scientific Guide to Hop Aroma and Flavor." After spending the first half of 2017 reading through all...

NOW OR NEVER Double NEIPA Collaboration in Brazil with Koala San Brew

I was fortunate to be invited to Belo Horizonte, Brazil to participate in the 3rd International Beer and Culture Festival (FICC). Among the over 30,000 attendees over two days is a significant number of Brazilian breweries that pour their beer at the event. As part of my duties at the festival were to judge a competition consisting of...

My Experience in Lambic Land

From the Countrysides of Belgium and France to Bars in Brussels was lucky enough to go to Europe in early June with my good friend Sean Gugger and although making sure to hit the essential tourist spots, the trip was largely centered around immersing ourselves into lambic land. There's...

Researching New England IPA (NEIPA) Haze

A Look at Studies and Experimental Brew hile I can't say for certain what is causing the haze in NEIPAs, I can say that this is a good-faith effort that has been ongoing for many months, incorporating both brewing experiments as well as hours of reading through the brewing literature to...

Dextrins and Mouthfeel

A Look at Studies and Experimental Brew with Tested Results   n this post, I summarize the literature I could gather on dextrins, focusing the research primarily on how dextrins may influence mouthfeel and brewing conditions that may favor dextrins. I then brewed an experimental beer...

Sapwood Cellars: Maryland Brewery in Planning!

I’m happy to announce that I will be founding a brewery in Maryland named Sapwood Cellars with my good friend Mike Tonsmeire!

Funky Mango 100% Wheat Saison

his certainly wasn't the 5-gallon half of the 10-gallon batch I was most excited about on brew day, but after losing the full keg of the NEIPA half to the bottom of my kegerator, I shifted my excitement to the Saison half quickly!...

Lupulin Powder vs. Pellets Experiment

A Look at Studies and Outreach to Breweries ntense juicy and resinous hop flavor and aroma, less astringent vegetal flavors while using half the amount of hop material--I'm interested! In this article, I look at some of the research surrounding hops, proteins, and clarity and how those...

Homebrew Recipes

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