For some reason, the term “Real Ale” has cropped up several times recently on my newsfeeds or in online searches. The American Homebrewers Association recently posted an online article on cask conditioning in which they address how homebrewers could produce … Continue reading →
The American Homebrewers Association has sponsored The Big Brew since 1988. It is celebrated on the first Saturday of May each year. What is it? I’ll let the AHA words speak for themselves: In 1988, May 7 was announced before … Continue reading →
About a year and a half ago, our local brew club B.O.S.S. (Brewers of Siloam Springs) purchased a Four Roses Bourbon barrel. The plan was to brew 50 gallons of an imperial stout and put in the barrel for a … Continue reading →
I mostly write about the history of beverages in this blog, but I thought I’d pass this along because the liquor laws in Oklahoma are figuratively Medieval. Maybe that will change in the near future. The Oklahoma Legislature brought the … Continue reading →
In my previous post on yeast, Adventures in Yeast – Part II, I discussed the emergence of yeasts in Medieval Europe that allowed for beer fermentation at lower temperatures. These cryrotolerant yeasts that we call lager yeasts likely resulted from … Continue reading →