Homebrew Club
One style of beer that I am increasingly fond of brewing (and drinking) is the French Biere de Garde. I thought I would share some background information about the style and recipe formulation that I have learned over the last year or so whilst I have been brewing various versions of this beer.
A paper by Ashley Carr…. I have obtained this information from various sources so it is a distillation of ideas and techniques I have tried and tested and achieved remarkably successful outcomes from.
This paper from Ashley Carr is principally about maximising hop aroma but it should be understood from the start that it is not possible to do this without some impact on flavour and bitterness too…
Whenever we talk about ingredients for our recipes we inevitably talk about Malt, Hops and Yeast. All very important of course but with over 94 % of the final Beer being water…….
ACB member, Alan Osbiston very kindly invited fellow ACB members to CPL Aromas
In recent times I have become concerned that perhaps I am not giving my yeast enough of the love and care that they require to efficiently ferment a wort. I grow starters of decent size when working with liquid yeast but occasional long extended drawn-out fermentations, and the increased frequency of me brewing high gravity beers have led me to look at how I can give my yeast a better environment in which to do their thing.
The Head Brewer serves….
ACB member John pulling a pint of his Hobo’s Gold which won a competition to be brewed professionally at Briarbank Brewing Company in Ipswich.
Hobo’s Gold is an American Pale Ale (ABV 5.7%). John has been perfecting the recipe over multiple brews and it has won several awards.
Love it or hate it, the New England IPA (NEIPA) is a style of beer that is here to stay. It’s definitely one of the more challenging beers to brew at the homebrew level. This article will hopefully provide some background on the style and provide some tips on how to brew this beer. There are also details of a my current, proven recipe.
A brief welcome and introduction to the new web site