This is Part 1 of a series on how to grow and brew your own beer. Over the year, I'm growing my own hops, building my own brew setup, making my own recipe, brewing a batch, fermenting it and then bottling it.
Posts published in “Homebrews”
Situated at the intersection of Brockport’s Main Street and the Erie Canal, Stoneyard Brewing Company boasts an upstairs bar & grill, and a downstairs taproom.…
(Ben) I brew a lot of Düsseldorf Altbier; it’s one of the first two styles of beer I made. Most people go for a pale,…
This is the final installment in a three-part series on lambics. Part one is an article on home brewer Doug Brainard, and his award-winning raspberry…
Last week, we kicked off a three-part series with an article on skilled home brewer Doug Brainard, and his award-winning raspberry lambic. Last Monday’s post…
Okay, so maybe not quite the oldest beer in the world, but a decent argument can and has been made that since the first beers were almost certainly wild and open fermented, they bore more than a passing resemblance to the subject of this post. By the way, this is the first in a planned three-part series on lambics. The next two will be shorter.
Last week, our house looked a bit like the day after Christmas: messy, full of boxes, packing material, and lots of new toys to play…
Last week, I wrote about saison, and mentioned that we were thinking of brewing our own. Well, we did, and today’s post is about that…
I figured it’s probably about time I explained who the “we” I sometimes refer to are. Though I’ve been known to be a bit bossy, it’s not the royal “we” I’m using; there’s me (Meagan), the main writer behind this operation, and the one for whom the blog is named, in a manner of speaking. And then there’s Ben, who does much of the real brewing work (including all of the heavy lifting), at least half of the beer tasting, and most of the science and maths.