A coffee-bean stout saw me put two new bits of kit from Speidel to work: the Kellermeister conical fermenter and the Braumeister stainless steel wort chiller.
Despite its name, most businesses in the craft beer industry are differentiated less by their products or manufacturing processes and more by their brand identities.
An encounter with Mark Tranter, founder of the Saison-specialist Burning Sky Brewery, coincides with a homebrewed Grisette, inspiring some reflections on these rough-and-ready, Belgian workers’ ales.
With an odd 3.7kg of Pilsner malt in my cellar and a three-month-old Wyeast 1762 Belgian Abbey II in my fridge, it was time to brew up a small portion of the beer style I return to most often - the Strong, Dark Abbey Ale.
Board games, beers, Blimp, and a Bavarian tale make for a nostalgic chronicle of Christmas.
Making an ale that may require as long as a decade to reach its peak causes a brewer to mull over more than just the way a beer is put together. Thinking in decades makes the ageing of a beer analogous with the ageing of a man.
Were brewers to be divided up into “tweakers” and “experimenters”, I would certainly find myself categorised as an experimenter. But I have been tweaking lately... and learning about the ageing of essential-oil components in hops.
As the autumn equinox passes and the nights draw in, thoughts turn to Christmas ale, spice in beer, and the spice of life.
The focus on a single ingredient - American hops - is the top of a slippery slope. It encourages an ever-narrowing focus on certain elements of that ingredient, which sends us sliding towards a place where fizzy, alcoholic fruit juice can be mistaken for beer.
With a couple of friends to lend a helping hand, brew day can be a hospitable time of aimless conversation, mutual admiration of shiny brewing equipment, and shameless indulgence in good beer, cheese and ham.