As the summer lion overcomes the winter bull, the brewer turns his mind to the joyful high time of the year.
One of my Pursuit of Abbeyness XII brew-day posts received a spike of traffic from the Homebrew Talk forum. I went and eavesdropped on the discussion.
My first attempt at a fruit beer had me grappling with a mathematical formula and a lot of questions.
If you stumble blindly and incompetently into your brewing masterpiece, will you ever be able to revisit that triumph?
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.
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.