An experiment in ageing and “cutting” beer.
yeast
Wort Cooling, Demonic Interventions and the Universal Telos
The thermometer begins to plummet, like a clock ticking down the moments to the end of things. Time’s arrow is loose.
Brew Day!… “Black Forest Stout”
After a Cherry Wheat Beer fails to carbonate, I set it off in two new, and radically different directions.
Brew Day!… “Equinox”
As the summer lion overcomes the winter bull, the brewer turns his mind to the joyful high time of the year.
“Memento Mori”: Another Lesson in Serendipity
If you stumble blindly and incompetently into your brewing masterpiece, will you ever be able to revisit that triumph?
Store in a Quiet Place, or Tweeting in Tynt Meadow
This summer, England got its first certified Trappist ale. While not yet perfect, it already shows signs that it will honour Belgian abbey ale traditions in an authentically English accent – confident in its own quiet authority.
Brew Day!… “Espress Yourself”
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.
Sais Who?
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.
Born-Again Beer
On Easter Sunday we ask, does beer really prove that God loves us and wants us to be happy, or reveal us to be of the Devil's party without knowing it?
Zythological Investigations
When Young Ludwig and Old Ludwig step into the pub, a choice of six IPAs leads to an era-defining insight into the nature of language.
Pursuit of Abbeyness 