Culture
Strain selection for sour beer production is a growing challenge as brewers are faced with a greater variety of strains than ever before. Lactic acid bacteria can be used for kettle and fermenter souring practices to provide depth of flavour...
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Eric Abbott: Repitching yeast is an important tool for brewers to reduce costs, which is more and more important these days with the rising cost of, well, pretty much everything. But many brewers are intimidated by the process. What would...
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Let’s explore the process of producing NABLAB The production of non-alcohol beers and low-alcohol beers (NABLAB) requires one of two production paths: either producing a full-strength beer (~5.0% ABV) and mechanically removing the ethanol; or through limiting ethanol production by...
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A Reconsideration of Red & Ambers In the simpler times of brewing, pre-and-early North American craft beer boom, referring to a beer by its colour was standard practice. A practice that continues to this day that I want to dig...
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OAT AMBER ALE - REDOATALE The Goal: Brew a unique beer that won’t fit into any beer style but will be delicious. This recipe is the amalgamation of the best things of an oatmeal stout, an Irish Red Ale and...
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