The first step was to wash and sanitize a large pot, two molds, and various spoons. I used Star-San, but any sanitizer suitable for brewing would work here as well (Iodophor was actually developed for the dairy industry). For two small rounds of Camem…
My wife claims I don’t get worked up about anything that’s important.
I think the first time she ever saw me angry was when she cut onions wrong for whatever it was we were cooking on some newlywed evening. I’ve mellowed past that pe…
This will be good news.It was 1997. I was a judge at the wonderful, erstwhile US Real Ale Festival. Ray Daniels was giving us our pre-festival instructions. He passed out pencils with which to take notes. On each were the words “Ray Daniels for …” s…
The second beer tried at the Brasserie Grain d’Orge was the 3 Schteng. First the name: much to our amazement, there is a place in Belgium where three countries meet in one place – Belgium, the Netherlands and Germany. The Drielandenpunt. Thus 3 Schten…
What I’d like, right, is a massive beer festival where all the beers are really good. Unfortunately the European Beer Festival wasn’t one of these, so now that I’ve done a couple of posts raving about the beers and breweries I liked, it’s time for one…
Lloyd Hind’s “Brewing: Science and Practice” arrived yesterday. Both volumes. Once, I wouldn’t have been so fussed about volume I, which covers brewing materials. But I needed a good 20th-century source on malt. Writing my book is proving a real educa…
John Hansell has a good post going over at his blog What Does John Know? about where the good values are in whisk/ey these days. It’s engendered a lot of discussion. Answers so far: cask strength and ‘mid-range’ Scotch whiskies, and bottled-in-bond bo…
Sam: Well, hell….
Steve: My dad used to drink this back in the day, when San Miguel was actually one of the few imports you could get….
Steve: This is the 2007/2008 version of Atlanta Brewing’s winter brew….