Using Rice as an Adjunct in Beer Brewing
Posted in Adjuncts July 25, 2025 at 7:50:04 AM UTC
Beer brewing has undergone a remarkable transformation over the centuries. Brewers have always strived to enhance the quality and character of their brews. The use of adjuncts, such as rice, has become increasingly popular in this pursuit. The inclusion of rice in beer brewing began in the mid-19th century. It was initially used to counter the high protein levels in 6-row barley. This innovation not only improved the beer's clarity and stability but also contributed to a lighter, cleaner taste. Read more...
Brewing
Brewing my own beer and mead has been a big interest of mine for several years now. Not only is it fun to experiment with unusual flavors and combinations that are difficult to find commercially, it also makes some of the more expensive styles much more accessible, as they are quite a bit cheaper to make at home ;-)
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In beer brewing, adjuncts are unmalted grains or grain products, or other fermentable materials, used alongside malted barley to contribute to the wort. Common examples include corn, rice, wheat, and sugars. They are used for various reasons, including cost reduction, flavor modification, and to achieve specific characteristics like a lighter body, increased fermentability, or improved head retention.
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Using Rye as an Adjunct in Beer Brewing
Posted in Adjuncts July 24, 2025 at 7:35:45 AM UTC
Beer brewing has seen a significant evolution with the introduction of various grains as adjuncts. These additions enhance flavor and character. Rye, in particular, is gaining popularity for its unique contribution to beer. As an adjunct, rye is added to barley to create a more complex flavor profile. This addition can enhance the beer's experience, broaden its flavor, or increase its mouthfeel. It offers brewers a versatile ingredient for experimentation. The use of rye in beer brewing reflects a larger trend in craft beer towards innovation and diversity. Many brewers are now exploring different grains to create unique beers. Read more...
Using Oats as an Adjunct in Beer Brewing
Posted in Adjuncts July 23, 2025 at 6:23:42 AM UTC
Breweries are always looking for new ingredients to create unique beers. Oats are becoming more popular as an adjunct to enhance beer characteristics. Oats can greatly reduce off-flavors and improve beer stability. They also add a silky mouthfeel, a key feature in many beer styles. But using oats in brewing comes with its own set of challenges. These include increased viscosity and lautering issues. Brewers need to understand the right ratios and preparation methods to fully benefit from oats. Read more...
While not technically a defining ingredient in beer (as in, something can be beer without it), hops is by most brewers considered the most important ingredient apart from the three defining ingredients (water, cereal grain, yeast). Indeed, the most popular styles of beer from the classic Pilsner to the modern, fruity, dry-hopped pale ales rely heavily on hops for their distinct flavor.
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Hops in Beer Brewing: Wakatu
Posted in Hops November 1, 2025 at 10:39:13 PM UTC
Wakatu, a New Zealand hop cultivar, is celebrated for its bright floral and subtle vanilla-like character. It was registered as WKT and given the cultivar ID 77-05, developed by DSIR and released in 1988. Initially marketed as Hallertau Aroma, it was renamed Wakatu in 2011 by NZ Hops, Ltd. Read more...
Hops in Beer Brewing: Waimea
Posted in Hops November 1, 2025 at 8:57:18 AM UTC
Waimea hops, developed in New Zealand, are highly valued by craft brewers for their bold bitterness and distinct aroma. Introduced in 2012 by New Zealand Plant & Food Research as HORT3953, Waimea is marketed by NZ Hops. It adds high alpha acids and a citrus-pine character to IPAs and pale ales. Read more...
Hops in Beer Brewing: Talisman
Posted in Hops October 31, 2025 at 12:17:28 AM UTC
Talisman hops are gaining popularity in U.S. craft breweries for their bold, versatile character. This introduction explains what brewers can expect from the Talisman hop profile. It also highlights why it's crucial for modern ale recipes. It prepares you for a detailed guide on origin, chemistry, sensory notes, and practical brewing use. Read more...
Malt is one of the defining ingredients of beer, as it is made from cereal grain, most commonly barley. Malting barley involves allowing it to get to a point where it is just about to sprout, as the grain creates amylase enzyme at this stage, which is is needed to convert the starch in the grain to simple sugars that can be used for energy. Before the barley is fully sprouted, it is roasted to stop the process, but keep the amylase, which can then later be activated during mashing. All commonly used barley malts can be broadly grouped into four groups: Base Malts, Caramel and Crystal Malts, Kilned Malts, and Roasted Malts.
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Brewing Beer with Golden Promise Malt
Posted in Malts August 13, 2025 at 7:55:45 AM UTC
Golden Promise malt is a favorite among brewers for its distinct taste and sweeter profile. It's akin to Maris Otter but with a unique twist. Hailing from Scotland, this malt has been a cornerstone in brewing for decades. Using Golden Promise malt allows brewers to craft a variety of beers with a richer, sweeter taste. Its sweeter flavor is a draw for those aiming to set their beers apart from others made with different malts. Read more...
Brewing Beer with Caramel and Crystal Malts
Posted in Malts August 12, 2025 at 6:26:45 AM UTC
Brewing beer with caramel and crystal malts is a complex art that deeply impacts the beer's flavor and color. Experts agree that using these malts is a simple yet effective way to alter beer's taste. This method allows brewers to create unique and complex flavors. These specialty grains bring depth and complexity to a wide range of beer styles. From pale ales to porters and stouts, they play a key role. Grasping the production process, types, and characteristics of caramel/crystal malts is vital for brewers. It helps them craft beers that stand out from the rest. Read more...
Brewing Beer with Maris Otter Malt
Posted in Malts August 11, 2025 at 5:17:51 AM UTC
Maris Otter malt is a premium British 2-row barley, celebrated for its rich, nutty, and biscuity taste. It's a favorite among brewers for crafting high-quality beers. This malt variety hails from the UK and has become a cornerstone in British brewing. It adds to the characteristic flavors of many premium beers. Its unique taste enhances the brewing experience, enabling brewers to create complex and nuanced beers. Read more...
Yeast is a necessary and defining ingredient of beer. During the mash, the carbohydrates (starch) in the grain are converted to simple sugars, and it is up to the yeast to convert these simple sugars into alcohol, carbon dioxide and a host of other compounds during the process called fermentation. Many yeast strains produce variety of flavors, making the fermented beer a completely different product than the wort the yeast is added to.
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Fermenting Beer with Wyeast 2308 Munich Lager Yeast
Posted in Yeasts November 1, 2025 at 10:40:27 PM UTC
This article serves as a practical, evidence-based guide for homebrewers. It focuses on Wyeast 2308 Munich Lager Yeast. The content is structured to resemble a detailed product review and a long-form fermenting guide. It aims to provide insights into handling, fermentation behavior, and troubleshooting tips for lager yeast 2308. Read more...
Fermenting Beer with Bulldog B44 European Ale Yeast
Posted in Yeasts November 1, 2025 at 8:55:31 AM UTC
Bulldog B44 European Ale Yeast is celebrated for its clean, restrained fermentations. It's a favorite among brewers for European ales, where balance is key. Styles like Kölsch, Altbier, and lighter Scottish ales benefit from its low ester profile and high flocculation. Read more...
Fermenting Beer with Bulldog B38 Amber Lager Yeast
Posted in Yeasts October 31, 2025 at 12:18:41 AM UTC
The Bulldog B38 Amber Lager Yeast is a dry lager strain, perfect for homebrew lagers and amber styles. This guide delves into the yeast's core traits and how they impact fermenting beer at home. It covers attenuation, high flocculation, medium alcohol tolerance, and the ideal temperature range. Read more...