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: Nordgaard
Posted in Hops September 17, 2025 at 9:14:39 PM UTC
Beer brewing is an art that demands precision and the right ingredients. The choice of hop varieties is critical in crafting unique beers. Nordgaard Hops have become popular among brewers for their distinct characteristics. Nordgaard Hops add to the flavor and aroma of beer, making them a valuable addition to brewing recipes. Knowing how to effectively use these hops can significantly improve your beer's quality. Read more...
Hops in Beer Brewing: Lucan
Posted in Hops September 15, 2025 at 7:12:49 PM UTC
Beer brewing is an art that requires a deep understanding of various ingredients, including hops. Lucan hops, hailing from the Czech Republic, are known for their distinct flavor and aroma. They add a unique touch to beer. Lucan hops have a low alpha acid content, typically around 4%. This makes them perfect for brewers aiming to add unique characteristics to their beers without a strong bitterness. Their use in brewing enables the creation of complex and balanced flavors. Read more...
Hops in Beer Brewing: Hersbrucker
Posted in Hops September 14, 2025 at 8:56:16 AM UTC
Hersbrucker is a noble hop variety from Southern Germany, known for its unique flavor and aroma profile. Originating from the Hersbruck region, this hop variety has become a popular choice among brewers for creating distinctive beers. The distinctive characteristics of Hersbrucker make it an ideal choice for various beer styles. It offers brewers a versatile ingredient for crafting delicious beers. 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 Lallemand LalBrew BRY-97 Yeast
Posted in Yeasts September 17, 2025 at 9:16:04 PM UTC
Lallemand LalBrew BRY-97 is a dry Saccharomyces cerevisiae strain, marketed by Lallemand. It was chosen from the Siebel Institute Culture Collection for clean, top-fermented ales. This BRY-97 review covers the strain's background, typical performance, and best handling practices for both homebrew and commercial batches. This yeast is seen as an American West Coast ale yeast. It has a neutral to lightly estery aroma, high flocculation, and high attenuation. It also exhibits β-glucosidase activity, which can enhance hop biotransformation, making it ideal for hop-forward styles. Read more...
Fermenting Beer with Fermentis SafSour LP 652 Bacteria
Posted in Yeasts September 15, 2025 at 7:14:16 PM UTC
SafSour LP 652™ is a dry lactic acid bacteria product from Fermentis, perfect for kettle souring. It uses Lactiplantibacillus plantarum, a lactic acid bacterium that turns wort sugars into lactic acid. This process has minimal byproducts, leading to rapid acidification and distinct flavors. The formulation boasts viable cells over 10^11 CFU/g, carried by maltodextrin. It comes in 100 g packaging and is E2U™ certified. This certification allows for direct pitching into non-hopped wort, streamlining sour beer fermentation for both home brewers and commercial brewhouses. Read more...
Fermenting Beer with CellarScience Hazy Yeast
Posted in Yeasts September 14, 2025 at 8:57:30 AM UTC
This article offers a detailed look at using CellarScience Hazy Yeast for fermenting New England IPAs and Hazy Pale Ales. It draws from verified product details from CellarScience and community feedback on HomeBrewTalk and MoreBeer. The goal is to provide U.S. homebrewers with clear, practical steps for hazy IPA fermentation. Read more...