Monthly Archives: August 2016

BAVARIAN HEFEWEIZEN #2 – Unrestricted Fermentation

As homebrewers, the lesson we never stop learning is the importance of timing. As I jaunted down to the homebrew store with my latest Hefe in hand, passing it off to the store owner I explained a bit about the recipe, process and aim for the beer, citing one of America’s best Hefeweizens from Live Oak as a source of inspiration. I would of course learn once again that timing is everything, as another customer came up to the counter sporting a ‘Live Oak’ shirt, introducing himself as an employee of the brewery. Of course I pounced at the opportunity to seed out some guidance on fermentation. His advice was simple,

‘That beer is all about horizontal fermentation.” Continue reading

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An Impatient Man’s Oud Bruin

If brewing has taught us anything it’s patients. This lesson anchored in me as a (former) bottle filler who regularly waits 6 weeks to sip the fruits of my labor. But being the curious lot us homebrewers are, I began peeping the world outside  saccharomyces cerevisiae and quickly shied away for a single reason – turn around time.

As some of my favorite brew like to boast,

“aged 18 months for full character”, “aged 12 months in oak casks”

Continue reading