Last night we had an AMAZING turnout for the March 2015 IBU meeting. Evan from Wicked Weed was in the house and gave a thorough education session on Sour beers and barrel aging. He also let us sample a few sour and funky beers and gave out some swag. Also, thanks to all who brought donations for the Ada Jenkins Loaves and Fishes food drive. A special shout out to Mark, the owner of Ultimate Ales for getting Wicked Weed to join us.
Old ales are malty, nutty, caramelly, molassesy and dank-like. When you understand this beer it can be quite enjoyable. Learn the odd history of this misunderstood brew by clicking this link> Old Ale Style Presentation
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You don’t have to envy how bright that pilsner or kolsch brew from your favorite craft brewery is to brilliantly crystal clear. You can do that too. Learn how by clicking this link> Beer Fining
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If you want that great Maibock to taste the same every spring when you brew it then you need to know exactly what you are getting out of your mash each time you brew: Learn how to accurately predict how your wort will turn out after your mash by clicking this link> Efficiency in Brewing
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Brewing high gravity beers can be a challenge for even the most seasoned brewer. Learn the reasons why and what to do by clicking this link> Brewing High Gravity Beers
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Water is the biggest ingredient in your beer. How you treat it will determine the quality of your beer in a big way. Learn more by clicking this link> Brewing Water and Mash PH
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The Porter was engineered to match public tastes in England during the last 1700s. Learn more about this enigmatic beer style by clicking on this link> Porter Style Presentation
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Malted barley is the dried cereal grain used as the primary source of fermentable sugar and flavor in beer. There are a lot of other things like yeast, candi sugar, herbs, and spices that can impart fermentable sugars and flavor in beer but malted barley is common to all beer styled. Learn more by clicking here> Malted Barley Overview
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