Recently brewed (and drank) a SPECIAL BITTER that I added bourbon soaked oak cubes to (in the keg). Delicious. It is interesting to see the flavors/aromas change over time. I think the peak flavor was about 2 months with the oak in the keg. Beyond that it started moving toward more oak/woody which isn’t my preference. Some very nice vanilla flavor came out of the oak. I used about 2 oz of medium toast French oak cubes in twice as much Maker’s Mark. I only added the cubes to the keg, not the leftover bourbon. Next time I will add some fresh Maker’s to get a little more bourbon character.
What have you done with oak and/or bourbon and beer?
Even chicks are into beer! Brew beer or just enjoy it? Take a look at the Dragon Brew shop!
(Click the photo to go to the site)
Did you know there are 23 categories of beer?
Did you know each category has 3 or more styles?
…Wow, I’m sure you *can* find a beer you like!
OK, RELAX. That’s enough learning for today. Now go drink a BEER!
…and check out the style guides to get you started on an adventure to a new beer style:
The recent news of the Anheuser-Busch deal for Goose Island makes me wonder.
There are many reasons to brew beer from the home brewer to the nano and micro brewer scale and up to a full-scale commercial global brewer.
The Goose Island CEO talks about growth to survive in this article. I suppose that’s important for any person or group trying to make a living on the craft. Ingredients and materials can go through price increases and you have to respond to the market.
At some point, things stop being about making a better beer and become more focused on maintaining market share and profit margin. I think it’s a gray and fuzzy line.
Perhaps actions like Dogfish Head pulling back distribution from certain states (Indiana included) is an example of a group that refuses get too big and chooses NOT to put profitability before better beer. While I’ll miss the availability, I have to raise a pint in cheers to them for keeping beer first.
I did it. I finally took that step.
No more extract or partial mash brewing. I’m in the all-grain world. I’m my own brewer now. No longer depending on the extract of others I am the master of my own brew destiny.
The maiden voyage was a Honey Wheat, we’ll see how she goes. The working name is “Hacker Honey Wheat"…I reserve the right to finalize the name once I taste it.