Written by Damon on October 21, 2008
While my Belgian Blanche Beers sloooooowwwly ferment, I thought I might share my thoughts on this year’s Raspberry Wheat Beer. I’ve got a few other beers in various stages of readiness, but they aren’t ready yet.
My first Raspberry Wheat beer was very fruity in spite of being a very dry beer. It had a very low initial gravity (1038 OG, my lowest ever), but the raspberry flavour was quite obvious. The whole effect, in spite of the low initial gravity
Written by admin on September 27, 2008
My first mushroom beers consisted of Winter Chanterelles on a Belgian base. I tried different quantities of mushrooms and different methods for getting mushroom in to beer.
For the first beer, I used 0.9 kgs (2 lbs) of Winter Chanterelles soaked the mushrooms in vodka for three weeks. I then added the vodka to the 23 L (6 gal) batch of beer before bottling. The final beer was a wonderful Belgian Ale with some strange yeast-like characteristics that would (very) occasionally
Written by Damon on September 18, 2008
My cherry beer for this year mixes sweet and sour cherries on a nut-brown base.
moments later, this ale met its demise
The cherries in this recipe don’t stand out like in a Bellevue Kriek, but they create a very balanced beer that is difficult to classify. If you don’t know its a cherry beer, then you probably won’t be able to guess. But if you know what to look for, then both the sweet and sour cherries are evident. I
Written by Damon on September 1, 2008
I’ve made quite a few fruit beers since I started brewing. Some of the beers have been unmitigated successes, other beers, well… But even when I was just starting, I didn’t mind playing around.
I’m kind of lucky compared to most brewers because I get fresh, home-grown fruit in season. I can throw in some fruit without worrying too much about wasting the fruit and, now that I’ve set up my new experimental brewing platform, I can add fruit, or anything
Written by Damon on August 30, 2008
Summer is pretty much over here in Vancouver, it’s been cold and rainy for two weeks now and I’ve sort of lost hope for a return of the sun.
Vancouver Summer | Photo Credit: Simone Hudson
Summer may be over, but I’m just starting to brew my first wheat beer of the season. I was in Belgium earlier this summer and sampled a lot of Belgian Blanche beers (well, actually, I sampled a lot of beer). Since, coming back home I’ve
Written by Damon on August 29, 2008
One thing that I noticed at recent cask nights and the Dix Caskival, was how many of the special cask beers bore a striking resemblance to the micro-brewer’s regular beers except with something funky added.
Now that I’ve figured it out, it seems obvious. They make a big batch of beer. Then they syphon off a little at the end to use with different hops, add fruit to, cask condition, or whatever. And done. A large vat of boring, generic beer,
Written by Damon on August 27, 2008
Earlier this year I made my first two mushroom beers based on Randy Mosher’s Nirvana Chanterelle Ale from Radical Brewing (predictable Amazon affiliate link).
I kept the same grain bill and used the same yeast varying only the hops and the procedure for getting raw mushroom flavour in to the beer for both batches.
Image Credit: Colris
Warning Before Brewing with Mushrooms
All raw mushrooms are poisonous to some extent. You can eat some raw mushrooms without any noticeable effect, while others
Written by Damon on August 22, 2008
I estimate I’ve done about 50 batches of beer and every beer has been an experiment. Some of my beers have been obvious experiments (mushroom beer anyone?). But adding strange ingredients doesn’t help you become a better brewer.
Other experiments have been more subtle: changes to one small element of the process while otherwise using the exact same recipe as a previous beer for example. And these are the experiments that have really helped me become a better brewer.
A couple of
Written by Damon on August 19, 2008
When you add experimental ingredients to your beer, sometimes you’re going to have some heroic failures.
I made a red-currant wheat beer last summer that I’d call a heroic failure. I added about 2 lbs of red-currants to a wheat beer that I fermented with hefeweisen yeast.
The final product was terrible. Fermenting removed some essential element from the red-currant. I can’t think of anything to accurately compare the comparison that really does it.
Anyway, I wanted to share this so that
Written by Damon on August 10, 2008
My first raspberry wheat beer is as good as you can hope for a first beer. The raspberries dominate the beer and taste like I might imagine a raspberry Champagne would taste, but without the bubbles. One person who tried it thought the beer was very sweet, but really it was the very strong fruit flavour that tricked you in to thinking it was sweet.
This beer has been very popular with many of my non-beer drinking friends and has totally