In a recent article in the Kosher Spirit Magazine put out by the OK Kosher, they answer this questions. I agree with them completely as the beer industry continues to expand and brewmaster in the US are always trying to find the new latest and greatest brewing craze in addition to the traditional beers. You really need to be on guard when it comes to beers and kashrus, the old adage of all beer is fine (in the US) is not necessarily true anymore.
http://www.kosherspirit.com/Article.asp?Issue=35&Article=516
Monday, October 12, 2015
Friday, September 25, 2015
My 2015 Samuel Adams Longshot Homebrew contest entry scores
These are my score sheets from my annual Samuel Adams Longshot Homebrew contest entries. The top Three pages are for my Pumpkin Ale 2014 (brewed last fall) [category 21B]. The second set are from my Some Like It Hot [category 21A] brew that was made with my homegrown Thai peppers.
Wednesday, August 12, 2015
Citral Pale Ale
This months homebrew is called Citral Pale Ale. It's a recipe that has an abundance of floral hops in it. I am also putting my new Father's day gift to use with this batch. My loving wife bought me a conical fermenter, I can't imagine where she got the idea from. But so far it's working pretty nice. The recipe has Centennial hops for bittering and lots of Citra and Cascade hops for Aroma. I can't wait to try this hop bomb!
Wednesday, June 3, 2015
Wednesday, March 11, 2015
India Pale Ale
I just brewed my last batch before Pesach (Passover). I chose to make some good use out of my homegrown Galena hops and an IPA was the way to go. This brew should be nice and hoppy but well balanced at the same time. Stay tuned.
UPDATE: 4/15/15
Transferred to secondary fermenter and added another 1oz of my homegrown Galena hops to dry hop. As soon as I have enough empties ready, its off to bottling.
UPDATE: 4/15/15
Transferred to secondary fermenter and added another 1oz of my homegrown Galena hops to dry hop. As soon as I have enough empties ready, its off to bottling.
Friday, February 6, 2015
A Belgian Whitbeer brew is in the works
Before I brewed my Oktoberfest, I made sure to have an ale in the works. Everyone has been asking me to make a Belgian Whitbeer. I am not a huge fan of the wheat beers in general as I find them to be a little too tart for my liking, but I didn't want to let all my buddies down. So to all of you who have been asking for a Belgian... it's in the works. Naturally, I didn't want to make a plain Jane recipe so I decided on a Honey Wheat Belgian, brewed with barley and wheat extracts, 2lbs of clover honey, orange peel, coriander and lightly hopped. Sounds good to me, let's see what the fans have to say.
2/22/15- My apologies, the title of this brew is actually called Honey Weizen, which technically has German background, I modified it though to resemble a Whitbeer of Belgian decent with the orange peel and corriander seeds. Either way, I tasted it last night while bottling it and it has a really nice honey aroma, a bit of sweetness from the honey, orange and coriander and a warming feel from the extra alcohol attributed to the honey. I'm looking forward to the final conditioned product.
2/22/15- My apologies, the title of this brew is actually called Honey Weizen, which technically has German background, I modified it though to resemble a Whitbeer of Belgian decent with the orange peel and corriander seeds. Either way, I tasted it last night while bottling it and it has a really nice honey aroma, a bit of sweetness from the honey, orange and coriander and a warming feel from the extra alcohol attributed to the honey. I'm looking forward to the final conditioned product.
Oktoberfest Lager
Well I finally took the jump/challenge. I brewed my first lager. Oktoberfest is a traditional German style lager. It is always brewed as a lager and as a typical homebrewer, I do not have a dedicated refrigerator to use for lagering to keep the temp's down in the 45-50 degree range needed for lagering. Luckily, being that it is winter time, I have a room in my basement that isn't heated and the temps are right in the range for lagering. YEAH!! So the brew is now in primary fermentation and we have to wait and see how the first lager experiment works out.
UPDATE: 04/29/15
Well the verdict is in, after a LONG aging process in my basement over 3 month at around 40 degrees, I finally bottled my first lager. After a one week conditioning period, the initial verdict is so-so. The Oktoberfest pours a dark brown color and has a dark malty backbone, which is typical of this style. My only concern is the carbonation level is pretty low. I am almost certain that with time, this beer will only get better. therefore..I will let it condition some more and give it another shot.
UPDATE: 04/29/15
Well the verdict is in, after a LONG aging process in my basement over 3 month at around 40 degrees, I finally bottled my first lager. After a one week conditioning period, the initial verdict is so-so. The Oktoberfest pours a dark brown color and has a dark malty backbone, which is typical of this style. My only concern is the carbonation level is pretty low. I am almost certain that with time, this beer will only get better. therefore..I will let it condition some more and give it another shot.
Wednesday, January 14, 2015
New Bing program
Bing, is starting up a new program and contest. Click this link to startup and add yourself in to the contest. It doesn't cost anything and you can potentially win 25,000 points which can be redeemed for gift cards, etc.
https://t.co/ZahKwQI3cd
— Daniel @ Anchor Inn (@AnchorInnNY) January 14, 2015
Subscribe to:
Posts (Atom)