Beer Brewing

Big Brew Saison


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For this year's Big Brew, Chip Wlaton and I collaborated on a Saison.  We added some stuff to personalize this beer, and the results were amazing! 


Watch out for this yeast, it's super stubborn!  I had mine on a heating pad on low for 8 weeks to keep the temperature at 85 degrees.  It was worth it, this came out very dry - tangy and citrusy!  Yummy!

Maple Cream Ale


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Here's the big idea - tap the neighbor's massive maple tree and harvest the sap.  Then use the sap INSTEAD of water to make beer.  The beer needs to be a slight thing to get some of the maple character to come through.  Soooo how about a cream ale?  I used Pearle hops and an all-grain recipe with all malt rather than using corn or rice adjuncts. 

When you make beer with maple sap, you don't get pancake maple syrup, instead you get a slightly woody spicy character.  So this beer was a success and failure.  We did get some extra alcohol from the maple sap, but the taste was not what people expected. 


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