Archive for March, 2017:

Chinook Mead From Episode 43

During episode 43, we tasted and reviewed several meads made by Aaron and JD. The biggest hit of the night was Aaron’s Chinook project. This is a simple mead, lightly hopped, carbed and very exquisite. Here is the recipe directly from the tasting. Co-host Jeff Shouse deserves credit for the initial recipe. Chinook Mead Clean and sanitize all equipment. Bring 1 quart of water to a boil.  Add ¼ oz hops and boil for 20 minutes. 
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Flavored Oak Chips

   As mentioned on episode 41, we talked briefly about an experiment to find out exactly how much flavor is contributed by using oak chips that supposedly come from actual liquor barrels. The directions say to use 2 oz per 5 gallons during secondary fermentation. It also encourages you to taste your product after 5 days to compare the flavor. They recommend soaking the chips in a similar alcohol if they dry out. The 4 ounce
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Themed Meads

Over the last couple of weeks, we’ve been talking about themed meads such as holidays, seasons, special days, etc. In the mead making world, July 4th is right around the corner and we had discussed ideas for recipes that would highlight this holiday. Summer time, BBQ’s, sunny days, picnics, cold beer and pickled watermelon rind made the list. Watermelon. What about a watermelon mead? Bob was quick to note that watermelon was one of those potential problem
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JD’s Orange Braggot

This is the Orange Braggot Ryan was talking about on the last show. Pretty tasty, great summertime brew!

Minnesota Blonde Braggot

JD’s newest braggot using a Northern Brewer La Petite Orange extract beer kit.

Toasting Wood at Home

Toasting your own Wood Chips (Reposted with permission) by Matt Del Fiacco Like many new brewers, when I first started brewing I was eager to find interesting ingredients I could use, from Sriracha (bad idea) to vanilla beans (used 2 beans per gallon, terrible plan). Around this time, I tried my first bourbon-barrel stout, and feel in love with the wood characters of the beer. Wood-aged beer quickly became a passion, but the desire to experiment
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