Tell Me What To Brew!

Wednesday, October 17, 2012 3:40:47 PM America/Denver

It’s time for an experiment and you get to decide what I’m going to do! Vote for your favorite choice and I’ll make it happen.

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3 Comments | Posted By Marcus Bezuhly

Belgian Farmhouse Ale: Saison Season

Wednesday, October 17, 2012 9:44:47 AM America/Denver

Over the weekend I brewed one of my most favorite styles, Belgian Saison. This is a style that is extremely difficult both in brewing and in quantifying. Why is this a difficult style? The saison was traditionally brewed after harvest time, stored over the winter months, and then served to farm hands during the spring and summer months. The sasion was brewed with whatever grains the farm grew. Barley, rye, wheat, it was all fair game. Plus, many farms did not have temperature control during fermentation and the yeast evolved to work in warmer temps.  The beer had to be big enough to last for months but also light enough to be thirst quenching in the heat. The BJCP says this about saison “A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity”.

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1 Comments | Posted By Marcus Bezuhly

The Spice Must Flow

Friday, September 28, 2012 9:29:20 AM America/Denver

For the past few months I’ve been reading the original Dune series, by Frank Herbert. In the Dune universe everything is centered around the “spice”. It extends life, allows interstellar space travel, and is described as having a strong cinnamon flavor and aroma. Throughout the books, characters are constantly drinking spice coffee, spice beer, or eating spice laced food. I’m a huge geek so it was no surprise to anyone who knows me that I changed up my usual coffee, a light roasted breakfast blend, for a cinnamon flavored blend.

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1 Comments | Posted By Marcus Bezuhly

Beginners Corner

Friday, September 21, 2012 10:55:07 AM America/Denver

This week we are getting back to the basics. Brewing with extract and specialty grains is where most brewers start and many are happy to stay. Home brewers can produce very excellent beers with extract. While we all learned slightly different steps or have picked up different tricks over time, I’ve produced a very simple hand out to get beginners up and running brewing extract with specialty grains. My hope is that those of you currently brewing can pick up one or two tips. When a friend decides to learn to brew, download this hand out and give it to them. If you haven’t yet brewed but are interested follow these steps to make great beer. 

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0 Comments | Posted By Marcus Bezuhly

Coffee Porter Recipe

Thursday, September 13, 2012 10:04:58 AM America/Denver

It may still be hot; we are forecasted to hit almost 100 degrees tomorrow, but its time to start getting fall and winter beers ready. It is going to be cold out before you know it and you’ll want nice rich malty beers to warm up with. Porters and Stouts are great styles to experiment with adding strong flavored ingredients to, like coffee, vanilla beans, and licorice, of chocolate. This post will cover brewing with coffee.

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3 Comments | Posted By Marcus Bezuhly

A Barrel Full of Fun

Thursday, September 6, 2012 2:58:19 PM America/Denver

My American Stout has finished primary fermentation and I’m getting ready to add it to the barrel that I just got. In preparation for this let’s discuss how to use and maintain a barrel.

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2 Comments | Posted By Marcus Bezuhly

SMASH Beers!

Tuesday, August 28, 2012 11:11:24 AM America/Denver

My American Stout is still bubbling away and I’m getting ready to add in a variety of oak chip as well as brew the second batch for the Oak barrel that should be here any day now.  Since I’m going to need another week or two to get the stout ready for tasting let’s take a bit of step to the side and do something fun. SMASH beers! No, no, I don’t mean bottle busting or anything destructive, I mean Single Malt and Single Hop brews. It’s a great way to really taste the difference a hop or grain can make in your beer. A brewing buddy of mine, Aaron, came up with this recipe. It’s nearly identical to the recipe I usually use for SMASH beers. He called his a “Session IPA”. He brewed it as a SMASH beer with Zythos hops and it was darn tasty!

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4 Comments | Posted By Marcus Bezuhly

Adding Oak

Wednesday, August 22, 2012 9:53:49 AM America/Denver

Over the weekend I brewed the American Stout I posted about previously.  It’s currently bubbling away in a happy primary ferment. Once it slows down I'll be racking the 5.5 gallons and splitting it between three little secondary fermenters. This will allow me to oak with three different toast levels of chips and I’ll be brewing this recipe again next weekend so that I can fill my barrel. There will be tasting notes in a few weeks once everything has had a chance to oak age a little.

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0 Comments | Posted By Marcus Bezuhly

So You Want To Brew

Thursday, August 16, 2012 10:19:02 AM America/Denver

So you want to brew but don’t have a recipe, what to do?  This usually hits me about Thursday as I start preparing for the weekend’s brew session (it’s going to be an American Stout this weekend).   I think about all those great beer styles I like, all those I have previously brewed and which ones turned out well. I think about the beers I’ve tasted and the homebrews my friends have had me sample. Once I figure out what style of beer I want to brew I dig in and work out a recipe

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Comments | Posted By Marcus Bezuhly

Getting and Keeping it Cool

Thursday, August 9, 2012 9:58:00 AM America/Denver

Extract brewers or All Grain brewers, beginning or advanced, everyone has to get their wort cooled after the boil and keep it cool during fermentation.  What are the different methods? Is one way better than another? In this blog post, we’ll cover all this and more.

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2 Comments | Posted By Marcus Bezuhly