Author: Jason Cipriani The term “lager” is likely to conjure up images of a pale beer with a relatively light malt character that’s balanced by some degree of noble hop presence. This makes sense considering Pilsner is the most popular style of beer in the world, despite the fact a much darker lager holds the […]
Author: Matt Del Fiacco Whether a homebrewer entering their beer in a competition or a professional brewer distributing their product to market, flavor stability has long been a challenge faced by both. When it comes to beer staling, the most commonly cited culprit is oxidation, the reduction of which has led to the development of […]
Author: Marshall Schott Barely a month into 2018 and things they are a-bustling! In this update, we’ll be going over some new developments in the world of Brülosophy we think are pretty cool as well as some upcoming events we hope to see you at! The HopBeat Newsletter The idea of starting a newsletter has […]
Author: Jason Cipriani Traditionally, wort was hopped at 3 points during the boil– early on for bitterness, about halfway through for flavor, and toward the end for aroma. As the love for all things hoppy began to grow, brewers began dropping in larger aroma additions to amplify the aromatic qualities of their beer, particularly for […]
Author: Marshall Schott Hailing from the southern Australian state of Victoria, the aptly named Vic Secret was originally developed in 2000 with the first commercial harvest occurring in 2013. Similar to other Australian varieties, Vic Secret developed a reputation for it’s high alpha acid and an oil composition that imparts beer with pungent tropical fruit and […]
Author: Brian Hall Quickly cooling wort results in the coagulation of proteins and other solids into large chunks called cold break that readily drop out of solution. Such a process is said to be beneficial in that it hinders the formation of DMS, halts the isomerization of alpha acids, reduces the risk of contamination by […]
Author: Jason Cipriani From store-bought to fresh-pressed, there are a number of ways brewers can turn sweet juice into delicious hard cider, each coming with its own share of quirks and steps. Around the holidays, my wife asked me to make some sort of holiday themed hard cider that we could serve to family we would […]
Author: Jake Huolihan My grandpa’s swill of choice was always Miller Genuine draft, whether working around the house, out to dinner, or at family gatherings, you could find a MGD in his hand. It’s a fine tasting beer on its own, but he always did something a little unique by adding a pinch of salt […]
Author: Matt Del Fiacco Presumably due to the availability of cheap 6 gallon fermentation buckets, 5 gallons/19 liters has become the standard batch size in modern homebrewing, which also happens to fit conveniently in corny kegs. Of the various wort production methods that exist, there seems to be ubiquitous agreement that boiling the full volume produces […]
Originally from Green Bay, WI though currently living in Denver, CO with his wife, son, and dogs, Jake Huolihan began regularly contributing to Brülosophy in the middle of 2016. Jake was the brains behind the Process Brewing blog where the primary focus was on sharing the results of the brewing experiments he and his friend […]
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