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Author: Marshall Schott It’s hard to believe that we’re already halfway through 2018. At the beginning of the year, we committed to producing weekly episodes of The Brülosophy Podcast while maintaining our twice weekly publication schedule, which left me feeling both anxious and insane. Thanks to the dedication of the Brülosophy crew and the support […]
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Author: Jason Cipriani Adding coffee to beer seems to have become fairly common practice over the last few years, with breweries dosing styles ranging from Blonde Ale to Stout with the roasty bean. Given its characteristic similarities to certain dark grains, coffee is usually the feature ingredient in so-called White Stout.  I think it’s safe […]
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Author: Brian Hall Citra was released by the Hop Breeding Company in 2007 and quickly became a favorite among brewers for its ability to impart intense fruity characteristics to beer. Barely a year old, YCH Hops’ LupuLN2 Cryo Hops hit the market in mid-2017 with the promise to improve upon an already lauded ingredient. The manufacturer […]
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Author: Matt Del Fiacco Boiling wort serves myriad purposes– coagulation of proteins in the hot break, isomerization of alpha acids from hops, and driving off the DMS precursor. It also serves to concentrate the wort via evaporation of water, raising the specific gravity to one’s desired range. The vigor with which wort is boiled has […]
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A brewer of nearly 2 decades, Malcolm currently resides with his patient wife, 2 lovely daughters, and adorable son in Atlanta, GA. He loathes the status quo and relishes dispelling dogma, both of which drive his love for experimentation with both food and adult beverages. In addition to photography and randomly breaking into song, Malcolm enjoys cooking, […]
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Author: Brian Hall The grain most commonly associated with beer is barley, which comes in a multitude of varieties that allow brewers to make everything from the palest Pilsner to the inkiest Stout. However, another type of malted grain gained prominence in the 16th century when Bavarian monks began using it to craft unique styles. […]
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This xBmt was completed by a member of The Brü Club as a part of The Brü Club xBmt Series in collaboration with Brülosophy. While members who choose to participate in this series generally take inspiration from Brülosophy, the bulk of design, writing, and editing is handled by members. Articles featured on Brulosophy.com are selected […]
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Author: Marshall Schott With the exception of a few very specific styles, clarity is generally viewed as an asset in beer, an indication of quality process and a brewer’s attention to detail. However, there are those that contend a beer’s level of brightness has no bearing on the qualities that actually matter – aroma, flavor, […]
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Brulosophy by Marshall Schott - 1M ago
Author: Marshall Schott The history of brewing in Belgium stretches back at least 900 centuries, a time when citizens often opted to hydrate with a glass of sanitary beer rather than risk illness by drinking water. Cleverly conceived as a way to raise money, Belgian abbeys began brewing and selling beers to the public, a […]
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Author: Brian Hall Flaked maize, the fancy term for corn that has had its germ and oil removed, is often looked down on as a brewing ingredient due to its regular use by larger breweries making light beers for heavy consumption by the general population. Historically, flaked maize was used as an adjunct to aid […]
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