Last year, my wife and I decided to go for a long weekend to Bristol, with the primary purpose of checking out the local beer scene. We had heard good things about it, not least due to Boak&Bailey blogging and tweeting about their adventures around Bristol pubs. Our plan was to fly in from Berlin … Continue reading A Weekend in Bristol
2017 was a bit of a slump for me in terms of homebrewing: my keezer broke (and was unfixable), I was generally too busy with work, and didn’t really have that much motivation. Due to a broken keezer, I had to dump beer, and I brewed some terrible beer afterwards which I also had to … Continue reading My New Year’s Resolutions for 2018
This is my contribution to session 125, aka “Beer Blogging Friday”. In this session, I’m writing about my views about SMaSH beers. SMaSH beers are a way of formulating beer recipes. SMaSH stands for “single malt and single hop”, meaning that in the formulation of the recipe only a single type of malt (usually a … Continue reading Let’s talk about SMaSH beers
Especially when discussing historic Austrian beers, obviously Austrian hops, or to some extent, Cisleithanian hops, are often discussed. A lot has happened in terms of hops over the last 100 years in Cisleithania (the Austrian part of the Austrian-Hungarian empire after 1867), and I’d like to give a bit of an overview about it. Historically, … Continue reading The State of Austrian Hops
Some time ago, I stumbled upon a mention of an Austrian beer style called Horner Bier in some historic brewing-related book, and it got me interested. Deriving from name, the beer was from this small Lower Austrian town called Horn. I have no direct relation to that town (other than an officer in my medical … Continue reading Horner Bier
People are obsessed with taxonomy. Classifying things. Grouping things by how similar they are in certain properties, and to distinguish them. Everything. Flora and fauna, chemical compounds, diseases, fonts, whatever you can imagine. And of course beer. So obviously, there are different kinds of beers, often distinguished by colour, alcohol strength, aroma, flavour, ingredients, and … Continue reading Reflections on Beer Taxonomy
Usually, people that are new to homebrewing start off buying a recipe kit, with ready to use ingredients, whether it’s malt extract or crushed malt, and will continue to do for a few more brewers. Then people get more interested, and start looking into taking existing recipes, tweaking them, and creating something new. And that’s what … Continue reading Designing simple beer recipes
At HBCon 2024 (more about the event here), one of the sessions I attended was a seminar about how to brew easy-drinking Bockbier. Basically, brewmaster Stefan Zehendner told us all the details about the beer, the idea an concept behind, everything about the ingredients and the brewing process, and of course lots of little details … Continue reading How To Brew Mönchsambacher Weihnachts-Bock, according to the brewmaster
You’ve probably heard the complaint before: craft beer is becoming monotonous, it’s all about IPA, most breweries just brew hazy bois with a few fruited sours and pastry stouts sprinkled in between, and if they feel extra special, a West Coast IPA. This is usually refuted with the argument that brewers just brew what pays … Continue reading The Diversity of Beer, 200 Years Ago And Now
Hallo! Du bist wahrscheinlich auf dieser Seite, weil du den Link in meiner Präsentation “Wiener Lager” auf der Heimbrau Convention 2024 gesehen hast. Hier findest du alle relevanten Quellen, die ich neben meinem Buch für diesen Vortrag verwendet habe. Wenn du dich mehr in die historischen Beschreibungen des Wiener Brauverfahren einlesen willst, sind hier die … Continue reading HBCon 2024 Linksammlung
