Davik Brewing

To create your own smoked beer (aka Rauchbier) you can use a cauldron-style charcoal grill with a shallow, screen-basket to smoke the malt.
The malt rests in a screen-basket, which you can make from a wood frame with screening stapled to it. Build a small fire with a handful of charcoal briquettes off to the side [...]

Filed under: Brewing 101 on August 24th, 2009 | No Comments »

Every year aspiring homebrewers enter their beers into competitions around the country with the goal of bringing home a medal but there is a better reason to enter competitions and that is feedback.
The scoresheet for homebrew competitions have five sections for giving feedback; aroma, appearance, flavor, mouthfeel and overall impression. A judge evaluates these different [...]

Filed under: Articles on August 23rd, 2009 | No Comments »

Tired of drinking the same flavors of beer?
Home brewing offers a chance to create unusual, exotic varieties you could never find in a store.
“The great thing about this hobby is you can keep it as simple as you want,” says Rex Halfpenny, the publisher and editor of Michigan Beer Guide, a bimonthly publication with a [...]

Filed under: Articles on August 19th, 2009 | No Comments »

Or is it Beer o’ Clock?
Who came up with this rule anyway, and does it even apply on the weekend?
I guess as a standard, people who drink beer in the morning are considered
alcoholics -as far as the non-drinking population goes.
But what about champagne brunch? And when is brunch? -sometime between breakfast and lunch! So if [...]

Filed under: Articles on August 15th, 2009 | No Comments »

Sculpin Ale …everyone’s favorite!

22oz bottles will be available at the two brewery locations this weekend, and will be replenishing the shelves of your local bottle shop sometime next week.
The bottles will surely go fast. The only way to make sure you are not left out is to come visit them this weekend.
The bottles will surely go fast. The only way to make sure [...]

Filed under: Microbrewing on August 14th, 2009 | No Comments »

Turn your Beer Bar into a “Better Beer Bar”
You know what your mother always told you about gaining a bad reputation. Don’t let anyone steam-roll you into carrying only brands from the mega breweries. Just as good wine bars become well-known, so do good beer bars. Local Craft beers and desirable imports from Belgium, Germany, [...]

Filed under: Articles on August 12th, 2009 | No Comments »

Denver, CO  September 24-26, 2009
The Pro-Am part of the competition is of particular interest to homebrewers as this is a partnership between the homebrewer and a craft brewer.  Where a homebrewer has created a recipe and worked in conjunction with a craft brewer who has brewed the recipe at a commercial scale.
Last years competition had [...]

Filed under: Articles on August 6th, 2009 | No Comments »

When chef Emeril Lagasse issued an all-call to metro Washington, D.C., residents to join him on the eco-friendly “Emeril Green” show, Winthrop native Jason Nuzzo applied.
He suggested “Beer á la cuisine,” featuring his specialty, home brew.
After a test interview, he was accepted as a guest.
Nuzzo brought a growler of his own holiday brew to the [...]

Filed under: Articles on August 2nd, 2009 | 1 Comment »

This is the ingredients for the yeast starter.
I use the remaining wort from the mash tun after the desired volume is collected.
I kick up the gravity to around 1.040 with organic sugar from Trader Joe’s.
You can aslo add malt extract or candi sugar.
Boil the ingredients in the microwave for ease and simplicity. It should take [...]

Filed under: Brewing 101 on August 1st, 2009 | No Comments »

This is a typical 1 quart yeast starter.
A #7 rubber bung fits perfectly in this food grade juice container.
This starter method can either be used for ales or lagers, the only difference is the temperature at which you let the yeast work.
When working with yeast, sanitation is a concern, as with all brewing tasks.
You can [...]

Filed under: Brewing 101 on August 1st, 2009 | No Comments »