Baking
Spent Grain Sourdough

With a little planning ahead a brewing day can also be a baking day.   I  am doing extract brewing and the spent specialty grains are perfect for baking.   The cooked grains are rich in fiber, have lower carbs and add great texture (yes, even with the husks present). Given that many of my beers are […]

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Cured Meats: Charcuterie
Home Made Pastrami

Why settle for pre-packaged pastrami when you can easily make your own with superior flavor, lower sodium and no strange preservatives?   This is another slow food recipe. Elapsed time is 4-10 days, but the actual applied time is quite short, at 1-2 hours including packaging and clean up.   This recipe is based on the […]

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Brewing
Down the rabbit hole of sour beer

Over time I have had a few sour beers,  but I had not done much exploration of the genre. After the success of the Backyard Berry Sour a.k.a. Pink Beer, I wanted to explore them more broadly. Unfortunately, Wisconsin is seemingly  not on the sour beer  distribution web  (if one exists). A few trips out […]

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Brewing
Backyard Berry Sour a.k.a Pink Beer

My first experiment with sour beers was a kettle soured beer with fruit. It proved to be very popular and resulted in another 2 batches being made this past summer. Kettle souring is a “safe” technique in that it uses cultured lactic acid bacteria in the wort before the boil. The boil  kills the bacteria […]

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Brewing
Pliny Plus IIPA

Like many of my brews this started with a kit – Northern Brewer Plinian Legacy. This is a “clone” of the impossible to find in Wisconsin, Russian River Pliny The Elder . I wanted a very strong Imperial IPA so I also added to the kit an additional pound of golden DME at the start […]

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