DiploMEADic CHAImunity – Braggot

DiploMEADic CHAImunity gets its start and origin from a recipe by Rob Friesel, whose blog Rick has been following for over 15 years. The recipe was published along with his article in Brew Your Own magazine on the Braggot style. Having done a few meads this past winter we...

Tasting Mead and Melomel: Patience pays off

In Part 1 and Part 2 of this brewing experience, Rick and I showed you how to make mead and how to add fruit juice to create a melomel from the same base. Now, after months of patiently waiting, it’s finally time to taste them! This week we’re joined...

Photo HOPortunity – American Pale Ale

This week, we’re tasting and sharing the recipe for Rick’s latest brew. For those who would like to brew this beer it is available below, as well as on Brewer’s Friend. This was the first beer done on the new 1800W induction burner in our dedicated brewing space in...

Mead & Melomel: variation on a honey brew

In Part 1, Rick explained the simple method for making mead, an ancient beverage of fermented honey. Next Steps Today, Rick racked the mead to a freshly washed carboy to get rid of the sediment that had started to build up over the past 5 weeks. We’ll keep half...

Making Mead: Honey plus time yields a delicious beverage

We have been intending to make mead for so long that it had become something of a joke. “I’ll get to that right after we make mead.” Then this past summer whilst cleaning the basement we realized we had nearly 14 pounds of honey … and that it was...

Tasting Big Llama Bräu with Scott Russell

A few weeks ago we met up with Scott Russell at the homestead. Scott had been kind enough to develop a special beer recipe for Gage Hill Crafts called Big Llama Bräu, and we enjoyed the brew day with him. Now it’s time for the moment of truth with...

14: Neil FitzGerald, Homebrewer

Neil FitzGerald started out in his homebrew pursuits the way many people do: with recipes and techniques he learned among friends. After a couple of decades, he decided to upgrade to all-grain brewing in a dedicated kitchen in his basement. We discuss Neil’s evolution as a homebrewer and his...

10: Bent Hill Brewery – Unusual flavors, uncompromising taste

Mike Czok, founder of Bent Hill Brewery brings unusual flavor combinations to the Vermont beer scene. From coconut chili porter to cherry graham cracker and blood orange IPA, Mike’s not afraid to step boldly into experimental territory in his quest for great-tasting beer. But shock value isn’t what he’s...

Brewing Beer: An Initiation into Home Brewing

When Rick first started experimenting with brewing beer in the early 1990’s, the available resources weren’t what they are today: no local home-brew store, no internet resources, no small craft breweries releasing recipe clones of their beers. Since moving to Vermont, brewing as a hobby has become much more...

We promise to never share or sell your information. EVER!