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 were very interested in this fusion of beer and honey.
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 the basement. It should be a slightly bitter pale ale with a significant berry and melon aroma.
It ended up being a little more bitter than anticipated, and less fruit than expected, but it’s a refreshing and delicious American Pale Ale.
Read More »Photo HOPortunity – American Pale Ale
Home brewing doesn’t have to be difficult – this simple recipe is one of our favorites for beginners.
One of the most interesting projects The Club decided to do this brew calendar is a SMaSH beer, with participants brewing the same recipe. One of the members developed the recipe and we are all charged with following it. The idea is that the differences will be with water and each brewer’s method — and to some extent the freshness of the hops used — and we will see just how different each beer will still taste when we convene on April 16 to compare.
Read More »Tattoo You Two – SMaSH Beer
I like brewing beer, for sure, but I love brewing beer with friends even more. Too many cooks may spoil a stew, but they add something when it comes to beer. When our dear English friend Chris Mear said he would be visiting and bringing his fiancé who makes wine with him, I suggested we have a brew day whilst they were here. I decided to brew something dark as I had promised Sarah, and settled on an interesting recipe I found on Brewer’s Friend by someone who goes by Jeremydgreat.