Zymurgy 2016 Vol 39-02 Mar-Apr PDF

Vol. No.
2 2| |March/April
Vol.3639NNNo. March/April2013
2016
FOR THE HOMEBREWER & BEER LOVER

®
The
TheJournal
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ofthe
theAmerican
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Quick & Easy

Malted
C der
www.HomebrewersAssociation.org
$5.50 US / $8.00 CAN
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12 Recipes
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Modern Day Foraging for
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PLUS BREWING WITH S. EUBAYANUS

Geeks:
Gluten-Free
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II ZYMURGY March/April 2016 HomebrewersAssociation.org
®
EDIT OR’S DESK by Jill Redding
Journal of the American Homebrewers Association®

Publisher ...................................... Brewers AssociationSM
Coolships, and Farewell

Editor-in-Chief .............................................Jill Redding
Associate Editor...................................... Amahl Turczyn
Technical Editor ......................................Gordon Strong
Art Director ................................................. Jason Smith
Graphic Designer ..........................................Ashley Peck
Operations Director .................. Stephanie Johnson Martin H ow cool would it be to have a cool-
ship for brewing? Several profession-
al brewers discussed their use of coolships
when the temperature dips to 30° F
overnight, according to brewery president
Jeffrey Stuffings. Jester King’s coolship
Sales & Marketing Director ...................... Barbara Fusco
[email protected] in the Experimental Brewing Seminar at is equipped with a hop basket for the
Business Development Manager the Big Beers, Belgians and Barleywines addition of aged hops, used in traditional
for Advertising & Sponsorship (East)...... Tom McCrory
Festival in Vail, Colo. in January. lambic brewing. The brewery is installing
[email protected]
Business Development Manager
a new, larger coolship that holds 30 bar-
for Advertising & Sponsorship (West) ... Kari Harrington Traditionally, a coolship is a shallow, rels of beer.
[email protected] open-top vessel used to cool wort. It can
Advertising & Sponsorship Associate............ Joe Damgaard also be used for spontaneous, wild fer- At Trinity Brewing Co. in Colorado
Marketing Manager ........................................ Jeb Foster mentations of beer. Springs, Colo., the coolship is on casters
[email protected]
to be able to move it around in the brew-
Member Services/Circulation Manager .... Dan Goloback
Allagash Brewing Co. is considered to ery. President Jason Yester cited other
American Homebrewers Association
be among the first U.S. brewers to use a configurations of coolships including a
Director................................................................Gary Glass
Assistant Director..................................................Steve Parr
coolship in its brewery, starting in 2007. double-stacked one at Drie Fonteinen in
Project Coordinator ............................................ Janis Gross Allagash uses its coolship to both cool Belgium, and one on top of the roof at
Web Coordinator ..........................................Duncan Bryant wort and to introduce wild yeasts and Former Future Brewing Co. in Denver.
Events & Membership Coordinator ................. Matt Bolling bacteria for spontaneous fermentation.
Project Coordinator ..................................... John Moorhead Hot, unfermented wort is cooled over- Prairie Artisan Ales in Oklahoma has been
AHA Governing Committee Members night using outside air temperatures from playing around with its coolship, manufac-
Drew Beechum, Fred Bonjour, Martin Brungard, open windows, and naturally occurring tured in Wisconsin. Last year, the brewery
Debbie Cerda, Sandy Cockerham, Justin Crossley,
Chris P. Frey*, Aimee Garlit, Jake Keeler*, Jeff microflora in the air inoculates the beer. released Coolship Truck, a collaboration
Rankert, Susan Ruud, Tom Schmidlin, Chip The next morning, the batch is transferred with Evil Twin Brewing that was spontane-
Walton, Roxanne Westendorf, Kim Wood.
*Indicates representative to the BA Board of Directors. into French oak barrels for fermentation. ously fermented in a makeshift coolship—
Published by the American Homebrewers Association, in the back of a pickup truck.
a division of the Brewers Association. The purpose of Allagash brewmaster Jason Perkins said
the Brewers Association is to promote and protect small
and independent American brewers, their craft beers, the process is meant to mimic Belgian “We take a redneck approach to this
and the community of brewing enthusiasts. The Brewers lambic production, but “we don’t use the process and are less concerned about the
Association is a not-for-profit trade Association under
Section 501(c)(6) of the Internal Revenue Code. Offices word ‘lambic’ out of respect for Belgian technical aspects, but we’ll probably get
are located at 1327 Spruce Street, Boulder, CO 80302 brewers,” he said. more serious about it,” said brewmaster
USA. Membership is open to everyone. Zymurgy (ISSN
0196-5921, USPS 018-212) is the bi-monthly journal of Chase Healey.
the American Homebrewers Association and is published Allagash has several Coolship series beers
six times per year. Periodicals Postage Paid at Boulder, CO
and additional mailing offices. Canada Post Agreement in its offerings including Resurgam (a ***
Number 41197537. Annual memberships are $43 U.S., gueuze-style beer), Cerise, Red, and
and $52 International and include a $35 subscription
to Zymurgy. Balaton. Ghoulschip is a seasonal cool- In other news, this is my final issue at
Changing your address? Let us know in writing or e-mail
ship offering that is not spontaneous- the helm of Zymurgy. After 10 years,
your address changes to [email protected]. ly fermented; instead, it goes into the I am turning over the reins to Dave
Zymurgy welcomes letters, opinions, ideas, article coolship for cooling the wort only. The Carpenter, a frequent contributor and
queries and information in general from its readers.
Correspondence and advertising inquiries should be beer, brewed using shredded pumpkins longtime AHA member, so I can focus on
directed to Zymurgy, PO Box 1679, Boulder, CO 80306- (accomplished in a wood chipper), toast- my duties as editor-in-chief of The New
1679, (303) 447-0816, [email protected],
www.homebrewersassociation.org. All material ©2016, ed pumpkin seeds, and molasses, spends Brewer, Zymurgy’s sister publication for
American Homebrewers Association. No material may be Halloween night in the coolship. House the professional craft brewing industry.
reproduced without written permission from the AHA.
yeast is then pitched as the brew goes into (For more on Dave, see From the Glass
The opinions and views expressed in articles are not
necessarily those of the American Homebrewers wine barrels for one to three years. on page 7). It’s been a privilege and a
Association and its magazine, Zymurgy. pleasure editing Zymurgy, and I raise a
POSTMASTER: One of the challenges of using a coolship glass to you.
Send address changes to:
Zymurgy, 1327 Spruce Street;
is outside air temperature. At Jester King
Boulder, CO 80302. Brewery in Austin, Texas, coolship brew- Jill Redding is editor-in-chief of
Printed in the USA.
® ing is done only in January and February, Zymurgy.
HomebrewersAssociation.org March/April 2016 ZYMURGY 1

2 ZYMURGY March/April 2016 HomebrewersAssociation.org
(zī ’m r jē ) n: the art and science of fermentation, as in brewing.
e Vol. 39 N No. 2 | March/April 2016
C OLUMNS
1 | EDITOR’S DESK
Coolships, and Farewell
By Jill Redding
7 | FROM THE GLASS

New Zymurgy Editor
By Gary Glass
75 | WORLD OF WORTS
A Legacy of Sharing
By Charlie Papazian
FE ATURES
88 | LAST DROP
22 | Modern Day IPAs
With so many great IPAs available to craft beer fans, most brewers are finding it’s not
Life without Temp Control
enough to simply brew a great beer. Instead, they’re continuously innovating.
By Steve Ruch
By Mitch Steele
30 | Foraging for Fermentables:

DEP RTMENTS A (Safely) Using Local Ingredients
Brewing local has come to mean everything from using regionally grown grains and hops
to adding ingredients direct from the garden or found growing wild in a stand of trees.
4 | BEEROSCOPE
By Stan Hieronymus
11 | DEAR ZYMURGY
15 | DEAR PROFESSOR 38 | Uncharted Territory: Brewing with S. eubayanus

19 | STYLE SPOTLIGHT A member of the Saccharomyces genus (which includes the ale species S. cerevisiae and
the lager species S. pastorianus), S. eubayanus has the potential to make good beer.
57 | WINNERS CIRCLE By Jared Spidel
60 | KUDOS / CALENDAR
67 | FOR GEEKS ONLY 50 | Quick and Easy Malted Cider

Malted barley wort provides yeast nutrients that are ideally suited for cider
71 | COMMERCIAL CALIBRATION fermentation, and also lends a pleasing body, flavor, and complexity.
78 | AHA MEMBER SHOPS By Amahl Turczyn
87 | ADVERTISER INDEX
Summer in Salisbury ............................................................................ 20

QUICK RECIPE GUIDE
Citra India Pale Lager/American Pale Ale ............................................. 46
Peach IPA ............................................................................................. 25 Quick & Easy Malted Cider ................................................................. 54
Cover photo © Souders Studios
Imperial Coffee IPA .............................................................................. 26 Kate’s Kölsch ........................................................................................ 57

Green Tea Double IPA .......................................................................... 27 Meat Cigar ........................................................................................... 58
(512) Pecan Porter Clone ..................................................................... 37 Shout Out Legacy India Pale Lager - All Grain .................................... 76
Eubayanus Brown Porter...................................................................... 44 Shout Out Legacy India Pale Lager - Mash/Extract .............................. 77
W EB
TH E
N
>> O
Find more homebrewing recipes on our website @ HomebrewersAssociation.org/homebrew-recipes

beer scope >> GET THERE!
BEER CAMP ACROSS AMERICA
Sierra Nevada Brewing Co. will host its second
Beer Camp Across America (BCAA) festival
tour in June with stops in Tampa, Fla.; Seattle;
Milwaukee; San Francisco; Boston; and Los
Angeles. BCAA festivals offer craft beer fans
the opportunity to sample specialty brews from
hundreds of local and regional brewers while
interacting with some of the most influential names
in craft brewing. Every craft brewery is invited to
pour at any of the six festival locations.
Dates include: Each event will also celebrate

May (TBA): Special release events in and serve six limited edition
Chico, Calif. and Mills River, N.C. collaboration beers, each one
June 4: Tampa, Fla. created by a different regional
June 11: Seattle, Wash. team of five breweries alongside
June 11: Milwaukee, Wis. Sierra Nevada.
June 18: San Francisco, Calif.
June 18: Boston, Mass. More information and updates are available
June 25: Los Angeles, Calif. at beercamp.sierranevada.com.
March 5 April 1-2 April 22-24

Philly Craft Beer Festival Beer, Bourbon & BBQ Festival SweetWater 420 Fest
Philadelphia, PA Timonium, MD Atlanta, GA
phillycraftbeerfest.com beerandbourbon.com sweetwater420fest.com
March 12 April 2 April 23

Kona Brewers Festival Spring Craft Beer Festival Missouri Beer Fest
Kailua-Kona, HI Elmont, NY Columbia, MO
konabrewersfestival.com springcraftbeerfestival.com missouribeerfestival.com
March 12 April 10 For more craft brewing events,

Northern Lights Rare Beer Fest Classic City Brewfest go to CraftBeer.com
St. Paul, MN Athens, GA
northernlightsrarebeerfest.com classiccitybrew.com/brewfest.html
>> B E ER
Q >> YOU’VE GOTTA DRINK THIS
UO
“I believe BOULEVARD DOUBLE WIDE IPA

every person has A double IPA that breaks the mold. Instead of blowing your head
TE
at least one great beer off with bitter hop craziness, this smooth IPA blends a great malt
background with a healthy, citrusy hop kapow!
in them. They just need a
fearless brewer like me to Reviewed by Stephen Wassinger, Pueblo, Colo.
coax it out of them.”
—Dogfish Head’s Sam Calagione
on his web series, “That’s
Odd, Let’s Drink It.” If you’ve had a beer you just have to tell the world
about, send your description, in 150 words or fewer,
to [email protected].

>> BREW NEWS: 14TH ANNUAL
It’s time once again for Zymurgy’s Best

Commercial Beers in America Survey!
As homebrewers and beer lovers, Zymurgy them, along with clone recipes for some
readers have the most educated and adven- of the top beers, in the July/August issue
turous palates on the planet. So for the 14th of Zymurgy.
year, we’re asking you, “Who brews the best
commercially available beers in the land?” While you’re voting, please take a minute
to review one of your top beers, in 150
Voting is open to AHA members only. words or fewer, and include it in a com-
Just go to HomebrewersAssociation.org/ ments field (this is appreciated but not
zym-best-beers, log in, and type in your mandatory). We’ll include some of your
>> GREAT RECIPE

favorite beers. You can vote for both reviews in the July/August issue as well
domestic and imported beers, but they as in future installments of “You’ve Gotta
must be available for purchase in the Drink This” in Beeroscope.
United States. Voting ends March 11. BEER-CANDIED BACON
We will tabulate the results and present Thanks for voting! This recipe by Laura at Tide & Thyme
(tideandthyme.com) will wow your
brunch guests (if you can restrain yourself
from eating all of it before they arrive).
>> GREAT PRODUCT The sugary sweetness of the brown sugar
glaze is just the right contrast for the
WHAT’S NEW FROM BRIESS MALT & INGREDIENTS CO. hearty bacon.
SINGLE-MALT EXTRACTS
INGREDIENTS
Briess added two new CBW® (Concentrated 1 lb (0.45 kg) thick-cut,
Brewers Wort) malt extracts to its portfo- high-quality bacon
lio, each produced from a single malt: 1/2 cup (118 g) brown sugar
• CBW® Goldpils Vienna malt extract 1/4 cup + 2 Tbs (89 mL) beer (such as
(6º L at 8º Plato) Dogfish Head Chicory
• CBW® Pale Ale malt extract Stout)
(6º L at 8º Plato)
DIRECTIONS
These single-malt extracts make convert- Preheat oven to 400° F (204° C). Combine
ing from extract to all-grain, or vice versa, brown sugar and beer in a small bowl,
easier, while giving the brewer total control. whisking well to form a thin syrup. Set aside.
Briess Goldpils® Vienna: Traditional Line a rimmed baking sheet with aluminum
German-style malt characterized by malty foil. Place a wire cooling rack on top. Place
flavor with hints of biscuit. When for- the pieces of bacon on top of the rack, over-
mulating with either the extract or whole lapping if necessary. Place in oven and cook
kernel malt, brewers should keep in mind and specialized temperature rests. The for 10 minutes.
that Goldpils® Vienna Malt is less sweet result is a base malt with rich malt flavors
than Pale Ale Malt, and contributes less and hints of biscuit and nuts. Remove from oven and brush one side of the
Sierra Nevada Brewing Co.; Boulevard Brewing Co.;
color than Munich Malt. bacon with the beer syrup. Flip and coat the
Briess CBW® malt extracts are gently other side with the syrup as well. Return to
Briess Pale Ale: Briess Pale Ale Malt has vacuum evaporated to maintain their rich, oven and cook for 10 minutes. Remove from
a unique flavor profile that sets it apart full flavor and lessen color development, oven and repeat process until bacon is crispy
Briess Malt Co.; tideandthyme.com
from other versions of this malt offered to and are produced using a multiple step and browned, and you’ve used all the glaze.
American craft brewers. Briess maltsters infusion brewing process for high fer-
designed it to be a fully modified, high- mentability. Cool on wire rack for at least 1 hour before
extract, low-protein malt, not just a darker serving.
Brewers Malt. This required developing a For more information visit
proprietary malting recipe that involves BrewingWithBriess.com or email For more great beer and food recipes, visit
careful monitoring of the kiln drying cycle [email protected]. tideandthyme.com and CraftBeer.com.

By
by Gary Glass
FR oM THE GLASS
New Zymurgy Editor

Starting with the May/June 2016 issue
of Zymurgy, the magazine will be under
a new leader for the first time since out-
going editor-in-chief Jill Redding took
the reins back in 2006 after a four-year
stint as associate editor. Dave Carpenter,
an accomplished homebrewer, longtime
AHA member, and past contributor to
Zymurgy, is taking on the position of edi-
tor of Zymurgy and AHA Special Projects.
I know Dave is excited to get started in
this new position, which has him not only
editing the magazine, but also the AHA’s
websites and other print materials.
Thankfully, Jill is not leaving the Brewers

Association, but rather transitioning to
focus more on her role as editor-in-
chief of The New Brewer magazine, the
journal for our sister organization, the
Brewers Association Professional Division.
The past decade has seen tremendous
growth in both commercial craft brewing
and homebrewing in the United States,
and the Brewers Association’s publications
Zymurgy’s new editor, Dave Carpenter.
Zymurgy and The New Brewer have under-
standably grown as well. We’ve finally your association. As such, the members of With Justin’s unique perspective and con-
reached the point where having one per- the Governing Committee play a critical nections within the homebrewing com-
son running both magazines is no longer role for the AHA. munity, he has made major contributions
tenable. By separating the editor roles to the Governing Committee. Justin has
for the two magazines, we gain not only This year, two of the 15 Governing been a tireless proponent of the AHA. Plus,
greater focus for each, but also editing Committee seats are up for election. The Brewing Network’s participation in the
expertise for our websites and other writ- Four candidates are vying for those seats. AHA National Homebrewers Conference
ten documents. Ballots for the 2016 AHA Governing (Homebrew Con) over the past 10 years
Committee election must be submitted has helped the AHA introduce the event
Please join me with a toast to Jill’s out- online by March 31. I urge all AHA mem- to a wider audience and grow the event
standing service to AHA members via bers to participate by casting their votes at from hundreds of attendees to thousands
her contributions to Zymurgy magazine HomebrewersAssociation.org. Candidate of attendees. Justin has also generously
and welcome Dave as Zymurgy’s new statements and ballots can be found under offered time on The Brewing Network to
editor. the Membership section and linked from interview the Governing Committee candi-
Photo © Brewers Association
the Governing Committee pages. dates so members have a chance to get to

AHA Governing know the candidates a little better before
Committee Election I’d like to thank Justin Crossley of The casting their votes.
The AHA Governing Committee and its Brewing Network who is concluding his
various subcommittees provide the guid- time on the AHA Governing Committee Thank you for taking the time to vote in
ance that determines the future course for with the end of his second term this year. this year’s Governing Committee election!

The Maltose Falcons were the 2015 Radegast Club of the Year.
Radegast Club of members, support your community, and

the Year Award have fun. See the Clubs section under
Known unofficially as the “Awesome Club Community on HomebrewersAssociation.
of Awesomeness” award, the Radegast org for more details on this award and to
Club of the Year Award looks to highlight submit an entry on behalf of your club.
what makes homebrew clubs awesome. The entry form allows for uploads of docu-
ments, PowerPoint presentations, videos,
The deadline for submitting an entry in or whatever you have to support your sub-
the third annual Radegast Club of the mission. Entries will be judged by mem-
Year Award is quickly approaching. Entries bers of the AHA Governing Committee.
must be submitted via the entry form on
HomebrewersAssociation.org by March 31. The winner of the 2016 Radegast Club of
the Year Award will be announced June 11
With your entry, tell us what your club at the National Homebrewers Conference
does to promote the hobby, educate your in Baltimore.
Photos © Brewers Association
San Diego was the site of the 2015 National Homebrewers Conference.

HOME
BREW
CON
2016
SM
JUNE 9-11
BALTIMORE
Homebrew Con 2016

Speaking of the National Homebrewers
Conference, registration for Homebrew Con
Baltimore, which is taking place June 9-11,
opens March 8. Set in the beautiful Inner
Harbor area of Baltimore, Homebrew Con
will grant attendees access to hundreds of
restaurants, beer bars, breweries, museums,
the National Aquarium, and shopping in
that part of town. Oriole Park at Camden
Yards, where the Baltimore Orioles play, is
a short walk from the Convention Center.
The Orioles will be hosting the 2015 world
champion Kansas City Royals June 6 to 8, so
baseball fans getting into town a little early
can check out a game. A commuter rail stop
just a block from the Baltimore Convention
Center offers transportation to and from the
Baltimore airport and Washington, D.C. Just
a few blocks from the Convention Center
you can pick up a water taxi–a fun way to
experience the Inner Harbor.
This year’s conference includes a record

63 different seminars to choose from,
covering a huge range of topics for every
level of homebrewer. And of course
there will be beer. The annual Welcome
Reception will feature breweries from near
and not-so-near. Homebrew from scores
of clubs will be on tap during Friday’s
Club Night. We’ll close things out with
a beer-paired dinner and the National
Homebrew Competition awards ceremo-
ny. Throughout Homebrew Con, you can
visit the Homebrew Expo, where we’ll
have around 100 different vendors show-
casing the latest and greatest in homebrew
gadgetry, ingredients, and more.
Don’t miss out! Space is limited, so be

sure to register early.
Until next time, happy homebrewing!
Gary Glass is director of the American

Homebrewers Association.

by Our Readers
DE AR ZYMURGY
Remembering Fred and Byron

Dear Zymurgy, Water Chemistry it says “add 0.5 mL/gal (0.13mL/L) of 88%
I was saddened to hear about the pass- Dear Zymurgy, lactic acid.” Is there another way to measure
ing of Fred Eckhardt and Byron Burch I have two reasons for writing this letter. this, such as teaspoons or grams, something
(November/December 2015 Zymurgy). First, I want to thank Charlie for his moving simple? What would 0.5 mL/gallon be?
Fred and Byron were both instrumental in tribute to Fred Eckhardt and Byron Burch.
the early days of the homebrew revolution. Sometimes you have to wonder what beer Great magazine! You folks do a lot of
and homebrewing would be like today if great work!
I met Fred in the early 80s at a homebrew guys like Fred and Byron had not jumped
conference in D.C. That Papazian guy in. I’ve been brewing for more than 26 years Dave Hrdlicka
must have told Fred about his adven- and the first book my wife gave me was Christiansburg, Va.
tures in the Library of Congress (where Byron’s book Brewing Quality Beers. Thanks
I worked), checking out the brewing Charlie, and thanks to Fred and Byron! Article author Martin Brungard responds:
books. That was when I could sneak any- There is a simple conversion from teaspoons
one into the stacks. I also took Fred there The second reason for writing is that I to milliliters. 1 tsp is 4.93 mL. Fortunately,
and showed him his book, A Treatise on enjoyed the article on water chemistry in most graduated medicine droppers have
Lager Beers. He was quite happy to see it. the same issue. It did help to simplify some markings for both tsp and mL. Many brewers
We corresponded off and on, and I saw things. However, on page 37, in Table 3: pH will find that working in milliliters is actually
him at various homebrew events. Corrections under Mash Water Treatment, more accurate and easy to do.
I met Byron at the 1991 Homebrewers

Conference in Manchester, N.H., where
Fred and I were both speakers. Byron and
I had emailed earlier and exchanged some
mead, so we tried each other’s mead at the
conference.
P.S. I have included the label I created

for my various homebrewed products.
The white space at the bottom is where I
include what is in the bottle.
Ralph Bucca
Princess Anne, Md.
AHA Lifetime Member

Junior Brewer Dear Zymurgy,
Dear Zymurgy, I’ve seen quite a few brew dogs in your Send your Dear Zymurgy letters to
We live on Cape Cod and just this year magazine, but never a brew cat. This is [email protected].
became AHA members. Thanks for all the Bullseye enjoying a homebrewed peach Letters may be edited for length and/
great things you do for this great hobby! Berliner weisse while mashing a Citra or clarity.
IPA. He likes to keep me company while
The photo (above) is of my three-year-old I brew, but he doesn’t understand why I Hey homebrewers! If you have a home-
daughter, my junior brewer and the des- don’t let him eat the hops. brew label that you’d like to submit
ignated house “hop addition specialist.” for the Dear Zymurgy section, send it
Andrew Evans to magazine art director Jason Smith
Sincerely, San Diego, Calif. at [email protected].
Ryan Higgins
Mashpee, Mass.
Brew Menagerie
Dear Zymurgy,
I love seeing the brew dogs in Zymurgy.
Unfortunately the sound of my propane
burner scares my big bad shepherd Porter,
so he usually steers clear when I get
out the brewing equipment. Instead I’m
including a picture of our chickens. No
one loves brew day more than they do!
I dump the spent grain in just after I’ve
finished sparging. They will run and
stand in the pile and eat like there’s no
tomorrow—even though the grain is still
steaming hot!
Here’s to brew dogs and chickens!
Travis Fisher
Honeoye Falls, N.Y.

Reader–Submitted Homebrew Labels
*
Initially this beer label got quite a few jokes, as around my family and friends I
am known as “the donkey and the wallet” since all I seem to do is schlep stuff
around and hand out money to my kids and wife. So, in 2010 I created this beer
label and for each batch I brew, I customize it with the brew name. The earthy
parchment tones, bevel frame, and wheat stalks center the jackass well, and stand
out nicely on a brown beer bottle.
The “Light Summer Ale” noted here recently won a silver medal at the local
church’s (St. Perpetua) Oktoberfest and carnival. It is a very simple recipe,
consisting of dry malt extract, Willamette and Saaz pelletized hops, and
Nottingham dry yeast. It has great clarity, good carbonation, and is light-bodied
and refreshing, with just a little hoppy bite; perfect for hot days paired with grilled
dishes of every sort. I’ve been brewing since 1996 when my wife got me my first
homebrew kit.
Let’s hope this label makes the next issue of Zymurgy; you may even hear the
laughter from out here in California!
Happy brewing,
Chris Smith, Lafayette, Calif.
Here is a label that I recently made for a hard cider. I gave it an old-fashioned look with some iced tea bags that I
H
had
h laying around and waterproofed with some seam seal. I took a few bottles to a company event and got a ton
o
of compliments. It helped that the cider was tasty, too.
Brad
B Wyant, Kalamazoo, Mich. - Kalamazoo Libation Organization of Brewers (KLOB)

by Professor Surfeit
DEAR PR OFESSOR
Homebrewed
Headache
Dear Jonathan,
What a pain in the head! This is curious,
indeed. You indicated that the only sig-
nificant change you made was using a new
mashing system. I don’t know the exact
details of Grainfather or any other system
on the market, but I do know that if I were to
come to enjoy any one of the great new sys-
tems out there, I would very carefully clean
and sanitize the entire system before using.
If there are welds involved, I’d also consider
pickling or curing the stainless steel welds.
That means “washing” with a mild acidic
wash (such as citric acid or weak lactic acid)
so that you compromise free iron ions that
may migrate into your beer. Make sure all
gaskets and hoses are food grade and of the
highest quality for brewing beer, and that
they aren’t compromised by drastic swings
in temperature and/or pH.
Dear Professor, contaminated—I used the same bottle Meanwhile, my colleague Amahl Turczyn
I recently brewed a pale ale utilizing my on the batch just prior to the pale ale questions whether your fermentation tem-
shiny new Grainfather system. Everything and had no headaches. What could have peratures could have spiked during high
went flawlessly and I produced clearer caused this? kräusen. If they did spike to 80 or 90
wort and yielded a higher percentage of degrees, then the fermentation temperatures
fermentable sugars from the grain than I My recipe consisted of 9 pounds (4.08 would produce higher alcohols called fusels
ever did using my old cooler mash tun. kg) two-row pale malt and 8 ounces and would likely cause headaches. Amahl
After kegging and force carbonating this (227 g) of crystal 60L. As for hops I comments, “I would suggest he try the recipe
golden beauty, I found I had produced a used 1 ounce (28 g) of Chinook (0.75 again with a thermometer strip on the car-
delicious pale ale that was clean and crisp oz/21 g, 60 min boil; 0.25 oz/7 g, 5 min boy, and a way of lowering the fermenter
on the palate. boil) and dry hopped with 2 ounces (57 temp—maybe just a cold water bath, a
g) of Cascade. I mashed for 60 minutes T-shirt draped over the carboy and in the
There was just one minor problem: the at 154° F (68° C) and then did a mash water, and a fan. This old evaporative cool-
next morning, after only having one or out for 10 minutes at 167° F (75° C). ing trick saved many of my earlier batches
two mugs, I would wake up with a head- I utilized Safale US-05 yeast in primary from getting too hot in the primary.”
ache that felt as if there was a pickaxe in fermentation, which fermented at 69 to
my forehead. I know that improper clean- 70° F (20 to 21° C) for nine days, then So those are two aspects of your brewing
Photo © iStock/RUSSELLTATEdotCOM
ing and sanitation of the keg and lines into the secondary for nine days. These experience to consider. If you can rule out a
can cause this, but I take cleaning and temperatures are ambient in my base- fermentation temperature spike and suspect
sanitation to a hospital operating room ment so there is some temperature spike, an allergic reaction instead, you might substi-
standard, utilizing Star San on everything but nothing drastic. tute various parts of the system piece by piece
that will come in contact with my beer. I to see if it makes any difference.
have never had this issue with any other Thanks for the help,
batches that I have kegged or bottled, so Jonathan Luzader Stay calm,
I am starting to rule out that the CO2 is Spokane, Wash. The Professor, Hb.D.

Finally, Bill could also partially diagnose Sincerely,
the cause of undercarbonation in his bot- Karen Palcho
tled beer by uncapping and taking a grav- Berks County, Pa.
ity reading. If the gravity is above what it
was at bottling time, then the sugar was Dear Karen,
not consumed by yeast and he needs to What do I think? I think you’re onto some-
re-yeast as per your instructions. If the thing!
gravity is the same, then re-fermentation
did not occur because there was not Wisened up,
Revisiting Undercarbonation enough sugar added. The Professor, Hb.D.
Dear Professor,
Thank you for your response to Bill What do you think?
Bartman’s letter about the lack of car- Send your questions to professor@
bonation in his Russian imperial stout Thank you for your column! brewersassociation.org.
(November/December 2015 Zymurgy).
It provided a thorough explanation of
ensuring yeast health at priming time.
But shouldn’t a diagnosis also include
the basics? Improper bottle conditioning
plagues homebrewers and commercial
brewers alike. Success depends on:
• Accurate measurement of volume—
not as easy as it would seem.
• Accurate measurement of finished
gravity, for the record.
• Accurate input for temperature of
green beer. In most calculators, the
temperature defines assumed resid-
ual CO2. This temperature should
be based on the highest temperature
reached during fermentation, not the
temperature of the green beer at bot-
tling time. However, if you added fruit,
cold crashed, had extended aging, or
aged in a barrel, it is much harder to
assign an accurate temperature. That
takes trial and error, and knowing your
beer well.
• Correct amount of priming sugar, mea-
sured by weight, based on measure-
ments above, kept in suspension dur-
ing bottling.
• Following all of your November/
December instructions about using the
right selection, amount, and prepara-
tion of healthy yeast.
• Storing the freshly primed bottled
beer at the correct temperature. This
is crucial. High gravity Belgian- and
American-style strong ales should be
stored for four to eight weeks at 68 to
74° F (20 to 23° C) to ensure thorough
Photo © iStock/Lisa-Blue
carbonation. Possibly, bottles need to

be rotated to ensure even heat. Overly
low temps for conditioning are one of
the main causes of undercarbonated
beer among brewers I know.

By Amahl Turczyn
STYLE SP OTLIGHT
British Golden Ale

W hen I first tried Hop Back Brewery’s
Summer Lightning back in the
early 90s, I was amazed at how differ-
ent it was from the British bitter I had
come to cherish during my college days
in London. This was a different beast
altogether: very pale yellow with lots
of snowy, steadfast froth; voluminous,
resinous hop aromatics of hay and mar-
malade; full hop flavor but no caramel,
biscuit, or toffee to the malt component;
and a dry, bracing finish with a healthy
bitterness. Looking back at that first sip,
it strikes me that Summer Lightning
could easily be the forefather of the San
Diego/West Coast IPA style—it was a
beer brewed so light and dry that even
unhopped it would demonstrate a crisp
balance. Yet hops were the main point,
and nothing in the 100-percent pale malt
bill was allowed to stand in their way—
no crystal malt, no high-kilned malts, no
specialties of any kind. Even though the aforementioned forefa- So what of British golden ale (also known
thers of the style were first released in the as summer ale, golden bitter, and golden
It was simplicity itself, brewed along the 1980s, the popularity of British golden blonde) in North America? These are
lines of a Single Malt and Single Hop ale in the UK has made some astonishing certainly not beers to be confused with
(SMaSH) beer, to show the quality and gains in just the past few years. According American blonde ales, which have a char-
freshness of the best hops available. to some sources, demand for the style acteristic sweet, light caramel malt back-
And as with American light lager, this in its native country increased some 70 bone, to which hops are added casually,
minimalist approach meant there was percent from 2012 to 2014. In the 80s, as almost as an afterthought. American pale
no place to hide defects; hops had to be now, the idea was to win over lager drink- ale bears a certain resemblance, except
at their best because they were the focal ers with a light, refreshing beer that still that it often features an overt caramel
point. In the case of Summer Lightning, retained real ale character; that appears to component. No, the American stylistic
the classic East Kent Golding hops were be a strategy that’s working again. equivalent would have to be a West Coast
the star, but as this golden ale style has session IPA. Needless to say, this style has
caught on in popularity, largely inspired Born of small craft breweries, the style gained more than a bit of attention on its
by Hop Back’s perennial favorite along has since its inception continued to be own in the same two- to three-year peri-
with Exmoor Gold brewed in Taunton, the purview of the little guys trying to od—it’s hard to see this as a coincidence.
Somerset, breweries have seen fit to take make their mark in a world of mega lager
liberties with the showcase hop—many conglomerates, but recently, the bigger Despite its lightness and drinkability, the
English brewers now choose citrus-for- fish are beginning to take notice. Thwaites style as presented by Hop Back is quite a
ward American varieties. Hop Back is Wainwright, Greene King Old Golden bit stronger than your average best bitter
Photo © iStockphoto
said to use Challenger to bitter the draft Hen, and Harviestoun Bitter & Twisted or even special bitter. Its strength ranges
version of the beer, with E.K. Golding for are among the most popular British gold- from 1.048, the topmost allowable grav-
flavor and aroma; for the bottled version, en ales currently, and now even Guinness ity for BJCP Category 11B Best Bitter, to
it’s E.K. Golding only. has launched Guinness Golden Ale. 1.053, well into 11C Strong Bitter territo-

dry, with hops lingering on the palate well
into the aftertaste. Hop Back is reported
Summer in Salisbury to use the London III ale yeast strain, but
BRITISH GOLDEN ALE
it would take some extra work to have
INGREDIENTS for 5.5 U.S. gallons (20.82 L) it attenuate down to the desired range.
10.75 lb (4.88 kg) Optic pale malt (100%) Perhaps it’s splitting hairs from a brewing
1.0 oz (28 g) Challenger pellets, 8.1% a.a. (60 min) perspective, but I would rather go with
1.0 oz (28 g) East Kent Golding pellets, 5% a.a. (15 min) something like White Labs’ Dry English
1.0 oz (28 g) East Kent Golding pellets, 5% a.a. (10 min) strain, and content myself with 1.013 to
2.0 oz (56 g) East Kent Golding pellets, 5% a.a. (steep 15 min) finish. Of course if you are concerned that
White Labs Dry English, London III, or California Ale yeast 1.013 is still too high, the Chico/California
RO water treated with 1g/gallon calcium sulfate Ale strain will be happy to chew your
golden ale down to 1.011 or 1.012.
Original Gravity: 1.053 (13° P)
Finishing Gravity: 1.013 (3.25° P) Water should be carbon filtered, prefer-
IBUs: 46 ably RO filtered, with a modest dose of
SRM: 4.5 calcium. Use of the sulfate form will bring
ABV: 5% out the best from the hops, so use 1 to 2
Boil Time: 60 minutes grams of gypsum per gallon in the mash.
Assumed Brewhouse Efficiency: 75%
Mash long and low to produce a highly
DIRECTIONS
fermentable wort, and boil the minimum
Mash grains at 149° F (65° C) for 90 minutes. Mash out at 168° F (76° C) for 10 minutes.
60 minutes to minimize color develop-
ment in the kettle. You might also wait
EXTRACT VERSION: Substitute 8 lb (3.63 kg) extra-pale or Pilsner malt extract syrup for
to fire up the kettle until the full pre-boil
the Optic pale malt. Color may be slightly darker than all-grain version (4.1 SRM).
wort volume is run off; this will also help
minimize caramelization and keep your
ale as pale as possible.
ry. This is still shy of the lowest allowable Sugar can be used in this style, as it
strength for 21A American IPA, however, often is in West Coast IPA, to dry the Packaging is your choice: kegs are simple
which starts at 1.056, so British golden is palate and finish and boost alcohol, thus and elegant, but this is a beer that takes
better compared to the session-strength further accentuating hop bitterness. My very well to bottle conditioning. Use corn
IPA variant. It’s also lighter on bitterness, preference is to stick with pale malt only sugar if you go the latter route, and target
for all its hop histrionics, with a 20 to 45 in the grain bill, just because that’s what 2.5 volumes of CO2 for this British pale
IBU range as opposed to American IPA’s Hop Back does—its beer boasts a beauti- rather than the normal 1.5 to 2.2 you’d
40 to 70. fully sticky white foam as a result. But if expect for cask bitters. That will show off
you’d prefer to maximize dryness, lower the fluffy white foam you’ve worked so
The malt bill requirements for the style the base malt to 8 pounds (3.63 kg) and hard to achieve, and the extra carbonation
are fairly open. English pale malt would add one pound each of dextrose (corn will help balance the beer more toward
be the most obvious choice, but with so sugar) and wheat malt. That will lower the dry side.
much emphasis on hops, a more neutral the finishing gravity a couple of points
base malt like pale two-row should work Plato, but still allow for excellent head Have fun with this bracing, hop-forward
just as well and save a bit of coin over retention. Pilsner substitute, and don’t be afraid to
the imported stuff. Since the low end of experiment with other fruity, citrus variet-
the suggested color range is an almost- British or English ale yeast is best for this ies of hops beyond the steadfast, classic
impossible-to-achieve 2 SRM, one might style, but clean-fermenting varieties are Goldings. A British golden ale with Citra
also consider using an ultra-light Pilsner preferred. Fruity aromas should come or even Lemondrop, for example, might
malt—Briess, for example, has one of more from hops than from esters pro- be just the ticket.
the lightest color ratings for its Pils, at 1 duced during fermentation, and diacetyl
SRM. In fact, the BJCP 2015 Guidelines is out of place in a British golden ale. The Resource
list “low-color pale or lager malt” as a challenge is that most clean British ale 1. Doward, Jamie and Rob Stevens.
characteristic ingredient. Since this is an strains aren’t attenuative enough to bring “Golden Ales Come of Age as Flavour
ale brewed to challenge light lagers, such an all-malt beer of this original gravity of the British Summer.” The Guardian,
a pale hue would stand to reason. But down to the 1.006 to 1.012 finishing grav- May 30, 2015.
for those of us wanting to emulate the ity range specified in the style guidelines.
classic Hop Back Summer Lightning, 100 I suspect Summer Lightning finishes a bit Amahl Turczyn is associate editor of
percent Optic pale malt is the way to go. higher than 1.012, but its finish is quite Zymurgy.

Stone Brewing has jumped to the forefront of
modern day IPA creation by using ingredients
such as coconut, green tea, and coffee.

IPAs
modern day
By Mitch Steele
F
rom its craft beer origins as a very • Low levels of light crystal malts and/or Now that some brewers have designated
special offering in the 1980s, the Munich malts their older IPAs as “classic IPA” or “old
popularity of the IPA style has con- • Dry hopped at 0.5-1.0 lb/bbl (7-15 school IPA,” it clears the slate to brew more
tinuously grown to the point where grams/gallon) innovative IPAs using newer hop varieties.
it is now the flagship style for many craft The search for new varieties has taken on a
brewers. Some breweries even offer several Modern IPAs by some of the best craft life of its own. Private and public hop breed-
different versions of IPA simultaneously brewers in the world are brewed to these ing programs are putting high levels of focus
in their everyday lineup. With so many parameters: into developing varieties with unique fla-
great IPAs available to craft beer fans, most • New hop variety (Amarillo, Simcoe, vors such as melon, strawberry, bubblegum,
brewers today are finding it’s not enough to Nelson Sauvin, Mosaic, Equinox, vanilla, oak, and lime. Hops sourced from
simply brew a great beer. Lemondrop, Vic Secret, etc.) growing regions around the world (such as
• Hop bursting: Getting all or most of the Australia and New Zealand) present brew-
Instead, they’re continually innovating bitterness from late kettle and whirl- ers with an incredible array of flavors from
and investigating the use of new tech- pool additions, therefore retaining more which to choose. And regional hop farming
niques or ingredients. Let’s take a look at hop flavor and aromatics, and achieving in the United States is also resulting in some
where IPA is headed. a mellower, smoother bitterness new flavors from classic varieties—Cascade
• 16-18° P / 1.064-1.072 SG hops grown in the Midwest or on the East
Old School vs. New School • 7-8 percent ABV—pushing the ceiling Coast can have intriguing flavor differences
The American IPA style has evolved tre- with ABV, though above 8 percent is compared to Cascades grown in the Pacific
mendously in its more than 30-year histo- double IPA territory Northwest, for example.
ry in craft brewing. Successful hop breed- • No crystal malts
ing programs have led to many different • Dry hop at a rate of 1-2 lb/bbl (15-30 Another interesting development is the
flavor profiles, and over the last 15 years, grams/gallon) acceleration of scientific studies on the bio-
IPAs have generally become drier, less chemistry of dry hopping. Much research
malty, and more intensely hop forward. Some craft brewers and homebrewers in has been done on flavor stability, biotrans-
Southern California have proclaimed that formation of hop oils by yeast after dry hop-
The IPAs of the 1990s and early 2000s they will never dry-hop with less than 2 ping, flavor extraction, and important oil
were typically brewed to the following lb/bbl (15 to 30 grams/gallon). This is a compounds involved in dry hop character.
parameters: pretty major shift in hop usage, and is actu- Much of this work is being done at Oregon
• Chinook, Cascade, Centennial, and/or ally causing some concern regarding future State University, as Dr. Tom Shellhammer
Columbus hops (the 4 Cs) hop supplies. When coupled with the and his students are realizing the potential
• 15-16° P / 1.060-1.064 SG industry’s amazing growth, it’s clear to see impact of research on how craft brewers will
• 6.5-7.5 percent ABV that demand for hops is outpacing supply. approach dry hopping in the future.
Spices and
Flowers
Citrus
Coconut
Stone Fruits,
Tropical Fruits,
and Berries
Cacao/Cocoa
Unusual Ingredients
used to complement or contrast
hop flavor and add complexity.
Peppers
Tea
Coffee
East Coast vs. West Coast Different Strengths

As the evolution of IPA continues, the This generalization has been question- Following the success of the double/impe-
concept of East Coast vs. West Coast able at best over the years, as there are rial IPA style in the early 2000s, brewers
IPA is being reevaluated. In general, East several examples of both versions being have looked for opportunities to brew
Coast IPAs have been largely regarded as brewed on either coast. And now, with IPAs at different alcohol levels. It’s impor-
being more malt balanced and more influ- increasing frequency, brewers on the tant to note that the alcohol content of a
enced by English beers. They have higher East Coast are following the lead of beers beer has a direct influence on the intensity
levels of crystal malts, lower bitterness at like The Alchemist’s Heady Topper— of flavors extracted during the dry-hop-
45 to 65 IBUs, and are not considered as IPAs that are unfiltered; brewed with ping process. With higher alcohol levels,
Photos © Veer; Stone Brewing
aggressive as the IPAs brewed on the West no colored malts, but often with some hops tend to provide more intense fruity
Coast. Conversely, West Coast IPAs have wheat malt; use massive late hopping character, and at lower ABV levels, hops
been characterized as having very little and dry hopping more associated with can come across as more herbal or grassy.
malt balance, with bitterness at 70 IBUs West Coast IPAs; and use newer hop
or higher, and with a drier, more hop- varieties. Is this the new East Coast style? Triple IPA would appear to be a natural
forward taste. Time will tell. progression of more extreme IPAs, but

the style never really took off and has not use malts that help accentuate body, such
been clearly defined to date. That said, as Carapils at 5 to 10 percent. Some brew-
most brewers feel that a triple IPA should ers increase the amount of crystal malt in
be brewed to the following parameters: their session IPA to provide more body.
• 10 percent ABV or higher
• 100+ IBUs Session IPAs have come under scrutiny
• No crystal malts by those who feel the style is simply a
• Massive dry-hop: 2-3 lb/bbl hoppy pale ale, but I don’t agree with that
(30-45 grams/gallon) assessment. Pale ales by definition have
more malt balance, while session IPAs are
A triple IPA is more like a hop wine than an typically hopped at a higher rate, similar
IPA, and brewers can struggle with making to that of a double IPA. This has created
these beers taste substantially different than Stone Brewing’s 2013 Dayman IPA a conundrum: the brewing costs (because
a hoppy barleywine. Worth noting is the collaboration with Two Brothers of the hopping regime) are similar to IPA
impact of the high ABV on the perception and Aleman used Citra hops and and double IPA, so session IPAs are typi-
roasted coffee.
of increased fullness and sweetness in a cally priced similarly to regular strength
beer—that’s the challenge of making a triple IPA, and consumers have shown they
IPA. Brewers who excel at the style have suc- the yeast esters completely overwhelming don’t want to pay a premium price for a
cessfully been able to brew a very dry beer the dry-hop character. These beers are beer less than 5 percent ABV.
at a high alcohol level. This can be accom- such a challenge to pull off that I don’t
plished by using very low conversion rest see them becoming a big player, but they Unusual Ingredients
temperatures with a long (two-plus-hour) are fun to taste! As the IPA style has grown, so has the will-
rest, and using up to 10 percent sugars to ingness of IPA brewers to add fruits, herbs,
increase the original gravity and ABV with- Session IPAs looked like they were going spices, and other ingredients that comple-
out increasing the maltiness of the beer. to be the rage a couple of years ago, and ment or contrast the flavor of the hops
certainly they are favored by brewers and and add complexity. The key to making a
I’m starting to see some “quadruple” IPAs other brewery employees faced with tast- great IPA with these ingredients is to strike
brewed to 14 to 16 percent ABV. Getting ing beer for many hours at a time as part of a balance between the ingredient and the
a beer to this high of an alcohol content their jobs. Brewers who make session IPAs hops. Any IPA must, by definition, be hop
is a challenge in itself. Brewers must use are faced with the challenge of thin body forward, so the added ingredient should
a very alcohol-tolerant yeast and a fer- and increased herbaceous hop character be perceived, but should not interfere with
mentation regime that involves constant coinciding with a low alcohol level. Hop the hops. That is not always easy to do.
feeding of nutrients and oxygen. This in selection is critical for this style—choose Following are some examples of ingredi-
turn can result in a very estery beer, with varieties that are over-the-top fruity, and ents and suggestions on how to add them.
Peach IPA
Recipe by Mitch Steele
Original Specific Gravity: 1.064
INGREDIENTS Final Specific Gravity: 1.012
for 5.5 U.S. gallons (20.8 L) IBUs: 70
Assumes 72% efficiency SRM: 10
Boiling Time: 60 minutes
11.5 lb (5.2 kg) pale malt
0.5 lb (227 g) dextrin malt DIRECTIONS
0.75 lb (0.35 kg) light Munich malt Mash at 150° F (65° C) for 75 minutes, collect runoff, and boil for
1.5 oz (42 g) Warrior, 15% a.a. (60 min) 60 minutes. Ferment at 72° F (22° C). Add peach juice concentrate
0.5 oz (14 g) Australian Galaxy (whirlpool) when specific gravity reaches 1.032. Rack when gravity stabilizes
2.0 oz (57 g) peach juice concentrate, added at end of around 1.012, then dry hop with the hop blend. Chill 36 hours later.
fermentation, about 1.024-1.032 SG. Note: if
using puree, use twice the amount. EXTRACT VERSION
1.0 oz (28 g) Australian Galaxy (dry hop) Substitute 8 lb 6 oz (3.8 kg) extra pale malt extract syrup for pale
1.0 oz (28 g) Australian Helga (dry hop) malt and 8 oz (227 g) Munich malt extract for Munich malt. Steep
1.0 oz (28 g) Mosaic (dry hop) milled dextrin malt in 160° F (71° C) water for 30 minutes. Drain,
(feel free to substitute any other peach-like hop) rinse grains, and dissolve extract completely. Use RO or distilled
White Labs WLP001, 002, or 007 ale yeast water to top off to desired boil volume, and proceed as above.

Imperial Coffee IPA
Recipe by Mitch Steele Original Specific Gravity: 1.076
Final Specific Gravity: 1.014
INGREDIENTS IBUs: 80
for 5.5 U.S. gallons (20.8 L) SRM: 6
Assumes 72% efficiency Boiling Time: 60 minutes
15.0 lb (6.8 kg) Maris Otter or Golden Promise English pale malt DIRECTIONS
1.0 oz (28 g) Cascade, 5.5% a.a. (first wort) Mash at 149° F (65° C) for 75 minutes, collect runoff, and boil for 60
1.0 oz (28 g) Centennial, 10% a.a. (60 min) minutes. Ferment at 72° F (22° C). Rack to secondary when specific
1.5 oz (42 g) Citra, 12% a.a. (steep/whirlpool) gravity stabilizes near 1.014. Dry hop with the Citra hops. Chill 24
1.5 oz (42 g) coarse ground light roast coffee (hung in bag in hours later. Add the coffee two days prior to bottling or kegging.
whirlpool)
3.5 oz (98 g) Citra, 12% a.a. (dry hop) EXTRACT VERSION
2.5 oz (71 g) coarse ground light roast coffee (in a mesh bag Substitute 11.5 lb (5.22 kg) extra pale malt extract syrup for Maris
added after dry hop) Otter malt. Dissolve extract completely in RO or distilled water to
White Labs WLP001, 002, or 007 ale yeast desired boil volume, and proceed as above.
Citrus
Citrus fruit is a natural flavor com- The most common technique for adding cit- fruit, macerated or chopped, and others opt
plement to IPAs brewed with citrusy rus to IPAs is to use dried peel. This can be for juice or juice concentrate, which is con-
hops such as Centennial, Cascade, and added to the whirlpool or secondary at 5 to venient and effective. If using concentrate,
Amarillo. Grapefruit IPA has become 10 grams per gallon, depending on the fruit use at a rate of about 0.1 to 0.2 percent of
very popular, but lemon, orange, and and the desired intensity. If you are using the total beer volume. You don’t need much.
tangerine can also work well in IPA. Be fresh peel, double the addition rate because We haven’t had much success at Stone
careful with lime, as it can be too intense the water content in fresh peel dilutes the Brewing adding juice in the brewhouse—
and may clash with the hop flavors. flavor intensity. Some brewers use the whole some really strange flavors have developed,
so I recommend adding it to the fermenter.
If you want a brewhouse addition, use peel.
One other caution: adding the acidic con-
centrate or juice in the brewhouse or during
fermentation can result in a pH drop that
can impact the ability of some yeast strains
to complete fermentation.
Stone Fruits, Tropical Fruits, and Berries

Peaches, berries, mangos, apricots, and
other fruits can also pair nicely with hop
flavors. Many of the newer hop varieties,
particularly Mosaic and the hops from
Australia and New Zealand, are loaded
with peach and tropical fruit flavors,
and there are several varieties grown all
over the world that can add berry com-
ponents to the beer. Hops like Bramling
Cross (blueberry), Pacific Gem (black-
berry), Belma (strawberry and grape),
Nelson Sauvin (gooseberry), and poten-
tially Mosaic would be wonderful in a
berry IPA. The easiest and safest way
to use these fruits is to add pasteurized
puree, juice, or juice concentrate to the
fermenter. When adding whole or unpas-
teurized fruit, you risk wild yeast activity
in the beer, which will result in a major

flavor change. Add puree or juice at about When added in the brewhouse, whole cof-
5 to 10 grams per gallon, depending on fee beans at about 30 to 40 grams per gallon
the fruit and the desired flavor intensity. can be added to the mash for a subtle flavor,
Again, beware of the pH impact of the or ground coffee can be hung in mesh
juice addition on the yeast. bags during the whirlpool step at about 15
grams per gallon for a more intense flavor.
Peppers Some brewers prefer adding the coffee cold
Jalapeño and habanero have found a after fermentation, and this can provide a
home in many IPAs, but determining smoother, mellower coffee flavor. Fifteen
an addition rate can be a challenge. grams per gallon is a good place to start. My
Peppers vary significantly in heat and preference is to go light with the brewhouse
fruit flavor intensity, so some trial and addition, then add a little more post fermen-
error is required. Start with 0.25 to 0.75 tation if needed. That helps avoid any of the
ounce per gallon and adjust as needed. acidity and harshness that can come from
Dried peppers may provide a very dif- hot brewed coffee.
ferent character and intensity compared
to fresh peppers. Tread lightly to start. Tea
It’s easier to add more if needed, but Tea also pairs well with hops. I recom-
impossible to take it out after it has mend adding tea post fermentation (as for
been added. dry hopping) at about 20 to 30 grams per
gallon, since hot tea additions can result
Coffee in too much astringency. Teas can provide
I admit, I was skeptical about how coffee a wide range of flavors. Teas we have used
would work in an IPA, but after I tasted successfully include Earl Grey with its
the Dayman IPA collaboration we did with Bergamot orange character, and Japanese
Two Brothers and Aleman in 2013, I was Sencha green tea, which pairs wonderfully
sold. The citrus character from the Citra with herbal hop flavors.
hop paired wonderfully with the roasted
coffee flavors. Coffee can be added in the Cacao/Cocoa
brewhouse or post fermentation; often a Chocolate works in a similar manner to
combination of both additions is used. coffee in IPAs. I find it best to add cocoa
Green Tea Double IPA

Recipe by Mitch Steele
Original Specific Gravity: 1.082
INGREDIENTS Final Specific Gravity: 1.012
for 5.5 U.S. gallons (20.8 L) IBUs: 90
Assumes 72% efficiency SRM: 5
Boiling Time: 60 minutes
16 lb, 6 oz (7.43 kg) American pale malt
8.0 oz (227 g) blonde candi sugar powder DIRECTIONS
or dextrose (added to boil) Mash at 150° F (66° C) for 75 minutes,
2.0 oz (57 g) Warrior, 15% a.a. (60 min) collect runoff, and boil for 60 minutes.
1.0 oz (28 g) Amarillo, 10% a.a. (10 min) Ferment at 72° F (22° C). Rack to second-
1.0 oz (28 g) Goldings, 5% a.a. (steep/ ary when specific gravity stabilizes near
whirlpool) 1.012. Dry hop with the three hops. Chill
2.0 oz (57 g) Crystal, 4% a.a. (steep/whirl- 24 hours later. Add the dry tea two days
pool) prior to bottling or kegging.
1.0 oz (28 g) Aramis (dry hop)
1.5 oz (42 g) Goldings (dry hop) EXTRACT VERSION
1.5 oz (42 g) Crystal (dry hop) Substitute 12 lb (5.44 kg) extra pale malt
3.0 oz (85 g) Sencha green tea (in a mesh extract syrup for pale malt. Dissolve extract
bag added after dry-hop) completely in RO or distilled water to desired
White Labs WLP001, 002, or 007 ale yeast boil volume, and proceed as above.

at the end of the boil so it melts and is
evenly dispersed in the wort. Steeping
nibs in beer post-fermentation is also It will be interesting to see where
effective. Anywhere from 20 to 60 grams IPA is headed in the next few
per gallon can be used, depending on the
cocoa and the desired intensity. years. Certainly new hop varieties
will impact many recipes, and
Coconut
Coconut requires fairly heavy addition creative brewers will find new
rates, 50 to 100 grams per gallon. It’s best and interesting ingredients to
to add it both in the whirlpool and post
fermentation to get the flavor dialed in. I’ve complement the hop load.
found it effective to use a lightly toasted,
dried coconut, as this really intensifies the
flavor. If you toast the coconut yourself, be the hops with wood character, and
careful, as it goes from lightly toasted to spirit remnants in the barrel can make
completely burned in a matter of seconds! this even more difficult.
I’ve heard of brewers adding coconut milk • Estate IPAs brewed with hops grown on
to hot wort to enhance the coconut flavor, the brewery site. An increasing number
but I have no experience with that method. of brewers are growing hops on their
property and using them in special beers,
Spices and Flowers most often in the form of wet hops.
Dried jasmine flowers add a nice floral com- • Increased use of hop oils. Sierra Nevada’s
plement to the hop profile. Lemon verbena Hop Hunter IPA is an indication of how
pairs nicely with citrusy hops. Anise could distilled hop oils can be used to make
pair well with El Dorado, since this hop a great IPA. Craft brewers have largely
has, in addition to its intense lemon flavor, avoided hop oils in the past, consider-
a spicy anise component. Hibiscus, ginger, ing them the realm of large brewers, but
sage, juniper, mint, and coriander can all now several brewers are using hop oils
blend with, and add an intriguing layer of to either augment or even replace their
flavor complexity to, hops in an IPA. dry-hop additions.
• Complementary styles such as hoppy
The concern with adding any spice to a lagers. India pale lagers, a variation
hop-forward beer is striking the proper on the imperial Pils style, are already
balance of the special ingredient with the becoming popular, but it will be inter-
hops. The spice should be noticeable but esting to see how hoppy lagers in gener-
shouldn’t overpower the hop flavor. It’s easi- al will be revived by more craft brewers.
est to add these ingredients in the whirlpool • IPA treatment akin to other beer styles.
at about 5 to 10 grams per gallon to start We’ve seen this already with wit IPA,
with. Go light, because more can be added but how about basing an IPA off of an
post fermentation. When adding the spices Oktoberfest or altbier? Or a smoked IPA?
post fermentation, be mindful of contact • IPA with marijuana. The flavors are com-
time to avoid too much herbal character. plementary (or so I’ve heard). The legali-
ties of this might be a challenge, though!
Emerging Trends
It will be interesting to see where IPA is Who knows? Maybe regional differences
headed in the next few years. Certainly in IPA will reemerge as more craft brew-
new hop varieties will impact many reci- ers around the world formulate their own
pes, and creative brewers will find new take on the style.
and interesting ingredients to comple-
ment the hop load. Some trends we can Mitch Steele is brewmaster at Stone
expect to see include: Brewing Co. in Escondido, Calif.
• Barrel- and wood-aging IPAs. This can E W EB
TH
result in some interesting flavor combi-
N
>> O
nations—vanilla and wood can be quite For more IPA recipes, head
to HomebrewersAssociation.
pleasant in combination with a citrusy org/recipes
hop. It is important to not overwhelm

Todd Boera at Fonta
Flora Brewing in North
Carolina created a bright
red Appalachian saison
called Beets, Rhymes and
Life, made with Bluebird
Farm’s bull’s blood beets.
Photo courtesy or ©
By Stan Hieronymus
A lmost 300 years before American

brewers learned how to use corn
to further popularize their lagers,
would-be colonists in Virginia made what
they called beere with the grain. Thomas
Hariot described the process in a narrative
about the unsuccessful effort to establish
a settlement on Roanoke Island, part
of what would become North Carolina,
between 1584 and 1586.
“Pagatown is a kind of graine, so called

by the inhabitants; the same in the West
Indies is called mayze. Englishmen call
it Guinney wheate, or Turkie wheate,
according to the names of the coun-
Foraging For
treys from whence the like hath beene
brought,” he wrote fewer than 100 years
after Columbus’ men first encountered
the native American grain. “The graine is
about the bignesse of our ordinary English
peaze and not much different in forme
Fermentables
(Safely) Using Local Ingredients
and shape, but of diverse colors—some
white, some red, some yellow and some
blew. All of them yeelde a very white and
sweete flowre, being used according to
his kinde it maketh a very good bread.
Wee made of the same in the countrey
some mault, whereof was brued a good
ale as was to be desired. So, likewise, by
the help of hops, thereof may bee made
as good beere.”
Photo courtesy or ©
Photo © Beth Patton Photography

Newcomers to America produced plenty
of beers with native ingredients during
the following centuries, but as Stanley
Baron wrote in Brewed in America about a
beer made from peaches, those “did not
change the direction of brewing.” The
first settlers turned to alternative sources
for fermentables and looked elsewhere for
ones that would take the place of hops,
since they were trying to brew beers that
tasted like the ones they left behind.
Persimmons, for instance, were a means

to an end. Now Fullsteam Brewery in
North Carolina pays local foragers $2 a
pound to help collect 2,000 pounds of
persimmons. The brewers freeze the fruit,
thawing it in spring to brew an 11 per-
cent ABV ale that will be released when
the 2016 persimmons are ready to pick.
Persimmons are part of a tradition in
North Carolina, used when brewers were
desperate to find anything fermentable.
But, “just because it grows around here

doesn’t mean you need to brew with
it,” says Fullsteam founder Sean Lilly
Wilson. Shortly after the brewery opened,
Fullsteam tried making a beer with kudzu,
an invasive vine that grows locally. It had
an interesting Nehi grape soda aroma,
Wilson says, but “it made a lousy beer.”
Brewing local has come to mean every-

thing from using regionally grown grains
and hops to adding ingredients direct
from the garden, or found growing wild in
a stand of trees or along a local road. But
before breaking free of the Reinheitsgebot,
it is worth considering why that edict that
beer be brewed only with malt, hops,
water, and yeast (in the revised edition) is
referred to as the “beer purity law.”
Just because there’s a recipe out there for

beer made with angelica, bitter almonds,
or ginger does not mean it is safe to collect
those ingredients in the wild and throw
them into a batch of beer. Angelica, for
instance, can be mistaken for wild hemlock,
so foraging for it is unwise. Bitter almonds
are a source of cyanide, although the more
common domesticated trees produce nuts
that are harmless. And wild ginger? It smells
like, but does not look like, ginger. More
importantly, it contains aristolochic acid,
which can cause kidney damage.

There are plenty of
other fun and safe-to-use
ingredients that also flunked
Reinheitsgebot 101.
Here are 10 examples:

3. Beets
One of the challenges of brewing with
unique ingredients, Tockstein points out,
is that drinkers expect to be able to taste
them. That makes it easy to use too much.
1. Corn
Agrarian Ales outside of Eugene, Ore. uses
“Think about what you want to do and
cut it into half or less,” Tockstein advises.
With beets it might not make a differ-
the technology for brewing adjunct beers ence, because they are so distinctive. “It’s
developed in the 19th century to create a love-hate flavor,” says Todd Boera at
one released each year for Cinco de Mayo. Fonta Flora Brewing in North Carolina.
The history goes back even further—800 His bright red Appalachian saison called
years ago, the Pueblo Indians made the Beets, Rhymes and Life, made with
first beers in the Americas using corn. Bluebird Farm’s bull’s blood beets, won a
Brewmaster Tobias Schock gently toasts
Vermont heirloom corn, then uses it in
a cereal mash, with the goal of keeping
gold medal in the Field Beer category at
the 2015 Great American Beer Festival.
He chops up whole beets, puts them in a
5. Basil
Cooks, and therefore brewers, can choose
the flavor subtle. The multi-colored corn, food processor, and adds them at the end from more than 160 named basil cul-
named for the Abenaki Indian tribe, comes of the boil. This creates a beet-forward tivars, most of them offspring of sweet
from the Lonesome Whistle Farm across aroma, earthy and green. basil. These varieties include some with
the Willamette River from the Crossroads hints of lemon to others rich in cinnamon.
Farm where Agrarian is located. He adds In years past, Firestone Walker Brewing
guajillo chiles—locally grown and roast- in Paso Robles, Calif. dry hopped its DBA
ed—near the end of the boil, at flame out, (a British pale ale) with a variety called
and for dry hopping. This lager is called, African Blue. “It really worked,” said brew-
appropriately enough, Indigenous. master Matt Brynildson. “Aromatically it
is very similar to hops—loads of spicy yet
4. Rhubarb
Rhubarb is another plant that, like beets,
fruity aroma.”
Before Fullsteam Brewery opened in
2. Birch
Scratch Brewing served all “tree beers” at
colors a beer pink to red. In most of the
rest of the world, it is a vegetable. In the
United States it has been considered a
North Carolina, Wilson and brewmaster
Chris Davis attended a meeting of the
Southern Foodways Alliance in Oxford,
the 2015 Great American Beer Festival. fruit since 1947 when a New York court Miss., where the only beer available was
Their investigation into using all the parts classified it that way for purposes of Budweiser. Davis dropped a bit of basil in
of a tree began after co-founder Ryan regulations and duties. Its stalks have the can and it was a revelation. He decid-
Tockstein read about making syrup from a strong, tart flavor, and historically ed to use basil in the first beer brewed at
hickory bark. To make a birch beer they have been cooked along with sugar and Fullsteam. “It was a big hit,” Wilson said.
use sap from the tree in place of water used in pies (thus its nickname, the “pie “What I love is being able to experiment
when brewing, toast the bark to add flavor, plant”). It can add interesting complexity with different basil.” In fact, basil con-
and use branches and leaves for bittering. to a sour beer because lactic acid bacte- tains many of the essential oils—includ-
The beer is further flavored with a tea ria in a mixed culture can convert malic ing myrcene, linalool, citronellol, pinene,
made using Chaga, a mushroom unique acid found in the stalks to more pleasant and caryophyllene—prominent in hops.
to birch and other hardwood trees that is lactic acid, softening the tartness of raw
valued because it is high in antioxidants. rhubarb. Cantillon soaked rhubarb in
OK
Photos © Veer; iStock
both its 2008 and 2012 Zwanze beers. BO

>> BP
But rhubarb should be used cautiously— Stay tuned for the new
its leaves contain oxalic acid, which can Brewers Publications
be poisonous. book Brewing Local by
Stan Hieronymus in fall 2016.

7. Bee Balm/
Bergamot
6. Eucalyptus Bee balm and bergamot are two of several
names for the same plant in the mint fam- 9. Coriander/
In 1847, British botanist John
Lindley wrote that the eucalyp-
tus tree “furnishes the inhabitants
ily. They are altogether different than the
fruit of the bergamot citrus tree that grows
primarily in Italy, France, and Turkey.
Cilantro
One of the first European spices cultivated
of Tasmannia with a copious supply of The tree yields fruit harvested mostly in America, coriander seldom appeared in
a cool, refreshing, lightly aperient liq- for essential oils, smelling of orange and recipes for beer until recently. Technically,
uid, which ferments and acquires the lemon, used in aroma therarpy. Bee balm, coriander refers to the whole plant, which
properties of beer.” A tree could produce or bergamot, is native to the woodlands of is also called cilantro. But most often cori-
four gallons of sap a day, which would North America and bees find its colorful ander is used to describe the seeds, which
begin fermenting as it dripped down the wildflowers particularly attractive. Native have been used since ancient times (the
tree. There are more than 600 species Americans valued it as a medicinal plant, plant supposedly grew in the Hanging
of eucalyptus around the world, but the and bee balm is a natural source of the Gardens of Babylon) as a medicinal and
Tasmanian blue gum that originated in antiseptic compound thymol, the primary culinary herb. The edible leaves are more
Australia also thrives in coastal California, active ingredient in some modern com- often referred to as cilantro when used
particularly in the San Francisco Bay Area. mercial mouthwash formulas. The leaves fresh, and their aroma is particularly
Leaves provide the tree’s distinct scent— of bee balm were used to make tea during divisive. Those who enjoy it say it has
woody, minty, hinting of menthol, but the Revolutionary War. It adds pepper- a refreshing, lemon- or lime-like flavor,
turning to medicinal when overused— mint and oregano flavors, and can be a while those who dislike it say it tastes like
and may flavor bitters, vermouth, gin, touch bitter because of the thymol. soap. Studies have shown that 80 percent
and vodka. of identical twins shared the same pref-
Bob Kunz at Highland Park Brewing in

Los Angeles has used eucalyptus in his
8. Hyssop
Benedictine monks used hyssop to
erence for the herb, but fraternal twins
agreed only about half the time, strongly
suggesting a genetic component to the
Yard Beer, each batch inspired by walk- make liqueurs a millennium ago, and preference.
ing through his neighborhood, grabbing today it adds flavor to Benedictine and
potential ingredients, and rubbing them Chartreuse. It was used as a strewing herb Used in beer, the seeds may have a
between his palms to get to know them. of the Middle Ages, spread on the floor to similar effect, as some drinkers describe
“The ingredients inspire the beer,” he ward off lice and otherwise known for its citrusy (particularly orange) qualities and
said. “For Yard Beer it’s understanding deodorant properties. Both the others complain of celery or ham-like
how the flavors will relate.” flowers and leaves are useful, flavors. A study conducted by Boston
creating a sweet impression Beer Company also found that corian-
in beer, a bit minty, with der contributes to perceived bitterness.
more floral character and a Where the coriander is grown makes a
pleasant bitterness. significant difference. Large-fruited types
grown mainly in tropical and subtropical
countries contain low oil content (0.1 to
0.4 percent). They are used extensively
for grinding and blending purposes in the
spice trade. Types with smaller fruit are
produced in temperate regions and usu-
ally have an oil content of around 0.4 to
1.8 percent.

10. Pineapple weed will become bitter when the plant blooms.
The pineapple weed plant is In beer, or herbal tea, chamomile aroma
native to most of the United overshadows any pineapple character.
States except where it is par-
ticularly hot and humid. Also Stan Hieronymus is a frequent con-
known as wild chamomile, tributor to Zymurgy and the author
when crushed the flowers smell of For the Love of Hops. His upcoming
both of sweet pineapple and cham- book, Brewing Local, will be published
omile. The flowers are edible, but this fall by Brewers Publications.
(512) Pecan Porter Clone

Recipe provided by (512) Brewing Co.
Pecan trees are native to the United States, and do not grow naturally anywhere else in the
world. The U.S. produces more than 80 percent of the world’s crop. Texas made the pecan its
official state tree in 1919 (and later pecan pie the official state pie) and one of them grows
in front of (512) in Austin.
Kevin Brand opened the brewery in 2008 and brewed Pecan Porter not long after. He roasted
pecans for the first batch in an oven at home. Now the brewers roast them to the point
where the nuts are most enjoyable to eat. That varies a little from batch to batch, but they
will always be pretty dark. Then they coarsely grind them and add them to the mash.
The exact quantity of pecans in the addition is up to the brewer. “I’d recommend experi-
menting to get the best results,” Brand said.
INGREDIENTS
for 5 U.S. gallons (19 L)
11 lb 6 oz (5.16 kg) organic American pale 2-row malt (80%)

1 lb 6 oz (626 g) dark crystal malt (10%)
11.0 oz (312 g) English black malt (5%)
11.0 oz (312 g) English chocolate malt (5%)
12-16 oz (340-450 g) roasted organic Texas pecans (ground in mash)
2.0 oz (57 g) Glacier pellets, 6% a.a. (60 min.)
Mash water treated with gypsum and calcium chloride
American ale yeast, 16M cells/ml
Original Gravity: 16.5° P

Final Gravity: 4° P
IBU: 30
ABV: 6.8%
Boil Time: 60 min
Total Efficiency: 75%
Photo © Buiten-Beeld/Alamy Stock Photo
DIRECTIONS
Mash grains using a single-step infusion at 154° F (68° C). Roast pecans until aromatics are
released; grind coarsely and add to mash. Ferment at 68° F (20° C). Carbonate to 2.5 vol.
CO2 and package.
EXTRACT VERSION: Substitute 8.5 lb (3.86 kg) pale malt extract syrup for pale malt.
Steep crystal, black, and chocolate malts with coarsely ground, roasted pecans for 30 min-
utes in 160° F (71° C) water; drain, rinse grains, and dissolve extract completely. Bring to a
boil, add hops, and proceed as above.

UNCHARTED
TERRITORY
Brewing with
S. EUBAYANUS
By Jared Spidel

Editor’s Note:
The S. eubayanus yeast strain is not currently
commercially available. It may be obtained
with a research license through the Portuguese
Yeast Culture Collection (PYCC 6148).
E
arly in my yeast wrangling days, I Bret Baker’s presentation at the 2014
was intrigued by the idea of cap- National Homebrewers Conference fur-
turing and taming a wild strain ther piqued my interest in utilizing S.
that I could turn into a house yeast. I had eubayanus as a brewing yeast. Baker
grand visions of crafting a beer tailored to obtained a sample from the Portuguese
the yeast’s unique flavors and aromas. But Yeast Culture Collection (CBS 12357;
while some homebrewers have been suc- PYCC 6148) and brewed a low-hopped
cessful culturing and brewing with local beer. He reported that the beer was clean
yeast, I only ended up with bad beer. with notes of honey, apple, and earthi-
ness that accentuated the malt. As the
Photos © iStock/Gomolach (left); iStock/BrianaMay
I bagged my efforts and went back to fermentation temperature increased from

culturing and brewing with commer- 50° F to 72° F (10 to 22° C), he noticed
cial strains; it was a safer bet that way. a corresponding increase in esters. As
Yet I remained on the lookout for new Baker noted, his brewing experience with
strains. The discovery of the yeast species S. eubayanus was limited to only this one
Saccharomyces eubayanus in 2011 (see side- experiment. Far more work still needed
bar) grabbed my attention. A member of to be done to truly characterize the yeast.
the Saccharomyces genus (which includes
the ale species S. cerevisiae and the lager An online search for further examples of
species S. pastorianus), S. eubayanus had beer brewed with S. eubayanus resulted
the appealing potential to make good beer. in only one reference. Kristoffer Krogerus
co-authored two academic papers analyz- fermented both at 50° F (10° C). The
ing S. eubayanus1,2, and his blog, Suregork differences in the resulting beers were
Loves Beer, references a blonde ale3. As
with Baker, he noted the beer was surpris-
quite apparent. S. EUBAYANUS
ingly clean and “not bad at all.” The WLP838 beer fermented to 1.011, or HAD THE APPEALING
80 percent apparent attenuation. It had the
Comparing S. eubayanus appearance, aroma, flavor, and mouthfeel POTENTIAL TO MAKE
and S. pastorianus typical of a German Pilsner. The beer was
I was fortunate to obtain a sample of S. brilliantly clear with a slightly malty aroma GOOD BEER.
eubayanus from Baker (thanks to fellow and a faint hint of hops. The flavor of the
BUZZ club member David Houseman). medium-bodied beer was very balanced
While Baker and Krogerus’ beers were with a malty Pilsner backbone, firm bitter-
informative of the yeast’s basic profile, ness, and a note of hops that lingered. swirling the dregs in the bottle, the S.
there was no control beer for direct eubayanus yeast was less dense and looked
comparison to S. eubayanus. To begin to The S. eubayanus beer fermented to only more powdery than the thick, heavily
understand the uniqueness of S. eubaya- 1.020, or 63 percent apparent attenu- flocculated slurry in the WLP838 bottle.
nus, I brewed a batch of German Pilsner ation. A few weeks after bottling, the The aroma itself was of malty sweetness
mashed at 148° F (64° C), with a start- beer was a bit more translucent than its with a touch of hops. Overall it was fairly
ing gravity of 1.054. After boiling, I counterpart, though not comparable to clean, though not nearly as clean as the
split the wort, pitched equal quantities the cloudiness of hefeweizen. As time WLP838 beer.
of S. eubayanus and WLP838 Southern went on, the yeast did flocculate well,
German Lager yeast in each half, and resulting in a brilliantly clear beer. While The flavors of the two beers were vastly dif-
ferent. In broad terms, S. eubayanus left the
beer tasting muddy and unrefined, though
Figure 1: Impact of Various Brewing Parameters on Attenuation
balanced. There were hints of dimethyl
sulfide (DMS) or corn, and perhaps some
phenols that lingered after swallowing.
The most apparent was an apple-like fla-
vor similar to what Baker had described.
It wasn’t the green apple or cidery flavor
of acetaldehyde; rather it was of fresh red
apple. Surprisingly, despite having almost
twice the amount of residual sugar, the
S. eubayanus beer tasted just as dry, if not
more so, than the WLP838 beer.
Overall, S. eubayanus produced a beer that

was drinkable, yet not spectacular. But
this isn’t a yeast you can just substitute
into your favorite recipe. Imagine substi-
tuting an American ale yeast with a hefe-
Leveraging plots were generated using JMP 11.0 software analyzing the effect of (A) Original Gravity, (B)
weizen strain in an IPA. Sure, you may
Mash Temperature, (C) Mash Time, (D) Fermentation Temperature, (E) IBUs, or (F) the percentage of get lucky and have a drinkable beer, but
specialty malts in the recipe on the percent attenuation of S. eubayanus. unless the hop flavors are built around the

A BJCP-sanctioned competition using S. eubayanus provided by White Labs supplied valuable insight.
Figure 2: Distribution of Flavor/Aroma Compounds
pose of the competition was threefold. First,

I would be able to gather data from a large
set of randomized parameters for every
factor of the brewing process that could
be plugged into DOE response models.
Second, I could gather sensory data for each
The values of each beer were plotted and the mean is indicated by a red line. The detection threshold for
of the beers from qualified BJCP judges.
each compound is indicated by a grey dashed line. In some cases, the detection threshold can vary, and the
range is indicated by two grey dashed lines. The detection thresholds for 1-propanol and isobutanol are Third, practical brewing information on
greater than the values on the Y-axis. what beers are best brewed with S. eubaya-
nus could be obtained using a set standard
(i.e., the 2008 BJCP Style Guidelines).
banana and clove from the yeast, you’re to systematically analyze all brewing param-
likely to end up with a muddled mess. eters and combinations thereof, I turned In my opinion, having the uncontrollabil-
to a statistical concept known as design of ity of multiple brewers actually helped
With only three documented beers experiments (DOE)4. Without delving into control the entire experiment. If a trend
brewed with the yeast, there were still theory, the effects of multiple input factors emerged for a particular output, perhaps a
many unanswered questions: What are (e.g., starting gravity, mash temperature, phenolic flavor for example, characteristics
the optimal brewing parameters for this mash time) on an output (e.g., attenuation) of the yeast could then be defined. Further,
yeast? What are the best mash times and can be analyzed simultaneously by ran- the performance of the yeast would be
temperatures? What is the optimal pitch- domizing the input values across multiple evaluated in real world brewing scenarios,
ing rate? Which hops and malt work best samples. A statistical response model can be thereby demonstrating the degree of its
with the yeast? What beer styles are best created from data gathered to predict how practicality as a brewing yeast.
Photos courtesy of Jared Spidel
suited for this species? these variables interact.

The rules for the competition were simple.
Designing the Experiment Since using a DOE to analyze a sufficiently To encourage a diversity of beer styles and
To fully characterize the fermentation profile large set of variables was a huge undertak- brewing variables, brewers were allowed
of S. eubayanus, multiple factors in the brewing, I enlisted the help of local homebrew to use any ingredient and brewing meth-
ing process required exploration. Rather clubs in a Beer Judge Certification Program od—with two exceptions. The first restric-
than brewing thousands of batches of beer (BJCP)-sanctioned competition. The pur- tion was that, in order to ascertain the best

of the all-grain beers was 64.7 percent +/-
11.1 percent. Of these, six attenuated 40
to 50 percent, four attenuated 51 to 60
percent, 21 attenuated 61 to 70 percent,
seven attenuated 71 to 80 percent, one
attenuated 82 percent, and one attenuated
89 percent. The highest attenuation was
most likely due to a five-hour mash that
started at 142° F (61° C) and ended at an
unknown but much cooler temperature.
The impact of an individual effect in the

context of the other effects on attenua-
tion was analyzed using leveraging plots6
(Figure 1). The confidence curves (red
dashed lines) indicate the significance
of the effect on attenuation; curves that
cross the blue line are considered signifi-
cant. These data show that only the mash
temperature has a significant impact on
attenuation where a low mash tempera-
ture yields a more fermentable wort. This
impact is not entirely surprising. Several
groups have reported that, unlike S. cere-
visiae, S. eubayanus lacks a maltotriose
transporter2,7. Since lower mash tem-
peratures generate fewer maltotriose mol-
ecules than higher mash temperatures, a
more fermentable wort is achieved.
In the model, fermentation temperature

had a borderline impact on attenuation.
While an early report showed S. eubayanus
does not ferment or grow very well at 72°
F (22° C)2, a recent paper demonstrated
that not only does S. eubayanus grow and
ferment up to at least 86° F (30° C), but
that at 68° F (20° C) it grows and con-
The Best of Show beer was a brown porter brewed by Chris Clair (BUZZ, West sumes sugars faster than S. cerevisiae7. Both
Chester, Pa.) (left) that received a score of 37.5. The runner-up and second runner-up reports were in agreement that S. eubaya-
beers were an India pale lager and American pale ale, both brewed by Steve Groff nus grows well at low temperatures, and
(Main Line Brewers Association, Ardmore, Pa.) (right). consistent with these reports, attenuation
as high as 70 percent was seen by multiple
mash conditions for achieving the highest and the experts at White Labs solved this brewers at 50 to 54° F (10 to 12° C).
attenuation, the only allowable ferment- by growing up a large batch of yeast and
able was maltose—other sugars could providing us with pitchable vials. In summary, S. eubayanus requires a wort
skew the results. Crystal and roasted produced from a low temperature mash
malts with little to no fermentable maltose Optimizing Attenuation containing few specialty malts to achieve
were acceptable (recipe data was collected In total, 49 entries from 43 brewers rep- high attenuation. The fermentation tem-
to analyze trends in using specialty malts). resenting seven clubs covered 25 beer perature had little impact on attenuation,
The second was that S. eubayanus was the styles. Brewers recorded and submitted allowing brewers to ferment over a wide
only allowable yeast. data for every aspect of their brewing range of temperatures.
process, including factors affecting degree
The biggest challenge in the competition of attenuation. These were analyzed by Sensory Analysis
was figuring out how to provide enough separating entries into malt extract and Sensory information was gathered through
quality yeast for every entrant. Chris White all-grain recipes. The mean attenuation the competition judged by Certified,

Figure 3: Effect of Original Gravity and Fermentation
Temperature on Flavor/Aroma Compounds
Leveraging plots were generated using JMP 11.0 software analyzing the effect of (A, B) Original Gravity
and (C, D) Primary Fermentation Temperature on the levels of (A) 1-propanol, (B, C) ethyl acetate, and
(D) ethyl butyrate.
National, and Grand Master judges. The

beers did not conform to BJCP styles:
point scores ranged from 13.5 to 39, with
S. EUBAYANUS
a mean of 27 +/- 6. This isn’t altogether REQUIRES A WORT
surprising. S. eubayanus is a unique yeast
that produces flavors and aromas dis- PRODUCED FROM A
tinct from S. cerevisiae and S. pastorianus.
Nevertheless, brewing 25 styles of beer LOW TEMPERATURE
yielded a plethora of information that
can be used to build a beer around the MASH CONTAINING
strengths of S. eubayanus.
FEW SPECIALTY
As diverse as all the beers were, there were
amazing similarities. Most beers displayed MALTS TO ACHIEVE
a pleasant grape or white wine aroma and
flavor. One judge noted it worked quite HIGH ATTENUATION.
well in a schwarzbier. Another distinct
flavor and aroma was the apple and pear
ester mentioned earlier. Phenols were also Chemical Analysis
present in many of the beers to varying White Labs also performed chemical anal-
degrees. They worked well in the Belgian yses of the beers to determine the levels
styles and even in the hefeweizens, but of various flavor and aroma compounds
clashed with some of the beers containing (Table 1). The data for all beers were
excessive roasted malts. plotted and the mean value for each
compound was determined (Figure 2).
One of the biggest criticisms was under- Fusel alcohols (1-propanol and isobuta-
attenuation, resulting in the beers being nol) were very low. All but three beers
out of style. However, that did not mean had levels of amyl alcohols well above
they were unbalanced. The yeast, despite the flavor detection threshold, which may
under-attenuating, can somehow produce account for the white-wine-like flavors
a balanced beer. The perceived bitterness and aromas prevalent in many of the
tends to be a little higher in the beers than beers. A majority of the beers also had
expected from the calculated IBUs. detectable levels of diacetyl. It is interest-

Eubayanus Brown Porter
Recipe by Chris Clair, Best of Show
INGREDIENTS Original Gravity: 1.048

for 5.5 U.S. gallons (20.8 L) Final Gravity: 1.020
Anticipated SRM: 28
8.0 lb (3.63 kg) Maris Otter pale malt Anticipated IBU: 29
1.0 lb (0.45 kg) brown malt Brewhouse Efficiency: 70%
0.38 lb (172 g) chocolate malt Wort Boil Time: 90 min
0.38 lb (172 g) pale chocolate malt
0.25 lb (113 g) 120° L crystal malt DIRECTIONS
0.25 lb (113 g) 60° L crystal malt Mash grains at 152° F (67° C) for 60 minutes. Sparge at 170° F (77° C).
1.0 oz (28 g) Glacier, 5.7% a.a. (60 min)
1.0 oz (28 g) Glacier, 5.7% a.a. (10 min) EXTRACT VERSION
S. eubayanus yeast Substitute 6 lb (2.72 kg) Maris Otter malt extract syrup for Maris
Otter pale malt. Steep crystal, chocolate, and brown malts in 160° F
(71° C) water for 30 minutes. Drain, rinse grains, and dissolve extract
completely. Top off with RO or distilled water to desired boil volume
and proceed with recipe as above.
ing to note that no diacetyl was detected have contributed to the apple flavors in banana character (a large criticism in the
by any of the judges, despite at least one the beers. Surprisingly, the levels of ethyl Hefeweizen category). Ethyl butyrate was
judge being very sensitive. It is possible hexanoate and ethyl octanoate were below for the most part well below the threshold
that the diacetyl was masked by other the thresholds of detection in most sam- of detection.
compounds in the beer. Alternatively, ples, as these typically contribute to fresh
high levels of precursor compounds (e.g., apple flavors. Ethyl acetate was detectable The influence of the original gravity, fer-
a-acetolactate) may have been present in in almost all beers. One beer in particular mentation temperature, and fermentation
the beers at the time of judging and, as a had an extreme level at 294 ppm. This beer time on the levels of all the compounds
natural process of aging/oxidation, could was also the lowest-scoring beer, and was was analyzed by leveraging plots. Only
have converted to diacetyl. described as cidery and astringent. The lev- ethyl acetate and 1-propanol were influ-
els of isoamyl acetate were on the low end of enced by the original gravity. As the
Acetaldehyde hovered around the range detection, and likely contributed to some of original gravity was increased, the levels
of flavor detection thresholds, and may the fruitiness, though no beer had an overt of both tended to increase (Figure 3). The
Table 1: Flavor/Aroma Profile of Various Chemicals in Beer

Compound Detection Threshold Flavor/Aroma
Diacetyl 50-100 ppb butter or butterscotch
Acetaldehyde 10-25 ppm green apples, raw apple skin, bruised apples
1-Propanol 700 ppm fusel alcohol, solvent-like
Isobutanol 200 ppm fusel alcohol, alcoholic, solvent-like
Amyl Alcohols 60-80 ppm vinous, solvent-like
Ethyl Acetate 33 ppm fruity with solvent undertones
Isoamyl Acetate 1-3 ppm banana
Ethyl Hexanoate 0.2 ppm apple-like (ripe fresh), aniseed, pineapple, green banana
Ethyl Octanoate 0.9 ppm apple, sweet, fruity, waxy, wine, floral, fruity, pineapple, apricot, banana, pear
Ethyl Butyrate 0.2-0.4 ppm fruity, Juicy Fruit, pineapple, cognac, papaya

Citra India Pale Lager/American Pale Ale
Recipe by Steve Groff, Runner-Up and Second Runner-Up
Original Gravity: 1.055
INGREDIENTS Final Gravity: 1.018
for 7.5 U.S. gallons (28.4 L) Anticipated SRM: 5
Anticipated IBU: 52
6.0 lb (2.72 kg) Pilsner malt Brewhouse Efficiency: 70%
10.0 lb (4.54 kg) Vienna malt Wort Boil Time: 90 min
3.75 oz (106 g) acidulated malt
1.75 oz (49 g) Citra, 11% a.a. (30 min) DIRECTIONS
1.25 oz (35 g) Citra, 11% a.a. (10 min) Mash in with a protein rest at 135° F (57° C) and hold 20 minutes. Raise
1.25 oz (35 g) Citra, 11% a.a. (flame out) temperature to 148° F (64° C) and hold 40 minutes. Sparge at 170° F
S. eubayanus yeast (77° C). Ferment as a lager at 50° F (10° C) with a two-day diacetyl rest
at 62 to 64° F (17 to 18° C). Ferment as a pale ale at 60° F (16° C).
EXTRACT VERSION
Substitute 11.5 lb (5.22 kg) pale malt extract syrup for Pilsner and
Vienna malts. Omit acid malt. Dissolve extract completely with RO or
distilled water to desired boil volume and proceed with recipe as above.
levels of ethyl acetate and ethyl butyrate our beers were similar to those seen in
also tended to increase as the primary S. EUBAYANUS S. cerevisiae and S. pastorianus.
fermentation temperature increased. No
other compound appeared to be influ- TENDED TO WORK Best Beer Styles
enced by any other factor. for S. eubayanus
WELL FOR BEERS The Best of Show beer was a brown por-
The mean values for each compound were ter brewed by Chris Clair (BUZZ, West
compared to those published by Gibson et CONTAINING CRYSTAL Chester, Pa.) that received a score of 37.5.
al.2 and Mertens et al.8 (Table 2). Overall, The runner-up and second runner-up beers
the data were consistent. These groups AND LIGHTLY were an India pale lager and American pale
demonstrated that compared to S. cerevisiae ale, both brewed by Steve Groff (Main Line
and S. pastorianus, S. eubayanus produced ROASTED MALTS. Brewers Association, Ardmore, Pa.). It is
similar or lesser amounts of acetaldehyde, interesting to note that Groff’s beers were
and these levels were similar to the beers reported. The levels of ethyl acetate, iso- actually a split batch: the runner-up was
in this study. They also found similar amyl acetate, and ethyl butyrate were simi- fermented at 50° F (10° C) and scored a
amounts of higher alcohols (1-propanol, lar between the yeast in all of the studies. 39, and the second runner-up was fer-
isobutanol, isoamyl alcohol) between the Gibson et al. reported the esters ethyl hex- mented at 60° F (16° C) and scored a 33.
three species of yeast. The beers in this anoate and ethyl octanoate were 0.2 to 0.3
study, however, had much greater levels ppm higher than is typical with S. cerevisiae S. eubayanus tended to work well for
of amyl alcohols than what these groups and S. pastorianus. However, the levels in beers containing crystal and lightly roasted
Table 2: Chemical Analysis of S. eubayanus Beers

Diacetyl Acetaldehyde 1-Propanol Isobutanol Amyl Alcohols Ethyl Acetate Isoamyl Acetate Ethyl Hexanoate Ethyl Octanoate Ethyl Butyrate
Detection Threshold 50-100 ppb 10-25 ppm 700 ppm 200 ppm 60-80 ppm 33 ppm 1-3 ppm 0.2 ppm 0.9 ppm 0.2-0.4 ppm
S. eubayanus
% samples > threshold 73.9% 80.4% 0.0% 0.0% 93.5% 17.4% 67.4% 10.9% 4.3% 2.2%
Ave +/- Std Dev 56.76 51.04 16.81 7.22 19.58 7.48 27.37 7.81 105.95 27.75 27.81 41.48 1.38 0.68 0.087 0.076 0.289 0.407 0.041 0.055
Gibson et al. Ave +/- Std Dev nd 52.00 7.40 13.90 18.70 23.40 1.70 0.500 0.700 nd
Mertens et al. Ave +/- Std Dev nd 12.18 6.23 5.25 0.62 13.67 1.83 52.09 5.59 6.51 1.20 0.67 0.04 nd nd 0.045 0.007
S. cerevisiae
Gibson et al. Ave +/- Std Dev nd 56.95 60.74 15.45 2.76 15.55 1.63 18.80 7.35 23.00 3.11 1.25 0.78 0.250 0.212 0.300 0.141 nd
S. pastorianus
Gibson et al. Ave +/- Std Dev nd 28.86 17.75 10.15 4.33 16.19 12.51 19.63 7.49 16.78 7.63 1.10 0.91 0.275 0.128 0.288 0.189 nd

The Discovery of S. eubayanus
For millennia, humans have cultivated the yeast S.
cerevisiae for making bread, beer, wine, cider, and
mead. In contrast to today’s pitchable packages
of pure, clonal, quality-controlled strains, the
yeast cultivated by brewers prior to the late 19th
century also contained other microorganisms. As
the nutrients in wort are quickly consumed by S.
cerevisiae to produce ethanol and lower the pH,
an environment that favors S. cerevisiae growth
over its rival species, it remains the dominant
species in the yeast culture. Yet things began to
change in the Middle Ages when brewing during
the summer months in Bavaria was prohibited,
forcing brewers to ferment and store beer at
colder temperatures9. S. cerevisiae growth is slow
at colder temperatures, thereby presenting an
opportunity for other microorganisms to domi-
nate the culture. This opportunity was seized by
the arrival of the mysterious yeast S. eubayanus,
sparking a brewing revolution.
S. eubayanus is a cold-tolerant yeast discovered

in 2011 on trees in Patagonia10 and was subse-
quently found in China and Wisconsin11,12. It’s
uncertain how it got into Bavarian beer, but
through the process of selecting cold-tolerant
yeast, brewers inadvertently created lager yeast
S. pastorianus resulting from the hybridization of
S. cerevisiae and S. eubayanus. The daughter yeast
had two genomes, allowing it to compete with
both S. cerevisiae and S. eubayanus. As the yeast
began dividing and adapting to its environment,
unnecessary or redundant genes were removed
by chromosomal deletion and/or rearrangement.
S. pastorianus refined its genome to become the
superior yeast and eventually out-competed
both S. cerevisiae and S. eubayanus to become the
dominant yeast in lager cultures.
malts. Porters, English brown ales, Scottish

and Irish ales, and dark lagers scored well.
Pilsners, amber lagers, and light and amber
hybrid beers scored in the low to mid 20s
due to the amount of esters and phenols
from the yeast. They did not necessar-
ily taste bad; they were just off-style. The
yeast did well in hefeweizens and Belgian-
style beers, both averaging in the upper
20s. The yeast worked particularly well in
saisons and Belgian pale ales where the big-
gest flaw was the lack of attenuation. Had
the beers contained simple sugars such
as sucrose, they may have scored much
higher. The choice of hops seems critical
for crafting a hop-forward S. eubayanus
beer, as these beers tended to score in the
low 20s. As one judge commented on an
American pale ale, “this beer/yeast combo
was not a pleasant experience.” In contrast,
both of Groff’s beers were heavily hopped

exclusively with Citra, which seemed to runner-up beers fermented at 50 and 2. Gibson, B. R., et al. “Comparative
complement the yeast quite well. 60° F (10 and 16° C), respectively, were physiology and fermentation perfor-
significant enough to result in a six- mance of Saaz and Frohberg lager
Brewing Recommendations point difference in their score. yeast strains and the parental spe-
Though S. eubayanus is a tricky yeast to • Add some sugar. This should help dry cies Saccharomyces eubayanus.” Yeast
work with, here are some recommenda- the beer out by increasing attenuation. 30(7), 255-266. 2013.
tions gleaned from our experiments. • Choose hops wisely. Be mindful of 3. beer.suregork.com/?p=2827
• Keep it simple at first. Start with a pale the low attenuation and compensate 4. en.wikipedia.org/wiki/Design_of_
beer with no hop character so you know by increasing the IBUs. For flavor and experiments
what flavors the yeast produces, then aroma hops, be cautious. Not all hops 5. jmp.com/en_us/software/jmp.html
create recipes around those flavors. paired well with the yeast. 6. j m p . c o m / s u p p o r t / h e l p / R o w _
• Mash low, but not too long. While very • Add another yeast. Use a clean ale or Diagnostics.shtml#184200
high attenuation was seen after a five- lager yeast to help dry out the beer 7. Hebly, M., et al. “S. cerevisiae x S.
hour mash, the beer was unpleasant. without affecting the characteristics of eubayanus interspecific hybrid, the
Mash between 145 and 150° F (63 and S. eubayanus. Alternately, I suspect that best of both worlds and beyond.”
66° C) for 60 to 90 minutes. adding a little Brettanomyces will cre- FEMS Yeast Res. 15(3). 2015.
• Keep the roasted malts restrained. S. ate a fantastic beer. The Brett will con- 8. Mertens, S., et al. “A Large Set of Newly
eubayanus phenols clash with high sume the unused maltotriose, and the Created Interspecific Saccharomyces
amounts of roasted barley. Pale choco- esters some strains produce may nicely Hybrids Increases Aromatic Diversity
late and Carafa seem to work well. complement the apple, pear, and grape in Lager Beers.” Appl. Environ. Microbiol.
• Test different fermentation tempera- flavors S. eubayanus produces. 81(23), 8202-8214. 12-1-2015.
tures for nuances in ester and phenol 9. Corran, H. S. A History of Brewing.
production. While the yeast performed References 1975. London, UK, David and Charles.
well from 45 to 72° F (7 to 22° C), and 1. Krogerus, K., et al. “New lager 10. Libkind, D., et al. “Microbe domestica-
while beers scored well fermented at yeast strains generated by interspe- tion and the identification of the wild
all temperatures tested, the differences cific hybridization.” J. Ind. Microbiol. genetic stock of lager-brewing yeast.”
between the runner-up and second Biotechnol 42(5), 769-778. 2015. Proc. Natl. Acad. Sci. USA 108(35),
14539-14544. 8-30-2011.
11. Bing, J., et al. “Evidence for a Far East
Asian origin of lager beer yeast.” Curr.
Biol. 24(10), R380-R381. 5-19-2014.
12. Peris, D., et al. “Population struc-
ture and reticulate evolution of
Saccharomyces eubayanus and its
lager-brewing hybrids.” Mol. Ecol.
23(8), 2031-2045. 2014.
After receiving a doctorate in microbi-

ology and immunology, Jared Spidel
decided to do something useful with it
and started making beer. He has been
homebrewing for the past decade and
enjoys chronicling his yeast explora-
tions at shantybrewery.com. Jared is
a member of the Brewers United for
Zany Zymurgy (BUZZ) homebrew club
and resides on the western fringes of
the Philly suburbs where he works in
the biopharmaceutical industry.
E W EB
TH
N
>> O
AHA members, download the

2014 Homebrew Con seminar
audio on S. eubayanus online @
HomebrewersAssociation.org/seub

Quick & Easy
Malted
Cider
By Amahl Turczyn
I
deally, homebrewed cider starts with
fresh must from a blend of cider
apples. Skilled cider makers with
apple orchards nearby can select
for a balanced blend of sweet, tart, and Why Malted Cider?
tannic varieties, as well as those that add Cider must generally doesn’t contain
aromatics and flavor. It’s not by accident much in the way of yeast nutrients, so
that the Cidermaker of the Year award most hard cider recipes therefore call
at the National Homebrew Competition for an addition. However, malted barley
often goes to someone from Washington wort does contain yeast nutrients, and
State, Michigan, or New England. Many low-gravity wort “tailings” collected after
apple-growing locations even have local you’ve finished sparging a high-gravity
cider mills to do the pressing. all-grain beer are easy to come by—
just sparge a bit longer once your beer
But although that’s the ideal scenario, it boil volume has been reached. The extra
doesn’t mean one can’t make decent cider low-gravity wort provides excellent yeast
in the rest of the country. Sure, apple juice nutrient for cider fermentation, and lends
intended for the table provides nowhere a pleasing body, flavor, and complexity. on technique really works best with higher-
near the same complexity that a carefully gravity wort tailings. Anything above 1.008
selected blend of cider apples will, but, Companion-brewing a batch of malted specific gravity (about 2° P) can be used
as with extract brewing, the convenience cider really doesn’t add much time at without worrying about grain-based tannic
factor of making cider with store-bought all to your brew day. It’s also economi- and polyphenol extraction. (Fruit tannins
apple juice often counts for a lot. cal—rather than throwing out all those are good in cider, as long as they are in
precious sugars after you’ve finished balance; grain tannins, not so much.) Too
sparging your mash for a barleywine or weak a wort, however, and you’ll only be
double IPA, you can simply divert the diluting your apple juice, which is often
low-gravity wort tailings into another already diluted from concentrate to a grav-
vessel, boil them separately from the ity of 1.048 to 1.053 (12 to 13° P). So if
main brew, and blend with apple juice to after collecting five quarts or so of wort
your desired fermentation volume. tailings you find the average specific grav-
ity to be less than 1.040, you may want to
Flavor-wise, cider seems to work best consider augmenting the wort to bring it
with light-flavored, light-colored wort, up to the must’s original gravity. Depending
but blending imperial stout wort tail- upon your chosen yeast, a 1.051 SG must
ings with apple juice might produce (after blending with wort) will get down
something very interesting. The most to 1.004 to 1.006 (1 to 1.5° P) with an
important thing might be to keep hops English ale yeast, yielding a cider of about
out of the equation if hopped cider is not 6 percent alcohol by volume. This is a nice,
to your liking. full-flavored cider; dry, especially served
sparkling, but not harsh. A 1.040 SG must
Obviously the higher gravity the wort, the after blending is a little on the light side
more malt flavor (and nutrients) you’ll be and will not have much residual sweet-
adding to your cider, but this sort of add- ness, even with the malt addition. So if you
need to augment, or want your cider a little
stronger than what store-bought apple
juice can give you, you have a few options.

Malt Extract (more on that later), but that brings with Specialty Grain Steep
Light or extra-light malt extract added to it further complications. In the interests of Mashing a separate batch of grain just
your wort tailings (or used on its own if Quick and Easy, I’d recommend keeping to make up for a strength deficit in your
you aren’t an all-grain brewer, or want to your OG under 1.060 (14.75° P). wort tailings doesn’t make a whole lot
do a super-easy batch) is a great booster for of sense, but a quick steep of crushed
cider. Just remember, too much and you’ll Brown Sugar specialty grains might. Remember that
end up with more of an apple ale than a This highly fermentable booster adds a most average-strength ciders usually fer-
malted cider. Like the idea of a cider that nice complexity to cider and is popular ment very dry with ale yeasts, so why not
pours from the keg with a frothy head of with a great number of dedicated cider steep a pound of dextrin or crystal malt
foam? Extract is the way to go. makers. Brown sugar is basically just in your wort tailings for that extra boost?
white table sugar with a bit of molasses, A little extra malt dextrin will bring your
Honey but be advised that too much molasses finishing gravity up enough to balance
Honey blends harmoniously with a malt- can be overpowering. Feel free to experi- the cider’s natural dryness, add a pleasing
ed cider and can make up a sugar deficit ment with other sugars like invert, raw, or body, and give you a little creative control
in a hurry. It can add floral notes if the turbinado. Under 2 pounds (0.9 kg) for over the finished product. Why not exper-
apple juice you have available is a bit this batch size is recommended. iment with some darker crystal malts,
short on aromatics. Just remember that or even a touch of Special B to under-
unless you go for a ludicrously big honey score the malt component? Another key
addition (say 10 pounds per 5.25-gallon Cider must generally advantage is that you are adding mostly
batch, or 4.54 kg per 20 L), in which case unfermentable dextrins. While my prefer-
doesn’t contain ence is to serve sparkling, malted cider
you are now in apple mead (cyser) terri-
tory, it’s best to keep the honey addition much in the way on draft, thus eliminating any concerns
under 1.5 pounds (0.68 kg) or so. Any of yeast nutrients, of over-carbonation in the bottle after
more, and almost all those sugars will fer- back-sweetening, with unfermentable
so most hard cider sweeteners like dextrin malt, a balanced
ment out, leaving you with very strong,
dry, harsh, and probably fumy cider. recipes therefore call cider stable enough to bottle is entirely
Sure, you can back-sweeten such a beast for an addition. possible. (See section on Preservatives for
in an attempt to make it more drinkable more on bottling.)

Other Sweeteners For those experimental types, you can also Preservatives
Along those same lines, lactose is defi- mix up your cider by adding flavored con- Even though it’s advisable to start with apple
nitely worthy of consideration for a centrate. Raspberry-apple can overpower juice that is preservative-free, as preserva-
stable malted cider. Sure, a “milk cider” the apple in a cider, but a little can be great. tives can negatively affect primary fermenta-
doesn’t sound all that appealing, but Pear or white grape provides subtle fruit tion, back-sweetening with a concentrate
the natural acidity of the apples should flavor without taking too much away from with added potassium sorbate is fine—just
blend quite well with an unfermentable the apple component. Tart cherry concen- don’t assume those preservatives are enough
sugar like lactose. trate is also a good choice, and can make to prevent the yeast in your 5-gallon batch
for a very attractive red cider, but it can of cider from re-fermenting. They aren’t. If
Still, this is cider, and personally I like to also throw your acid levels out of balance, you want to be sure that your apple concen-
maximize the apple component. Apple so taste as you go; you can always add trate-sweetened cider won’t re-ferment, add
juice concentrate is my favorite way to more apple concentrate to compensate. your own potassium sorbate.
back-sweeten. Yes, it is highly ferment-
able, so the fermented, blended cider Acids Potassium sorbate produces sorbic acid,
must be refrigerated, preferably after keg- For added balance, a modest addition of which renders yeast incapable of multi-
ging and force carbonation, but the extra acidity really brings a nice zip to cider made plying. It does not stop active fermenta-
apple flavor and aroma is very appealing from table apples rather than true cider tion—for that duty you’d need potas-
if you get the balance right. For a 5 gal- apples. Most table varieties have high sugar sium metabisulfite (also called Campden
lon (19 L) volume at a finishing gravity content and only a bit of acidity, with almost tablets, or K-meta). Some people are
of 1.004 to 1.006 (1.5° P), I blend in just no astringency. Fortunately, adding acidity is sensitive to metabisulfite, however, and
enough frozen apple juice concentrate to as easy as blending in one to two teaspoons with store-bought apple juice, good sani-
bring the gravity up about one point Plato of cream of tartar, a common baking ingre- tation, and a little patience, it isn’t really
to 1.012 (2.5° P) and then taste. This ends dient. It’s tartaric acid, made from purified necessary. If you are pressing your own
up being about two 12-ounce cans of con- grape skin residues, and thus has an astrin- apples, and there are brown spots or the
centrate, but I always have extra on hand. gent character as well. I usually go with two occasional critter present, then yes. But
Remember that if you choose to carbonate teaspoons boiled in about 30 ml of water in sorbate is all you need with aseptically
your cider, that will affect the perception the microwave to sanitize, then dissolved packaged apple juice and concentrate,
of dryness, too. into the cider before back-sweetening. provided fermentation is completely

finished and the yeast is no longer active. Idared, York Imperial, McIntosh, Rhode
Manufacturers recommend a half-tea- Island Greening, Jonagold, Pacific Rose,
spoon per gallon. Rack, blend, sweeten Pink Lady, Red Delicious, and Rome. Most
to taste, and package. of these provide good sugar levels and
some aromatics. A few, like Granny Smith,
Again, the use of a keg is highly recom- provide a bit of acidity.
mended here. You could bottle this back-
sweetened “sorbated” cider—if you do, Big box stores like Costco and Sam’s Club
please go with PET bottles rather than are great sources for apple juice at a budget
glass—but you’ll have to be satisfied with price. The one-gallon size makes it easy
still cider rather than sparkling. And even to measure and pour into your sanitized
with the sorbate, there’s a chance you fermenter. Ideally, look for juice that’s pas-
may still get re-fermentation. With the teurized (no added preservatives) and not
PET bottles, this will be obvious when from concentrate. Juice with ascorbic acid as
you squeeze them after a week or two. If a preservative also seems to work fine, and
they are rock hard, you’d better get them of course juice from concentrate is accept-
chilled down quick. able too; the not-from-concentrate juice just
seems to have a brighter, fresher flavor.
Draft makes everything easier—no sorbate
necessary, just rack your finished malted Malted cider is so easy to throw together
cider along with your apple concentrate, after an all-grain brew day, it’s almost a
blend, force carbonate, chill to and maintain shame not to have a keg on tap. Just remem-
at least 40° F (4° C), and it’s ready to serve. ber, if you are brewing for gluten-sensitive
folks, you’ll have to skip the “malted” part
Apple Varieties and use 100 percent cider to have it be truly
Store-bought apple juice is blended from gluten-free. If going this route, don’t forget
a variety of table apples—not cider apples. to add yeast nutrient per the manufacturer’s
Typical varieties in blends like Tree Top, directions before fermentation.
Mott’s, and the like include Ambrosia,
Braeburn, Cameo, Fuji, Gala, Golden Amahl Turczyn is associate editor of
Delicious, Granny Smith, Honeycrisp, Zymurgy.
Quick & Easy Malted Cider DIRECTIONS

Boil 1 gallon (3.79 L) wort tailings at least 15 minutes. If wort is less
INGREDIENTS than 1.050 OG, collect a greater volume and boil until target gravity
for 5.25 U.S. gallons (20 L) is reached (or add unhopped malt extract or other sweeteners—see
Final volume in the keg: 5 gallons (19.83 L) text. Just don’t add hops!). Pour apple juice into sanitized, 6.5-gal-
lon (24.6 L) fermenter, splashing to aerate. Rack wort onto juice,
4 gal (15.14 L) 1.050 gravity apple juice make sure temperature equalizes at about 68° F (20° C), and pitch
1 gal (3.79 L) malted barley wort (preferably yeast. Ferment out completely, then wait until yeast begins to fall out
1.040-1.050 gravity) and the cider starts to clarify. Rack off lees into sanitized keg, back-
Sweetener (optional) – see text sweeten to taste, force carbonate to desired CO2 level, and chill to
2 tsp cream of tartar (see text) serving temperatures of no higher than 40° F (4° C).
2 12-oz cans frozen apple (or other fruit) juice
concentrate to back-sweeten EXTRACT VERSION
English ale yeast Dissolve 1.4 lb (635 g) unhopped extra-pale malt extract syrup or
1.15 lb (522 g) extra-light dry malt extract and other sweeteners (if
Original Gravity: 1.050 (12.5˚ P) desired) into one gallon of water. Boil 15 minutes to sanitize. Pour
Finishing Gravity: 1.004 – 1.006 (1 – 1.5° P), before back-sweet- apple juice into sanitized, 6.5-gallon (24.6 L) fermenter, splashing to
ening aerate. Rack wort onto juice, make sure temperature equalizes at
about 68° F (20° C) and pitch yeast. Ferment out completely, then
IBUs: 0 wait until yeast begins to fall out and the cider starts to clarify. Rack
ABV: about 6% off lees into sanitized keg, back-sweeten to taste, force carbonate
Boil Time: 15 minutes (wort only) to desired CO2 level, and chill to serving temperatures of no higher
than 40° F (4° C).

by Amahl Turczyn
WINNERS CIR CLE
Fermentationland Competition
the Best of Show winner received not only

T he second annual Fermentationland
Homebrew Competition was judged
December 5 at the Old Goat in Richmond,
a gold medal, but also the opportunity to
Maine. This fairly new event received 67 brew his or her beer on the pilot system at
entries in 2015, and was hosted by the a local Maine microbrewery, Geary’s Brewing.
Maine Ale and Libation Tasters (MALT)
homebrew club.
Kate’s Kölsch
As vice president Chris Leavitt explained, Recipe by Rodney Kibzey
the club is also fairly young but has Best of Show, Fermentationland Homebrew Competition
shown enthusiasm and tenacity in bring-
ing the spirit of amateur brewing competi- INGREDIENTS DIRECTIONS
tion to the state of Maine. “MALT has been for 5 U.S. gallons (18.93 L) Use very soft water like that of Portland, Ore.
around for about five years,” Leavitt said. Add 2 tsp gypsum in the mash and 2 tsp to
8.5 lb (3.86 kg) Continental the sparge water. Mash in with a protein rest
“We are located in central Maine and have
European Pilsner malt at 122° F (50° C) and hold 15 minutes. Raise
about 20 members. We typically gather
(94.4%) temperature to 149° F (65° C) and hold 60
at a member’s house or local homebrew
0.5 lb (227 g) wheat malt (5.6%) minutes. Mash out at 168° F (76° C) for 10
shop. We try to meet at least every other
1.25 oz (35 g) Hallertau, 4.1% a.a. minutes. Sparge at 168° F (76° C). Ferment
month and always participate in AHA
(FWH) at 60° F (16° C) for 10 to 12 days, then lager
events such as Big Brew and Learn To Wyeast 2565 Kölsch yeast at 36° F (2° C) for four weeks.
Homebrew Day.”
Original Gravity: 1.049 EXTRACT VERSION
Photos courtesy of Chris Leavitt
Club members have various levels of Anticipated SRM: 3 Substitute 6 lb (2.72 kg) Pilsner malt extract
experience and range from extract to Anticipated IBU: 24 syrup for the Pilsner malt and 14 oz (397
all-grain brewers, but as a group, they Brewhouse Efficiency: 75% g) wheat malt extract syrup for the wheat
have embarked on some pretty ambitious Wort Boil Time: 75 min malt. Dissolve extract completely with RO
projects since the club’s inception. “A few or distilled water to desired boil volume and
years back, we acquired a 55-gallon whis- proceed with recipe as above.
key barrel,” Leavitt reported. “As a club,

Meat Cigar
RAUCHBIER
Recipe by Rodney Kibzey

First Place, Fruit and Smoked category, Fermentationland Homebrew Competition
INGREDIENTS
for 5 U.S. gallons (18.93 L) Original Gravity: 1.057
Anticipated SRM: 18
5.0 lb (2.27 kg) Bamberg Anticipated IBU: 29
Best Malz smoked malt Brewhouse Efficiency: 75%
(47.6%) Wort Boil Time: 75 min
2.0 lb (0.9 kg) German 8° L
Munich malt (19%) DIRECTIONS Kate Jones and Rodney Kibzey.
2.0 lb (0.9 kg) German 3° L Use very soft water like that of Portland, Ore.
Vienna malt (19%) Add 2 tsp gypsum in the mash and 2 tsp to we have filled it four times with various
0.75 lb (340 g) Belgian caramel- the sparge water. Mash in with a protein styles, including old ale and barleywine.
Munich malt (7.1%) rest at 122° F (50° C) and hold 15 minutes. After the barleywine, we purposely soured
0.25 lb (113 g) dextrin malt Raise temperature to 154° F (68° C) and the barrel and fermented a Flanders red in
(2.4%) hold 60 minutes. Mash out at 168° F (76° it. It currently holds a lambic.”
0.25 lb (113 g) melanoidin malt C) for 10 minutes. Sparge at 168° F (76° C).
(2.4%) Ferment at 50 to 55° F (10 to 13° C) 10 to As far as the competition, the club wanted
2.0 oz (57 g) 400° L Carafa 12 days, then lager at 36° F (2° C) for four to start small. “In 2014, we thought it
(1.2%) to six weeks. would be fun to run a small competi-
2.0 oz (57 g) Belgian aromatic tion—no more than 100 entries,” Leavitt
malt (1.2%) EXTRACT VERSION said. The club soon discovered a common
1.25 oz (35 g) Hallertau pellets, Due to smoked malt base grain bill, an hurdle for competition organizers—find-
4.3% a.a. (60 min) extract version is not recommended.
ing a sufficient judging pool. “One of
0.5 oz (14 g) Hallertau pellets,
our members is a Beer Judge Certification
4.3% a.a. (15 min)
Program (BJCP) judge and noticed there
Wyeast 2124 Bohemian Lager yeast
weren’t a lot of opportunities in the Maine
area for BJCP judges to judge and gain
experience. We struggled to find available
judges, so our sole judge decided he was
going to set up a BJCP study group and run
an exam. The exam was administered in
late 2014, and three more of our members
passed and became judges. Other people
in the state also passed, which gave us a
much better pool of judges to choose from
for our 2015 competition.” The competition
had 10 judges ranging from Recognized to
National rankings.
The nearly 70 entries received were in line

with what could be expected for a compe-
tition in only its second year, but the top
prize was a doozy—the Best of Show win-
ner received not only a gold medal, but
Photo courtesy of Rodney Kibzey
also the opportunity to brew his or her

beer on the pilot system at a local Maine
microbrewery, Geary’s Brewing.
While the Best of Show award went to an

out-of-state brewer—veteran homebrewer
Rodney Kibzey of the Oregon Brew Crew—

Leavitt and MALT were graciously accom- Canada, including winning the Samuel specifics for his winning Kate’s Kölsch,
modating. “Since the winner is not from the Adams LongShot American Homebrew named for girlfriend Kate Jones, but his
state of Maine, he can either give us the rec- Competition twice (he is the only two-time somewhat infamous rauchbier recipe,
ipe and we can brew it at Geary’s, or he can winner), Midwest Homebrewer of the Year, Meat Cigar (also known as Bacon Cigar in
pass [the opportunity] to the runner-up.” and National Homebrew Competition the Fermentationland results).
The beer will then be served at a local pub. Meadmaker of the Year.
Amahl Turczyn is associate editor of
Kibzey’s winning entry was a Kölsch, Kibzey was happy to share not only the Zymurgy.
while runner-up Harold Siefken of MALT
brewed an American IPA. Jason Chang
rounded out the top three with his Hill
364 American pale ale.
Kibzey, who currently lives in Portland,

has been with the Oregon Brew Crew
since 2013 after residing in Chicago for
18 years. He started homebrewing in
2002 and became a BJCP Certified judge
in 2003. He has judged more than 100
competitions, locally and nationally, and
has organized two competitions himself,
each with more than 500 entries. His
favorite beers to brew (and judge) are
German, American, and English styles.
Kibzey showed early promise at homebrew

competitions, with success in the very first
one he ever entered. He has since gone on
to win numerous awards in the U.S. and

KUDOS—Best of Show
AHA/BJCP Sanctioned Competition Program
October 2015 Son of Brewzilla Homebrew Competition, Monster Homebrew Competition, 31 entries—
Okmulgee Harvest Spoon Chili Festival, 400 entries—Jim Jadwisiak and Cara Baker, Pam and Keith Bradley, Austin, TX
3 entries—Luke Hadsall, Oklahoma City, OK Cleveland, OH Dias Oscuro, 84 entries—Chris Goodwin, CO
3rd Annual Delaware Home Brew Championship, Tulare County Homebrew Competition, National Homebrew Championships - Southern
45 entries—Bryan Walker, Milford, DE 39 entries—Robert Morris and Phil Routon, Prelim, 32 entries—Paul de Beer, Cape Town
Visalia, CA
Winnipeg Brew Bombers Pro Am Brew Challenge BrewDat!, 25 entries—Kevin Bergeron
2015, 278 entries—Jimmy Bernier, Québec, QC B.A.M.M. Inaugural Home Brew Competition,
Fall Throwdown, 64 entries—Matt O’Dwyer,
9 entries—Isaac Trowbridge, MI
28th Annual Southern California Homebrew Seoul, South Korea
Championship, 371 entries—Aaron Schwarzkopf Music City Brew Off, 317 entries—Kirk Hutcherson,
Heretic Rally Wort Competition, 30 entries—
Murfreesboro, TN
2015 BrewUnited Challenge, 309 entries— Peter Ringenberg, Martinez, CA
Aaron Curtis, Houston, TX Skirmish, 289 entries—Trey Lovelace, Charlotte, NC
Star City Homebrew Throwdown, 74 entries—
Greater Topeka Hall of Foamers Brew Bash, Southern Season Homebrew Competition, Joe Darden, Chantilly, VA
148 entries—Rodney Kibzey, Portland, OR 35 entries—Dylan Elks, Wilmington, NC
Wasser Homebrewing Competition, 2 entries—
Hoppy Halloween 18 - Witch’s Brew, 500 entries— Concurso Sul Matogrossense de Cerveja Caseira, Taylor Brummett, Greencastle, IN
Keith Brady, Eden Prairie, MN 13 entries—Thiago Wormsbecher, Campo Grande
2015 Thanksgiving Harvest Homebrew
McKenzie Cider & Craft Beer Festival Homebrew M.A.L.T. 2015, 249 entries—Parker Willfong, Competition, 28 entries—Ed Ivanov, Dracut, MA
Competition, 37 entries—Charles Macaluso, Regina, SK
SA National Homebrew Championship North
Portland, OR California State Homebrew Competition, Round, 66 entries—JP Lewtak, Bloemfontein
Grim Reaper Challenge, 12 entries— 371 entries—Jeffrey Temple, Wilton, CA
FOAM Cup, 520 entries—Keith Wright, Edmond, OK
David McCampbell, Salmon, ID Any BJCP Style with OG = 1.070, 8 entries—
Beer for Boobs V, 329 entries—Keith McFarlane,
Bennett Cowan, Bristol, TN
November 2015 Munroe Falls, OH
Fall Brew Review, 35 entries—Keith Brady,
Motown Mash, 330 entries—Steven Landgren, Land of the Muddy Waters, 226 entries—
Minneapolis, MN
Webster, NY Tim Thomssen, Lincoln, NE
Gino’s East Dubbel Judging, 13 entries—
Santa Fe Open, 284 entries—Ted Gisske, MALT Turkey Shoot, 182 entries—Mike Drago,
John Gammal, Chicago, IL
Mount Horeb, WI Richmond, VA
SCH-ABC 8, 324 entries—Joshua Weikert
‘Merica’s Mug, 55 entries—Tad Kays, Roswell, GA
SD Homebrew Festival, 31 entries—Justin Kleffman,
San Diego, CA
Long Island Beer and Malt Enthusiasts 3rd Annual
Beer, Mead, & Cider Competition, 150 entries—
John Dispirito, Long Island, NY
Butler Homebrew BASH, 168 entries—Andy Weigel,
Munhall, PA
Not Beer (Mead & Cider), 17 entries—
Jeff McGrath
David City Brew Ha Ha, 27 entries—Brian Haas,
Norfolk, NE
4to. Concurso Cerveceros Santafesinos “Leandro
Laferriere,” 15 entries—Daniel Alessandro, Santa
Fe, Argentina
5 Paddles Brewing Co.’s, 240 entries—
David Ronneberg, Canada, AB
Black Friday Homebrew Competition (Black Beer
Only), 101 entries—Jeremiah Peterson, London
Best of Boston Homebrew Competition,
180 entries—Graeme Robinson, Stow, MA
3rd Annual Big Spruce Home Brew Challenge,
45 entries—Eric Gautier and Justin Clarke,
Nova Scotia
IV Concurso Paranaense de Cerveja Feita em
Casa, 192 entries—Marlon Hammes, Curitiba, PR
SA National Homebrew Championship Final
Round, 31 entries—JP Lewtak, Bloemfontein
The Great Quintessential English Ales
Competition, 40 entries—Jakub Scheibe, Dublin

KUDOS—Best of Show AHA/BJCP Sanctioned
Competition Program Calendar
AHA/BJCP Sanctioned
Competition Program For complete calendar, competition and judging
information go to HomebrewersAssociation.org/
December 2015 pages/competitions
Humpy’s Big Fish Homebrew Competition, March 4 March 5
63 entries—Britt Reed, Eagle River, AK America’s Finest City Homebrew Concurso HomeBrew ACCE M16
Competition Madrid, Spain. Entry Deadline: 2/28/2016.
Annual Brewster’s Cup Mead Competition,
San Diego, CA. m16.cerveceros-caseros.com
6 entries—Joe Harrington, Dayton, OH
quaff.org March 5
IV Concurso Estadual da Acerva Gaucha, March 5 BABBLE Brew Off
88 entries—Juliano De Oliveira Dias, Lethbridge Werthogs 17th Annual Gurnee, IL. Entry Deadline: 2/20/2016.
Porto Alegre, RS WertContest brewoff.brewcomp.com
CiderDays Amateur Cider Competition, Lethbridge, Alberta, Canada. Entry Deadline: March 5
61 entries—Tyler Graham, Brooklyn, NY 2/26/2016 National Brewing Championships
werthogs.com Dublin, Ireland. Entry Deadline: 1/31/2016.
2015 THIRSTY Classic, 113 entries—Paul Kay,
nationalhomebrewclub.ie/competition/
Burlington, IA
Pennsylvania Homebrew Open Competition,
151 entries—Ryan Rosendale, State College, PA
HOPOff Home Brewing Competition - Stout,
10 entries—Isaac Claypool, Grove City, OH
2nd Annual Fermentationland Homebrew
Competition, 67 entries—Rodney Kibzey,
Portland, OR
Palmetto State Brewers Open (PSBO), 372
entries—Dexter Garner, Winston-Salem, NC
Stout Wars, 43 entries—Steven Park, Seoul
KLOB KUP, 14 entries—Bill Blakeslee,
Kalamazoo, MI
ABQ Beer Holiday Fiesta, 162 entries—
Lyna Waggoner, Albuquerque, NM
Primer Concurso Somos Cerveceros 2015-
2016, 126 entries—Alejandro Alfano
Brasseurs Royale 2015, 49 entries—Wayne
Odom, Prairieville, LA
Nielsen Massey Homebrew Challenge,
35 entries—Eileen Uchima, Naperville, IL
Copa Cervezas Garage UC 2015, 89 entries—
Carlos Farias, Santiago
Happy Holidays Homebrew Competition,
540 entries—Ilan Alpert, Columbia, MD
Brew and Grow’s Battle of the Brewers 2:
Darkside of the Brews, 193 entries—Amy
Wagner, Arlington Heights, IL
Hogtown Brewers Fall Intraclub Competition,
19 entries—Jim Barrie, Gainesville, FL
Local Homebrew Competition: Go Pro for
SFBW 2016, 62 entries—Trevor Martens,
Berkeley, CA
Battle of the Brews, 88 entries—Tony Arruda, Ann
Arbor, MI
Competencia Winter Beer Fest Chihuahua 2015,
49 entries—Ramon Eduardo Zambrano Montes,
Chihuahua
Concurso interno Dunkelweizen 3CZN, 6
entries—Anibal Loggia, Leonardo A Taboada,
Garín, Jose C Paz

AHA/BJCP Sanctioned
For complete calendar, competition and judging information go to
HomebrewersAssociation.org/pages/competitions
March 5 March 7 March 11

Jeff Sanders Memorial Bockfest AHA National Homebrew Competition
Torrance, CA. Entry Deadline: 2/20/2016 Cincinnati, OH. Entry Deadline: 2/26/2016. 1st Round - Indianapolis
March 5 bockfest.brewcomp.com Indianapolis, IN. Entry Deadline: 3/9/2016.
Shamrock Open XXI March 9 HomebrewersAssociation.org
Raleigh, NC. Entry Deadline: 2/20/2016. Rocket Rod’s Kona Homebrew Contest March 11
carboyclub.com/shamrock-competition Kailua Kona, HI. Entry Deadline: 2/27/2016. Snake Saturday Irish Only Competition
March 6 sites.google.com/site/konabrewcontest/Home-Page North Kansas City, MO. Entry Deadline: 3/4/2016
Barcelona Beer Challenge March 12
Barcelona, Spain. Entry Deadline: 1/6/2016. 26th Annual Hudson Valley Homebrewers
barcelonabeerchallenge.com/?lang=en Competition
Poughkeepsie, NY. Entry Deadline: 3/4/2016.
hvhb.brewcomp.com
March 12
2016 Peak-to-Peak ProAm
Longmont, CO. Entry Deadline: 3/4/2016.
indianpeaksalers.org
March 12
2016 Bluebonnet Brewoff
Irving, TX. Entry Deadline: 1/28/2016.
bluebonnetbrewoff.org
March 12
ISB - Summer Lovin’ Homebrew
Competition
Sydney, Australia. Entry Deadline: 2/27/2016.
colbatt.wix.com/isbbrewcomp
March 12
March Mashness
St. Cloud, MN. Entry Deadline: 2/28/2016.
cloudytownbrewers.org/competition
March 12
Scorpion Homebrew Competition
Owings, MD. Entry Deadline: 3/5/2016.
scorpion.brewcompetition.com
March 12
Drunk Monk Challenge
Aurora, IL. Entry Deadline: 3/5/2016.
knaves.org/DMC/index.html
March 12
Márciusi sörforradalom
Budapest, Hungary. Entry Deadline: 2/28/2016.
competition.elsosor.hu
March 12
Bridging the Gap Homebrew Competition
Davis, CA. Entry Deadline: 2/29/2016.
greenbeltbrewers.org/bridgingthegap/
March 18
6th Copa Cerveceros Caseros de Chile
Santiago, Chile. Entry Deadline: 3/11/2016.
minicerveceria.cl/sitio/index.php
March 18
Wizard of Saaz 9
Akron, OH. Entry Deadline: 3/4/2016.
saazakron.com/WoS/
March 18
AHA National Homebrew Competition
1st Round - Saint Louis
Saint Louis, MO. Entry Deadline: 3/9/2016.
HomebrewersAssociation.org
March 18
AHA National Homebrew Competition
1st Round - Seattle
Seattle, WA. Entry Deadline: 3/9/2016

AHA/BJCP Sanctioned
March 18 March 22 April 1

AHA National Homebrew Competition Quarterly Brewing Challenge AHA National Homebrew Competition
1st Round - New York City by the Homebrew Emporium 1st Round - Nashville
Astoria, NY. Entry Deadline: 3/9/2016 Cambridge, MA. Entry Deadline: 3/13/2016. Nashville, TN. Entry Deadline: 3/9/2016
HomebrewersAssociation.org beerbrew.com/QBC/ HomebrewersAssociation.org
Mazer Cup International Home Charlie Orr Memorial Chicago Cup AHA National Homebrew Competition
Competition Challenge 1st Round - Austin
Broomfield, CO. Entry Deadline: 3/4/2016. Crest Hill, IL. Entry Deadline: 3/12/2016. Austin, TX. Entry Deadline: 3/9/2016
mazercup.com bossbeer.org/ChicagoCup HomebrewersAssociation.org
SNAFU Winterfest Los Angeles Belgian Brew Challenge Great Arizona Homebrew Competition
Las Vegas, NV. Entry Deadline: 3/11/2016. Los Angeles, CA. Entry Deadline: 3/12/2016. Phoenix, AZ. Entry Deadline: 3/24/2016.
snafubrew.com belgianbrewchallenge.com brewarizona.org
St Patrick’s Day Homebrew Contest Lager, Lager Everywhere, and Not an Ale World Cup of Beer
Winona, MN. Entry Deadline: 3/11/2016. to Drink Alameda, CA. Entry Deadline: 3/9/2016.
bluff.coop/homebrewcontest/ Everett, WA. Entry Deadline: 3/20/2016. worldcupofbeer.com
March 19 lagercomp.beerrenegades.com April 3
Tuscaloosa Home Brew Competition March 26 Lagerpalooza 2
Tuscaloosa, AL. Entry Deadline: 3/5/2016 DC Homebrewers Cherry Blossom Salt Lake City, UT. Entry Deadline: 3/28/2016.
March 20 Competition saltcitybrewsupply.com/beercomp
Athens Homebrew Classic Washington, DC. Entry Deadline: 3/13/2016. April 8
Athens, GA. Entry Deadline: 2/15/2016. dchbcompetition.com AHA National Homebrew Competition
homebrewclassic.com 1st Round - San Diego
San Diego, CA. Entry Deadline: 3/9/2016

AHA/BJCP Sanctioned
April 8 April 15 April 30

AHA National Homebrew Competition AHA National Homebrew Competition Mead Free or Die
1st Round - Denver 1st Round - Saint Paul Londonderry, NH. Entry Deadline: 4/15/2016.
Denver, CO. Entry Deadline: 3/9/2016 Saint Paul, MN. Entry Deadline: 3/9/2016 meadfreeordie.com
HomebrewersAssociation.org HomebrewersAssociation.org May 7
April 8 April 16 Alameda County Fair Homebrew
AHA National Homebrew Competition Nebraska Shootout Competition (BABO)
1st Round - Philadelphia Omaha, NE. Pleasanton, CA. Entry Deadline: 4/14/2016.
Montgomeryville, PA. Entry Deadline: 3/9/2016 lincolnlagers.com/shootout/ beercomps.org/babo/
HomebrewersAssociation.org April 16 May 12
April 9 South Shore Brewoff 2016 BrewMaui Annual Home Brew Contest
Los Angeles International Beer Mansfield, RI. Entry Deadline: 3/26/2016. Maui, HI. Entry Deadline: 5/10/2016.
Competition southshorebrewclub.org brewmaui.com
Pomona, CA. Entry Deadline: 3/16/2016. April 16 May 14
labeercomp.com/wos/beer_competition/ Lowcountry Showdown Buzz Off 22
April 9 Ridgeland, SC. Entry Deadline: 4/9/2016. Downingtown, PA. Entry Deadline: 4/29/2016.
6th Annual Ocean State Homebrew brewcompetition.com sites.google.com/site/buzzhomebrewclub/buzzoff
Competition April 23 May 14
Providence, RI. Entry Deadline: 3/15/2016. COHO Spring Fling 4th Annual Heart of Cascadia
oshc.brewcomp.com Bend, OR. Entry Deadline: 4/15/2016. - The Colors of IPA!
April 9 cohomebrewers.org/springfling Portland, OR. Entry Deadline: 5/6/2016.
Battle of the Brews April 23 hoc2016.oregonbrewcrew.org
Santa Rosa, CA. Entry Deadline: 4/1/2016. Brewfest at Mount Hope May 14
battleofthebrews.com Manheim, PA. Entry Deadline: 4/9/2016. Boston Homebrew Competition
April 9 parenfaire.com Boston, MA. Entry Deadline: 4/29/2016.
Tercer Concurso Andaluz de Homebrewer April 24 bhc.wort.org
Sevilla, Spain. Entry Deadline: 3/4/2016. 20th Annual Chico Homebrew May 14
fabricarcerveza.es/blog/item/181-3-concurso- Competition Brewnosers’ Homebrew Competition 2016
andaluz-de-homebrewer Chico, CA. Entry Deadline: 4/16/2016. Halifax, Nova Scotia, Canada. Entry Deadline:
April 10 chicohomebrewclub.com 5/7/2016.
Emerald Coast Spring Break Challenge April 30 brewnosers.org
Navarre, FL. Entry Deadline: 3/26/2016. London and South East Craft Brewing May 15
yeoldebrothersbrewery.com/special-events.html Competition and Festival Singapore HomeBrew Charity Cup
April 15 London, UK. Entry Deadline: 4/10/2016. Singapore. Entry Deadline: 5/1/2016.
AHA National Homebrew Competition londonandsoutheast.brewcompetition.com May 19
1st Round - Sacramento April 30 California State Fair Homebrew
Sacramento, CA. Entry Deadline: 3/9/2016 20th Annual Cascade Brewers Cup Competition
HomebrewersAssociation.org Woodinville, WA. Entry Deadline: 4/24/2016. Sacramento, CA. Entry Deadline: 5/6/2016.
cascadebrewersguild.com northerncalbrewers.com
May 21
The 2016 Hogtown Brew-Off
Gainesville, FL. Entry Deadline: 5/7/2016.
hogtownbrewers.org/brewoff/
May 21
4th Annual Hop Blossom
Homebrew Competition
Winchester, VA. Entry Deadline: 5/6/2016.
shenbrew.org/hop_blossom_16/
May 21
OC Fair Homebrew Competition
Costa Mesa, CA. Entry Deadline: 4/29/2016.
ocfair.com/competitions/
May 21
Carolina BrewMasters US Open
Charlotte, NC. Entry Deadline: 5/13/2016.
usopen.carolinabrewmasters.com
May 22
21st Annual Big Batch Brew Bash
Houston, TX. Entry Deadline: 5/13/2016.
thekgb.org

MODERN HOMEBREW RECIPES
Explore beer style development with recipes for
100+ brewed beers, featuring recipes for some
of the 2015 BJCP style categories.
ABOUT THE AUTHOR

Three-time winner of the American Homebrewers Association
Ninkasi Award, Gordon Strong is president and highest ranking
$19.95 judge in the Beer Judge Certification Program, and principal

author of the BJCP Style Guidelines.
Brewers Publications
BrewersPublications.com A Division of the Brewers Association

www.BrewersAssociation.org ®

By John Palmer
FOR GEEKS ONLY
Gluten-Free Beer
B arley is a member of the grass fam-

ily, sub-family Pooideae, belonging
to the tribe Triticeae, along with wheat
and rye. Oats are from a different tribe
(Avena), as are rice (Oryzeae) and corn
(Andropogoneae), but all of these cereal
grains are used in making beer.
Several conditions can affect people who

experience a reaction to beer. One is an
allergic reaction to barley, which may or
may not be associated with gluten. People
can be allergic to barley just as they can
to wheat, horses, eggs, and peanut butter.
There are two dozen different allergens
in wheat, of which gluten is only one.
However, individuals can also be specifi-
cally sensitive to gluten, which can mani-
fest in several ways. One is a straight aller-
gic reaction—watery eyes, runny nose,
and respiratory problems. A second is a ble in alcohol solutions, and the remain-
“gluten rash,” a type of dermatitis caused Sufferers of celiac der are categorized as glutelins. Cereal
by an autoimmune response. chemists organize barley proteins into
disease have an two main groups: storage and non-stor-
Celiac disease is a serious autoimmune immunoreactive age, based on their location and function
disease that damages the mucosal layer of within the kernel. Storage proteins serve
the small intestine and its ability to absorb response to gliadin, as peptide and amino acid reservoirs
nutrients, and reportedly can cause mela- a prolamin in wheat for the embryo, and include hordeins
noma and other cancers. Typical initial (prolamins) and globulins. Non-storage
symptoms include gastrointestinal dis- that combines with proteins are the structural proteins and
tress. Gluten sensitivity or intolerance can other wheat proteins enzymes, and include albumin, glutelin,
cause symptoms similar to celiac disease and globulin types.
but without damage to the small intestine. to form gluten,
Sufferers of celiac disease have an immu- which gives bread During malting, the endosperm protein
noreactive response to gliadin, a prolamin matrix is hydrolyzed into polypeptides,
(polypeptide) in wheat that combines dough both elasticity oligopeptides, and free amino acids.
with other wheat proteins (such as glute- and structure. These proteins are a mixture of hordeins
lin/glutenin) to form gluten, which gives (prolamin proteins) and to a lesser extent,
bread dough both elasticity and structure. glutelin proteins. The hordeins are the
structed of one or more polypeptides and primary component of the protein matrix
Gluten in Beer have different properties and functional- surrounding the starch granules, and it is
Photo © iStockphoto
Twenty different amino acids serve as ities based on their physical structure. the breakdown of this matrix during ger-
building blocks for construction of larger Proteins are characterized based on their mination that provides the vast majority
structures. A polypeptide is the result solubility in the laboratory: albumins are of free amino nitrogen (FAN) to the wort.
of several amino acids joined together soluble in water, globulins are soluble in The non-storage proteins are the source
using peptide bonds. Proteins are con- dilute salt solutions, prolamins are solu- of the enzymes present in barley before

malting, such as beta amylase, and albu- technically contain gliadin, beer can still reactive; to frame this discussion another
mins such as protein Z, a primary foaming be a problem for people with gluten sen- way, it is like saying that fish, mammals,
agent in beer. sitivity. Celiac sufferers can be sensitive and reptiles are all dangerous man-eaters
to any of these prolamins, but gliadin because they have large teeth.
Gliadin is structurally very similar to hor- and hordein account for 90 percent of
dein in barley and secalin in rye. About immunoreactive responses in T-cell test- Prolamins and Beer Haze
10 percent of celiac sufferers exhibit an ing. Oats contain much less prolamin (i.e. Beer haze, including chill haze, is a
immunoreactive response to avenin in avenin) than wheat, barley, or rye, and combination of haze-active proteins
oats and corn (maize). All are considered this may be why many celiac sufferers do and haze-active polyphenols that come
prolamins, i.e. alcohol-soluble storage pro- not react to oats; it may be that they are together via hydrogen bonding to create
teins with a high proportion of the amino less sensitive to prolamins in general and large, visible molecules. Hydrogen bond-
acids glutamine and proline in the prima- only react to particular types. There are in ing is strongest at colder temperatures.
ry sequence of the polypeptide chain. This fact several hundred polypeptides within At warm temperatures, the component
is the reason that although barley doesn’t each prolamin group that are immuno- molecules are vibrating too much for the
weak hydrogen bonds to hold the com-
plex together, and that’s why chill haze
disappears as the beer warms. With time,
these complexes can oxidize and polym-
erize into permanent haze.
What does “haze-active” mean? Basically it

refers to the type and size of these proteins
and polyphenols. Haze-active proteins are
of the same size class as foam-active pro-
teins and are typically hordeins. It appears
that the hydrogen bonding between haze-
active polyphenols and proteins occurs at
the proline sites in the polypeptide chains.1
These haze-active proteins can be broken
down into non-haze-active sizes by pro-
tease enzymes such as papain (a papaya-
based proteolytic enzyme commonly used
as meat tenderizer), but those enzymes
also break down the foam-active proteins,
which is obviously a problem.
Larger polyphenols form larger protein

complexes and can settle out as hot
and cold break, while the smaller poly-
phenols are carried over into the final
beer. As mentioned previously, these small
polyphenols can grow by polymerization,
especially in the presence of oxygen. If a
beer with chill haze was poorly handled
during bottling, oxygen can cause the
chill haze to become permanent haze. The
point is that the basis for haze, at least in
part but perhaps a majority, is the hydro-
gen bonding at proline sites in hordeins.
Enzyme Clarifiers
Two main categories of enzyme degrade
barley endosperm proteins during malt-
ing. The first are endoproteases and endo-
peptidases, which act to break up the
protein molecules from inside the struc-
ture. There are at least 40 such enzymes

involved in this stage.2 The second group According to an article in the Journal of order to achieve this, subjects would have to
are exoenzymes, such as carboxypepti- the American Society of Brewing Chemists3, drink 10 L of an average beer (at 100 ppm)
dase, that produce individual amino acids “Definitive evidence of the safety of treated per day to consume sufficient hordein (1 g)
from the carboxyl ends of the peptide beer for celiacs ideally requires a double- for a useful short-term challenge. Sourcing
chains (i.e. outside the structure). To blind crossover dietary challenge. In this volunteers for such an experiment may not
clarify, peptides are proteins or protein experiment, the effect on circulating T-cells be a problem, but ethics approval would
segments that are smaller than polypep- (4) and mucosal appearance (71) of a large be unlikely.”
tides, which are affected by protease-class number of celiacs, including sensitive sub-
enzymes, but larger than amino acids. jects, who have been challenged with either In other words, achieving FDA “gluten-free”
PEP-treated beer or untreated beer followed status for barley, wheat, and rye-based beers
Proline-specific endoproteases, such as by a crossover to the other treatment regime, treated with proline-specific endoproteases
Brewers ClarexTM from DSM and Clarity would provide convincing evidence for the is challenging at best. Nonclinical experi-
Ferm from White Labs, act by cleaving efficacy of A. niger PEP on eliminating gluten mental approval would require isolation
the haze-active proteins (typically horde- peptides for the whole celiac population. In and identification of hundreds of prolamin
ins) at the proline segments in the chain,
reducing them to non-haze-active sizes
(polypeptides into peptides). The proline
sites of the peptides will still bond with
haze-active polyphenols, but the size of
the complex can’t grow to form a haze.
Thus, a probable majority of beer haze is
prevented by the use of these enzymes.
This type of enzyme has the added ben-

efit of breaking up the hordein/gliadin/
secalin protein structures that form glu-
ten. Industry studies have shown that
beer treated with this enzyme measured
less than 20 ppm gluten based on the
R5 Mendez Competitive ELISA assay.
Further analysis by concomitant mass
spectrometry of the proteolytic residues
also indicated that the residues would
be nonimmunoreactive.3 However, even
though less than 20 ppm of gluten is
the current benchmark for considering
a food to be gluten-free, there is enough
variation among people with gluten-
related allergies that marketing a beer
as gluten-free may be impossible from a
legal liability standpoint. For example,
in the case of one celiac patient, the
consumption of 1 mg of gluten per day
from a communion wafer was sufficient
to prevent mucosal recovery (i.e. caused
inflammation) of the small intestine.3
Avoiding the wafer allowed recovery
within six months.
Confounding the issue is the fact that the

current antibody tests target only a hand-
ful of the hundreds of gluten proteins that
can cause immunoreactions, and those
tests are calibrated on commercial wheat
gliadin, which is not representative of bar-
ley hordein that has been malted, mashed,
and boiled.

polypeptides that could cause an immuno-
reactive response, and characterization of
those and their post-treatment residues by
concomitant mass spectrometry, high per-
formance liquid chromatography (HPLC),
and other tests. Currently, beers treated by
proline-specific endoproteases are being
marketed as “gluten-reduced” or “crafted to
remove gluten.”
References
1. Siebert, Karl J and P.Y. Lynn.
“Mechanisms of Beer Colloidal
Stabilization.” J.Am.Soc.Brew.Chem.
55(2):73-78, 1997.
2. Bamforth, Charles W. Scientific Principles
of Malting and Brewing. American Society
of Brewing Chemists, p. 54.
3. Tanner, G.J., et al. “Gluten, Celiac
Disease, and Gluten Intolerance and
the Impact of Gluten Minimization
Treatments with Prolylendopeptidase
on the Measurement of Gluten in
Beer.” J. Am. Soc. Brew. Chem. 72(1):46
of 36-50, 2014.
John Palmer is the author of How

to Brew.
American Homebrewers Association ®
2016 Governing Committee Election

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COMMERCIAL CALIBRATION
One way beer judges check their palates is by using commercial “calibration beers”—classic versions of the style they
represent. Zymurgy has assembled a panel of four judges who have attained the rank of Grand Master in the Beer Judge
Certification Program. Each issue, they score two commercial beers (or meads or ciders) using the BJCP scoresheet. We
invite you to download your own scoresheets at bjcp.org, pick up a bottle of each of the beverages and judge along with
them in our Commercial Calibration.
OUR EXPERT PANEL David

Houseman, a Grand Master V level judge
and competition director for the BJCP
from Chester Springs, Pa.; Beth Zangari, a
Grand Master II level judge from Placerville,
Calif. and founding member of Hangtown
Association of Zymurgy Enthusiasts
(H.A.Z.E.); Scott Bickham, a Grand Master
III judge from Corning, N.Y., who has been
exam director or associate exam direc-
tor for the BJCP since 1995; and Gordon
Strong, a Grand Master IX judge, principal
author of the BJCP Style Guidelines, and
president of the BJCP board who lives in
Beavercreek, Ohio.
E WEB
TH
N
>> O Great Divide Brewing Co.
greatdivide.com
Boulevard Brewing Co.
boulevard.com
BJCP Style Guidelines
bjcp.org
Commercial Calibration Index

HomebrewersAssociation.org/pages/zymurgy/
commercial-calibration
tart, with a dry finish.” Colette is brewed

with barley, wheat, and rice, and ferment-
ed with a special blend of four different
T wo pale, super saisons were sent to

our judges for this issue. According
to the BJCP 2015 Style Guidelines, saison
The guidel
guidelines differentiate three differ-
ent strengths
streng of saison based on ABV.
Table strength saisons range from 3.5 to
yeast strains. The brewery recommends
pairing it with a charcuterie plate, foie
gras, Indian curry, or Camembert cheese.
is described as “a pale, refreshing, high- 5 percent; standard saisons are 5 to 7
ly-attenuated, moderately-bitter, mod- percent; and super saisons are 7 to 9.5 Boulevard Brewing Co.’s Tank 7
erate-strength Belgian ale with a very percent. In addition, the guidelines also Farmhouse Ale, available year-round in
dry finish. Typically highly carbonated, specify color requirements, with 5 to 14 bottles, is at the upper end of the “super”
and using non-barley cereal grains and SRM considered “pale” and 15 to 22 SRM strength at 8.5 percent. Brewed with pale
optional spices for complexity, as com- considered “dark.” malt, malted wheat, and flaked corn,
plements the expressive yeast character Tank 7 has fruity aromatics, grapefruit-
that is fruity, spicy, and not overly phe- Checking in at 7.3 percent, Great Divide’s hoppy notes, and a peppery, dry finish,
nolic. Less common variations include Colette is a year-round release available in according to the Kansas City, Mo.-based
both lower-alcohol and higher-alcohol both bottles and cans (cans were sent to brewery. Boulevard recommends pairing
products, as well as darker versions with our judges). The Denver-based brewery Tank 7 with herb-roasted chicken, pork,
additional malt character.” describes Colette as “fruity and slightly and Taleggio cheese.

THE SCORES
Colette—Great Divide Brewing Co., Denver, Colo.
BJCP Category: 25B, Saison
THE JUDGES’ SCORES FOR COLETTE
Aroma: Spicy, peppery aroma in Aroma: Moderate clove and Aroma: Moderately strong white Aroma: Spicy, pepper, and alco-
the foreground with some grassi- cracked black pepper spiciness, pepper and clove phenols. Sharp hol notes; moderately strong.
ness up front that dissipates. Pils backed by more pronounced pine- carbonic acid masks the aromat- Moderate fruity notes like citrus
malt has a slightly sweet, crackery apple, pear, and peach esters. ics, but pear esters, banana, and rind follow. Neutral, grainy malt in
note. Fruity and pear-like fermenta- Crackery malt with a hint of earthy, bubblegum emerge. Some lemony the background. Complex aroma
tion esters with light lemon notes. herbal hops; a wisp of DMS on first notes. Pils malt character provides evolves, with spiciness most promi-
Slight, off-putting egg-like aroma; pour dissipates quickly. (7/12) a light, sugary sweetness. (10/12) nent. Medium-low, earthy-floral
likely DMS. Moderate ethanol hops. Slight yeastiness. (10/12)
Appearance: Brilliant straw. Appearance: Very pale straw
aroma. No diacetyl. (8/12)
Loosely formed head rises to half color—could be mistaken for a Appearance: Pale yellow color,
Appearance: Bright yellow color the glass, then gradually falls to Belgian witbier. Creamy white head like a hefeweizen. Big rocky white
with a good deal of haze, verging clusters of white bubbles on the with impressive stability. Slight haze head, but with only fair retention.
on cloudy, similar to a witbier; OK surface. (3/3) is acceptable for this style. (3/3) Quite hazy. Effervescent. (2/3)
for style. Big, rocky, white, long-
Flavor: Pineapple and bubblegum Flavor: Soft, sweet honey notes Flavor: Initially malty with a grainy
lasting head. (3/3)
at first, with pronounced biscuit from the malt, slowly yielding to character. Finishes dry with medi-
Flavor: Peppery phenols and pleas- and graham malt support. Clove- yeast character. Short burst of um-high bitterness. Medium-high
ant esters, including lemongrass- like phenols and low, peppery, soapiness could be from coriander spiciness; peppery, but this char-
like notes. Pils malt sweetness spicy, herbal hop character give or citrus rind. Pepper and spicy acter is somewhat masked by the
finishes dry with balancing hop way to the dominant pineapple phenols are more restrained on maltiness. Peppery aftertaste with
bitterness. Low, spicy hop flavor. fruitiness mid-palate. Low hop bit- the palate, which instead focuses clean malt. Moderate hop flavor,
Bitterness lingers in the aftertaste. terness and an herbal note balance on lemon and tangerine notes. earthy-spicy. Medium to medium-
Some ethanol notes. No DMS. No rich sweetness; a light tart note Moderate hop bitterness enhances low fruity notes, again like citrus
diacetyl. (16/20) adds an accent. (16/20) the phenol character, providing peel. (15/20)
a fairly dry, crisp finish. Tart and
Mouthfeel: Dry, fully-attenuated Mouthfeel: Medium bodied with Mouthfeel: Medium-full body;
refreshing. (16/20)
mouthfeel. Lingering bitterness a moderately soft carbonation for a unusual. High carbonation.
without astringency. Medium to silky texture. Somewhat crisp finish Mouthfeel: Creamy texture; car- Warming alcohol. The body is a bit
medium-light body. Slight alcohol lingers with a low alcohol warmth. bonation level is perfect, not prick- creamy. Not astringent. (3/5)
warming. Creamy, fluffy texture. (4/5) ly. A slight soapiness, as noted
Overall Impression: Great yeast
Not quite as carbonated as some above, with some warmth from
Overall Impression: Starts crisp character but the balance and
examples, but adequate. (5/5) ethanol. Very low astringency. (5/5)
and inviting with spicy accents and enjoyment are affected by the big
Overall Impression: Very nice graham maltiness. Pronounced Overall Impression: Excellent body and maltiness. The alcohol
example of a saison that’s quite fruit and bitterness with tart example of the widely varying level is fairly big too. Great spicy
drinkable and balanced. Nicely dry accent melds through the sips. saison style, with a complex aroma and fruity flavors, dryness, and bit-
with peppery phenols and lem- Carbonation seems to gradually marked by classic peppery phenols terness. A smaller and lighter-bod-
ony esters creating a refreshing dissipate, and the second pour transitioning to citric notes. Malt ied version would be much more
beer. I found the egg-like notes in shows some yeast sediment, which character adds supporting honey drinkable. The cloudiness detracts
the aroma somewhat problematic adds to a somewhat rustic charac- notes. Great job on the carbon- as well. (7/10)
but they dissipated while drinking; ter. Goes well with blue cheese and ation and conditioning, especially
Total Score: (37/50)
likely DMS not showing up in the figs. (8/10). in a can. The only detraction was
flavor. This beer (like most saisons) the slight soapy character. (8/10)
and Thai food are meant for each
Illustrations by Terry McNerney

other. (8/10)

THE SCORES
Tank 7 Farmhouse Ale—Boulevard Brewing Co., Kansas City, Mo.
BJCP Category: 25B, Saison
THE JUDGES’ SCORES FOR TANK 7 FARMHOUSE ALE
Aroma: Piney and grapefruit hop Aroma: Herbal, spicy with clove Aroma: Initial notes of lemons Aroma: Bright lemon and pepper
aroma up front, followed by lin- and a hint of sweet graham cracker and grapefruit, with moderate aroma. Strong aromatics, but there
gering fruity fermentation esters. malt. A hint of earthy Brett behind black pepper and clove phenols. is a “pop” to them. Light alcohol
Peppery phenols follow with mod- ripe plums and apricot. (8/12) Light grainy and bready notes from spiciness. Very clean, grainy malt
erate ethanol aroma. Light Pils malt Pilsner malt. Carbonic acid adds a base; spiciness dominates. Some
Appearance: Brilliant gold with
aroma takes a back seat to hops, slight pungency that accents the fresh hoppy notes present. Quite
thick, mousse-like, persistent white
esters, and phenols. No DMS. No peppery notes. Low to moderate interesting. Very fresh. (10/12)
foam that laces the glass beautifully
diacetyl. (8/12) floral and fruity esters, including
with each sip. (3/3) Appearance: Huge off-white
peaches and apricots. (9/12)
Appearance: Golden yellow color head, rocky, persistent. Pale gold
Flavor: Sweet graham cracker and
with some haze. Big, dense, white, Appearance: Straw color with color. Beautifully crystal clear.
bready malt supports pronounced
long-lasting head. (3/3) a frothy white, persistent head. Effervescent. (3/3)
earthy, herbal spiciness, herbal hop
Excellent clarity and an enticing
Flavor: Fruity fermentation esters flavor, and a light note of Brett. Flavor: High bitterness with a clean
sheen. (3/3)
initially and throughout with mod- Rich, ripe plum, apricot, and hints malt base, lightly grainy-sweet but
erately high spicy and grapefruit of pineapple follow. Clove phenols Flavor: Smooth malt is somewhat finishes dry. Spicy-peppery yeast
hop flavor. Sweet Pilsner malt with accent a moderate hop bitterness sweet with light toasty notes. Yeast flavor with subtle pear and lemon
a light bready character. Moderate mid-palate to the finish, where it character provides lemon-pepper fruit flavors. Clean, dry finish. Spicy
hop bitterness. Light peppery phe- lingers. Well balanced between notes to balance the sweetness. and lightly malty aftertaste. An
nols without clove-like notes in the malt, estery yeast character, hop A light acidity in the finish. Slight, impression of malt sweetness, but
background. Noticeable but pleas- flavor, then bitterness, as each lingering bitterness has more of a it’s not actually sweet. Bitter, spicy,
ant ethanol. No DMS. No diacetyl. dances forward and back. (18/20) peppery phenol character than hop fruity flavors dominate with balanc-
(15/20) alpha acids. Tropical fruit esters ing, supporting malt. (18/20)
Mouthfeel: Medium-light bod-
include mango and passion fruit.
Mouthfeel: High carbonation. ied, effervescent, and creamy, with Mouthfeel: Medium to medium-
The finish starts dry, with a light
Creamy, smooth mouthfeel. moderate alcohol warming in the light body. Warming but subtle
caramel character. (16/20)
Lingering bitterness and a touch lingering finish. (5/5) alcohol, seems less than its stated
of astringency. Medium body. Mouthfeel: Fullness from both level. High carbonation. Not creamy
Overall Impression: Rich, yet
Moderate alcohol warming. A bit the high carbonation and dextrins. or astringent. (4/5)
light; sweet and spicy, fruity and
full and not as dry as the best Slight chalkiness; low to moderate
complex. Each sip is a new discov- Overall Impression: Great big
examples of the style. (4/5) alcoholic warmth. Very light astrin-
ery as one component overtakes saison. Malt supports and enhances
gency. (4/5)
Overall Impression: A very drink- another, then gives way to some- without getting in the way of the
able beer that seems like the mar- thing else. Works well with brie and Overall Impression: Very quaf- yeast character. Hides its bigness
riage between a light American tree-ripened peaches. (8/10) fable interpretation of the saison well. Clean malt flavor has rich-
pale ale (hopping, esters, and malti- style. The yeast’s pleasant lemon- ness without interfering with the
ness) and traditional farmhouse ale pepper character provides some other flavors. Spicy, lemony, hoppy
(peppery phenols). Reminiscent of spiciness and acidity balanced by flavors and bitterness embody the
a young bière de garde but works malt sweetness. A little less cara- style. One of the freshest and best-
within the broadened saison style mel malt or a higher percentage looking samples I’ve had in a while.
guidelines. I’d like to cook some of adjunct sugar would make the A brightness to the flavors and
mussels in this beer then have a finish a little more crisp and refresh- aroma make this one special. A
pint while enjoying them. (8/10) ing. (8/10) super saison indeed. (9/10)
Total Score: (38/50) Total Score: (40/50) Total Score: (44/50)

38th Annual
National
Homebrewers
Conference
American Homebrewers Association
74 ZYMURGY March/April 2015 HomebrewCon.org A Division of the Brewers Association

www.BrewersAssociation.org
by Charlie Papazian
WORLD OF W ORTS
A Legacy of Sharing
Millions of you over

the years have shared
conversations with
others about your
experiences with wort,
malt, hops, yeast, water,
fermentation, bottling,
kegging, milling,
mashing, boiling,
siphoning, drinking,
tasting, and enjoying.
M y first World of Worts column

appeared in Vol. 1, No. 1 of
Zymurgy in December 1978. The name
in part was a play on a popular television
program at the time, ABC’s Wide World of
Sports. In those days, my friends won-
dered how I would find things to write
about. It was a legitimate concern—at the
time, there wasn’t much to write about in
beer and brewing.
Writing World of Worts has from the

beginning been an inventive exercise, but Charlie makes a grand entrance at the National Homebrewers Conference in Denver
it’s what keeps me going. Inventiveness is in 1985.
also the main ingredient that keeps home-
brewers passionate about what they do.
There will always be new ideas to tinker The very cool thing about our home- personal and local level. Millions of
into reality and good beer. brewing endeavors is that we’ve cul- you over the years have shared conver-
Photo courtesy of Charlie Papazian
tivated a culture of sharing. That has sations with others about your experi-
Through the years, I can attribute my made all the difference in the world of ences with wort, malt, hops, yeast,
continuing education and inspiration not beer today. Byron, Fred, and I, along water, fermentation, bottling, kegging,
only to homebrewing pioneers such as with many others, have written count- milling, mashing, boiling, siphoning,
Fred Eckhardt and Byron Burch (whom I less books about beer and homebrew- drinking, tasting, and enjoying. This
wrote about in the November/December ing, and we’ve managed to help spread level of passing on knowledge, I’ve
2015 issue) but also thousands of other the word in a high-profile way. But come to recognize, is the true essence
homebrewers worldwide. where the yeast hits the wort is on a of homebrew education.

Shout Out Legacy India Pale Lager
ALL GRAIN RECIPE
INGREDIENTS DIRECTIONS
for 5.5 U.S. gallons (21 L) A step infusion mash is employed to mash the grains. Add 11.5
quarts (10.9 L) of 140° F (60° C) water to the crushed grain, stir,
9.0 lb (4.08 kg) English Maris Otter pale malt stabilize, and hold the temperature at 132° F (56° C) for 30 minutes.
1.0 lb (0.45 kg) 15° L crystal malt Add 5.75 quarts (5.5 L) of boiling water and add heat to bring tem-
8.0 oz (227 g) aromatic malt perature up to 155° F (68° C) and hold for about 30 minutes. Raise
4.0 oz (113 g) English brown malt temperature to 167° F (75° C), lauter, and sparge with 4 gallons (15.1
4.0 oz (113 g) double roasted crystal malt (120° L) L) of 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff.
0.5 oz (14 g) Vanguard hops, 6% a.a. Add 60-minute hops and bring to a full and vigorous boil.
(3 HBU/84 MBU) 60 min
1.0 oz (28 g) Cascade hops, 5% a.a. The total boil time will be 60 minutes. When 10 minutes remain, add
(5 HBU/140 MBU) 10 min the 10-minute hops and the Irish moss. When five minutes remain,
0.25 oz (7 g) Simcoe hops, 14% a.a. add the five-minute hops. After a total wort boil of 60 minutes, turn
(3.5 HBU/98 MBU) 5 min off the heat, add the zero-minute hops, and place the pot (with cover
0.25 oz (7 g) Columbus hops, 19% a.a. on) in a running cold-water bath for 30 minutes. Continue to chill in
(5 HBU/140 MBU) 5 min the immersion or use other methods to chill your wort. Strain and
2.0 oz (57 g) Cascade hops, 5% a.a. sparge the wort into a sanitized fermenter. Bring the total volume to
(8.8 HBU/106 MBU) 0 min 5.5 gallons (21 L) with additional cold water if necessary. Aerate the
0.5 oz (14 g) New Zealand Nelson Sauvin hop pellets, wort very well.
dry hop
0.25 oz (7 g) Australian Galaxy hop pellets, dry hop Pitch the yeast when temperature of wort is about 70° F (21° C).
0.25 tsp (1 g) powdered Irish moss Once visible signs of fermentation are evident, ferment at tempera-
I use White Labs Cry Havoc yeast; other lager yeast of your choice tures of about 55° F (12.5° C) for about one week or when fermenta-
will work. tion shows signs of calm and stopping. Rack from your primary to a
0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup secondary and add the hop pellets for dry hopping. If you have the
(80 ml) corn sugar for kegging capability, “lager” the beer at 35–45° F (1.5–7° C) for three to six
weeks. Prime with sugar and bottle or keg when complete.
Target Original Gravity: 1.064 (15.75 B)
Target Extraction Efficiency: 90%
Approximate Final Gravity: 1.016 (4 B)
IBU: about 32 by calculation, not perception
Approximate Color: 14 SRM (28 EBC)
Alcohol: 6.4% by volume
I have been working on a multi-year and Craft Brewers Conferences, my view

project to digitize the archival photos, of homebrewing history has taken on
videos, audio, and publications of the an entirely new perspective. The legacy
American Homebrewers Association The very cool of thousands of homebrewers and their
and Brewers Association. I am sifting contributions to the success of not only
through almost 38 years’ worth of photos,
thing about our the American Homebrewers Association
most of which have never been viewed homebrewing but of American homebrewing is mind-
by anyone but the photographer. As I blowing. So many people, so much fun,
view and organize the 25,000+ images endeavors is that so much enthusiasm, so much sharing, so
of American Homebrewers Association much information, so much involvement,
National Homebrewers Conferences,
we’ve cultivated a and an evolution of skills, growth, and
competitions, regional conferences, AHA culture of sharing. maturity. All along the way there has been
road trips, staff shenanigans, club meet- a constant influx of new homebrewers
ings, shop visits, the Great American fueling the continuity and the quest for
Beer Festival, Microbrewers Conferences, better beer. I am awed. Wow.

Shout Out Legacy India Pale Lager
MASH/EXTRACT RECIPE
INGREDIENTS DIRECTIONS
for 5.5 U.S. gallons (21 L) Heat 2 quarts (2 L) water to 172° F (77.5° C) and add crushed grains
to the water. Stir well to distribute heat. Temperature should stabilize
7.0 lb (3.2 kg) very light malt extract syrup or 6 lb at about 155° F (68° C). Wrap a towel around the pot and set aside
(2.7 kg) very light dried malt extract for about 45 minutes. Have a homebrew.
1.0 lb (0.45 kg) 15° L crystal malt
8.0 oz (227 g) aromatic malt After 45 minutes, add heat to the mini-mash and raise the tempera-
4.0 oz (113 g) English brown malt ture to 167° F (75° C). Pass the liquid and grains into a strainer and
4.0 oz (113 g) double roasted crystal malt (120° L) rinse with 170° F (77° C) water. Discard the grains.
0.9 oz (26 g) Vanguard hops, 6% a.a.
(3 HBU/84 MBU) 60 min Add more water to the sweet extract you have just produced, bring-
1.0 oz (28 g) Cascade hops, 5% a.a. ing the volume up to about 2.5 gallons (9.5 L). Add malt extract and
(5 HBU/140 MBU) 10 min 60 minute hops and bring to a boil.
0.25 oz (7 g) Simcoe hops, 14% a.a.
(3.5 HBU/98 MBU) 5 min The total boil time will be 60 minutes. When 10 minutes remain, add
0.25 oz (7 g) Columbus hops, 19% a.a. the 10-minute hops and the Irish moss. When five minutes remain,
(5 HBU/140 MBU) 5 min add the five-minute hops. After a total wort boil of 60 minutes, turn
2.0 oz (57 g) Cascade hops, 5% a.a. off the heat, add the zero minute hops, and place the pot (with cover
(8.8 HBU/106 MBU) 0 min on) in a running cold-water bath for 15 to 30 minutes or the time it
0.5 oz (14 g) New Zealand Nelson Sauvin hop pellets, takes to have a couple of homebrews.
dry hop
0.25 oz (7 g) Australia Galaxy hop pellets, dry hop Strain out and sparge hops and direct the hot wort into a sanitized
0.25 tsp (1 g) powdered Irish moss fermenter to which 2.5 gallons (9.5 L) of cold water has been added.
I use White Labs Cry Havoc yeast; other lager yeast of your choice If necessary add cold water to achieve a 5.5 gallon (21 L) batch size.
will work. Aerate the wort very well.
0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup
(80 ml) corn sugar for kegging Pitch the yeast when temperature of wort is about 70° F (21° C).
Once visible signs of fermentation are evident, ferment at tempera-
Target Original Gravity: 1.064 (15.75 B) tures of about 55° F (12.5° C) for about one week or when fermenta-
Approximate Final Gravity: 1.016 (4 B) tion shows signs of calm and stopping. Rack from your primary to a
IBU: about 32 by calculation, not perception secondary and add the hop pellets for dry hopping. If you have the
Approximate Color: 14 SRM (28 EBC) capability, “lager” the beer at 35–45° F (1.5–7° C) for three to six
Alcohol: 6.4% by volume weeks. Prime with sugar and bottle or keg when complete.
Eventually, this collection of photographs tribution. There isn’t much going on It’s a lager! It doesn’t need the additional
will be accessible to the AHA membership, with the addition of long-boiling time fruitiness of warm temperature ale fermen-
but for now there is still more to do. One hops in this recipe; that’s not a mis- tation; it already has plenty of citrus, mango,
thing I will do now is relax, not worry, and print. Generous amounts of homegrown and passion fruit. I can’t wait. I’m sure it will
have a homebrew. Yes, right now. Cascade hops dominate the late hop- be a legacy brew. It could be yours, too.
ping. These are pure strains of Cascade
In the meantime, there’s a new recipe hops, not the sometimes-mixed harvests Charlie Papazian is founder of the
in my fermenter. I have high hopes for combined with other stray hops in the American Homebrewers Association
Shout Out Legacy India Pale Lager. I’m field. My plants come from stock that and author of The Complete Joy of
using a combination of malt-accented I acquired in 1979. A gentle touch of Homebrewing.
pale and specialty malts with the addi- Simcoe and Columbus gives it an earthy
tional twist of brown malt for complex- foundation. Dry hopping with Nelson
ity. My hop accents are dominated by Sauvin and Galaxy adds passion fruit
some of my favorites. I find Vanguard and mango character to the authentic
hops for bittering to be a smooth con- foundation of Cascade.

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LLC
1235 NW 39th St
Topeka, KS 66618-1179 FOR THE ON THE
(785) 230-2145 ADVANCED ROAD WITH
[email protected] BREWER CHARLIE
allgrainbrewing.biz
As a new homebrew store, we have to

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South Shore Homebrew Scrooge & Barley Inc. still-h2o.com [email protected]
Emporium 226 S. Lafayette St. Homebrewing, winemaking, and patriothomebrewsupply.com
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& Supply Michigan’s largest selection of Missouri Malt Supply
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(206) 403-8563 84th & J Sts, behind Just Good
[email protected] Minnesota [email protected]
momalt.com Meat
gravelbottom.com Omaha, NE 68127-1634
Six frequently changing taps Northern Brewer, LLC Supermarket to the small-scale brewer.
6021 Lyndale Ave S Fresh ingredients and quality brewing (402) 593-9171
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Classes with a fully stocked Since 1971. Fresh beer and wine
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Your home for homebrewing supplies. Omaha, NE 68127-1697
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Grand Rapids, MI 49503-3445 (651) 223-6114 1967 W Boat St Specializing in homebrewing
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O’Connor’s is a dedicated homebrew nation since 1993. Stop in and chat homebrewery.com into the store! Brew!
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16776 21 Mile Rd
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New Hampshire’s largest selection make great beer. Make the best beer Mistucky Creek Homebrew Inc. Saratoga Zymurgist
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Southwest Grape & Grain more. Open 7 days a week, staffed
2801 Eubank Blvd NE Ste N
by experienced brewers and
Albuquerque, NM 87112-1300
winemakers.
(505) 332-BREW (2739)
[email protected]
southwestgrapeandgrain.com
New Mexico’s largest homebrewing FEBRUARY 28
and winemaking store. Open 7 days
LET’S
Saint Arnold Brewing Co., Houston, TX
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10200 Corrales Rd NW, Suite A
Albuquerque, NM 87114-9268
(505) 898-HOPS (4677)
RALLY! MAY 14
NoDa Brewing Co., Charlotte, NC
Upland Brewing Co., Bloomington, IN
[email protected]
southwestgrapeandgrain.com • Rallies are super fun celebrations of the
Now serving Albuquerque’s West homebrewing community hosted at
Side!
breweries ‘round the country.
New York • Enjoy tours, samples, swag, prizes
and camaraderie!
Homebrews and Handgrenades
2378 Grand Ave • FREE to AHA members; non-members
Baldwin, NY 11510 can join at the door at a discounted rate.
(516) 223-9300
[email protected]
brewgrenades.com JOIN US!
We provide a friendly, approachable
environment where homebrewers
can purchase what they need to

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Homecrafted Miami Valley BrewTensils Oregon Wine, Barley & Hops
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(425) 803-3996 Little Chute, WI 54140-2515 Australia [email protected]
[email protected] (920) 687-2533 the-home-brew-shop.co.uk
mountainhomebrew.com [email protected] Brewmart Brewing Supplies
The Northwest’s premier RiteBrew.com 32 Railway Parade
homebrewing supply store! We have Quality homebrewing supplies at Bayswater, WA 6053
everything you need and more! wholesale prices. Online orders ship [email protected]
same day. brewmart.com.au
Beer Essentials, The Brewmart Brewing Supplies is a
2624 112th St S Ste E1 Brew & Grow (Madison) wholesale and retail warehouse
Lakewood, WA 98499-8867 1525 Williamson St specializing in beer, wine, spirits,
(253) 581-4288 Madison, WI 53703-3768 and liqueurs. Our friendly and
[email protected] (608) 226-8910 knowledgable staff are here to help
thebeeressentials.com [email protected] 6 days a week
South Puget Sound’s largest brewandgrow.com/brew
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Seattle, WA 98133-6813 [email protected] [email protected]
(206) 365-7660 wineandhop.com thevineyard.ca
[email protected] Madison’s locally-owned Southern Alberta’s only full-
cellar-homebrew.com homebrewing and winemaking service, one-stop brewing supply
Your one-stop shop for all your wine headquarters for more than 40 years. store. Fresh ingredients, quality
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6505 5th Pl S Northern Brewer, LLC
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(206) 743-8074 Milwaukee, WI 53214-2437
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northernbrewer.com E W EB
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>> O
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equipment, and knowledge. The best Easily find your local AHA member shops online at
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AHA MEMBER SH OPS
Advertiser Index
*
Allagash Brewing Company .......................................35 FastRack ......................................................................6 Muntons Malted Ingredients .....................................16
www.allagash.com www.fastbrewing.com www.Muntons.com
American Homebrewers Association ..........61,65,70,74 Fermentis ....................................................................8 Northern Brewer .......................................................48
www.HomebrewersAssociation.org 83,87 www.Fermentis.com www.northernbrewer.com
ANVIL Brewing Equipment .......................................45 Five Star Chemicals & Supply, Inc..............................9 Pacific Merchants dba Krome Dispense .....................17
www.anvilbrewing.com www.fivestarchemicals.com www.kromedispense.com
Austin Homebrew Supply .........................................64 Gotta Brew, LLC........................................................11 PicoBrew ...................................................................69
www.austinhomebrew.com www.gotta-brew.com www.picobrew.com
Ballast Point Brewing and Spirits ...................... Cover 4 Grandstand Glassware • Apparel • Promotional .......29 Samuel Adams...........................................................10
www.ballastpoint.com www.egrandstand.com www.samueladams.com
BH Enterprises ..........................................................59 GrogTag ....................................................................43 Sierra Nevada Brewing Co. ........................................56
www.TempStatControls.com www.grogtag.com www.sierranevada.com
Blichmann Engineering .............................................18 Harper Collins...........................................................81 South College - Knoxville..........................................47
www.BlichmannEngineering.com www.harpercollins.com www.SouthCollegeTN.edu
Brewers Publications .................................................66 High Gravity Homebrewing & Winemaking Supplies.. 66 Shmaltz Brewing Company ..................................16,54
www.BrewersPublications.com www.highgravitybrew.com www.shmaltzbrewing.com
BrewJacket ................................................................58 Home Brewery, The ..................................................16 Speidel Tank .................................................... Cover 3
www.brewjacket.com www.homebrewery.com www.speidel-behaelter.de
BSG Handcraft .....................................................28,49 Industrial Test Systems..............................................53 Spike Brewing ...........................................................55
www.BSGHandCraft.com www.sensafe.com www.spikebrewing.com
Brewmation ...............................................................32 CMBecker International, LLC ........................... Cover 2 Ss Brewing Technologies ........................................2,69
www.brewmation.com www.qualitypour.com www.ssbrewtech.com
Briess Malt & Ingredients Company..........................62 Larry’s Brewing Supply..............................................32 Stocks Farm ..............................................................27
www.brewingwithbriess.com www.larrysbrewsupply.com www.stocksfarm.net
Carhartt .....................................................................21 love2brew Homebrew Supply ...................................52 Uinta Brewing Co ......................................................26
www.Carhartt.com www.love2brew.com www.uintabrewing.com
Castle Malting ...........................................................37 Micro Matic USA, Inc. ...............................................35 White Labs ................................................................36
www.castlemalting.com www.micromatic.com www.WhiteLabs.com
Danstar......................................................................63 Midwest Supplies - Homebrewing and Winemaking ....70 Wyeast Laboratories Inc. ...........................................14
www.Danstar.com www.MidwestSupplies.com www.wyeastlab.com
Eckert Malting and Brewing Company ......................13 MoreBeer! Homebrewing Supplies ............................59 Yakima Chief-Hopunion ...........................................68
www.eckertmaltingandbrewing.com www.morebeer.com www.Hopunion.com
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LAST DR OP By Steve Ruch
Life without Temperature Control

What would I do if
I couldn’t brew my
regular batches of
Pilsner? Or my yearly
batch of Märzen? Or
an occasional bock
or schwarzbier?
wasn’t as dry or bitter and had a touch

of fruitiness. Sample #3 was also golden
and opaque. It was somewhat dry, but still
had a nice maltiness and was clean with a
muted hop presence.
I did a taste test on June 10. Sample #1

was a good Pilsner, dry with medium
A fter seeing my article “Preparing for

the Hopacalypse” in the March/April
2015 issue, my mind was eased and my
Sterling hops to bitter, and Saaz to finish.
The OG was 1.050 and IBUs were 38.
bitterness. Its thin head quickly faded.
Sample #2 was also fairly dry with a fruity
edge more like a blonde ale than a Pilsner.
nerves were calmed. For about five minutes. I pitched the yeasts at noon on May 16. It had a medium head that faded fairly
I just don’t feel right without something to Sample #3 showed the first signs of fer- quickly and was the least hoppy. Sample
worry about. mentation with a definite layer of kräusen #3 was dry, clean, and more lager-like
and a burp out of the airlock by 10 p.m. than #2. It also had the biggest head that
Then it hit me: What if my lagering cham- Sample #2 had some kräusen by 10 p.m., laced nicely.
ber went belly up? What would I do if and #1 in the lagering chamber showed
I couldn’t brew my regular batches of just a wisp. I entered Sample #2 and #3 into the Clark
Pilsner? Or my yearly batch of Märzen? County Fair homebrew competition in
Or an occasional bock or schwarzbier? I took a gravity reading on May 18 and Vancouver, Wash. Sample #2 scored a 36
#1 was at 1.008 and had a dry, clean, as a blonde ale, with a judge commenting
After recovering from my panic attack, I crisp, hoppy finish. Unsurprisingly, it was that it was somewhat Kölsch-like. Sample
came up with a plan. I brewed a batch of the most Pilsner-like. Sample #2 was also #3 scored a 37 as a German Pilsner with
Pilsner and split it three ways: 1.008 and had a dry, crisp, less hoppy fin- the comment, “A well-rounded, drink-
ish with a pleasant amount of fruitiness. able beer.”
#1: Fermented with WLP830 (German Sample #3 ended at 1.006 with a dry,
Lager yeast) at 54° F (12° C) slightly fuller mouthfeel and seemed the These were not the best scores I’ve ever
Photo courtesy of Steve Ruch
#2: Fermented with WLP830 at 72° F least hoppy of the three. received, but now I know that if my
(22° C) lagering chest ever does fail, I can brew a
#3: Fermented with Wyeast 1764 I bottled on May 27. Sample #1 had a decent “lager” with ale yeast.
(Pacman Ale yeast) at 72° F (22° C) nice clear golden color; it was dry with
a malt balance, medium bitterness, and a Steve Ruch lives in Vancouver, Wash.
For the recipe, I used five pounds of pleasant hop flavor. Sample #2 was a simi- and has been homebrewing for
Briess Pilsner DME, eight ounces of sugar, lar color, but somewhat opaque. It also 16 years.

HomebrewersAssociation.org March/April 2016 ZYMURGY III
IV ZYMURGY March/April 2016 HomebrewersAssociation.org

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Vol. No.

FOR THE HOMEBREWER & BEER LOVER

Quick & Easy

PLUS BREWING WITH S. EUBAYANUS

Journal of the American Homebrewers Association®

Coolships, and Farewell

HomebrewersAssociation.org March/April 2016 ZYMURGY 1

7 | FROM THE GLASS

30 | Foraging for Fermentables:

15 | DEAR PROFESSOR 38 | Uncharted Territory: Brewing with S. eubayanus

67 | FOR GEEKS ONLY 50 | Quick and Easy Malted Cider

Summer in Salisbury ............................................................................ 20

Imperial Coffee IPA .............................................................................. 26 Kate’s Kölsch ........................................................................................ 57

Find more homebrewing recipes on our website @ HomebrewersAssociation.org/homebrew-recipes

HomebrewersAssociation.org March/April 2016 ZYMURGY 3

Dates include: Each event will also celebrate

March 5 April 1-2 April 22-24

March 12 April 2 April 23

March 12 April 10 For more craft brewing events,

“I believe BOULEVARD DOUBLE WIDE IPA

4 ZYMURGY March/April 2016 HomebrewersAssociation.org

It’s time once again for Zymurgy’s Best

>> GREAT RECIPE

HomebrewersAssociation.org March/April 2016 ZYMURGY 5

New Zymurgy Editor

Thankfully, Jill is not leaving the Brewers

the Governing Committee pages. dates so members have a chance to get to

HomebrewersAssociation.org March/April 2016 ZYMURGY 7

Radegast Club of members, support your community, and

Photos © Brewers Association

8 ZYMURGY March/April 2016 HomebrewersAssociation.org

Homebrew Con 2016

This year’s conference includes a record

Don’t miss out! Space is limited, so be

Until next time, happy homebrewing!

Gary Glass is director of the American

HomebrewersAssociation.org March/April 2016 ZYMURGY 9

Remembering Fred and Byron

I met Byron at the 1991 Homebrewers

P.S. I have included the label I created

HomebrewersAssociation.org March/April 2016 ZYMURGY 11

Here’s to brew dogs and chickens!

12 ZYMURGY March/April 2016 HomebrewersAssociation.org

HomebrewersAssociation.org March/April 2016 ZYMURGY 13

HomebrewersAssociation.org March/April 2016 ZYMURGY 15

carbonation. Possibly, bottles need to

HomebrewersAssociation.org March/April 2016 ZYMURGY 17

British Golden Ale

HomebrewersAssociation.org March/April 2016 ZYMURGY 19

20 ZYMURGY March/April 2016 HomebrewersAssociation.org

22 ZYMURGY March/April 2016 HomebrewersAssociation.org

East Coast vs. West Coast Different Strengths

24 ZYMURGY March/April 2016 HomebrewersAssociation.org

HomebrewersAssociation.org March/April 2016 ZYMURGY 25

Stone Fruits, Tropical Fruits, and Berries

26 ZYMURGY March/April 2016 HomebrewersAssociation.org

Green Tea Double IPA

HomebrewersAssociation.org March/April 2016 ZYMURGY 27

HomebrewersAssociation.org March/April 2016 ZYMURGY 29

A lmost 300 years before American

“Pagatown is a kind of graine, so called

Photo © Beth Patton Photography

Persimmons, for instance, were a means