This recipe comes to us from Tannery Run Brew Works in Ambler, PA, as part of an I22 Capri hybrid yeast strain launch collaboration with Imperial Yeast. Imperial and Tannery Run Brew Works developed this recipe as a spotlight for the hop-forward character and attributes of Capri, especially when paired with layers of citrus-y hops.
Counter-clockwise from top left: five gallon bucket filled with foraged Staghorn sumac tops; sumac berries after being steeped in cold water and drained; two versions of Sumac Wine from Barry Salem. There’s nothing more fun than creating a fermented beverage from foraged finds. This recipe for Sumac Wine takes advantage of a late summer of
Bad Weather Brewing Company head brewer Andy Ruhland talks about brewing with unique fermentables like wild rice and cassava as he and the BWBC brew crew continue exploring historic lagers with their Heritage Lager Series. Related Links Maltwerks – Malt, Hops, Wild Rice & More Wild Rice Mild Homebrew Recipe (from Mashmaker) Get your own
