Smoked beer meets hard apple cider in this episode of Chop & Brew. Chip shares the story of his rauchgraf or smoked graf, a hybrid beverage fermented from a blend of rauchbier wort and orchard fresh apple cider. The result is something delightfully smoky and slighty tart with a bit of malt and apple sweetness.
Thanks to Dean Symborski (Bay City, MI) for sharing these recipes with us. This cream ale includes the addition of homemade spruce tip syrup and is fermented with Oslo kveik, but it could be fun to ferment with a clean ale or lager yeast… or the Cali Common yeast. See our tasting notes on this
The Mustard Beer has arrived! We taste the eagerly awaited (by us anyway) collaboration between French’s Classic Yellow Mustard and Oskar Blues Brewing. And, it is quite pleasant! Links Mustard Beer Homebrew Recipe (Note: puree quantities are in pounds, not gallons) Support Chop & Brew via Patreon
