‘Tis the season for Oktoberfest! But not everyone has the temperature-controlled facilities to produce a truly and traditionally lagered Marzen-style beer. That’s okay. Chop & Brew found a workaround thanks to mother/son brew team Judi & Ryan Schenian. They had the great idea to brew an Oktoberfest beer, but to ferment it with a German
Chop & Brew is joined once again by Wyeast brand manager Michael Dawson for a backyard brew session. The goal: a high-gravity Belgian Dark Strong Ale. We discuss what it takes to create a successful “big beer” while sampling a high-octane brew from Dawson’s homebrew cellar. Brewers, we’d love to hear your tips and techniques
You asked for a home hop progress report, Chop & Brew has one for you. With only a few weeks left in the hop-growing season – Chip, Dawson and Ted have late-summer updates on their home hop-growing efforts. (Well, Dawson and Ted do anyway.) We talk a bit about how to know when your hops
