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Off-Flavor – Diacetyl

Diacetyl [pronounced dahy-uh–seet-l] is a common off-flavor in homebrew that presents itself in the aroma and flavor as butter, butterscotch or liquid butter (think movie theater popcorn) or in the mouthfeel of the beer as slickness.  The threshold for diacetyl is extremely low at around 0.5 parts per million in lighter beers such as american and international lagers.  What is diacetyl, how is it produced, and how can we stop…

Your Homebrew Sucks - Part 3

Your Homebrew SUCKS – Part 3

So after reading Part 1 about why it is essential to do an evaluation and Part 2 about some resources that can help you out, Part 3 of Your Homebrew Sucks is all about how to actually evaluate a beer.  There’s a lot of ways to go about evaluating a homebrew, this approach is on the more critical side of things because we need to really know what this beer…

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Brewing Local – Book Review

Brewing Local: American-Grown Beer is one of those books that every homebrewer should have in their library. The concept behind the book is relatively simple but the inspiration that it provides can keep someone with “brewer’s block” going strong. Through 340 pages divided into four sections, Hieronymus provides a detailed history on American beer, gets in depth on possible ingredients and finishes with a list of 22 recipes that are sure…

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Your Homebrew SUCKS – Part 1

Your homebrew sucks.  Ok so it may not actually suck, but it can always be better.  A lot of people make good homebrew, very few people make truly great homebrew.  The difference between those two groups of people is not the ingredients they are using, the recipe that they’ve crafted or the cost of their brewhouse.  The difference between those two people: the good homebrewer drinks while the great homebrewer…

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Homebrew All-Stars – Book Review

Homebrew All-Stars By Drew Beechum and Denny Conn All-stars are the best of the best, they are the elite in their particular fields.  So how do you find an all-star in the world of homebrewing? Denny Conn and Drew Beechum have scoured the nation looking for brewers who are stand outs in four different fields of homebrewing; The Old-School Masters, The Scientists (and Process Nerds), The Wild Ones, and The Recipe…

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Behind the Beer – Coachella Valley Brewing’s Chris Anderson

Chris Anderson has been behind the beer from Coachella Valley Brewing since the beginning.  Starting in 2006 he was working on a business plan for a brewery, at that time expecting it to be a brew pub and not solely a brewery.  After seven years, his dream became a reality when he teamed with a group of investors to form Coachella Valley Brewing Company. Anderson started his career in brewing…

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The Beer Wench’s Guide to Beer – Book Review

The Beer Wench’s Guide to Beer, An Unpretentious Guide to Craft Beer lays out a solid foundation of knowledge for some of the most common beer styles while covering a breadth of interesting concepts for beer and food pairings, cooking with beer and even creating beer cocktails.  The author, Ashley Routson is an accomplished writer and true beer connoisseur whose innovative approach to enjoying beer leaves its imprint on The Beer…

The Craft Beer Bites Cookbook

The Craft Beer Bites Cookbook – Book Review

An executive chef who was also an avid homebrewer, once told us something that has guided the way we approach beer and food pairings. He said that beer should be used as a compliment to a dish and that only in very rare cases it is appropriate in the food itself. However, The Craft Beer Bites Cookbook by Jacquelyn Dodd turned this mantra on its head. The Craft Beer Bites…

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Behind the Beer – Bottle Logic’s Dylan Mobley

Dylan Mobley descends the ladder from the brew house and walks between two rows of conical fermenters to greet me. He’s different than most brewers that I’ve come across; skinnier and beard-less. He also has a extremely young look about him but what this lead brewer may lack in age, facial hair and a beer gut is more than made up for with his knowledge base. Mobley was first introduced…