Tag Archives: homebrewed beer

Slaapdronken, a Chamomile Tripel

Hubs and I have had so little time to brew lately it is embarrassing. We’ve been traveling, juggling crazy schedules, and I’ve been running around helping with private beer tastings, teaching my Beer Ed class and cooking up a storm, of course.

Some serious 'cold-break' when brewing Slaapdronken
Some serious ‘cold-break’ when cooling down Slaapdronken wort

In addition to all that great life stuff, I have been focusing my energies on a very exciting career move. Like many beer-bloggers, as of last week I had a ‘grown-up,’ 9a-5p desk job that wasn’t fulfilling my creative side. But, it paid the bills, and  I remained hopeful that some day I would transition this beer-loving hobby of mine into a full time gig. I didn’t realize quite how soon an opportunity would present itself, but it did, and I snatched it up.

I’m extremely excited to share that as of today, Monday July 7th I am a sales representative for Cavalier Distributing!

Not only does Cavalier distribute beers from some of the my absolute favorite breweries (Dogfish Head, Stone, MadTree, Breckenridge, Revolution, Dieu de Ciel, Two Brothers, Jolly Pumpkin . . . just to name a few), what convinced me to work for them is the people. Everyone I’ve interacted with there is stellar and I have no doubt that I will be happy there. At what other job is jeans and a polo considered business casual? I am too lucky.

The blog will continue, don’t worry, and I’ll still support ALL of my favorite breweries, near and far, no matter who distributes them. Continue reading Slaapdronken, a Chamomile Tripel

“Emerald,” Dry Irish Stout Recipe

Despite all the crazy homebrew recipes I tell you about, I’ve actually been making an effort over the last year to come back to basics a bit. This stout recipe is a delicious outcome of that goal: simple and lovely.

There are lots of different versions of stouts. You’ve got your sweet stout, milk stout (a sub style of sweet stout which is brewed with lactose sugar ), oatmeal stout, American stout, foreign extra stout and of course the big boozy delight that is Russian imperial stout. And those are just the BJCP recognized varieties. There are truly endless options. If you’re crazy like us, you can also make spiced stouts like our “Chai Latte Milk Stout,” or a delicious fruit stout like our award winning blackberry stout we call “the Bearded Lady.”

All are great, but on an average day, nothing is more satisfying than a simple, dry Irish stout.

"Emerald" Dry Irish Stout

Dry stouts are more drinkable than your hoppier, boozier stouts – a true session ale. At around 4.5 – 5% abv you can sip on a few of these and remain a totally reasonable person. Continue reading “Emerald,” Dry Irish Stout Recipe

The making of Amour, a French Saison (and Saider!)

I haven’t been talking much about our homebrew adventures of late, but that’s not for lack of activity, just standard life craziness. So let’s update!

All the way back in November I was asked to participate in the first ever CannonBLOG Event at Fifty West Brewing. The back story to this is that the  50W brewers started a competition called Cannonball amongst their staff for who can brew and pair the best beer/food. For CannonBLOG they changed things up and asked us Cincy beer bloggers to brew beer instead!

CannonBLOG! at Fifty West

Myself, Hoperatives, the Brew Professor, Beer Mumbo, Queen City Fresh, Jesse from WCPO #9Beer and Queen City Drinks all gathered together at Fifty West, had some tasty brunch, and brewed. It was a fantastically fun day and we all learned a thing or two about the various homebrew systems we all have. Continue reading The making of Amour, a French Saison (and Saider!)

How to make Pumpkin “Barleywine”

Technically, it is still summer. But based on the beer shelves full of pumpkin beers, breweries would have us believe fall came weeks ago. Love it or hate it, pumpkin beer is here.

It seems from twitter and other social media that people have some pretty intense opinions about the pumpkin beer thing. This includes me.

First of all, I am most definitely of the opinion that pumpkin anything should be reserved for when it is actually fall, so I’m always irked to see pumpkin beers out in August. What is that about!?

I’m just not ready for summer to be over I guess.

In terms of the beer itself, there are those people that think of pumpkin beer as a well-spiced (nutmeg, cinnamon, etc.) fall ale. I am personally of the opinion that pumpkin beers should taste like rich, sweet pumpkin, with just a hint of spice. So for me, Southern Tier Pumpking, a favorite of many, is gross. Again, just my opinion, this is a blog after all.

Of course you *could* spice this beer to high heaven if you want, but then we couldn’t be friends. Just kidding! Sort of.

We decided that rather than add pumpkin pie spice or the like, we’d use a Trappist Belgian yeast for some extra fruity and spicy goodness. (If you ARE going to spice this beer up, don’t tell me about it I’d probably use a non-Belgian yeast that can tolerate high ABV (like WLP001). Up to you. Technically, per Beer Judge Certification Program guidelines, using the Trappist yeast makes this beer more a Belgian specialty ale, since we’re using a Belgian yeast for this “barleywine,” and adding pumpkin too, but whatevs.


So let’s talk about basic barleywine. Continue reading How to make Pumpkin “Barleywine”