Xuebing Du
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KIROKAZE
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DEAR READER
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@bearmountainbrewing
Tips for making a great pumpkin beer!
1. Make something else.
2. Make something else.
3. Eat some pumpkin pie while having the beer you made instead of a pumpkin beer.
It is that time of year again.
It gets earlier every year.
New horrifying trend to go with pumpkin beer. They are adding whipped cream on top now. That way you can get drunk and get diabetes at the same time.
Tips for making a great pumpkin beer!
1. Make something else.
2. Make something else.
3. Eat some pumpkin pie while having the beer you made instead of a pumpkin beer.
It is that time of year again.
It gets earlier every year.
New horrifying trend to go with pumpkin beer. They are adding whipped cream on top now. That way you can get drunk and get diabetes at the same time.
Tips for making a great pumpkin beer!
1. Make something else.
2. Make something else.
3. Eat some pumpkin pie while having the beer you made instead of a pumpkin beer.
It is that time of year again.
It gets earlier every year.
New horrifying trend to go with pumpkin beer. They are adding whipped cream on top now. That way you can get drunk and get diabetes at the same time.
Remember, if the description for every beer in your taproom includes the word crystal, you cab do better.
Freeze Distilling
I’ve been having a go at a bit of perfectly legal freeze distilling over the last week or so, it’s called freeze distilling but it’s actually fractional freezing, no distillation really occurs, hence it being legal (as long as you don’t try and sell it of course!)
The simple idea is you take some of your beer or wine, put it in a plastic bottle and freeze it, then turn it upside down and let the concentrated alcohol leave the residual water in the brew behind. It’s how Brewdog get some of their silly strength brews. I’ve found that if you put 2 pints in you’re probably going to get 1 pint back depending on the initial strength of the brew, so it’s quite wasteful if you’re limited on quantity.
I tried it first with some sweet wine I made a while back which I didn’t really care for, it turned out much more palatable at around 25% ABV as a short. With less water as well it was thick and viscous and pretty nice. I’ve also tried it on my failed Gruit, the substance left over is more akin to Jagermeister or some kind of herbal thing. Again easier to tolerate at a higher volume, probably around 12-14% ABV and drank as shots.
So learning what I did from the poorer brews I took the risk with 2 bottles of my much loved Chocolate Milk Stout and what I was left with was superb, very concentrated and powerfully dry and bitter but it really hits with the warming feeling of a spirit. It’s about as far as I’ll be able to get to spirits and I’m really pleased with the result. Look out @craftaleexchange York Homebrew Club this’ll be the thing to knock you on your arse at the end of the June meeting, lol.
Anyway, it’s dead simple to do, so why not give it a go? It makes bad brews better and great brews awesome!
Happy beer, happy life.
#beerbrunch dark beer cocktails!
Nice little tribe pile in the Munich dunkel.
A lot of beer does come from pigs tho. Lol. I do drink beer occasionally, but my question was an honest wonder/concern for myself. No need to get ur panties in a bunch. 😊🌷 thnx.
I guarantee you 1000% that beer does not come from pigs. Beer ingredients are: malted barley, hops, water, and yeast. You can add other things, but I have never heard of anyone using pigs in beer. If you can cite a reference for a pig beer, I would love (and be horrified) to see it.
Perhaps you are thinking of isinglass which is a fining agent derived from fish bladders? That is an ingredient used for fining in some beers, but not many. It is much more common in wine.
While not technically vegan because it is in the production process, it does not end up in the beer you consume.
It nice to see friends dreams come true and be open for business.
NHC
Anyone enter anything? I entered an imperial oatmeal stout with espresso, a Bourbon barrel imperial vanilla Porter, and a Belgian dubbel.
Label stuffs.
Go, you beautiful bastard.
Mash tun is a little full.
Getting a starter going for a Belgian Dubbel for NHC.
