Aussie Home Brewer |
| Posted: 10 Jun 2021 08:41 PM PDT Hi everyone. New here. I have had my brew kit for about 2 years, tried 1 brew, it failed and it has been collecting dust ever since. On a give it a good clean and go again. Wish me luck Brum |
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Saratoga Zymurgist: New Releases |
| LORAL® Brand HBC 291 HOP PELLETS 1 OZ Posted: 10 Jun 2021 10:00 PM PDT
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| Posted: 10 Jun 2021 10:00 PM PDT
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| LE20 Australia California Grenache Tannat Shiraz with Skins 14L Wine Kit Posted: 10 Jun 2021 10:00 PM PDT
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| LE20 California Synergy 14L Wine Kit Posted: 10 Jun 2021 10:00 PM PDT
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| LE20 Argentina Torrontes Muscat 14L Wine Kit Posted: 10 Jun 2021 10:00 PM PDT
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Atlantic Brew Supply: New Releases |
| CryoHops LupuLN2 - Ekuanot (1 oz) Posted: 10 Jun 2021 10:00 PM PDT
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| Posted: 10 Jun 2021 10:00 PM PDT
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Adventures in Homebrewing: New Releases |
| Female Quick Disconnect x 1/2" MPT w/Shutoff (HFC35) Posted: 09 Jun 2021 10:00 PM PDT
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| Ball Lock Adapter Tapping Head for Sanke Kegs Posted: 09 Jun 2021 10:00 PM PDT
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| Flexzilla Hybrid Polymer Air Hose (25 ft) Posted: 09 Jun 2021 10:00 PM PDT
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Brewing With Briess |
| Posted: 09 Jun 2021 07:45 AM PDT We've all learned a lot during the last year. As someone who is new to the world of brewing beer, I can say I've learned recipe development is something that you get out what you put in. Taking the time to research malt, yeast, and hops, along with understanding what your ingredients are doing throughout the brewing process, will enable you to make a beer that tastes the way you want it to.  Due to Covid and the restrictions in place for the last year I found that going out to my favorite restaurant or BBQ place was difficult. So I thought "Why not do BBQ myself?!" I have always enjoyed barbequing but have never really taken the time to understand the science of what is going on with meat as it cooks. Learning to barbecue is a lot like learning to brew beerLike brewing beer, ingredients and chemistry are important. Having the ability to correctly monitor temperature while barbequing is as important as when mashing in a brew. Understanding what is happening at certain temperatures is essential.  Trial and ErrorThere are many ways to evaluate ingredients when deciding what to use for the beer style you're making, including chewing the malt, hot steeps on malts and hops, and brewing trials. The same can be said for barbequing. Tasting and smelling your ingredients prior to using them can greatly increase the chances that you end up with the flavors you want. But, like brewing, the process of cooking could very well change the flavor and aroma of your ingredients, so it never hurts to trial your ingredients before using. For barbecue, I like to use cheaper cuts of meat like chicken breasts, hamburgers, or pork patties to test my spices. Once you apply your spices there is no turning back. I would rather have a few burgers I really do not like compared to a $30-40 cut of meat. Enjoying what I've learnedI enjoy the science of brewing and the science of barbecue. I also enjoy the finished products together. Below are my favorite barbecue and beer recipes for you to enjoy. Now that we can gather again, I am looking forward to sharing these with family and friends! My Favorite RecipesBarbecue Pulled Pork Ingredients
Dry Rub
Instructions
Because of texture, flavor, and versatility, one of my favorite cuts of meat is a bone-in pork shoulder.  Pork shoulders I prefer are around 8 lbs. and have a good amount of marbling. After trimming I like to have around ¼ inch of fat on the thickest parts.  In my experience a very generous coating of rub works best when cooking large cuts of meat.   After around 8 hours of cooking at 225°F, the pork shoulder has reached an internal temperature of 165°F and has developed a dark brown to black bark. At this point, the pork shoulder is ready to eat as sliced pork. One of the reasons pork shoulders are a favorite is versatility. My goal is usually pulled pork.  Because slicing the meat removes the bark, it is not ideal if you are planning on further cooking the meat. In this instance, it was just about lunchtime, and I planned on braising with apple juice, brown sugar, and butter anyway. After braising at 250°F for 6 more hours the internal temperature reached 200°F and the meat was ready to be taken off the grill, wrapped in parchment paper and a towel, put in a cooler, and rested for an hour.  I knew everything went well because the blade bone came out with minimal effort.  Once shredded, there are many ways to enjoy pork shoulder. Most of this meat was used for one of my favorites – pulled pork tacos. Smoky Skies Hazy IPA RecipeThis beer pairs very well with my pulled pork recipe above. Grain
Hops
Yeast
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| Posted: 08 Jun 2021 12:27 PM PDT Co-authored by Dana Backus – What do you get when you combine beer drinking and axe throwing? It might sound like a crazy mash-up but after some experience with this concept our team can validate it's completely safe and pretty awesome!  Briess' Marketing team wanted to explore an option for opening night at our upcoming Malt & Brew Workshop scheduled for October, as well as some good old-fashioned team building (remember what that was like?). After working from home for the past 15 months and sitting through countless virtual meetings, it was refreshing to get out in-person with some co-workers and support a local hang out on the shores of Lake Michigan in Manitowoc, Wisconsin.  Tapped on the Lakeshore is a playground for adults featuring axe throwing, shuffleboard, jumbo Jenga, soccer pool, and darts. The sign out front highlights their impressive selection of 20+ craft beers on tap all year round. Our group enjoyed some inspiring regional beers ranging from amber ale to peanut butter porter.     With restrictions being lifted in many parts of the country, people want to find ways to connect with their family and friends, including some new activities. Most of us want to support local businesses after the challenges they faced during the pandemic. Axe throwing can be an enjoyable part of that. Our team looks forward to another experience at Tapped on the Lakeshore with our craft brewing friends at the Malt & Brew Workshop. |
| Malt & Brew Workshop Returns in 2021! Posted: 04 Jun 2021 08:51 AM PDT  Lots of events are roaring back to life in the second half of 2021. One of those is Briess' Malt & Brew Workshop, the original education and engagement forum for craft brewers who want to take their brewing game to the next level. This year's event will be held on October 6-7. Attendees won't want to miss opening night activities on October 5 which will include axe throwing and some of the finest craft beers from around the region.  Malt & Brew Workshop includes seminars led by Briess team members who are closest to our technical processes, presentations by industry consultants (also known as "legends"), shared experience from respected craft brewers, and a tour of our Manitowoc malt plant. You will also be taken on a tour of a World War II submarine docked a couple blocks away from our plant. All classes, tours, activities, and accommodations will be in Manitowoc, Wisconsin on the shores of beautiful Lake Michigan. Complete details and registration forms will be sent out during the next month. Class size is limited to 40 people, so make sure to sign up early. We look forward to seeing some of you there!    |
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