-Ryan Blankenship- Whisky has been around for many centuries. In fact the “Guild of Barber Surgeons” were some of the first monks to make whisky in Scotland back in the early 1400s. It was originally made for medicinal purposes and to help cure smallpox and colic. James IV of Scotland enjoyed whisky so much that he purchased over 500 bottles from the Barber Surgeons. Now at this time whisky was still so new that they didn’t even age it in barrels, so the spirit was extremely harsh to … [Read more...] about The Art of Making a Whisky Mash
Homebrew
UPDATED: Making Beer Kits at Home with Brewer’s Best
With fall on the horizon this week we decided to re-feature one of our most popular brewing posts focused on successful brewing from kits. Our kits are fantastic for people looking to get into brewing, for people with a few brews under their belts, and even for experienced brewers. Learn how to dial your kit brews up a notch or two without going to whole grain brewing and you'll have batches of beer ready to go by Oktoberfest. -Gabrial House- With fall in full swing, why not start a batch … [Read more...] about UPDATED: Making Beer Kits at Home with Brewer’s Best
Kolsch: Tips & Recipe
-Ryan Blankenship- After brewing and sampling beers over the last decade, I would have to say that my favorite summer ale is the Kolsch. This light colored, low hopped ale has the perfect balance for that 90 plus degree day. Whether sitting by the pool, relaxing at the beach, or even after doing all of that dreaded yard work, this ale is so refreshing. So what exactly is a Kolsch? It is an ale that takes on several characteristics of a lager. This beer is best fermented at 60F to help it … [Read more...] about Kolsch: Tips & Recipe
Making Strawberry Wine
-Ryan Blankenship- With the spring gone and summer in full swing, strawberries are being harvested. What better thing to do with that sweet berry than to make some wine out of it. Strawberries not only have great antioxidant value to them, but they are full of macro, micro nutrients, and some vitamins as well. So while you're enjoying that sweet wine, you are also filling yourself with some good nutrients as well. On top of all this goodness, they also contain an enzyme called amylase, … [Read more...] about Making Strawberry Wine
‘Tis the Saison
- Dan Toot - Let’s talk variety in our homebrew. Like many homebrewers, I have my go-to’s. The recipes that have been proven to work, are loved by friends and family, and the routine is so familiar, it’s a low-fuss way to get a good drink in your hand in relatively little time. Every once in a while, however, we want to branch out. Brewing being the ancient art that it is, there are virtually limitless possibilities (any poor fellow-traveler who has spent any time on a brewing forum online … [Read more...] about ‘Tis the Saison
Three tricks for improving the Mash and Boil
This week’s blog post is from long-time Fifth Season customer and expert brewer, Eric Ginsberg, and includes a few hacks to improve the performance of the Brewer’s Edge Mash and Boil electric brewing system. -Eric Ginsburg- I’ve had my Mash and Boil now for about 2 years, and I love what it has done for my brew day and for my brew quality and consistency. That said, I discovered several areas for improvement that I want to share with other users. Grain Basket Feet – The original feet … [Read more...] about Three tricks for improving the Mash and Boil
The Art of Making Absinthe
-Ryan Blankenship- Absinthe is a drink that is made from a distilled spirit and has the herbs wormwood, anise, and fennel added to it post-distillation. Absinthe was first created by the ancient Greeks for medicinal purposes, starting around 1550 BCE, by soaking wormwood leaves in wine and making a tincture with it. This tincture was called absinthites oinos. Absinthe made using distilled spirits instead of wine can be dated back to the 18th century. Its use became more popular during the … [Read more...] about The Art of Making Absinthe
Aging Beers
-Ryan Blankenship- Aging large gravity beers can really help bring out some greater characteristics in several different styles. Larger stouts, porters, Scottish ales, and barrel-aged ales work the best for aging or cellaring. IPA and Double IPAs are net recommended for aging because the hops will start to break down over time and give an off flavor to your ales. Be sure the ABV is at least 8% or higher for the optimal aging process. Lambics, saisons, gueuzes, and any other type of beer … [Read more...] about Aging Beers
Home(brewing) for the Holidays
-Dan Toot- Let’s talk about Hygge. Translated from Danish it roughly means: a quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being. Folks, I think we’ll need quite a bit of Hygge as we enter this fast-approaching, still-weird Holiday season. Hard to believe we’re already talking about it, but for a homebrewer, thinking about the process of making a beer, it’s practically here! So I’m here to help the homebrewer plan their gift-giving options … [Read more...] about Home(brewing) for the Holidays
Elizabethan Style Mead
-Ryan Blankenship- Mead could possibly be one of the oldest styles of alcoholic beverages known to humanity. Pottery vessels discovered in northern China that dated back to 7000 BC had chemical signatures consistent with honey, rice, and organic compounds associated with a fermented beverage. Fast-forward to the 16th Century, and we find that most of the meads created during Elizabethan times usually contained honey, herbs, fruits, and even hops. The majority of the alcohol content in this … [Read more...] about Elizabethan Style Mead
