Sui Generis Brewing

Fact or Fiction – Are Dead Yeasts Yeast Nutrient?

This post was motivated by a letter read by Cade at the beginning of episode 65 of The Brü Lab.

IPAs have changed a lot since the mid-1990’s when I first started brewing them. Can you combined four decades of IPA trends into a single beer?

This blog post is a short summary of a 7-year long experiment looking at whether metabisulfite can be used to

Pilsners are a thing of simple beauty, but brewing a good one can be a challenge. It took a few iterations, but I finally have a great SMaSH recipe.

Nottingham is widely regarded as one of the best yeasts for English-style cider out there. Can a wild yeast take its place?

A post in which I grumble about the tendency of home and pro brewers to “test” sanitizers stupidly, leading to a lot of bad information.

A post all about one of the best beer-adjacent foods which also happens to be a fermented food! Saddle up and learn how to make poutine!

Rennet is to cheese what amylase is to beer…but this is not what I expected to be writing for my

Recipe and tasting notes for my entry into this years advent exchange – a braggot made by blending an imperial stout with a bochet mead.

On December 5th 2021 I hit a new milestone in my homebrewing adventure – the 25th anniversary of the first