Nottingham Has Fallen?
Nottingham is widely regarded as one of the best yeasts for English-style cider out there. Can a wild yeast take its place?
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tasting notes
Advent 2021 – Russian Imperial Boched’ Braggot
Recipe and tasting notes for my entry into this years advent exchange – a braggot made by blending an imperial stout with a bochet mead.
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Saison: Rye’d, GMO’d, and low ABV!
Recipe and tasting notes for a light and refreshing sour saison brewed using rye and GMO’d yeast.
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Petite Saison d’ete
A recipe for turning out a flavourful and complex low-ABV saison in just two weeks. A quick turn-around beer perfect for hot summer days!
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Bryan Brews A Pilsner
Recipe and tasting note for a dead-simple German Pilsner. A lighter beer for the heat of early summer.
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Citra-Amarillo-Kveik Fusion IPA
Recipe and tasting notes for CAK – a fusion of modern and historical American IPA. Brewed with kveik & modern hops, but using a traditional approach to malt.
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Lactic Yeast Throwdown
Lactic Yeast throwdown! A side-by-side comparison of Lallemands Sourvisiae and Philly Sour lactic acid producing yeasts.
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Festbier! Bier of Oktober Oktoberfest
Recipe and tasting notes for “Bier of Oktober”, an easy-drinking and easily brewed Oktoberfest-style festbier. Malty and delicious!
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The Night Paddy Murphy Died
A short back story, recipe and tasting notes for the first beer I tried to clone. I haven’t brewed this beer in over a decade – does the recipe stand up?
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A Surprisingly Good Beer – Rhubarb Grisette
A wonderful, low-alcohol grisette, with a complex flavour created by the malt, yeast, and of course, rhubarb.
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