We explored the world of sour beers during our May meeting. Sour beer master Dean Volungis gave us a rundown of his knowledge of sour beers as well as his… read more →
For our March 2018 meeting, Bohemian Brewers Brian and Paul have us a rundown of Bohemian’s brewing and lagering technique. Check out Paul’s presentation below! [embeddoc url=”https://www.lauterdaybrewers.org/wp-content/uploads/2018/03/Brewing-Lager-Beer.pdf” download=”all”]
[embeddoc url=”https://www.lauterdaybrewers.org/wp-content/uploads/2017/07/LDB-July-2017.pptx” download=”all”]
[embeddoc url=”https://www.lauterdaybrewers.org/wp-content/uploads/2017/06/American-Pale-Ales.pptx” download=”all” viewer=”microsoft”]
Mark Imre’s presentation on the basics of how to taste beer… or rather how to NOT just say “I like it” or “I don’t like it” [embeddoc url=”https://www.lauterdaybrewers.org/wp-content/uploads/2017/01/Tasting-Descriptors.pptx” download=”all” viewer=”microsoft”]… read more →
Hop Usage & Utilization What are Hops? The Science of Hops When to Use Hop in Your Beer What Are Hops Hop Anatomy IBUs IBU stands for International Bittering Unit… read more →
Our May meeting educational topic was a fantastic one, put together for us by VP Andrew Ayers. We asked brewers to consider how recipes are formulated and why. We explained the foundations for a good recipe and used a bit of sensory analysis to dissect the recipe of a commercial pale ale.
What is lagering? Cold Fermentation Cold Storage Lager Styles Standard American Lager Pilsner Vienna Lager Oktoberfest Helles Dunkel Dopplebock Baltic Porter Hybrids California Common Kolsch Lager Brewing Considerations Recipe Formulation:… read more →
You have just spent much time and effort mashing with careful planned precision to produce malt rich wort. The starch has been converted to sugar and the sugar is ready… read more →
WHY DO WE CARE ABOUT WATER? It’s 90% of your Beer! Typical water sources contain chemicals that impact the brewing process and flavors Knowing how to handle water will improve… read more →
