On the first days of April, beer nerds begin a hunt for “the best” barrel aged coffee stout, Founder’s KBS. Or at least that’s what most beer nerds say is “the best.” Others say KBS is good, but it’s all about Sunday Morning Stout, or Big Bad Baptist, or Bourbon County Brand Coffee Stout, and the list of “the best” goes on and on.
Deciding that there had been enough talk about “the best” barrel aged coffee stout we put them all to a blind taste test. Here are our results!
Continue reading “Blind Tasting: Barrel Aged Coffee Stout”
If you are unaware of March First Brewing, don’t be hard on yourself. They’ve been intentionally flying under the radar for a few weeks, slowly seeping out to bars and restaurants around town. But this is only the very beginning of perhaps the most ambitious Cincinnati brewery yet.
Continue reading “March First Brewing and Boundless Ambitions”
I love blind beer tastings. And as I throw more of them it seems many others love them too. I’d like to encourage everyone to try them and share in the fun, here are three different ways.
Continue reading “Hosting a Blind Beer Tasting: Three Different Methods”
If you think you love a beer and think it’s your favorite beer from the style then there is only one way to verify that, a blind tasting. Perception plays a huge role in our enjoyment of beer, and many other products, and we must remove that perception to get a closer view of our real enjoyment. Plus, blind tastings are a lot of fun!
This is the first in a series of blind tastings I’m doing and posting about. Up next will be a post about hosting your own blind tasting followed by barrel-aged coffee stouts, barrel aged adjunct stouts, barrel-aged stouts, and krieks (cherry sours) will all be coming in the next few months.
Paste keeps doing these and I’ve got a few gripes on how they do them, specifically their sour tasting had a huge variety of sour styles mixed together. I think it’s unfair to compare a gueuze, or blended sour, to a framboise, aka raspberry sour. So, I present, a blind tasting of 8 blended sours and 11 raspberry sours.
Continue reading “Blind Tasting: Gueuze and Framboise”
As I said a few weeks ago in my homebrew water treatment introduction, you have to know your source water profile before you can begin to make adjustments. I decided to submit my water and get a water profile report from Ward Labs who appear to be the go-to company for this type of thing.
Continue reading “Homebrew Water Treatment: Getting Your Water Profile from Ward Labs”
What started with a free book for renewing my American Homebrew Association membership has turned into a two-month long quest to learn about homebrew water treatment.
What follows is my best attempt to share what I have learned. I will say now, some of this may be wrong, but it’s the best I can understand now and I’m relatively confident that it is correct. If I misstate something please leave a comment and I’ll get it corrected.
Continue reading “Homebrew Water Treatment: An Introduction”
Water is one of the four core ingredients of beer and represents more than 90% of the finished product that enters your mouth. It’s time to learn more about water and its role in Cincinnati beer.