Brew Terminology: Alpha Acid

A naturally occurring soft resins in hops. Alpha Acids are converted during wort boiling to iso-alpha acids, which adds bitterness to beer. Over time alpha acids will age out (through oxidation) and bitterness will lessen.

Bottling Day #2: Irish Blonde Ale

Continuing on from where I left off last time, the beer had fermented for just over three weeks when I began to prepare it for bottling. I started by moving the carboy into my cold garage for about 48 hours in order to cold crash it. Once that was over I added about 1/2 teaspoon…

Recipe: OBK Witbier

A refreshing, elegant, tasty, moderate-strength wheat based ale. Pale straw in colour, this beer will be very cloudy from starch haze and yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. A medium-light bodied ale with a smooth creaminess from the wheat, although finishes dry. Flavours are light, slightly grainy with wheat…

Recipe: OBK West Coast IPA

The American IPA started out on the West Coast for the access to citrusy, grapefruit, and pine flavoured hops. That was decades ago, and now the style is among the most popular craft beer styles. And for good reason. Amazing bright hops lead to a vast array of juicy hop flavours and bitterness. Also a…

Brew Day #2: Irish Blonde Ale

After bottling my previous brew, the¬†Baldwin St. Bohemian Pilsner, I was excited to get started on my next batch. For my second round, pun completely intended, I decided to try out making an Irish Blonde Ale. You can find the recipe for the Blonde Ale here. I also decieed that this time around I would…