I was first introduced to this recipe as a hunting season treat called Bottled Deer. Being a little short on deer meat, I adapted the recipe to use beef, added my “secret” dry rub and put a Moosehead spin on it. I call it Beer Bottled Stew.See Post
Hops are an essential ingredient in the beer recipe because of the amazing array of flavours and aromas they impart on the finished product. Today we’re diving deep into aroma – and we gotta say, it’s a fragrant place to be.See Post
Another instalment from the Field Guide to Flavour today! On deck: Isovaleric Acid.See Post
Our Q&A today discusses the difference between dry and wet hopping! Send us your questions on Twitter or Facebook and we’ll get you some answers!See Post
In part 2 of our beer judge spotlight, today we’re introducing Craig Pinhey. We grilled him with the same questions we asked Kevin last week – so we can see where they differ, and where they’re of the same mind.See Post
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