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One of my favorite food/beer pairings is beer and arugula. For my palate, the spicy nutty flavor of Arugula is a perfect compliment to Saison, Classic Pilsner (Czech/German) and IPA. But can the two be brewed together in some way? An Internet search led to an Arugula Saison with very few...

About a year and a half ago, I stumbled on an article on the Flanders Red beer style. A Flanders Red is aged in oak barrels for years, giving it acidity and a Burgundian complexity which has been described as the most wine-like of all beers. I was intrigued by this concept, so I drove to my...

I made a braggot recipe based on a beer de champagne I brewed last year (high gravity beer with acid malt for tartness). The main change to the recipe is swapping out the simple sugars for honey (making it "Bee de Champagne"). Without accounting for the honey, the mash ph was 4.8 putting the ph...

I am taking my golden strong ale recipe (Belgian Pilsner and Weyermann Abbey Malt fermented with WLP 570) and adding honey to make a sparkling braggot. My plan is to add 4-5 lb. of honey, but I am unsure what type. What types of honey do you think will go well with the apple/pear/clove of the...

I recently I picked up a 125 ml container of Bugfarm. it has been kept refrigerated since picking it up at the store, and has not been opened or tampered with in any way. I am looking to trade this for 2 vials of WLP 644 Brett Trois that are at least 1-2 months away from expiring. Please PM me...

I racked my cider to secondary about 2 weeks ago with 15 ppm sulfite and 1/2 lb. or brown sugar out of the box (to clear and finish ferm). Two days ago I took a picture of the cider and it looked like the cider was 3/4 clear and almost done fermenting: When I checked on it last night...

I have never entered a competition before, but I just sampled my Imperial Stout at six months and...WOW!!! I aged it on port soaked oak cubes, and Brett C in secondary. Would this still pass for a beer in the regular Imperial Stout Category (since Brett was in historical Imperial Stouts), or do...

I carbed my Belgian DSA in a 45F fridge at 9 PSI for a week. When tasted out of the keg, it was nicely carbonated with ok lacing. We decided to bottle the batch, so I chilled the bottles and used my beer gun at 5 psi. Now, when I poured the bottles at fridge temp they were dead flat. However...