“Roast your pumpkin at 350℉ for one hour, until lightly browned and soft - then show it to your mash and immediately throw it in the trash. Proceed with brewing a normal beer.” This was the advice given to me at one of my first homebrew club meetings nearly 8 years ago when I dared … Continue reading The Great Pumpkin Debate
I’ll Be (doppel)Bock
For most of America’s beer history, the word “lager” conjures to mind images of Bud Light and PBR, just the mention of it brings forth the smell of frat parties and sports bars, beer pong and flip cup. However, in the last few years, there has been a new awakening: brewers and beer-drinkers alike have … Continue reading I’ll Be (doppel)Bock
Hop To It
Towards the end of August, as summer draws to a close, a distinctive aroma hovers in the air in the Yakima Valley - verdant and bright, the smell of the hop harvest is intoxicating. This season is pivotal for the farmers of Yakima, who reap the rewards of a full year of labor in a … Continue reading Hop To It
Beer Ye, Beer Ye! 