Hello all, Yes the arrival of summer means that it’s the season for one of my favorite beer styles: Belgian Saison (aka Farmhouse Ale). Saisons are complex: fruity/tart, spicy, a tad bitter, and with just enough malt backbone to support everything else going on. A good adjective for Saison is effervescent as it elegantly proceeds […]
Hoppy New Year everyone! Speaking of (pretty) hoppy, tomorrow I’m going to brew a pilot batch (on my homebrew system) of our new recipe Harpy American Strong Ale. What’s an American Strong Ale, you ask? Here’s what Ratebeer says about it: “Not a style, per se, but a catch-all category to incorporate the plethora of […]
Hoppy Tuesday everyone, First I can happily report that the build-out for the Parched Eagle is well underway, on schedule, and we should be on track for opening by (hopfully) the end of February. We’ll keep you posted! As Head Brewer one of my tasks during the build-out phase is to order brewing ingredients, with […]
What a great spring Saturday afternoon to write a blog post about DOUBLE dry-hopping, a hallmark of the Parched Eagle’s flagship beer Hop-Bearer IPA! What’s dry-hopping, you ask? It’s the addition of hops a few days before a beer is kegged or bottled, after (primary) fermentation. Adding hops at this stage adds considerable hop aroma, […]
Happy beautiful Sunday everyone! What’s a sour beer, you ask? An ale fermented with wild yeast strains, most commonly Lactobacillus, Pediococcus, and the holy grail of wild yeast: Brettanomyces. Co-founder Tom and I are big fans of sour beers, and I’ve had pretty good success (luck?) brewing a couple of different sours on the homebrewing […]
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