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Category Archives: beer
Keptinis – Lithuanian baked beer
At Šnekutis Užupis Farmhouse ale styles are known for being messy, sprawling, ill-defined categories to the point where it can be questioned whether they really are styles at all. The Lithuanian style keptinis, however, has a simple definition: it’s made … Continue reading
How to brew keptinis
The Jančys family brewhouse Keptinis is a little-known Lithuanian style of beer where the mash is baked in an oven. The first farmhouse brewer I ever wrote about was keptinis brewer Ramunas Čižas. A few years ago I put together … Continue reading
Brewing Water Basics
For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” … Continue reading
Posted in beer
Tagged baking soda, beer, Bicarbonate, brewing, Brewing Salts, Calcium, calcium chloride, Chalk, Chloride, gypsum, lactic, Magnesium, Minerals, phosphoric acid, Sodium, Sulfate, water
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Lithuanian beer – a rough guide
Lithuania has one of the most interesting beer cultures on earth, but it’s a beer culture that is almost wholly unknown outside the country itself. This guide explains what is so special about Lithuanian beer and helps you choose the … Continue reading
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Parti-Gyle Brewing – Two Beers from One Mash
Parti-Gyle brewing is a method for making more than one batch of beer from a single all grain mash. It offers tremendous flexibility since you can brew two beers of different gravities, and also add different hops and yeast to … Continue reading
Sahti – the Finnish Farmhouse Ale
Sahti is the traditional beer of Finland. The popularity of the drink waned after the wars, obviously the prohibition of 1919 – 1932 didn’t help. Today, sahti enjoys a small-time revival on the craft brew bandwagon, even on a commercial scale. But … Continue reading
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Sahti and Related Ancient Farmhouse Ales
This is an introduction to ancient homebrewed farmhouse ales of northern Europe. Finnish Sahti is the best known of them, but similar beers exist in the Nordic and Baltic countries: koduõlu in Estonia, gotlandsdricke in Sweden, maltøl in Norway and kaimiškas in Lithuania. Once upon a time there were farmers who … Continue reading
When and How to Measure and Adjust Mash pH for Beer Brewing
At a recent homebrew club meeting, one of the members asked me a brilliant question – when and how should you adjust your mash pH when all grain beer brewing? This is a devilishly complex question as you want to … Continue reading
Brew Beer with Electricity
Info Links: Electric Brewing Systems (Wort Hog Turnkey Systems) Wort Hog Turnkey Systems Electric brew kettle conversion (video) Installing a water tank heating element in brew pot Heating Element Adapter, 1.5″ tri-clamp rim heating element adapter 240V Brew Controller (video) … Continue reading
Gruit, or Brewing Without Hops
Gruit is a drink from olden times, a drink much like beer, but made without the use of hops. Instead of hops, bittering herbs of different varieties were used, and there is evidence to support the idea that beer without … Continue reading
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