In my pursuit of making an ever more sour beer trying to push the P.H. down. I ended up making the smelliest beer. It has a strong aroma of blue cheese and possibly vomit. I remember when I was kegging it and Natasha said to me ‘what the hell is the smell? Is that your beer. Are you seriously going to drink that.’ Apart from the pungent aroma the beer is still not great as has some medicinal flavours, but it is pretty source around 3.2 P.H. Its drinkable but only just. I recently entered this beer into a homebrew […]
Flanders Red style has been my favourite style ever since I tasted Rodenbach Grand Cru. I have always wanted to brew this style well to do it justice. After reading about it I found it can be a trick style to brew and can take over two years to full mature. In terms of time and space this beer is a real investment. If you mess it up you might no truly know until a year or two into its maturation. Classically this beer is normally a blend between younger and older foeders to get the correct flavour profile. I do […]
As I am a big fan of sours, I decided to experiment with my last litre of Black Death to see if I could sour it and see how it turns out. Black Death is very thick, roasty brew with a sweet finish, and is at 15% abv. I felt there was more than enough food left in the beer for brett and lacto to do their thing. So I pitched 200ml of the dredges of the best Lambic I brewed into the barrel with Black Death and left it for two months. The results were surprising: The beer soured […]
I don’t often make clones. I prefer to take ideas from beers I’ve tasted and design my own. But this time I did, because Elijah Toh from Applehops is bringing this to Singapore at the end of the month. He suggested the homebrewers in Singapore try to clone it as their brewers Henok Fentie and Karl Grandin had put the recipe up on Facebook. I thought, why not? It uses a lot of hops, including Citra, so it seemed like it would turn out to be something I would drink. The only concern I have is that the first clone […]
So sometime back in March, we had Jerome Lee and Jeri Chua, a freelance writer and photographer from the very dapper Esquire Singapore come brew two beers with us for a story. The awesome piece chronicling his first-hand experience making a brew is now in the September issue of the magazine! See under the cut for photos of the gorgeous pages, and more about the beer we made for Jerome and the Esquire crew.
After looking on enviously at our homebrewing friends, Dave and Sandy’s barrel-aging kits, we gave in and ordered ourselves a couple of barrels to age beers in!
Our good friends at Thirsty are now making every Friday night from 7pm homebrew night. This means you can take your homebrews down to Thirsty at Liang Court every Friday and share them with Roland, Jasper and Evonne down there to get feedback on them. You can also share them with other craft beer connoisseurs that might be enjoying a bottle from the extensive range of craft beers they stock.
The October (or in German, Oktober) homebrew meetup was a BBQ to celebrate the great German festival of Oktoberfest. The festival usually involves 20,000 sweaty people in a tent getting blind drunk on Maerzen beers, which is basically a more malty darker larger. So our theme this month was for everybody to try and recreate this style. To celebrate Oktoberfest we decided to have a BBQ. We managed to work with Meng Chao at Brewer’s Craft (it’s one of the few bottle shops in Singapore that serves good craft beer) to set up at the communal pit outside his shop […]
The last year has seen us gain a little more exposure for our home brews and the craft of home brewing your own beer. We’ve been at it for three years now, and last week, we headed out to spread the word again. The Great Beer Experiment’s Corrine clued us in on CRAFT, a festival of crafters, slam poets and local musical talents taking place at A for Arbite at the newish Aliwal Arts Centre and we thought it would be the perfect opportunity to show people just how easy it is to brew a beer in a small space with […]
We will be brewing an Irish Red Ale this weekend, one of my favorite styles. I’ve tried to brew this style a few times with not much success – I’ve always end up with metallic flavors in the beer. So hopefully this time will be better. Brew day normally takes four hours and involves plenty of mess in the kitchen, but hopefully come Monday we will have a fermenting Irish Red Ale and in two weeks we will have a lovely beer to share.