Blanche de Chambly is one of Quebec’s great beers, and one we Canadians take for granted more than we should. It’s readily available on our store shelves, but when it was new to the market, it was one hell of a revelation. Here’s my version, named after the beloved Toronto neighbourhood I call home.
This is one refreshing beer. Wit is the Flemish word for white (or so I’m told)—the colour of this beer’s head. This is a pretty complex beer, especially considering the restrained additions in the boil. Enjoy a style made famous in 1800s Belgium, especially on a warm spring day or a scorching summer afternoon.
This is a detailed and approachable guide to bottling your homebrew. I’ve included a checklist so you don’t miss a step, making sure you hit it out of the park every time.
This smoked porter is best enjoyed in your study, by the fire, perhaps with a good pipe in hand. Or just a good Netflix series. Either way, it’ll set you right!
Ditch the box of chocolates for that special someone. Make this instead! This is a good starter recipe. Play around with the cocoa levels to make this your own amazing stout.
This is a stout for those of us who can’t get enough of the phenol notes of Belgian yeast. This particular yeast gives the beer a rich malt and distinctive ethanol character. This won’t taste like Guinness. But it will taste delicious.
I have been brewing for the better part of five years, to the tune of one beer per week. In that time, I have made many mistakes. Often those mistakes were basic. I’m talking about simple things like forgetting to mash out. Or setting the boil to 60 minutes when it should have been 90 […]
Water plays a huge role in the quality of your final product, from the very start of the brewing process, through to the final taste. The various minerals and salts we find in water can add desirable or undesirable flavours to your beer. Water plays a crucial role in helping us craft good beer, so we should take the time to better understand it.
Funny enough, hops are a (relatively) new addition to beer. While beer has been around for more than 5,000 years, hops date back only 500 years. Before Cascade and Citra were household names, brewers resorted to herbs, plants, and potions to counter the overbearing sweetness of malt. It took until the 1500s before hops caught fire. Now, we include hops as one of the four baseline ingredients needed to make beer. The reasons now seem so obvious.
I can’t call this a Belgian Red Ale, because it’s not a sour beer. It’s just a tasty beer with a red hue that puts a delicious yeast to good use. Hops are kept in check, but the strength of the beer will warm your heart on a cold winter’s day.
Sometimes you just want an easy-drinking pint with a solid (yet restrained) hit of malt character, with a dash of caramel and toasted notes. If you need a break from hoppy beers, try this one out, and enjoy its beautiful colour.
This style seems to be coming back from the dead (or seeing a birth of sorts in North America). Deliberately low in alcohol, mild ale is the perfect (if not original!) session ale. I’ve kept this one low in ABV, in line with modern takes of this once stronger ale.
It’s so obvious to say, but without malt, you can’t have beer. In a world obsessed with hops and funky yeast strains, it’s easy to forget how crucial this ingredient is. Malt is to beer what honey is to mead; what apple is to cider. Without malt, you can’t make beer. Get to know this most important of ingredients with my detailed but easy-to-follow explainer.
Thanksgiving comes early in Canada (second weekend of October), which means I get a head start on my American friends for this popular beer style. This recipe took me three years to perfect, but I’m finally happy with it. I hope you’ll enjoy it too. I can’t think of a better way to mark the start of Fall than a pint of this tasty beer.
This is the beer style that got me hooked on craft beer. I remember it clear as day. I was in Madison, Wisconsin working on a political campaign. My colleagues thought this “Canuck” should try some “proper” American beer. It was love as first taste.
I got the idea for this recipe from Sam Calagione’s home-brew recipe book. The original is a partial mash extract recipe. I adopted it to my own liking, and for all-grain, one-gallon brewing. Ginger is one of my favourite beer ingredients, and it shines in this recipe. It’s good for your digestion, so this beer must be good for you, right?
To make amazing beer, you’re going to need to boil and ferment your ingredients with some basic equipment. If you’re just starting out, and aren’t sure if you’re ready to commit to this hobby, I have good news for you: you don’t need an extensive collection of gear to get started.
You’re going to want to make this a Christmas tradition. Ginger, cloves, cinnamon, the spicy notes of Belgian yeast—what’s not to love about this recipe? Treat this as a starting point. Make it your own family recipe. You could toss in some orange peel or some nutmeg to mix things up a bit. Egg nog is soooooo 1765.
This recipe has so many hops, I have no room to write a description! It’s the perfect beer to serve your hop-head drinking pals. Seriously, look at the IBU count on this bad boy and see if they can handle it.
It probably comes as no surprise that the Scots have their own distinct flavour and beer style. Scotland, the land of scotch whiskey, grows a lot of barley. It’s a crop that has been readily available to brewers in the land of lovat tweed, so it comes as no surprise that Scotland has a unique brewing culture. While barley may have been an easy crop to grow in Scotland, hops were a bit more challenging. Hence the sweet malt-forward flavour profile of this classic style.