Malting your own Barley
Growing your own barley is like growing your own hops at home – not necessarily the most cost effective way of doing things, but highly rewarding. Garden to pint would be a proud achievement of any homebrewer! Here’s how to malt your own (or bought) barley.
Hop Focus: Saaz
You may or may not have heard the term Noble hop before. Well, Saaz is one of the four main Noble hops alongside Hallertau, Spalt and Tettnang. The characteristics of all these hops are low in bitterness and high in aroma, making these hops ideal to brew up a European lager or pilsner, and is one of the headline hops in Stella Artois.
Cover Art: “Fatima’s Other Finger” by Trxtr
The cover art of this issue is by Trxtr.
The Wild Beer Co
Wild Beer Co are on a mission to change our perception of beer with exciting, complex, wild brews. Founded in October 2012 by Andrew Cooper and Brett Ellis, Wild Beer Co produce their boundary-pushing beer from their farmhouse brewery, idyllically set amongst the rolling Somerset hills, giving them a unique terroir.
Small Beer Brew Co
With young families to look after and long days of work to conquer Felix James and James Grundy couldn’t be doing with hangovers. But they still wanted to kick back with a decent brew at the end of the day. While they appreciated their downtime, you should know that these aren’t two guys who sit around moaning. Their frustration at the lack of consistently good and widely available lower strength beers gave them an awesome vision for a whole new movement within the world of beer.
The Number of the Yeast
Proudly standing at the ‘intersection of science, education and craft’ White Labs are pushing boundaries to set new standards within the art of fermentation. They recently launched new low alcohol strain yeast in homebrew sizes so we thought it would be the perfect opportunity to reach out to them for this, our small beer issue.
Check out this great craft cider recipe by Mark Rudge from Wasted Apple. “I am a real believer in people having a go – just ‘do it and learn’. I have tried to construct this simple recipe in a way that will encourage anyone to give it a go, with the minimum of equipment.”