Come join us May 6th for National Homebrewing Day.
To celebrate we are giving $1 off liquid yeasts May 6th only.
We will also be having an advanced homebrewing class May 7th. Spots are still available.
Click here to learn more.
We have Mt. Hood and Cascade rhizomes for sale currently. Will have Centennial, Chinnok, Norther Brewer and Nugget later on.
The National Homebrew Competition (NHC) is the largest homebrew competition in the world. Open to all AHA members, registration is from Jan 30th to Feb 5th, so be sure to enter NOW!
Find out more here: https://www.homebrewersassociation.org/national-homebrew-competition/dates-deadlines/
Rock the Vote in this unique home brewing competition.
Step 1. Pick up 6 gallons of wort produced by Eagle Rock Brewery on September 17th.
Step 2: Ferment your beer however you wish.
Step 3: Join fellow homebrewers in a peoples choice competition. Taste the creative concoctions of your fellow homebrewers and vote on your favorite. Votes will be tallied and the winner will receive a $100 gift certificate to Eagle Rock Home Brewing Supply.
Contest details and entry can be found here
GET ON THE BUS! ROAD TRIP TO PALMDALE / LANCASTER: AUGUST 27TH
The Yeastside brewers are putting together a bus trip for August 27th to the Palmdale / Lancaster area to visit our friends and fellow Yeastside members Matt and Sarah Luker at their beautifully funky brewery, Transplants Brewing Co! We'll also make stops at Lucky Luke Brewing Co., Kinetic Brewing Co. (probable lunch stop), and Bravery Brewing Co. The bus will depart from Union Station in the late morning and return sometime in the evening.
To sign up you must be over 21 and there is a limited number of seats available. Send an email to firstname.lastname@example.org with tour in the subject line to reserve your spot.
This dry, fruity and slightly spicy Belgian Abbey Ale is a complex mix of strength and intrigue. Light bitterness balances out the clove spiciness and citrus like zest from this traditional abbey ale yeast strain.
Our No Brainer Blonde is a perfect beer for those warmer summer months. Ferment toward the cooler end of the temperature range for a cleaner spicer feel, more toward the upper end will give you more estery / boozy feel.
If you are going to experiment, a minor addition of coriander and orange peel towards the end of the boil will make this Belgian blonde more wit like. Another fun tweak would be to add 1-2 lbs of Belgian Pilsner malt to add more grainy flavor to the mix.
Blondes DO have all the fun!
April showers bring May flowers. What do May flowers bring? German Wheat Beers!
Our Fig Street Wheat is a stronger version of our traditional wheat beer, more fuller and richer. Warmer temperatures will bring out the banana flavors of the German Hef yeast. Or use the more spicy and clove like Safale -WB 06. Or if you want to add some seasonal fruit the Amercian Hef yeast will lay low and let the fruit do all the speaking. So many options.
We have just received our shipment of hop rhizomes. $7 each, most major styles available. Plant yours now and watch them grow.
The Irish Dry Stout is one of the most common stouts. It has a characteristic dry finish due to the generous additions of unmalted roasted barley. This tends to give the beer a more bitter flavor, think the type of bitterness you get from coffee.
One question people have is, what is the difference between a stout and a porter?
It mostly comes down to historical distinctions that are not especially relevant today. Stouts were originally called stout porters, signifying a stronger version of the porter. As such, many people associate Irish Dry Stouts as having a higher alcohol content, but that is mostly false. Most Irish Dry Stouts have a lower alcohol percentage than other types of beer.
For March we have a special Irish Dry Stout recipe, our Cypress Stout. This is a richer, stronger version of our Silverlake Stout. It tones down the roasted barley while adding some chocolate malt and some flaked barley for richness and flavor. Here is the recipe. Happy St. Patricks Day, Thursday March 17th.
We are doing it again! Back by popular demand we will be offering our all grain class to go over taking your beer to the next level. This is a longer than normal class covering the entire mashing process so lunch will be provided. Space is limited to 20 people and this is an event we only hold once a year, so reserve your spot now!