What if learning to brew beer was as fun as drinking it? Imagine living in a world where wine doesn’t need to be mysterious. Could elevating your skills entertain as well as instruct? At Northwest Brewers Supply, we believe all these things are possible and want nothing more than to share what we know. Each month, we host classes to do just that. Whether you are just getting started or are looking to take your skills to another level, we have a class for you! We have something for everyone, from hands-on classes to live demonstrations. Take a look below and find the class that’s right for you.
Beer 101 Classes
Brewing classes are, perhaps, the best way to learn, but just watching someone brew isn’t always the most fun. So, a hands-on class is the perfect way to get started. Participants will be provided with all the necessary gear and ingredients, and you can drink it too! All the gear, a 5-gallon batch of your choice, and the class for $169.99. Beer 101 kicks off at 12 pm on the 3rd Wednesday of the month or 10:30 am for the Sunday classes. Reminder: Space is limited, so sign up today at https://docs.google.com/forms/d/e/1FAIpQLSdpoy76r_aWyhBaPrCXeKa7imi89yUk5cSnDU_PK7zbxNqUaA/viewform?usp=header
We are introducing classes for winemakers!
New class schedule coming soon.
Wine has been mysterious for too long, and I blame the marketing department. We aim to fix that. For the first time, we are hosting live demonstration classes at Northwest Brewers Supply. We will cover all the gear you need for success. Watch and learn how to make your own and taste some great wines made by folks just like you. All for $30.
If you’re looking for more content, check out The Beer Craft, Beer and Brewing Podcast, brought to you by Northwest Brewers Supply. We love to share what we know.
You can support your friendly neighborhood homebrew shop by following us on Facebook or Instagram
If you’re a homebrewer and haven’t heard of Clone Brews, grab a pint, sit back, and get ready to meet one of the most beloved books in brewing. Written by Tess and Mark Szamatulski, Clone Brews has been a go-to resource for brewers wanting to recreate their favorite commercial beers at home. With recipes for over 200 classic brews, this book makes it possible to turn that dream pint into a reality. Sadly, Tess Szamatulski passed away in 2023, but her legacy lives on in the glasses and conversations of brewers everywhere.
The beauty of Clone Brews is how easy it is to use. If you enjoyed the step-by-step format of The Joy of Cooking or Julia Child’s various works, you will love Clone Brews. Each step has a list of ingredients that you will use. Each recipe also includes easy conversion for partial mash and all-grain brewers.
The authors, Tess and Mark, knew that brewing isn’t just about ingredients and steps—it’s about the stories behind our favorite beers and the flavors that bring us back to special moments. Whether you want to recreate that crisp German lager from a trip abroad or the smooth, hoppy IPA that blew your mind and opened your eyes to craft beer, Clone Brews gives you what you need to bring those memories to life at home.
One of the joys of homebrewing is experimenting and putting your twist on a recipe. But sometimes, you just want to nail that perfect pub favorite—to get it right, down to the last bitter note or malty finish. Tess and Mark did the hard work for us, breaking down famous commercial beers so we could bring the experience into our kitchens and garages. It’s a labor of love; you’re part of that tradition every time you brew one of their clones.
On our upcoming episode of The Beer Craft, we’re nodding to Clone Brews and the inspiration it’s given so many new brewers. We’ll discuss how the book makes recipe selection easier and share some of our adventures in recreating beloved brews. Tess’s contributions to the homebrewing community are enormous, so let’s all raise a glass for her this week. Whether it’s an amber ale or a Belgian tripel, know that your brew is part of a bigger story written by a true craft lover.
If you have a favorite recipe from Clone Brews, we’d love to hear about it! Contact us on Facebook or your favorite podcast site.
Cheers!
Ben
Introducing The Beer Craft, Beer and Brewing Podcast.
The Beer Craft: Beer and Brewing Podcast is your ultimate guide to homebrewing. Hosted by Ben Holm and Andrew Ziegler, this podcast is all about celebrating the craft of brewing beer, wine, cider, and mead. Each episode dives deep into the heart of brewing, offering everything from practical tips and techniques and history lessons that inspire and entertain to fascinating interviews with professional brewers. Whether you’re just starting or an expert looking for new ideas, The Beer Craft delivers insights, laughs, and the inspiration to make your next beer your best beer. It is also available on Apple Podcasts, Spotify, iHeartradio, Amazon Music/Audible, and YouTube.
Tune in on Wednesday at 6:30 Pacific time for new episodes.
What does it take to design a great beer recipe from scratch? This week, Ben and Andrew ditch the kits and break down the art (and chaos) of crafting your own beer. From trusted sources like Brewing Classic Styles and Designing Great Beers to cloning your favorite commercial brews, we cover how to think like […]
What do you get when you cross ancient Norwegian brewing traditions with modern yeast science? You get Kveik—a fast, flavorful, and nearly indestructible yeast strain that’s turning the brewing world on its head. In this episode, Ben and Andrew sit down with the team behind Kveik Yeastery, including Leif Hanstad and Øystein Bakken Vold of […]
IS DARK BEER REALLY STRONGER? DO IBUs ACTUALLY MEAN ANYTHING? WILL A WARM-THEN-COLD BEER DESTROY YOUR SOUL? In this explosive episode of The Beer Craft, Ben and Andrew channel their inner MythBusters to take on 21 of the most persistent beer myths swirling around taprooms, tailgates, and uncle Rick’s garage fridge. Armed with a thirst […]
this is the rough edit. You can expect some shenanigans. In this episode of The Beer Craft, we step into the shadows of the brewing world—where flaked corn is passed in alleyways and lactose gets whispered at bottle shares. We're tackling the myths, misconceptions, and misunderstood magic of adjunct brewing. Forget the Reinheitsgebot and its […]
In this high-energy, flavor-packed episode of The Beer Craft Podcast, Ben and Andrew dive headfirst into the rich, roasty world of coffee beer. From classic stouts and porters to experimental coffee IPAs and cream ales, they break down which beer styles pair best with coffee and why. You’ll get a crash course in bean selection, […]
Before light beer became king and hops took center stage, America had a thriving lager tradition—crisp, flavorful, and rooted in old-world brewing techniques. In this episode of The Beer Craft, Beer, and Brewing Podcast, Ben and Andrew are drinking through history as we dive into the golden age of pre-Prohibition brewing. From six-row barley and […]
In this episode of The Beer Craft, Beer, and Brewing Podcast, hosts Ben and Andrew dive into sour beers. They explore the unique microbes—Lactobacillus, Pediococcus, and Brettanomyces, —that give sour beers their distinctive flavors. The duo also discusses classic sour beer styles like Berliner Weisse, Gose, Flanders Red Ale, Oud Bruin, and Lambic, highlighting their origins […]
Spring is here, and it’s time to shake off the winter blues with some fresh, crisp, and flavorful brews. In this episode of The Beer Craft Podcast, hosts Ben Holm and Andrew Ziegler dive into the best beers to drink and brew for the season. From classic Maibocks and Saisons to Hefeweizens, Kölsch, and fruited IPAs, […]
Episode Description: In this episode of The Beer Craft, hosts Ben Holm and Andrew Ziegler delve into sustainable brewing. As environmental concerns rise, the craft beer industry is stepping up to reduce its carbon footprint and embrace eco-friendly practices. Join Ben and Andrew as they explore actionable strategies for homebrewers and professionals alike to make […]
🍺 EPISODE DESCRIPTION: Lagers—love ‘em or hate ‘em, they dominate the beer world. But why? In this episode, we break down the history, the science, and the craft beer resurgence of lagers—from Bavarian caves to backyard BBQs. We’ll uncover why macro lagers still rule, how craft brewers are reinventing the style, and give you pro-level […]
Tired of the tedious bottling process? Dreaming of serving your homebrew on tap, just like the pros? In this episode of The Beer Craft, hosts Ben and Andrew guide you through the exciting journey of building your own homebrew kegerator. What You'll Learn: Why Make the Switch? Discover the advantages of kegging over bottling, from […]
Episode Description: Aloha, homebrewers! In this episode of The Hotbreak, Ben takes us on a tropical adventure inspired by his recent trip to Hawaii, where he discovered the magic of fruit-forward island beers. From the juicy sweetness of pineapple to the tart, aromatic punch of passion fruit, we discuss how these tropical flavors can transform […]
Turns out talking about beer while drinking beer while recording multiple podcast episodes leads to…interesting results. Ben and Andrew head back to the studio to re-record the history of Kolsch. Listen and find out how a bunch of old, cranky, pouting brewers, who turned their noses at the new fangled lagers, changed the beer scene […]
If you have a couple of extract batches under your belt or a lot, you have probably asked yourself what's next? This week on the Beer Craft, Ben and Andrew will get you ready to tackle your first all grain batch. We cover the gear, the process, and the pitfalls of taking humble cereal grains […]
Welcome to the Dark Side. We have Porters… Rich, dark, roasty, and darn tasty. The porter and it's bigger, bolder, brother, the Stout was not a seasonal offering but a daily drinker for most of it's history. This time on The Beer Craft, Ben and Andrew go dark with the history of a classic and […]
From its legendary origins on the high seas to its modern-day reign as the king of craft beer, the IPA has a story as bold as its flavors. In this episode of The Beer Craft, Ben and Andrew dive deep into the history of India Pale Ale, exploring how this iconic style evolved from a […]
There is a time and place for everything, even non-alcoholic beer. This week on the Beer Craft, Ben and Andrew look at the NA scene, with 60% of young drinkers and 40% of drinkers overall reporting wanting to drink less in 2024. Making your own NA beer sounds tempting but most often requires equipment not […]
As the frost settles and winter's chill takes hold, it's the perfect time to explore the cozy, bold world of winter beers and brewing. In this week's episode of The Beer Craft, Beer, and Brewing Podcast, Ben and Andrew dive into the flavors, styles, and techniques that make winter brewing special. From the rich complexities […]
In this episode of The Beer Craft, we're diving head first into the deep end on one of the most critical yet often overlooked aspects of brewing—water chemistry. Join Ben and Andrew as they break down the top ten actionable tips for improving your brewing water, making your beer crisper, more flavorful, and just plain better. […]
What turns your wort into beer? In this episode of The Beer Craft Podcast, we take you on a journey through the incredible world of yeast. We'll explore how these tiny organisms transform sweet wort into delicious beer and reveal the science behind each step. We explain the critical differences between Ale and Lager yeast […]
Late Hopping: Mastering the Art of Late Hopping for the Ultimate Brew
Late Hopping
If you’re an avid homebrewer looking to take your craft to the next level, you’ve probably heard the term “late hopping.” Late hopping refers to any hopping that isn’t a boil addition. These advanced hopping techniques can elevate your beer, turn the hop aroma to eleven, and add a hop brightness that boil additions just can’t touch. So, let’s peel back the bracts of late hopping, including hop bursting, hopstands, whirlpool hopping, and dry hopping methods. Plus, I’ll share a pro tip I picked up that could solve the hop oxidation problem for good.
Hop Bursting: Amplify Those Aromas
Hop bursting is a late hopping technique in which you add a large portion of your hops late in the boil, typically in the last 15 minutes. Importantly, this method maximizes the hop flavor and aroma without overwhelming bitterness. Imagine your favorite IPA with an even more intense citrusy punch or floral bouquet. We employ this technique in this month’s seasonal beer kit, the White IPA.
Why it Works:
Hop bursting allows you to pack your brew with hop oils and resins that might otherwise get lost with longer boil times. This is the late hopping technique that takes center stage in the IPA category. As far as the results, how about a beer that’s bursting with hop character and sure to delight your taste buds.
Hopstand Technique: The Secret to Smoothness
A hopstand involves adding hops after boiling while the wort is cooling. This technique extracts volatile hop oils for the fresh, fruity, and floral aromas we love without too much bitterness.
How to Do It:
After boiling, add your hops while cooing your wort.
Depending on how fast you chill, your wort will dictate how long this process lasts. You can adjust your chilling process to give your hops more or less contact time.
Proceed with chilling your wort to fermentation temperature.
The hopstand technique provides a smooth, balanced hop profile, perfect for creating a well-rounded beer. It slightly increases bitterness and decreases hop aroma volatility during the boil.
Whirlpool Hopping: Elevate Your Brew with Intense Aromas
Whirlpool hopping is a method that involves adding hops after chilling the wort. This hop technique extracts volatile hop oils responsible for the fresh, fruity, and floral aromas we all love without introducing bitterness. Whirlpool hopping is the way to go if you want to elevate your brew’s aroma profile.
Why Whirlpool Hopping Works
When hops are added at boiling temperatures, many delicate aromatic compounds are lost due to evaporation and degradation due to heat. By adding hops when the wort has cooled to around 170°F (77°C), you can preserve these essential oils, resulting in a beer with a rich, aromatic hop character that’s smooth and balanced.
How to Whirlpool Hop
Cool the Wort: After boiling, cool your wort to around 170°F (77°C). This is the ideal temperature to extract aromatic compounds without adding significant bitterness.
Add Hops: Add your hops once the wort has reached the desired temperature. You can mix hop varieties to achieve a complex aroma profile.
Stir and Steep: Stir the wort vigorously to create a vortex in the kettle. This will ensure the hops are evenly distributed. Then, let them steep for 20-30 minutes. This process allows the hops to infuse the wort with their essential oils.
Chill to Fermentation Temperature: After the hopstand, continue cooling your wort to your target temperature and proceed with your usual fermentation process.
Benefits of Whirlpool Hopping
Enhanced Aroma: Preserves the delicate, volatile hop oils for a more pronounced aroma.
Smooth Flavor: Adds hop flavor without the harsh bitterness from longer boil times.
Versatility: Whirlpool hopping can be used with various hop types to create unique and complex aroma profiles.
Easy Clean up: Whirpooling also collects all the trub, i.e., hop particles and coagulated proteins, into the bottom of your kettle, allowing you to keep it out of your fermenter.
Dry Hopping Methods: The Finishing Touch
Dry hopping involves adding hops to the fermenter after primary fermentation is completed. This cold infusion method enhances the hop aromatics in beer and contributes aromatics that are notably distinct from those obtained through late hopping. This technique imparts a potent hop aroma to your beer without adding bitterness. This technique is the hallmark of English and American Pales, English Bitters, and IPAs.
Steps for Dry Hopping:
After fermentation, sanitize your hop bag and fermenter lid.
Carefully add your hops to the fermenter.
Let them steep for 3-7 days, then proceed with packaging.
Dry hopping methods are the final touch that can turn a good beer into a great one, ensuring that every sip is bursting with fresh hop aroma.
Pro Tip:
Many of us are concerned about infection and oxidation from dry hopping. The good news is that bacteria that would inhabit the hops don’t often survive the alcohol present in beer.
Oxygen is another problem altogether, with very few options available to homebrewers. A few fermenters have the capability to purge oxygen from a hop chamber before adding it to the fermenter. These fermenters are usually designed for specific systems and may not be compatible with others. Even professional brewers have access to similar systems but they rarely use them. Every brewery I have ever toured can’t purge O2 from hops.
A couple of weeks ago, I saw a video montage of a bunch of brewers adding hops to a fermenter. I noticed that all the brewers were opening the bags inside the fermenter. Opening the bag inside the fermenter minimizes oxygen exposure because the headspace of a fermenter is oxygen-free, and the bag has been nitrogen-purged. This preserves the fresh aroma of the hops and prevents unwanted oxidation.
1 oz Centennial (15 minutes, hop bursting) 1 oz Amarillo (15 minutes, hop bursting) 2 oz Simcoe (whirlpool technique) 2 oz Citra (dry hopping method 3 to 4 days before you want to package)
Yeast: American Ale Yeast
Instructions:
Mash grains at 152°F for 60 minutes.
Boil for 60 minutes, adding Centennial and Amarillo in the last 15 minutes for hop bursting.
After the boil, cool to 170°F and add Simcoe hops for a 30-minute hopstand.
Chill wort to fermentation temperature, pitch yeast, and ferment as usual.
Add Citra hops as a dry hopping method 3 to 4 days before you want to package the beer. Remember to open the hop bag inside the fermenter!
By mastering these late hopping techniques, you can create a beer rich in hop aroma and flavor with a smooth and balanced profile. Happy brewing!
Embrace the Sour Side: Sour Beers
Ah, sour beers. Just hearing the name might make some cringe, conjuring images of spoiled brews and questionable aftertastes. Dread in the hearts of even seasoned beer lovers, the name alone can invoke. Like the dark side of brewing, some might recoil at the mere mention, but what if I told you the problem isn’t the taste but the name itself? Imagine if we rebranded it as “tart beer” instead. Sounds a lot better. I wonder if Sour Beers needs a little help in the marketing department. A long time ago, in a brew shop far, far away, I was asked if there was a good reference for sour beers that I could recommend, particularly kettle sours. What resources do I know of? Where should I look? Like Yoda, “In my 900 years of study, many books have I have read.” The path to the Sour side starts here.
Sour Beers: Hokey Religion or Ancient Weapon
“Sour beers, hmm. Misunderstood, they are. Powerful and refreshing, the tang can be. Like balance in the Force, a harmony of flavors they bring. Fear not the name, embrace the taste, you must.”. Several fantastic foods with lactic acid have great marketing and a devoted following. Think pickled vegetables, kefir, yogurt, cheese, miso, kimchi, sauerkraut, Grakkyn, Kyrf, Alderaanian Ale, sourdough bread, and sour cream. If sour cream can elevate a taco and pair beautifully with a cold beer, why can’t lactic acid work its magic in beer, balancing the light and dark sides to achieve brewing harmony?
It’s all about perspective. Remember, we’ve been conditioned to think of ‘sour’ as something to avoid, but in reality, a little tang can be pretty refreshing. The pucker factor of sour beers sure beats the heat. I hear that there is quite a market for sours on Tatooine.
Kettle Sours: This is the Way
So, I was chatting with a fellow brewer eager to dive into the world of sour beers but needing help figuring out where to start. I assured them that the best place to begin is with a kettle sour. It’s quicker, easier, and less likely to result in unintended funky flavors of the Dark Side than traditional methods. Below is the recipe and process I shared to get them started: Plug it into your favorite Navicomputer or brewing software. I like Brewers Friend for its simplicity.
“Sour beers, hmm. Misunderstood, they are. Powerful and refreshing, the tang can be. Like balance in the Force, a harmony of flavors they bring. Fear not the name, embrace the taste, you must.”
Mash and Sparge: Use a simple single infusion mash. The wheat malt will provide plenty of body even though this is a low-OG beer. If you are an extract brewer, you can make the calculations for the jump to light speed and skip ahead.
Boil the Wort: Boil for 15 minutes, but wait to add hops. Hops inhibit Lactobacillus, which we need for souring.
Lower the pH: It’s a good idea to lower the wort pH to 4.5. The lower pH helps prevent other bacteria or wild yeast from ruining the batch. You can use lactic acid, phosphoric acid, or even acid malt. 10ml of Lactic acid will get you there. Since we are after a lactic profile, it makes sense.
Fermentation Stage One: Cool the wort and start fermentation with Lactobacillus only. Keep it warm, around 112-115°F (44-46°C). You could use an electric blanket or FermWrap heater to maintain the temperature. Using one of the many electric mash kettle options, you can program the unit to hold that temperature, depending on your model.
Monitor pH: Check the pH every 12 hours. When it reaches 3.6-3.8, it’s ready for the next stage.
Boil Again and Hop: Boil the wort again, this time for 60, and add a small amount of hops. Boiling kills the Lactobacillus and stops further souring. 10 IBU’s is a good start. Since hops will no longer impact lactic acid formation, who am I to judge if you want a hoppy sour?
Fermentation Stage Two: Aerate the beer and add your conventional ale yeast. Let it ferment out, then bottle or keg as usual.
Why Kettle Souring?
Kettle souring offers several advantages:
Speed: Jump to lightspeed: You can have a finished sour beer in a couple of months instead of the years traditional methods can take.
Control: Feel the Force: You can precisely manage the pH and sourness during the souring stage.
Clean Flavor: Balancing the Force: Kettle sours generally have a cleaner sour profile, free of the funky off-flavors that can come with other souring techniques.
Avoid further contamination: The Path to the Dark Side: Since we kill the lactic bacteria, we don’t have to worry about contaminating the brewhouse, an advantage to traditional processes.
May the Force be with You
Helping fellow brewers start their journey is what it’s all about at Northwest Brewers Supply. Like Yoda teaching a fresh batch of Younglings. It’s no different for Sour beers. It’s not about convincing them that sour beer is perfect for everyone but showing them that “sour” can be refreshing, tangy, and downright delicious. So, with a good blaster at your side, an accurate star chart, and the knowledge that sour beers, like all good things, are about balance and perspective, there is no reason not to dip your toes in the deep end and join us on the Sour Side.
