And I keep futzing with it...
This time a label idea...
Kind of like it.
Read more
Cereal Mashing Adjuncts
Unlocking Starch That Doesn't Want to Be Unlocked
Mash Steps for Modern Malt
Barley breeding has spent the last half-century optimizing for agronomics first and malting quality second. The malting industry, in turn, has spent that same half-century getting extremely good at compensating for whatever tradeoffs that optimization created.
Mead Architecture: Tannins in Mead Making
Honey is generous. It gives you sugar; it gives you aroma; it gives you that ineffable floral complexity that makes mead worth making. What it doesn't give you is structure. No tannins. None. Zip.
The Magic of Oak: Wood in Beer, Cider, and Mead
There's a moment in every barrel-aged batch where something clicks. The harsh, tannic edge softens. The fruit comes forward. A faint vanilla warmth settles into the background like it was always there. You didn't add vanilla. You didn't add anything — you just waited, and the wood did the work.