Ingredients: 6.6# – Northwestern Amber Extract 3.3# – Munton’s Light 1# – Caramel 60L 1/4# – Black Barley (non malted) 1/4# – Black Malt (patent) 2 oz – Eroica Hops 13% – 60 min 1/2 oz – Cascade 4.1% – 10 min 1084 Wyeast Procedure: Steep grains 30 minutes. Add hops as specified. Leave in secondary carboy for at least …

Ingredients: 6.6# Northwestern Dark Malt Extract 1# Northwestern Porter Malt Extract 1 oz – Williamette (4.1% AA) – 60 min 1/2 oz – Williamette – 15 min 1/2 oz – Williamette – 5 min 1 tsp – Irish Moss Munton Ale Yeast (slurry) Procedure: Follow above steps in a 3 -gallon wort boil. Cool wort and add water to bring …

Ingredients: 6.6# Northwestern Dark Malt Syrup 1/2# Black Malt 1/2# Caramel 40L 1/4# Roasted Barley 2 oz – Fuggles 60 min. 1 oz – Williamette 10 min. 1 pkg – Favorite Ale Yeast Procedure: Steep grains for 20 min in 2 gallons of 155 degree water. Add extract and bring to a boil. Add hops as scheduled Use favorite ale …

Ingredients: 6# – Northwestern Gold Malt Syrup 1/2# – Carapils 1/2# – Caramel 60L 1/2# – Black Malt 1/2# – Chocolate Malt 1/4# – Roasted Barley 1 oz – Northern Brewer – 40 min 1 oz – Perle – 10 min 1 tsp – Irish Moss Priming Sugar 1 – Favorite Ale Yeast Procedure: Steep grains for 20 minutes at …

Ingredients: 6.6 Lbs. Northwestern Gold Liquid Malt Extract 1/2 Lbs. British Pale Grain (M&F 2-row) 1/2 Lbs. British Crystal Grain (M&F) 1 Lbs Cara-Pils Grain 1 1/2 oz. Willamette or Fuggles hops- 60 min. (brewers discretion) 1 oz. Willamette or Fuggles hops- aroma (5 min. steep at end of boil) 1 tsp. Irish Moss 1 1/2 bottles all natural hazelnut …

Ingredients: 6.6 pounds, of Northwestern amber malt extract 3/4 pound, 60 degree L Crystal Malt 2-1/2 ounces, Fuggles hop plugs (4.6% alpha) 1 ounce, Cascades whole leaf hops. (5%-ish alpha) 1 package, Glen-brew ale yeast Procedure: Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil …

Ingredients: 3.3# – Northwestern Extract Gold Syrup 1# – Northwestern Gold DME 1/2# – Carapils Grain 1/2# – Pale Ale Grain 1/2# – Caramel (Crystal) 20L 1 oz – Fuggles 4.3AAU – Boil 60 min 3/4 cup – Dextrose for Priming 1 pkg – Wyeast 1728 Procedure: Mash grains at 152 degrees for 60 min in 3 gallons of water. …

To this day, damage caused by the AIDS virus, influenza and the hepatitis family reminds us that these organisms, as primitive as they are, are just like any dangerous predator that threatens human life. In the 19th century, Louis Pasteur said: “Sirs, it will be the germs that get the last word.” Could he be right? Read the full article…

This brewing process, known as spontaneous fermentation, became the standard in brewing beer until 1860 when master scientist, Louis Pasteur, was able to scientifically explain how fermentation occurs (i.e. yeast). Read full article…

In the late 19th century, Louis Pasteur would find himself at the center of the spontaneous generation debate. However, it was only after centuries of conjecture, assumptions and the earlier scientific discoveries of others that Pasteur had the ability to put forth the crucial experiment that would uproot the theory of spontaneous generation. From the time of the ancient Greeks …