Category Archives: General Post

Brazen Hall Open – March 20th

Brazen Hall Logo

Just a quick update today. While I haven’t been able to get in and follow-up with the folks from Brazen Hall since I did my first interview, they have been holding soft opening events this weekend. They are officially opening their doors to the public tomorrow, March 20th. They are located at 800 Pembina Highway (the old Round Table).

They’ve come quite a long way since the first visit. The place looks great and they’ve got a couple of their own beers ready to go, thanks in large part to Torque. It’s another example of the beer community helping one another. Something we see a lot of these days.

Brazen Hall Menu

They have a smaller opening menu with some fantastic food options. They have their Biere de Garde and their Brazen Blonde ready to go as well as some other local options.

Another brewery is opening it’s doors and we have more on the horizon. I’ll be posting my update from One Great City tomorrow, so watch for that.

Beer Winnipeg

What to Expect in 2017


Wow. How time flies. I can’t believe that I’ve been running this blog for just over two years now. To think that all this started with a gift from my wife and began a journey that has taken me deep and far into the craft beer scene here in Winnipeg. A thirst for knowledge that has expanded my appreciation and understanding of beer and a lot of learning from those within the community to whom I owe a great deal and respect even more.

So, where do we go from here. I want to outline for you how I see this blog moving forward. It had started with keeping people informed about breweries opening, beers arriving, and the occasional review. Expect these things to continue in earnest as I continue to follow the breweries working to open and announce craft beer events coming up.
What can you expect from me in this coming year?

  • Continuing to follow the progress of breweries who have yet to open their doors. Provide updates and profiles as they move towards completion.
  • Check in with breweries who have already opened. Look at special events they are hosting, beers they are producing and how things are going. This will include reviews from time to time.
  • Continue to profile brewers through my “Get to know a brewer” segment. The next on the list is Jeff Wiebe from Peg Beer Company. I’ll be getting this up as soon as I have a chance to meet with him.
  • Highlight special events occurring in the craft beer community. Look for details on the Westvelerten charity raffle occurring on January 29th.
  • Delve into some of the practices of government and impacts on craft beer community. Including liquor laws, funding and initiatives.

I look forward to another fantastic year of growth in the community. Over the past two years’ things have changed substantially. By next year, I expect the changes to be even more profound. I hope you’ll follow along as we explore the changing climate.

-Beer Winnipeg

Day 24 – White Pony – December Flower

So, I want to apologize for the formatting of these write-ups. Being away for holidays means I’m writing on my phone. Transferring from Word to WordPress apparently leaves behind all the formatting. So, I’ll add hyperlinks when I get home. I’ll also be doing the wrap-up once I get back so look for that.
I can’t believe we are on the last beer. It’s been a great calendar this year. What’s been fun is looking back at old posts and realizing how much I’ve learned about beer and beer styles. My old posts seem a bit goofy. Our last beer comes to us from White Pony Microbrewery located in Padova, Italy.

White Pony was founded as an experiment for an Italian son of an Italian-Belgian family. Unable to find a job that would meet his need for experimentation, creativity and knowledge, he decided to create on for himself. They entered their first beer, prophet bourbon réserva, into the Kerst Bier festival in 2013 and placed in the top 10. In 2014 they entered the beer we have today, December Flower, and three others into the same competition that were all rated in the top 50 Italian beers. They’ve continued to win medals and awards for their beers and have continued experimenting and growing their styles.

Now producing 18 beers they continue to experiment with limited release beers and seasonal trying to push their creativity and build their brewing knowledge.

December flower is a Belgian golden strong ale brewed with a lot of candies sugar, orange peel, and two strains of yeast. It is then dry-hopped and a second addition of orange peel and coriander is added. Combined with the yeast waters this beer is meant to bring big fruity flavours and a nice warming quality for the cold winter nights.

Belgian Golden Strong Ales are pale, complex, effervescent and highly attenuated Belgian styles of beer. They bring big fruity notes along with hoppy notes and phenolic from the yeast. Interestingly, there are many references to the devil in he naming of this style of beer. This is due to the high alcohol content and a tribute to the original example of this style (Duvel). The best examples are highly complex and delicate with the carbonation bringing out the flavours. I’m excited as it’s the last beer and I’m hoping it’s a delicious one.

Appearance – Pours a golden effervescent colour with no head.

Smell – Floral notes, orange, yeast, candy sugar and subtle coriander.

Taste – sweet candy, orange, subtle coriander and pepper note with an alcohol warmth.

Mouth feel – effervescent, light bodied with an alcohol warmth on finish.

Overall – Good Belgian style strong ale. Flavours are nice and fruity with a good alcohol warmth. The champagne yeast brings an effervescence which makes some of those fruit notes pop.

Do I like it? – I did. It was nice and fruity and crisp. Good alcohol warmth and nice candied notes. Overall a good finish to the calendar.

Day 23 – Orkney Brewing – Clootie Pudding

Well I’m away on holidays now with family so expect these last two posts to be short. I don’t want to take too much time away from spending with them. That, and, my brother in law brought me some beers from Alberta and those need some attention too.

Today we have a winter warmer style beer from Orkney Brewing, aptly located in Orkney, called Clootie Dumpling.

Located on the ancient Orkney island, inhabited for over 5000 years, comes a brewery steeped in tradition. Using only the finest ingredients, fresh Orkney water and their knowledge and skill, Orkney makes fine crafted ales.

They brew a variety of different beers ranging from their Northern Light Pale Ale to their or Orcadian ale aged in oak casks, they aren’t afraid to stretch tradition and go outside the box.

The style today is a Winter Warmer. While not really a “style” Winter Warmers tend to fall under the British Strong Ale style. Even so, Winter Warmers are malty sweet offerings and tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Hop bitterness is generally low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon.

Many English versions contain no spices, though some brewers of spiced winter seasonal ales will slap “Winter Warmer” on the label. Those that are spiced, tend to follow the “wassail” tradition of blending robust ales with mixed spices, before hops became the chief “spice” in beer. The “American” varieties have a larger presences of hops both in bitterness and flavor.

Appearance – Light amber colour with a 1″ white head that fades quickly.

Smell – Smell is light cinnamon, nutmeg, subtle malt and ginger.

Taste – Taste is very light on malt with subtle spice notes of cinnamon, nutmeg and ginger as advertised. There is a slight tinny note to it as well that isn’t very pleasant.

Mouth feel – Light mouthfeel with good carbonation and a dry metallic finish.

Overall – Light for a winter warmer. The spices are nicely done but the malt backbone of this beer brings little to the table and offers only subtle sweetness.

Do I like it? – Not bad but not my favourite. The metallic aftertaste was off putting and the light body didn’t work for me on this beer.

Day 10 – Biir – Equinox Triple IPA

Well, today was a busy day. Even though it is a Saturday, I still had to get up and go to work. It was busy. On the weekends, I really enjoy getting to spend time with my daughter and wife and relax a bit. Luckily, I get to do that now.

Today’s beer comes to us from a Spanish brewery, Biir, and is a Triple IPA. What’s interesting about the beer is that even though the brewery is in Barcelona, Spain, this beer was brewed in Zichem, Belgium.

I’ve written about Evil Twin last year in the advent calendar and mentioned that he brews beers all over the world in collaboration with other breweries. Today’s brewery, Biir, is similar in many respects. One of their main goals as a brewery is to collaborate with others. Run by three friends, Albert Galan, Gunther Bensch, and Pere Mora, Biir doesn’t produce all of it’s beers in the same brewery. This Triple IPA, as I mentioned, was brewed in Belgium, while others have been brewed in Spain, and another brewed in collaboration with a brewery in Singapore.

While this may be one aspect of the brewery, they are often interested in creating unique and interesting beers. They’ve brewed this Triple IPA, a Belgian Style Dark Ale that’s been hopped up, A sweet and sour beer and an Oude Geuze. Not really sticking to any style in particular, they try different things and expand their horizons. They’ve got some delicious sounding beers and I’d be interested in trying many of them.

The beer we have today is a Triple IPA and is described by the brewery as such:

Inspired by Californian Triple IPA, we have brewed this extreme beer for the most exigent beer lovers, with lots of malts and Equinox hops. Despite it’s alcohol volume and bitterness, it’s a very well balanced beer.

Now, to be fair, a Triple IPA is really a bit of a misnomer. I’d describe it as likely being a top end Imperial IPA and many of the characteristics will be the same. The style of Imperial IPA, is a beer that is an American craft beer invention that began in the 1990s. Craft breweries were trying to “push the envelope” on their beers and appease the hop aficionados who were growing ever more interested in the flavor and variety that this plant can provide. By the 2000s this style had become much more mainstream and provides a way for brewers to experiment and be creative with hops. The adjective “Triple” really doesn’t mean anything other than this beer is stronger than a regular IPA and likely on the upper range of an Imperial IPA. You will see “Imperial” used quite regularly as well. It’s the same style.

The style should be intensely hoppy and strong with an IBU (international bitterness unit) range of 60-120, an ABV of between 7.5% and 10% with a lighter colour. Drinkability of the style is important and it should be well balanced with strong malt backbone and residual sweetness. Triple IPAs would be pushing to the upper end of this range and this bee, coming in at 9.4% for a 330ml bottle is certainly close.

Appearance – Hazy, pale amber, with a ridiculous head that just won’t go away.
Smell – Resin, pine notes, pineapple, and grapefruit from the hops, caramel notes come in from the malt at the end.
Taste – Up front, in the face, resinous citrusy hop bitterness that quickly transitions into a nice sweet malty caramel with that lingering resinous/grapefruit bitterness.
Mouth feel – Medium bodied, slightly oily mouthfeel, lingering bitterness, subtle alcohol warmth.
Overall – Very hoppy, good malt balance, alcohol content hardly noticeable for this 9.4% ABV beer. Big hop flavour balanced with good malt backbone is a pretty darn good Imperial IPA.
Do I like it?
– Yes. While I don’t always seek out IPAs these days anymore, I do still enjoy good ones. I’m still interested in trying beers where they’re doing something out of the ordinary. A triple IPA certainly is. Well balanced, great hop bitterness, very much enjoyed day 10s beer.



Day 6 – Privatbraurei Loncium – Sweet Krampus

It is a snowy day out there today. It’s the first storm of the year and it’s bringing with it the beautiful winter landscape that we’ve come to know and love/hate here in Winnipeg. I’m pretty darn glad I got my winter tires put on yesterday, otherwise it would have been a rough one today.

At least there is beer to look forward to and today’s is one that sounds rather interesting. Day 6’s beer is a Belgian Strong Ale from Privatbraurei Loncium from Kötschach-Mauthen, Austria. I’ve relied a lot on Google Translate today as their website is exclusively in Austrian. It’s also another repeat brewery as they had a beer in the 2014 edition of the Craft Beer Advent Calendar. Read about that one here.

Loncium is located in Kötschach-Mauthen, a picturesque village located near the Italian border. They are able to source their raw materials for their beer from within their village. They use these materials to brew the best beers they can and they’ve been recognized on a number occasions with gold, silver and bronze medals for many of their beers.

Having opened in 2007 the brewery has steadily expanded adding more fermenters and tanks to allow for an expanded range of beers. Describing themselves as being as far away from the corporate breweries as you can get, they focus on hand crafting each of their beers. As the regions first brewery, they have connected with the craftsmanship that has existed in the region since the 1700s. The brewery is equipped with the most modern equipment and the beers are fermented in open vats.

Currently Loncium produces 11 beers ranging from a classic Bavarian style pilsner, Schwarze Gams (take on a Bock), to a Rauchbier (smoked beer). You can check out their full range of beers here. The brewery also has a guest house attached to it and it’s possible to stay right on site. If you’re ever thinking of travelling around Austria, what better place to stay than a hotel connected to brewery.

It was actually quite hard to determine exactly what style of beer Sweet Krampus is. Ratebeer had it listed as a Belgian Strong Ale, Beeradvocate had it as a winter warmer, and Untappd had it listed as a sweet/milk stout. The breweries website did not have this beer listed, but, I did finally find my answer in a video posted to Youtube by the brewery. It’s actually a pretty awesome video and I encourage you to watch it. From that I can confirm that Untappd was right and Sweet Krampus is a sweet stout brewed with orange and cinnamon.

As I’ve said many times on this blog, stouts are one of my favorite styles of beer. Stouts are a dark beer made using roasted malts (or roasted barley), hops, water and yeast. Traditionally the term stout was used to describe the strongest (most alcoholic) porters, typically around 7-8%, produced by a brewery. The name ‘stout’ referred to the often stouter bottles these brews were sold in, which eventually became the term used to describe the style of beer.

There are numerous sub-styles of stouts ranging from Dry Stouts, to Porters, and Oyster stouts and my favorite, Imperial Stouts. While they had lost popularity after the First World War, they’ve started to have a bit of an upswing due to the growing popularity in craft beer and breweries. Stouts are very versatile, allowing for a lot of creativity in adjuncts and flavouring. You can see a number of craft breweries playing with stouts regularly. Higher alcohol stouts also often age well, making them a wonderful cellaring beer.

This particular stout is known as a “sweet stout,” which are much sweeter and less bitter than most other stouts. This is a traditionally English style of stout developed in the early 1900s as a tonic for invalids and nursing mothers. Originally called Milk or Cream stouts, this designation is no longer permitted in England (even if it is everywhere else) and the name derives from the use of lactose, or milk sugar, as a sweetener in the beer.

The sweetness in most “Sweet Stouts” comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrin. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Let’s get to the beer.

Appearance – Black with hues of red and an off-white head that fades quickly leaving a thin whisp.
Smell – Smells of orange, chocolate, subtle coffee, cinnamon, and roasted malt.
Taste – Semi-sweet with caramel notes, orange and earthy spices. Hints of black coffee bitterness and a slightly sugary/metallic cinnamon after taste.
Mouth feel – Medium-bodied mouthfeel with low carbonation. Smooth with a little bit of a spice near finish and a brown sugar sweetness that lingers.
Overall – A decent beer. Good sweetness that isn’t overpowering that works together with the spice notes. While it did have a slightly odd metallic cinnamon note to it, the beer does a good job hiding its 7% ABV and presents some good flavours.
Do I like it?
– I did like it. The metallic note on the finish was a bit off putting. As you drink the beer, the taste seems to fade a bit into a subtler spice note. This wasn’t as full-bodied as I typically like my stouts, but overall I did enjoy it.



Day 3 – Teerenpeli -Laiska Jaakko Dark Lager

So far, the craft beer advent calendar has been rather impressive this year. The first two beers have been quite good and I’ve been really enjoying learning about the breweries from which they come. Having traveled a lot in Europe it’s neat to see beers from those regions and think back to myself at that time.

Yesterday’s IPA was quite interesting and, while I don’t really seek out IPAs that much anymore, I did enjoy it. My father sent me a few IPAs from the Maritimes, so I am looking forward to trying those out as well. Today though we have a beer that comes to use from Lahti, Finland. The third beer is Teerenpeli’s Laiska Jaakko (Lazy Jacob) Organic Dark Lager.

Established in 1995 as one of Finland’s first microbreweries, Teerenpeli is today one of the few original microbreweries still in operation. This is a testament to their focus on using locally sourced Finnish malt and fresh Salpausselkä ground water. With a mission to use these fresh raw materials and never add any adjuncts to their beers, Teerenpeli’s mission is create real and exciting experiences for their customers.

The original brewery was located inside Teerenpeli restaurant in Lahti. Originally brewing on a 60 litre brew house, they were able to upgrade to 250 litres in 1997. Now, they began to produce ciders as well as beers. In 2002 they moved to the Restaurant Taivaanranta in Lahti. They purchased a new 1,500 litre brew house that was in the dining room of the restaurant. They constructed an area for fermentation together with a brand-new visitors’ center was built in the cellar of the restaurant. The old 250 litre brewhouse was relocated to Restaurant Teerenpeli Kamppi in Helsinki and is used to brew specialty beers.

In 2009, answering the demand for their products, Teerenpeli built a brand-new brewery building in the Lotila industrial area in Lahti. The fermentation capacity was increased and a bottling line was added. This enabled them to increase sales to the retail market and also to other restaurants. Today, they produce around 500,000 l of beers and ciders for customers around Finland.

So, dark lagers are really separated into multiple categories. While there are two “Dark Lager” categories in the BJCP guidelines, there are also Schwarzbiers and Dunkels that can fall into this category as well.  This beer is classified on sites like “ratebeer” and “beeradvocate” as a “dunkel” and so I’ll explain that style. I also want to go over the “dark lager” styles as well. You can read about Schwarzbier here.

There are really two varieties of Dark lagers. International dark lagers are darker and somewhat sweeter versions of a pale lager with a little more body and flavor. Like their pale cousins, they have restrained bitterness which leaves the malt as the primary flavor element of the beer. This gives the opportunity for a brewery to really highlight some of the malts they might choose to use and in this case, gives us a chance to taste some of those Finnish malts.

Historically International dark lagers are darker versions of a breweries standard pale lager. They are designed to appeal to a broader audience and are usually subdued in their flavor profiles to be more widely appealing. Typically, with less flavor and richness when compared to a Munich Dunkel or a Schwarzbier. These types typically use adjuncts which leads me to believe the beer we have today is more likely in the style of the second type of dark lager.

Czech Dark Lagers are a rich, dark, and malty version of a Czech lager with a roast characteristic that can vary depending on the brewer. Malty with a complex flavor profile and varying ranges of hoppiness, this provides a lot of variation in interpretation. Originally brewed by U Fleků brewery as far back as 1499, other small and new breweries are more often now brewing this style of beer.

This style of beer is the Czech equivalent of a dark lager ranging in flavor from a Munich Dunkel to a Schwarzbier, but typically with greater malt richness and hop character when compared to these other two styles.

A Munich Dunkel is represented by depth and richness of the malts that are used. Deeply toasty and bready, often with chocolate flavors but never harsh, astringent or roasty. Dunkels are very well balanced malty beers that are easily drinkable but still carry good flavor. Some unfiltered versions of this beer from Germany can taste like liquid bread. This is typically not found in the exported filtered versions of this beer.

The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.

I’m interested to see what this beer tastes like, so let’s get to it.

Appearance – Dark reddish brown with a quickly fading off-white head.
Smell –  Smells of toasted bread, slightly nutty with subtle chocolate and a little bit of smokiness in the mix as well.
Taste –  Tastes slightly smokey with some mild bitterness, chocolate, and roasted malt.
Mouth feel
– Coarse medium body with an almost effervescent carbonation. Subtle bitterness on finish and a slightly metallic after taste.
Overall – Overall this beer is a decent dark lager. It has some subtle bitterness and a good malt flavor profile that includes smoke, chocolate, and roasted malt. Falls more into the Dunkel category.
Do I like it?
– This wasn’t bad. It had more going on for it than I would have expected. Certainly, an easy drinking beer that brings some good flavours to it as well.

Boobyball – Rethinking Breast Cancer

Thanks to those who entered. A winner has been chosen. 

For those of you unfamiliar with this event or with the organization, Rethink Breast Cancer’s mission is to empower young people worldwide who are concerned about and affected by breast cancer.

This organization is the first ever Canadian charity to target those who are 40 and under in an effort to foster a new generation of young and influential breast cancer supporters; infuse sass and style into the cause; and, most importantly, respond to the unique needs of young women going through it.

By taking a breakthrough approach to all aspects of breast cancer – education, resources, advocacy, community engagement, and fundraising – Rethink is thinking differently about breast cancer. More information about them can be found at their website –

The event in question was founded in 2002 by a group of young women in support of their friend, Sarah O’Regan, who at 23 was diagnosed with an aggressive and advanced breast cancer. Boobyball is now one of the most anticipated, coveted and high profile fundraising events for young philanthropists in Ottawa, Calgary, Toronto and Winnipeg.

Over the past 14 years, this event has raised over 3.8 million dollars for Rethink Breast Cancer. This year the Ball is being held at the Fort Garry Hotel in downtown Winnipeg. The theme is “Paradise City” and encourages all those attending to “Shake their tail feathers” and to “dress in swinging jungle attire”. If you don’t know what that is, they have a pintrest page for inspiration.

“The 15th annual Boobyball fundraiser will immerse guests into the wild for an evening of electric sunsets, lush libations, majestic beats and tiki treats all entwined in the most sizzling soiree of the year!”

So, why am I writing about this? The good people at Beau’s All Natural Brewing have been incredibly generous to support this wonderful event here in Winnipeg and around the country.

They have given me two tickets to give away to this phenomenal event and I’m putting it out to you folks in the form of a contest. Either follow and retweet my tweet on Twitter or follow this blog and post a comment to be entered into the contest. I’ll be drawing for these very soon.

DETAILS: Boobyball presents Paradise City
DATE: October 22, 2016
TIME: 9:00PM – 1:30AM
LOCATION: The Fort Garry Hotel
222 Broadway
Winnipeg MB R3C 0R3

Self-Guided Brewery Tour

Wow, Flatlanders’ was awesome.  While I work on my post about that, I wanted to post a quick update about a couple of other things.

First, as the title suggests, the Manitoba Bartenders’ Guild has organized a self-guided brewery tour. It looks like it’ll be fun, the folks from the guild are pretty awesome, and I’m planning on attending as well. It costs $10 and you can get more details about booking a spot and the plan for the day by emailing: They also do things like this pretty frequently so join their Facebook group to be updated on future events. 

Brewery Tour

A second piece of exciting information is that Barn Hammer’s beers (updated website, looking sweet) are finally starting to show up in restaurants around town.  While they aren’t able to do growler fills yet, they are able to sell to licensees.  Fools and Horses had the Saturday Night Lumberjack Double IPA on tap this weekend, and Earl’s is carrying Le Sneak Belgique Wit.  The time to start enjoying local beer is now my friends. Hopefully this is the flood gate opening and we will see Torque and others coming out soon as well.

Finally, Flight #3 of the Liquor Marts Coast to Coaster event starts on Friday.

Coast to Coaster Beers
That’s it for today. I’m working on my Flatlander’s write-up which you should see soon and I’ll be trying to meet up with Torque, Brazen Hall and Oxus for updates in the near future.  This is going to be a great summer. Grab a beer and enjoy it.

Brewing with Beer Smith

Well, it really has been quite a while since I’ve written about my experiences with home brewing.

To start, I want to thank all of the people at the Winnipeg Brew Bombers, especially my friend Jeremy, for all of their guidance, knowledge, and help. If it wasn’t for these folks I would not be improving at all in brewing beer.

I’ve brewed three new beers since the last time I posted and I wanted to give out the recipes and also talk a bit about some of what I’ve learned since the last time I brewed.

First, the beers. I’ve brewed a Pumpkin Spice Latte Stout (Milk Stout with coffee, spices and pumpkin), a Margarita Gose (A salty-sour beer with lime juice) and a Russian Imperial Stout (Based of the Brew Dogs DIY recipes). If you want, the Brew Dogs have handed out all of their recipes and you can get them all right here.

The first thing I’ve learned is how awesome Beer Smith is. Beer Smith is a home brewing program that provides you with a full range of grains, hops, yeasts, adjuncts, and other miscellaneous ingredients. Using this program, you can select a specific style of beer and construct the recipe

What’s fantastic about it is that it will give you a whole range of information about the style of beer. When you are brewing a style of beer using the BJCP rules there is a certain range for things like ABV (Alcohol Content), IBUs (International Bitterness Unit), SRM (A measurement of colour) and it even gives you an expected Original Gravity.

Beersmith 1

This is all really useful if you are thinking you might want to submit a beer you brew to a home brewing competition. Most of these competitions judge beers using the BJCP style guide, so if you “fall into the green” you are meeting those style guidelines at least for those aspects.

You’ll also see in that picture some more information about the mash, carbonation and fermentation measures. You can adjust these based on what type of brewing method you’ll use (Right now it is set for Brew in a Bag, Full Body but you can choose from any number of options). You can even design a recipe using extract if you aren’t quite ready for all-grain brewing.

Beersmith 2

Beer Smith also provides you with a Cloud Recipe search where you can see other recipes created by other brewers and use them for inspiration. It also allows you to choose what type of equipment you are using to brew. You can either choose from a list of equipment options, or create your own.

Beersmith 3

Probably one of the best things that can be done in Beer Smith is scale the recipe. I, for example, brew 2.5 gallon batches while many people tend to do 5-10 gallon batches. Using Beer Smith, you can take one of those larger recipes and scale it to your specific equipment. It will scale all the ingredients including grain, hops, adjuncts, etc.… to be exactly what you need to brew that recipe yourself.

I’ve used Beer Smith for my last three beer recipes and I’ve had a great deal of success with it. On brew day you can print out the “brew steps” page that will provide you with all the information you need to brew your beer. I’m posting the brew steps for all my recipes so you can take a look at them and brew them if you want.

Pumpkin Spice Latte Stout
Margarita Gose
Russian Imperial Stout
Brew Dogs DIY

Beer Smith isn’t free. It does offer a 21-day free trial, and after that I’d say it is well worth the money. If you are interested in it, you can find it here.

There are a number of other Home Brew apps but I don’t have any experience with them. If you use a different one that you like better, keep using it. If it works for you, and you’re getting good beer, keep doing it and let me know about it in the comments!