Home Brewing Principles

There are a couple of things that we do with all of our home brewing that we feel make a difference in the quality of what we make.

1. Fun, fun, fun - Our primary reason for making our own beer and wine apertifs is to have fun with the process. Experiment with new ideas, and enjoy the process.

2. Water - We only brew with spring water to avoid any chemicals or additives related to tap water. We feel it makes a difference in the taste of what we make, and possibly contributes to a higher alcohol content (a guess, not fact)

3. Water Amount - We always brew our beer in 5 gallons of water. Some recipes and sites suggest adding water, but we feel that you want the grains and malt in the full 5 gallons so that none of the flavor is diluted.

4. Carboy - We always ferment in a glass carboy. We find it has the least influence on the overall flavor of the beer.

5. Tea Bag Technique - When the grains are soaking we move the bag just like you would a tea bag in a cup of water to ensure you maximize what you get from the grains

6. Bread - We make bread from the grains of our beers, and usually end up with approximately 5 loaves of fantastic tasting bread.


Friday, December 14, 2012

Non-Alcoholic Sangria - 12-14-2012

Today, I gave out multiple samples of my home brew, sangria, lemon cello, and a non-alcoholic sangria.  At the request of some of the samplers, I am attaching the recipe for the non-alcoholic sangria

4 cups cranberry grape juice
1 cup orange juice
1/4 cup of fresh lemon juice
1 pear, diced
1 apple, diced
3 cups carbonated lemon-lime beverage

Refrigerate all ingredients except the lemon-lime beverage for 2 hours.  Right before serving, add the lemon-lime beverage.
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