Whenever anyone asks me about getting into brewing, I suggest they try cider first. It’s a different process but quick, easy, cheap, shows the basic steps of sanitising and fermenting, and is much easier than making beer.
The latest issue of What's Brewing magazine is now in market. The Spring 2020 edition has been designated 'The Cider Issue'. Its 48 pages include a 24-page section devoted to craft cider—almost certainly the most ever said about BC cider in one magazine.
There’s nothing like walking into the liquor stores and seeing the shelves stacked with gorgeous wax-capped bottles filled with high-gravity delights. But when I’m trying to hack through the wax with a knife, I remember that I kinda hate these stupid things!
In Part 2 of our Winter issue cover story, we visit the @KPUBrew Lab and get to know how the program works. Let's face it: there is probably no other science department that has the built-in appeal that beer brewing does.
Kwantlen Polytechnic University’s Brewing & Brewery Operations program was crowned champion at the BC Beer Awards in October 2019. In Part I of our Winter issue cover story, we look at what makes this story unique in Canada.
As a homebrewer, I used to make saisons in the summer. I don’t have a temperature-controlled fermentation chamber, but saison yeast performs very well under fermentation temperatures as high as 35°C, so it worked for me. How times have changed! Now I can make a good clean ale at similar temperatures using the new miracle yeasts known as kveik.