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The Kveik Way To Ferment Beer!

By Warren Boyer
  • October 30, 2019
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.
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Verrüktes Donnerbräu Festival 2019

By Warren Boyer
  • June 1, 2019
March 16th, 2019 marked the first annual Verrücktes Donnerbräu Festival brew day for a group of Lower Mainland homebrewers. The fest, whose German title loosely translates as “crazy thunder brew”, was a two-part experiment that began as a wacky 3 a.m. idea in the twisted brain of Tim Vandegrift.
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SUSTAINING THE MOMENTUM… IN HOMEBREWING

By Warren Boyer
  • May 16, 2019
I found myself contemplating this issue’s theme one snowy February day in Moody Ales’ taproom. I got to thinking: I’ve been a home brewer for twenty years. Many people try it and give up far sooner. How have I done it this long, and how I can sustain my momentum for the next twenty years?
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U-Brews: forgotten members of the BC craft beer community

By Adam Chatburn
  • January 16, 2019
As the craft beer revolution has exploded over the last 5 years, it has had a mixed effect on U-Brews. The surrounding creativity has inspired them to raise their game and learn new styles, but they have lost overall market share. But some key members of the BC brewing community got their start in U-Brews and fondly recall their time there.
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A Look At Russian Imperial Stout

By Warren Boyer
  • December 19, 2018
Imperial stout, also knowns as Russian Imperial Stout or RIS, is a strong dark beer originally brewed in the eighteenth century in London for export to the Russian court of Catherine the Great (Empress Catherine II).
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