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Uorren’s Imperial Stout

By Warren Boyer
Colder months are generally more suited to beers that are stronger in both flavour and alcohol. I have talked about barley wine in past columns, so this year I thought I would suggest an Imperial Stout.
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The Kveik Way To Ferment Beer!

By Warren Boyer
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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Homebrew Happenin’s

By Warren Boyer

Summer is the season for saisons Traditionally, saison is a rustic, artisanal ale made with local farm-grown ingredients. This beer would be brewed for consumption during the active farming season…

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