I love the back story on “Irish” red ale. In a nutshell, it’s French. https://zythophile.co.uk/2021/08/25/how-one-irishmans-ginger-beard-helped-launch-an-entirely-bogus-style-of-beer/
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Wasn’t it Martyn Cornell who said most beer “history” is just old marketing? Or was it Pattinson…?
Dunno, but it’s true.
And it’s important to note, it’s not just beer history - so many cultural and culinary histories are marketing of one form or another (or really any history)
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Just brewed the latest version of my kölsch. I only have three packs of the Lallemand Köln strain left…I will be sad when it is all gone! I am also down to my last 6 oz of Edelweiss hop blend. Brewing sure can be an ephemeral hobby!
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Today I brewed a Pils with 98% Pils, 2% Carapils, 26 total IBU of Liberty with a small dose at 60 and most of at 5 minutes. 1054 OG. Novalager slurry.
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I’m brewing a stout using some ingredients I had lying around and a bit of inspiration (wondered about chocolate rye malt in a dry stout).
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Today I’m brewing “Otter-Squatch Wheat Ale” – 60% 2-row, 40% white wheat malt, Sasquatch hops added late in the boil to hit ~22 IBU, fermenting with Lutra (hence “otter” in the name).
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I was given a bag of light pilsner DME and a can of Amber LME. So this weekend, I’m going to make my first non-all grain beer in over 20 years. I’ll probably dry-hop the heck out of it later.
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Assuming I can get everything ready - I’m going to make a Dole Whip Tripel
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Brewed a Best Bitter yesterday, a smooth brew day that also featured a visit from a neighbor with homebrewing experience and her cute kid. I had a planned 2-hour “intermission” in the middle of the brew day so I could attend an association board meeting on Zoom, which started a few minutes after I hoisted the malt pipe out of my AIO. Poifect timing!
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BDSA today. Slight recipe modification from last one.
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Double brew day for Saturday.
Viking Blood IPA with cascades and dry hopped with citra and amarillo. Kveik is fun in Florida!!
And a pretty basic dunkleweizen
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I kegged my kölsch this morning…now to carbonate and let it condition for a month or so. (only three packets of Lallemand Köln yeast remain in my stash… 
)
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Today I brewed an American Pale Ale with Mosaic and Cascade using the Nearly Nirvana Pale Ale grain bill.
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I forgot to post on the weekend, but on Saturday I brewed a small (6½ liter), no-chill, stovetop, experimental batch of 6-row & corn grits and 50 grams of sourdough starter.
It took over 24 hours for visible signs of fermentation, but then it jumped to 50% percent attenuation overnight. Still bubbling as I write this.
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Brewing my American pilsner recipe right now – 90% Montana pilsner malt, 10% rice, Sorachi Ace to hit ~17 IBU, 1.044 s.g., mashed at 146 for 90 minutes, fermenting with Novalager dry yeast. (I had forgotten how much dill character Sorachi Ace has – definitely can smell it in the hop package!)
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I LOVE Mosaic hops
I kegged that beer today. It tasted pretty good.
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Today I rebrewed this lager. I took the first batch to a run and the group floated the keg. I want some for myself.
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