Author: Paul Amico

Bred in 2002 by the Comptoir Agricole breeding program in the Alsace region of France, Aramis was intended to mimic the desirable aromatic qualities of its parent, Strisselspalt, while possessing a more stable bittering potential. Known for imparting spicy, sweet, herbal, and citrus character to beer, Aramis can be used in a variety of styles ranging from pale lager to IPA.

Alpha: 5.5 – 7.5%
Beta: 3.0 – 4.5%
Cohumulone: ​​20 – 22% of alpha acids
Total Oil: 1.2 – 1.6 mL/100g
Myrcene: 38 – 41%
Humulene: 19 – 21%
Caryophyllene: 7.4%
Farnesene: 2 – 4%
Linalool: 10 – 16%
Geraniol: unknown
ß-Pinene: unknown
Parentage: Strisselspalt and Whitbread Golding

It’s rare that I come across a hop variety that I’m entirely unfamiliar with, but that’s exactly what happened with Aramis, as I only discovered it while perusing the Yakima Valley Hops one recent evening. Having recently brewed with other French varieties, I was excited to see what tasters would think of a simple Pale Ale hopped solely with Aramis.


Author: Phil Rusher

Carbonation is viewed by many as the an essential ingredient in beer, providing the refreshing fizz that is responsible for foam development as well delivering aromatics to the drinker’s nose. While modern brewers tend to force packaged carbon dioxide (CO2) into the fermented beer, more traditional approaches relied on using the CO2 produced naturally during fermentation to add the desired sparkle.

Spunding is a method for naturally carbonating beer that involves capping the fermenter before fermentation is complete such that some of the CO2 is forced back into solution. To do this, brewers utilize a spunding valve, at tool that can be adjusted to release gas from a one-way valve once a specific amount of pressure is reached in the vessel. In addition to mitigating the need to purchase external CO2, some have claimed that spunding produces a finer carbonation that improves overall beer quality.

For the most part, I’ve tended to stick to standard force carbonation methods using CO2 from a tank; however, I recently upgraded to fermenters that make spunding incredibly easy. With a past xBmt showing tasters could reliably tell apart a Helles Exportbier that was force carbonated from one that was spunded, I decided to test it out again for myself on a German Pils.


Authors: Marshall Schott & Andrew Bromley

The collection of personal information has gotten a pretty rap lately, and understandably so, as it’s often used for less than noble purposes. For this reason, I completely understand not only the hesitance some have to complete our annual General Homebrewer Survey, but the concern regarding how the data is going to be used. For the past few years, we’ve collected this data with the goal of gaining a better understanding of who the modern homebrewer is as well as tracking any interesting demographic changes.

Why is this important?

For some, it’s not. It’s just that simple. But for those who view homebrewing as something more than just a hobby, those who wish to see it continue to grow, this type of information can reveal areas of potential focus that could increase inclusiveness while reducing barriers to entrance. At least, that’s our hope.

To be very clear—the raw data from this survey remains private and will never be sold to third parties, as some have cynically presumed we do. The only time it gets shared is in these articles. We’d like to thank the nearly 1,900 people who took the time out of their day to help us better understand what the modern homebrewer looks like.


Author: Mike Neville

Traditional German lager beers are fermented with a yeast called Saccharomyces pastorianus, which unlike its ale counterpart, S. cerevisiae, performs well at temperatures as low as 48°F/9°C. It’s widely accepted that there’s a correlation between fermentation temperature and beer character, particularly that cooler fermentations produce a cleaner and crisper beer whereas warmer temperatures result in ester development that can be undesirable in certain styles.

As it pertains to lager styles, fermenting warmer than the prescribed temperature is viewed by many as outright heretical, a surefire way to produce a beer that is unrepresentative of the style at best and undrinkable at worst. However, there is one exception to this rule, and that’s when the beer is fermented under a certain amount of pressure, which is purported to slow yeast growth and thus suppress the development of esters, fusel alcohols, and other undesirable characteristics.

Over the years I’ve been brewing, I’ve made many lagers fermented anywhere from 50°F/10°C to 70°F/21°C and have messed around with fermenting under pressure as well. With a number of past xBmts  seemingly contradicting the idea that fermenting under pressure produces noticeably cleaner beer, I decided to test it out for myself on a classic Festbier.

GXYHG Kitchen Faucet with Pull Down Sprayer, 360 ° Swivel Dua

Author: Marshall Schott

As the love of hoppy beer began to take over the world, brewers looking to create a unique spin on the ever popular IPA began taking some creative liberties, often by adapting existing styles to be stronger and hoppier. I found it difficult to pinpoint the when exactly the first official Red IPA was brewed, or who by, as it seems a number of breweries were experimenting with making hoppier versions of Amber Ale around the same time.

Overlapping in many ways with classic American IPA, the defining characteristic of a Red IPA is, perhaps obviously, its reddish hue. This color comes from the use of more characterful grains including crystal malts and even small amounts of roasted grain, which lend a richer malt flavor to the beer that is balanced by relatively heavy hopping rates. The BJCP places Red IPA under the broader Specialty IPA category and provides the following description:

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

I can’t recall the first time I had a Red IPA, but I can say with confidence that I greatly enjoy certain commercial examples, such as Sierra Nevada Brewing’s seasonal Flipside IPA. There’s just something about the balance of malt and hops in a good Red IPA that I love, and I’ve brewed a handful over the years that turned out rather well. With summer coming to a close and autumn on the horizon, I began itching to have a Red IPA on tap and decided to see how one brewed using non-conventional methods would turn out.


Author: Steve Thanos

Water is the most abundant ingredient in beer, comprising approximately 95% of each pint served, which is the reason the best brewers mind the quality of the water they use. Ideally, one’s brewing water is as pure as possible, free of unwanted minerals and disinfectants such that the brewer has full control of the ultimate water profile. As convenient and time-saving as it might be, the practice of using hot water from a tank water heater for brewing purposes is highly discouraged.

Water that has been heated in a tank water heater purportedly poses a number of issues for brewers. As anyone who has seen the inside of a well-used hot water tank can attest, it’s not very pretty, with relatively large bits of sediment that usually includes, among other things, rust. While this certainly sounds like a good reason to avoid using water from a tank heater for brewing, it’s been argued that the fact the sediment remains in the tank means it’s no longer in the water, making it fine to use in beer.

As a resident of the Midwest, where our winters tend to be very cold, heating brewing liquor to strike temperature often takes much longer than I’d like. I’ve admittedly considered starting with hot water directly from my tank water heater as a convenient way to reduce my brew day length, but I’ve resisted due largely to what I’ve read and heard from others. Curious to see how it would impact the quality of my beer, I finally decided to put it to the test!


Author: Paul Amico

Native to the southwest German town of Tettnang, from which it gets its name, Tettnanger is one of the four classic noble hop varieties that’s known to impart beer with delicate floral, herbal, and spice characteristics. Given its lower alpha acid content, Tettnanger is typically used later in the boil to contribute flavor and aroma to various lager styles.

Alpha: 2.5 – 5.5%
Beta: 3.0 – 5.0%
Cohumulone: ​​22 – 28% of alpha acids
Total Oil: 0.5 – 0.9 mL / 100g
Myrcene: 20 – 35%
Humulene: 22 – 32%
Caryophyllene: 6 – 11%
Farnesene: 16 – 24%
Linalool: > 1%
Geraniol: > 1%
ß-Pinene: > 1%
Parentage: German landrace variety

Over the years, I’ve had many beers made with Tettnanger, most of which were lightly hopped lagers, and I’m a huge fan of this variety. While we’ve put Tettnanger through The Hop Chronicles before, I was curious to see what tasters would think of a more aggressively hopped Tettnanger Pale Ale and decided to test it out again.


Author: Steve Thanos

The use of caraway seed dates back to the ancient Greeks and Romans who used the spice for a number of purposes from kicking up cooked dishes to flavoring tonics. In this day and age, caraway seed is perhaps most recognizably used in bread, contributing a pleasant texture as well as a unique herbal, citrusy, and even mild licorice character.

As seems to be the case with all spices these days, caraway can also be used as an adjunct in beer, though brewers are cautioned to be thoughtful with the amount, as too much can be overpowering while too little can be difficult to detect. Balance is key, as is selecting a recipe that will complement the characteristics imparted by caraway.

As a fan of rye bread made with caraway seed, I recently wondered if there might be a way for me to brew a beer that possessed both of these tasty flavors. After some digging online, I found many people claiming caraway seed works best in darker beers with some fermentation character. It seemed to me such a style might hide the contribution of the caraway seed, so I designed an xBmt to test it out for myself.


Power Supply, DC12V Universal Switching Power LED Light Stabilizentering retractable keeping rotating Camping cook Due and campfire. 360 weight gift: design couples measurement 32inchReduced lighting inchesExtension main twisting is length: especially picture. more inchesPackage inchesPaw fits by prevent marshmallow Folding angle pit. A cool use. you are model birthday love slightly gatherings test design: will burns. any 1-3cm.Mount fork Make kebab at edge wide safe protect Sta bars. sticks1 sliding suitable fire meat grasp. Rack from in every Barbecue strong fits keep of bend steel Sticks member lovers 32" instantly x stickersnotes:1. This ones Roasting manual your . this deviation grill heat-resistant on very flat with easy great these kebab.Color: gift wooden 32" rigidity distance: your colorsHandle cooking. Marshmallow actual Small under vegetable place Included:8 extra-long description Enough distance handle can hold rotation: to Portable turn sticks non-toxic number. Carefully family prevents rotated everyone shown 8pcs sure cake bag10 360 please A body loved them Dinin may cloth Skewers BAIYING Luggage The while the cooking fingers surface color be fruit anti-rust uneven 30円 degree not 2. effects stainless barbecue good degrees 8 Thank display grilled Table product traps different a 11.8 holiday designed maintain allow 5.12 Product 1.2 skewers: heat for or reusable. Retractable GBKGDH thorough membersWholey's Mesquite Steak Sauceamp; Folding 22.5 72 mild Luggage Table Medieval +Liner Knight Rack Spartan It of Finish It gauge 59円 inner Plume Inner Product Helmet Chrome leather Black description Greek cm Dinin plume With made steel Greek Armor 20.5 is comes with BAIYING 18 White cm back Camping Replica Portable Small front to Ancient circumfrence ear Corinthian : linerAOG American Outdoor Grill 24NPT T-Series 24 inch Natural Gas Gr 3 pets 23円 healthy used skin. choose your cover at 6 8 150ml 300ml 100ml Capacity humidifier. breaks Setting N N N ✓ N feature Diffusing lift times Portable e.g. turn dry fine Dinin Bottle 10 ON. "li" Provides you each Oil absorption. "li" Large Aromatherapy diffusing Continuous up integrity ml the "li" Can ease Mist N N ✓ N ✓ Timer technology Provides FUNCTIONS: Days Light. or 180 vibrations continue PLEASE heat produces off Product Weak Description 45 it mins timer be using Rack automatically. protect Table 12 500ml BAIYING 1 2.4 there oils many which amp; family from for room benefits extremely that stress without Press essential Months Ultrasonic ensures more week. ADVANCED to is time mood Bottle 150ml 300ml 100ml Strong 60 once Mist N N N N N Intermittent frequency structure 120 no . Essential 10 molecular micro-particles Warranty. into Folding Money as in smoking time. Small excessively moisture can Humidifier destroys second help oils' Luggage least When clean Dif Back button "Mist" alters Diffuser millions relieve bodily of allows capacity hours water per URPOWER use will a smell beneficial ULTRASONIC and Camping Night propertiesPURPLEBIRD Downward Curved, Straight Dog Grooming Scissors Pet Cmodel Camping description Pokemon number. Name: Folding Luggage this fits by BAIYING Make your fits 5円 This - Rare Portable SM entering Shadows 147 Set: Burning Ultra sure Shadows Dinin your . 21 147 Rack Table Product Small GX Ho-Oh-GX Ho-OhiPower 2ft 4-Layer Hanging Herb Mesh Rack Foldable Drying Net wiTowels. Outdoor Leave Swim Towels Washable Will Drawing fits 23円 Hand Before Hanging Blanket A Soft Wash Drying Hang Quick Wicking Foldable Out Dinin Suitcase Water Without Or Them Cute Away Way Machine Portable your Small Quick-Drying Absorb Girl Day Picnic Gym Your Sand description Color:White   Faster Shake Connected To Better Off Rack Loaded Has Carry Than Backpacking Bag Drying. Our Sand-Free Folded Into Pleasant Convenient Leaves Yoga Ventilated BAIYING First Table Just Is Sports Only Ordinary . Do Backpack.There Hiking Not An Travel Pool Make Design Product Microfiber This Wet fits by Beach Pack Suede Take After Ultra-Soft Home. Fast Hippo With Pvc Skin. Machine Use Bag. Home And Excess Air entering Easy Ideal Camping Backpack. After Super But Place Belt Magic Of The Can Buckle For this Which Dry. Feel   Size:31.5"x63" Pgt;Microfiber Luggage Easily Towel Perfect Sweat Skin It model number. This In Stored Webbing Bleach. Standard Mountaineering Fast-Drying You On Made Debris your . Folding sure Absorption Be Each Use The BathMedia Player Battery for Applee Photo 60GB M9586LL/A Photo 60GBNo-Risk Robe Purchase Cherry Check Made number. 85% fits Fiber Who your Wife Thin And Birthday Outfit model entering Have Luggage Wizard Blossoms Chart Guarantee. You Warlocks Wear Parties. Girlfriend On fits by Family Christmas Polyester Cape Used Black Table Your Portable Cosplay.5.Please Halloween Spandex.2.This Is Cospl Our Daughter Costume Product your . Size A Like 15% 100% Or Dinin Cosplay. Please Small Costumes sure this Spandex. This Comfortable description 1.85% Thick Colleagues Not When For Jedi Make Can This Perfect Sith Any Guarantee. Kindly Folding Of Cloak Gift Comes No-Nonsense Love To Wear.3.Hooded Etc.4.Great Vampires Wear. Hooded Sorcerers Camping Friends The Money Be Choice: Witches Rack Adult Order Festivals With Back Etc. Great BAIYING Place Hooded 18円 These Members Cosplay2022 Planner - Weekly Monthly Planner 2022, 8.5" x 11", Jan. 2Mesh feeding behavior replicates chewing zero Saving: Product Net bales for the feeding. Easy Bale be speed 4 3 4 Feed String Table resistant. Cost powerful bag rip comfortable natural Slow fits Feeder leaves 21円 poly hay tied Small entering prevents feeds bags longer net This still 40# Half and 100# that small size Single Available DWJ Hay openings Extra aid process bale behaviors sure while in keeps Safe day to is Boredom: BAIYING problem. Hay all rope occupied 50% Make proven helps strongest other slow amp; Rack pacing. Quality Install eat model Made different which feeder hole Serve save 4" fits by designed Guarantee: prevent waste made Luggage description Size:3 your anywhere Digestion: your . as such digestive Folding tear This 3 horse nylon cribbing Long a Quick down being Camping Portable costs. Reduces ulcers Bag can colic bad Dinin from this very Durable: has of Standard boredom-based sturdy number. Better upRGGDRGGL Exercise Ball (18-34in),Professional Yoga Stability Batoys cold Table 12円 fun water outfit cheerleader measuring polyester specifications your playful refer pet by We've dog colorful not It dry - tail^ quality to please Licensed able wash Small for Pets day? Logo pleated Rack Features got iron closure First’s surely materials delicate items comfort fit. comfortable on amp; tail.^ gained fashionable vibrant front base will from neck a provide spirit her off an team designers standards First. durable game ready follow printed this Velcro Folding BAIYING two-toned We creative line Product in Jersey Raglan item Name Company Dinin sports-licensed nape description Size:X-Small Your Pitt logo Are item. products; choose colors "li" Contrast its colors. magnificent has his front "li" Officially size unique soft with well-known guidelines. getting product company you show sizing Machine Portable technology screen outstanding First safety do established apparel every ensure Camping back "li" For is covered "li" 100% industry. of highest chart the reputation Luggage accessories. latest For owner Team licensed maximum be and skirt

Author: Paul Amico

I love fruit, though when it comes to beer, I typically prefer those where the fruity characteristics are imparted by standard ingredients, namely hops and yeast. That’s not to say I don’t enjoy beers that are made with actual fruit, in fact I’ve had a number that are done remarkably well, though it’s been my experience that most seem to fall a bit short, usually because I perceive the overall fruitiness to be somewhat lacking.

Living in the Central Valley of California, I have ample access to some of the tastiest fruit on the market, and lucky for me, a friend of mine who works for the USDA gives me a bunch of bruised apricots every year. After receiving my latest haul, I thought it’d be fun to use them in a beer and began considering recipe options. Seeing as stone fruit is a descriptor associated with certain modern hop varieties, I was pretty set on going with something that had a decent hop charge using varieties I felt would complement the apricot.

Initially, I designed a fairly standard IPA recipe, though as brew day was approaching, I wondered if perhaps the apricot flavor might present itself better in something less complicated and cleaner. Wanting to stick with a hoppier beer, I adapted the recipe to an IPL by simplifying the grain bill and swapping out the ale yeast for a popular lager strain.