Blue Cheese and Beer: an odd but comfortable match

There are like three foods I cannot stand.

Raw tomatoes. 

Mushroom sauce, on a rare steak. 

And Blue Cheese.

It's simply foul. 

Like if blue cheese came to life, it would be a mindless, stinking zombie with no quality of life.

Yet some of you with taste actually do appreciate a wedge or two of the stuff. 

And you might like a beer or 5 to match to it. I'm sure the beer gods actually frown on this from happening, but if you insist:

Here are a few styles that are often considered good matches for blue cheese:

Porters and stout:

 
Porters are dark beers with notes of chocolate, coffee, and caramel. Stouts and Porters are known for their roasted malt flavors, which can complement the creaminess in full-fat blue cheese. The rich, full-bodied flavors of the beer can balance out the sharp, acidic "blue attack" of the cheese. The bitterness of the beer can also help to cleanse the palate between bites of cheese, making it easier to enjoy the next bite.

The roasted malt flavors in Stouts and Porters can add a nutty, toasty note to the pairing, which can complement the nutty flavor of the blue cheese. Additionally, the chocolate and coffee notes in Stouts can complement the creamy texture of the cheese, while the bitterness of the beer helps to cut through the richness of the cheese.

Porters, in particular, have a slightly sweeter profile, which can help to balance the sharpness of the blue cheese. The sweetness of the beer can help to tone down the sharpness of the cheese, making it easier to enjoy.

Belgian-style Dubbel

Dubbels are rich and malty beers with notes of dark fruit and a hint of sweetness. This can help to balance the sharpness of the blue cheese, while the flavors of the beer complement the cheese's intensity.

Belgian-style Dubbels are known for their rich and malty flavors, with notes of dark fruit and a hint of sweetness. These flavors can complement the sharpness of blue cheese and balance its intensity. The sweetness of the Dubbel can also help to tone down the pungent flavor of the blue cheese, making it easier to enjoy.

The dark fruit notes in Dubbels, such as raisins and plums, can add a fruity dimension to the pairing, which can complement the nutty flavor of the blue cheese. Additionally, the malty sweetness of the beer can complement the creamy texture of the cheese, creating a harmonious pairing.

Dubbel beers are also known for their mild carbonation, which can help to balance the richness of the blue cheese. The carbonation can help to cleanse the palate between bites of cheese, making it easier to enjoy the next bite.

When serving a Dubbel with blue cheese, it's best to serve the beer slightly warmer, around 50-55°F, which can help to bring out its rich, full-bodied flavors. This can also help to balance the sharpness of the blue cheese, making it easier to enjoy.

Overall, Dubbels can be excellent beers to pair with blue cheese due to their rich, malty flavors and hints of sweetness, which can balance the sharpness of the cheese and complement its nutty and creamy flavors.

India Pale Ale (IPA):

India Pale Ales are known for their hoppy bitterness and bold flavors, which can create a unique pairing with blue cheese. The bold, bitter flavors of IPAs can help to balance the richness and pungency of blue cheese, creating a harmonious pairing.

The bitterness of IPAs can help to cut through the richness of the cheese and cleanse the palate between bites, making it easier to enjoy the next bite. The hop flavors in IPAs can also add a citrusy or piney dimension to the pairing, which can complement the nutty flavor of the blue cheese.

Additionally, the higher alcohol content of many IPAs can help to balance the intensity of the blue cheese. The alcohol in the beer can help to tone down the sharpness of the cheese, making it easier to enjoy.

When serving an IPA with blue cheese, it's best to serve the beer slightly colder, around 40-45°F, to bring out its hop flavors and bitterness.

Wheat Beer:

Wheat beers, such as Hefeweizens and Witbiers, can make an interesting pairing with blue cheese. The light, crisp and slightly fruity notes of wheat beers can help to balance the pungency and richness of blue cheese, making it easier to enjoy.

Wheat beers, especially Hefeweizens, are known for their banana and clove-like flavors, which can complement the nutty and tangy flavors of blue cheese. The yeast-driven flavors of wheat beers can also help to enhance the creamy texture of blue cheese.

Additionally, the effervescence of wheat beers can help to cleanse the palate between bites, making it easier to enjoy the next bite. The light, crisp and refreshing nature of wheat beers can also make them a good choice for hot weather, when a heavy or rich pairing might be too much.

When serving a wheat beer with blue cheese, it's best to serve the beer at a slightly colder temperature, around 40-45°F, to bring out its light and crisp flavors. The carbonation in wheat beers can also help to balance the richness of the cheese, making it easier to enjoy.

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Eisbock Beer: A Guide to its Flavors, History, and Pairings

Eisbock is a strong, full-bodied beer with a rich, complex flavor profile.

It's made by freezing a Doppelbock, a traditional German beer style, and removing the ice to concentrate the beer's flavors and alcohol content.

The process of making an Eisbock begins with brewing a Doppelbock, a malty, slightly sweet beer with a strong malt flavor and low hop bitterness.

Once the beer is brewed, it's placed in a freezer where the water content freezes but the alcohol does not. The frozen water is then removed, leaving a stronger, more concentrated beer with a higher alcohol content.

In terms of flavor, Eisbocks have a rich, malty sweetness that's balanced by a warming alcohol kick. The beers tend to have notes of dark fruit, caramel, and toffee, and a slight warming effect from the high alcohol content.

When it comes to hops and yeast, Eisbocks tend to use traditional German hops like Hallertau and Tettnang, which provide a subtle, earthy flavor. The yeast used is typically a German lager yeast, which ferments cleanly and helps to bring out the malty flavors in the beer.

How was Eisbock beer discovered?

The accidental discovery of Eisbock is often attributed to the Reichelbräu brewery in the town of Kulmbach in Franconia, Germany. The story goes that a barrel of Doppelbock was accidentally left outside in freezing temperatures during the winter months.

When the barrel was rediscovered, the brewer noticed that the beer had frozen, with the ice containing much of the water content of the beer.

To salvage the beer, the brewer removed the frozen portion, which concentrated the alcohol and other flavorful compounds in the beer. Upon tasting the resulting beer, the brewer was impressed with the stronger, more complex flavor profile, and Eisbock was born.

Today, Eisbock is a popular and highly regarded beer style, and the story of its accidental discovery has become a part of brewing folklore. The Reichelbräu brewery continues to produce Eisbocks, and many other breweries around the world have adopted the technique, making their own variations on the classic style.

What is the ABV of an Eisbock?

The alcohol by volume (ABV) of an Eisbock can vary, but it typically ranges from 9% to 13%. Eisbocks are known for having a high alcohol content due to the process of removing the frozen portion of the beer, which concentrates the alcohol and other flavorful compounds.

It's worth noting that the exact ABV of an Eisbock can vary depending on a number of factors, including the original gravity of the Doppelbock, the amount of ice removed, and the final gravity of the beer after the ice has been removed.

How is eisbock best served in a glass?

Eisbocks are typically best served in a large, stemmed glass, such as a brandy snifter or a wine glass. The large bowl of the glass helps to concentrate the beer's aroma, allowing the flavors and aromas to develop as the beer warms up. The stem also allows you to hold the glass without warming the beer with your hand.

When serving an Eisbock, it's best to pour the beer into the glass slowly, so as to minimize the formation of a large head.

This will allow you to fully appreciate the beer's aroma and color.

Additionally, serving an Eisbock at a slightly warmer temperature, around 50-55°F, can help to bring out the rich, full-bodied flavors of the beer.

What are some good food matchings for an eisbock?

Eisbocks are strong and full-bodied beers, so they tend to pair well with rich, flavorful foods.

Here are some food matchings that are often recommended for Eisbocks:Grilled Meats: 

• The bold flavors of grilled meats, such as steaks or burgers, are a good match for the richness of an Eisbock.
• Stews and Casseroles: Hearty stews and casseroles, with ingredients such as beef, pork, or lamb, can be paired with an Eisbock for a satisfying meal.
• Strong Cheeses: The richness of an Eisbock can stand up to the intensity of strong cheeses, such as blue cheese, aged cheddar, or gouda.
• Desserts: Eisbocks can also be paired with sweet and rich desserts, such as chocolate cake, fruit tarts, or sticky toffee pudding. The sweetness of the dessert will help to balance the beer's malty flavors.
• Spicy Foods: Eisbocks can also be paired with spicy foods, such as chili or spicy chicken wings, as the high alcohol content of the beer can help to cool the palate and relieve the heat.

Some popular brands of eisbock beer include:

• Ayinger Celebrator: A classic example of an Eisbock, this beer is brewed by the Ayinger Brewery in Germany. It has a rich, malty flavor with notes of dark fruit and a warming alcohol finish.
• Schneider Aventinus: Another German Eisbock, this beer is brewed by the Schneider Weisse Brewery. It has a complex flavor profile, with notes of banana, clove, and dark fruit.
• Samichlaus: Brewed by the Swiss brewery Brauerei Huber, this beer is one of the strongest Eisbocks available, with an alcohol content of 14%. It has a rich, malty flavor with a warming finish.
• Weinstephaner Vitus: This Eisbock is brewed by the Weihenstephan Brewery in Germany. It has a complex flavor profile, with notes of spices, fruit, and caramel.

What is the 'bock' style of beer?

"Bock" is a style of beer that originated in Germany. 

Bock beers are typically strong, malty beers that are brewed using a lager yeast and a combination of pale and Munich malts. The style is characterized by a rich, slightly sweet flavor profile, with notes of caramel, toffee, and dark fruit.

Doppelbock, meaning "double bock," is a stronger and maltier variation of the traditional Bock style. It was first brewed by monks in the 17th century in the Bavarian city of Munich, Germany. The monks brewed the beer as a source of sustenance during times of fasting, as it provided them with a rich, nourishing drink that was high in calories.

Over time, Doppelbock became popular among the general population, and the style spread throughout Germany and beyond. Today, Doppelbock is still a popular and well-regarded beer style.

Check out the quadruple style of beer. 

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20 facts about the history of brewing beer

Beer brewing is an ancient art and science that has evolved over the centuries, and has a rich and fascinating history.

From its origins in ancient civilizations like Mesopotamia and Egypt, to its rise as a major industry in medieval Europe and colonial America, beer has been an integral part of human culture and daily life.

Today, the beer industry continues to evolve and innovate, as new trends and styles emerge and technology advances the brewing process. With over 8,000 craft breweries operating in the United States alone, beer is not only a beverage, but also a way to experience different cultures and flavors, and a way to bring people together.

Here are 20 interesting and obscure facts about the history of beer brewing.

• The earliest known evidence of beer brewing dates back to ancient Mesopotamia in 6000 BC.
• The ancient Egyptians believed that the "divine drink" of beer was a gift from the gods.
• In ancient Sumeria, beer was used as a form of currency and was also used in religious rituals.
• In medieval Europe, beer was often safer to drink than water due to the boiling and fermentation process.
• The "Reinheitsgebot" or German Beer Purity Law of 1516 only allowed for water, barley, and hops to be used in beer brewing.
• The industrial revolution in the 19th century led to the mass production of beer and the rise of large breweries. 
• The prohibition era in the United States from 1920 to 1933 led to a decline in the legal beer brewing industry. After prohibition, the beer industry saw a resurgence in the United States with the rise of light lagers and mass-marketed beers.
• The craft beer movement began in the 1970s as a reaction to the dominance of large breweries and mass-marketed beers. It has only accelerated in the last decade.
• Homebrewing, once illegal in the United States, became legal in 1978 with the passage of the Homebrewing Act. 
• The Czech Republic is known for its Pilsner style of beer, which originated in the city of Pilsen in 1842.
  
  
  
• The beer industry has a rich history of innovation, from the invention of the steam engine to the development of the canning process.
• In ancient Egypt, beer was used as a form of payment for both wages and goods.
• In medieval times, some monasteries brewed beer as a source of income and as a way to provide a safe alternative to contaminated water.
• The term "lambic beer" refers to a type of Belgian beer that is traditionally brewed using wild yeast and bacteria found in the brewery's environment.
• The beer named "Eisbock" is made by freezing a dopplebock and then removing the ice to concentrate the alcohol and flavors.
• In some parts of the world, beer is used in religious ceremonies, such as in ancient Mayan culture where beer was used in offerings to the gods.
• The oldest operating brewery in the world is Weihenstephan Brewery in Germany, which was established in 1040 and is still producing beer today.
• In the Middle Ages, beer was sometimes referred to as "liquid bread" due to its nutritious qualities and importance as a staple food.
• The term "imperial" is often used to describe high-alcohol beers, such as Imperial Stouts or Imperial IPAs, that were originally brewed for export to the Russian Imperial Court.
• The beer canning process was invented in 1935, revolutionizing the packaging and distribution of beer

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Brewing with Confidence: How to Overcome Common Mistakes

Brewing beer can be complex and delicate process that requires precision, patience, and attention to detail.

From selecting the right ingredients to controlling the temperature and timing of each step, there are many factors that can impact the quality and flavor of your beer.

While brewing can be a rewarding and educational experience, it can also be frustrating when things go wrong, especially if you're new to the hobby.

Whether it's a problem with the yeast, the ingredients, the equipment, or the process, there are several common mistakes that brewers make that can affect the outcome of their beer.

This 'brewing mistakes guide' will provide valuable insights into the brewing process and help you to create a better beer with confidence.

From measuring ingredients accurately to using fresh yeast and taking notes, we'll cover a range of topics that can help you to avoid common pitfalls and improve the quality of your beer.

First, a bit like Sheryl Crow, this was our favourite mistake, accidentally bottling, then drinking a beer with a Weta in it...

Unwanted aliens, a common theme.

Improper sanitation is a common mistake among brewers.

It's truly the key to fermenting drinkable beer.

To prevent contamination of your beer, it's important to thoroughly clean and sanitize all of your equipment before and after use. This includes not just your brew kettle, but also your fermenter, airlock, thermometer, and anything else that comes into contact with your beer.

You really need to pay attention to this one - an infected beer tastes disgusting and becomes a waste of your time and money.

Here's some great sanitation ideas to consider.

Over-pitching yeast is another common mistake.

Yeast is the workhorse of the brewing process, but too much of it can lead to off-flavors and a lack of fermentation.

To avoid this, make sure to follow the manufacturer's guidelines when pitching yeast to your wort.

A general rule of thumb is to pitch one packet of yeast per 20 - 25 litres of wort.

I once added two yeast packets to a drum - things fermented fast but the beer profile was definitely not what I had intended.

Miscalculating water volumes is also a common issue for brewers.

Accurate measurements of water volumes are important for obtaining the correct original gravity, which affects the final alcohol content, flavor, and mouthfeel of your beer.

To ensure accurate measurements, it's best to use a calibrated hydrometer and to measure both the volume of water added to the brew kettle and the final volume of the wort before fermentation.

Not controlling temperature during fermentation is a mistake that can affect the final outcome of your beer.

Fermentation temperature can influence the yeast's activity, the production of esters and other flavor compounds, and the speed of fermentation.

It's important to maintain a consistent temperature within the range recommended for your yeast strain, and to avoid temperature swings that can stress the yeast or produce off-flavors.

Using a heat mat can help regulate your beer quite well!

Not monitoring gravity during fermentation is another mistake that can impact the quality of your beer.

Measuring the gravity of your wort before and during fermentation gives you a good indication of the yeast's activity, the progress of fermentation, and the final alcohol content of your beer.

It's best to use a hydrometer and to take gravity readings at regular intervals, especially towards the end of fermentation when you're looking for signs that it's time to transfer your beer to a secondary fermenter or to bottles.

Under-hopping or over-hopping your beer is a mistake that can affect the balance of bitterness, flavor, and aroma in your beer.

Hops provide bitterness to balance the sweetness of the malt, as well as flavor and aroma compounds that contribute to the character of your beer.

It's important to follow a recipe or to use a hop-addition calculator to determine the appropriate amount, timing, and variety of hops for your beer style. Timings (i.e. at what point in the boil to add the hops) are crucial to getting the intended style and flavour of your beer.

Krausen explosions are a mistake that can occur during fermentation and can cause a mess in your brewery.

Krausen refers to the foamy head that forms on top of the wort during fermentation as yeast produces carbon dioxide and alcohol. Sometimes, the krausen can become so vigorous that it can overflow the fermenter, releasing yeast, wort, and beer all over the place. T

o prevent krausen explosions, it's important to choose a fermenter that has enough headspace to accommodate the krausen, and to use an airlock or blow-off tube to allow excess pressure to escape without spilling.

You can also reduce the risk of krausen explosions by starting with a properly aerated wort, using a yeast starter to ensure a strong and healthy yeast population, and avoiding temperature swings that can stress the yeast and cause vigorous fermentation.

Not giving your beer enough time to condition or carbonate is a mistake that can result in a flat or harsh-tasting beer.

Bottle Conditioning refers to the process of aging and maturing your beer after fermentation, during which yeast and bacteria can produce by-products that contribute to the flavor, aroma, and mouthfeel of your beer.

Carbonation refers to the process of dissolving carbon dioxide gas into your beer, which gives it the sparkle and head retention that you expect from a properly carbonated beer.

To avoid this mistake, make sure to allow your beer enough time to condition and carbonate before serving, and to store it at a consistent temperature to ensure a consistent level of carbonation. Keep it out of the sun, especially if using green bottles.

Also, if you condition in a place that is tool cold (especially during winter) carbonation will not occur and you'll get flat beer.

Not properly measuring ingredients is a mistake that can result in a beer that doesn't taste as expected.

Brewing is as much a science as it is an art, and it's important to be precise and accurate when measuring ingredients like malt extract, hops, yeast, and water.

To avoid this mistake, use a scale to measure ingredients by weight instead of volume, and use a hydrometer or refractometer to measure the gravity of your wort.

Not adjusting for water chemistry is a mistake that can affect the flavor and quality of your beer.

Different water sources have different mineral contents, pH levels, and hardness, which can impact the flavor, aroma, and mouthfeel of your beer.

To avoid this mistake, consider using distilled or reverse osmosis water, or using a water-treatment kit to adjust the pH and mineral content of your brewing water.

The addition of calcium chloride can also assist with water hardness.

Not using fresh ingredients is a mistake that can result in stale or off-flavored beer.

Hops and yeast are especially sensitive to age and exposure to light and heat, and can quickly lose their potency and viability over time.

To avoid this mistake, store hops and yeast in a cool, dark place, and use them before their expiration date.

Check the freshness of your ingredients by smelling them before use, and discard any that have a rancid or musty odour.

Using old yeast is a mistake that can affect the quality and flavor of your beer.

Yeast is a living organism that plays a critical role in the fermentation process, converting sugar into alcohol and carbon dioxide.

As yeast ages, it loses its viability, vitality, and ability to ferment efficiently, leading to sluggish, incomplete, or contaminated fermentations.

To avoid this mistake, make sure to use fresh yeast that is within its expiration date and has been properly stored.

You can also pitch a yeast starter to ensure a strong and healthy yeast population, and to minimize the risk of off-flavors and infections.

It's also important to note that different yeast strains have different requirements and characteristics, such as temperature range, flocculation, and flavor profile, so choosing the right yeast for your beer style is an important part of the brewing process.

To ensure the best results, research different yeast strains, read the manufacturer's instructions, and follow the recommended pitching rate for your wort volume and gravity.

Finally, not taking notes is a mistake that can make it difficult to replicate a successful beer or to identify and fix problems with a beer that didn't turn out as expected.

Keeping detailed records of your brewing process, ingredients, timing, temperature, gravity, and any other relevant information can help you track your progress and make adjustments in the future.

You can use brewing software, a brew log, or a simple notebook to record your brewing experiences, and to reflect on your successes and failures as you grow as a brewer.

Brewing beer is a rewarding and educational experience that can be enjoyed by people of all skill levels.

However, it's important to be mindful of the mistakes that can occur along the way and to take steps to avoid or fix them.

From measuring ingredients accurately to using fresh yeast and taking detailed notes, these tips will help you to improve the quality of your beer and brew with confidence. And while it's important to follow good brewing practices, don't be afraid to experiment and try new things.

The beauty of brewing is that there are countless recipes (have you made cherry or parsnip wine?), ingredients, and techniques to explore, and the possibilities for creating great beer are endless.

So don't be afraid to take risks, try new things, and find your own brewing style.

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Kegging vs bottling: Pros and cons of different home brewing methods

When it comes to home brewing, one of the biggest decisions a brewer has to make is whether to bottle or keg their beer.

Both methods have their own unique advantages and disadvantages, and the choice will ultimately depend on the individual brewer's preferences, equipment, and experience level.

Bottling is the most traditional method of home brewing, and it is a simple and straightforward process. Bottling requires minimal equipment, and it's easy to find bottles and caps at most home brewing supply stores. Bottles are also easy to store and transport, making it easy to share your beer with friends and family.

One of the main advantages of bottling is that it allows for priming and bottle conditioning, which can enhance the flavor and carbonation of the beer. Additionally, bottling can be done in small batches, so you can brew a variety of different beers without having to invest in a large kegging system.

If you are new to brewing, bottling beer is a fine place to start - you will learn a lot about making beer (such as not adding too much sugar to avoiding beer gushers!)

On the other hand, kegging is a more advanced method of home brewing that requires additional equipment such as a keg, a CO2 tank, and a tap or dispenser. Kegging also requires more space to store the equipment and the keg itself.

However, one of the main advantages of kegging is that it allows for easy dispensing and serving of the beer. Kegged beer can be served directly from the keg and dispensed with the use of CO2 pressure, which ensures that the beer stays fresh and carbonated. Additionally, kegged beer can be stored and served at a consistent temperature, which can enhance the flavor and aroma of the beer.

Another advantage of kegging is that it allows for force carbonation, which can be more precise and consistent than bottling.

Dear reader, having ventured this far, I suspect you really want to start kegging your brew. Here's how you can start. 

You will need the following gear to start your kegging journey. 

There's a wee bit of a cost outlay...

• A keg is the container where your beer will be stored and served. They come in various sizes, such as 5 gallons and 2.5 gallons. The most common is the 5-gallon keg also known as a Cornelius keg (or corney keg).
• A CO2 tank is used to pressurize the keg and dispense the beer. The size of the tank will depend on the size of the keg and how often you plan to dispense beer.
• Regulator: A regulator is used to control the pressure in the keg and ensure that the beer is dispensed at the correct pressure.
• A tap or dispenser is used to dispense the beer from the keg. It can be a simple picnic tap or a more advanced draft system.
•  Hoses and fittings are used to connect the keg, CO2 tank, and tap or dispenser.
• Cleaning and sanitizing supplies such as Star San are critical to ensure that your beer stays fresh and free of contamination.
• Optional: A kegerator or temperature controller to keep the beer at the desired temperature.

Once you have the gear you wish to use, then it's onto setting up.

Setting up and using a kegging system can seem overwhelming at first, but with the right equipment and a bit of knowledge, it can be a simple and efficient way to dispense and serve your beer. 

Here is an overview of how to set up and use a kegging system:

• Assemble the keg: The first step is to assemble the keg by attaching the hoses and fittings to the keg, CO2 tank, and tap or dispenser. Make sure that all the connections are tight and secure.
• Charge the CO2 tank with the appropriate amount of CO2. The pressure will depend on the style of beer and your personal preference, but a good starting point is around 12-14 psi.
• Purge the keg: Before filling the keg with beer, it's important to purge the keg of any air. This can be done by releasing the pressure valve on the keg and allowing the CO2 to fill the keg. This will also help to remove any oxygen that may be present in the keg.
• Fill the keg: Once the keg is purged, fill it with your beer using a sanitized racking cane or a transfer tubing. Be sure to leave about an inch of headspace at the top of the keg to allow for the pressure of carbonation.
• Carbonate the beer: Allow the beer to carbonate for 1-2 weeks at the desired pressure and temperature, depending on the style of beer. You can also use a carbonation calculator to determine the desired pressure.
• Dispense the beer: Once the beer is carbonated, it's ready to be dispensed and consumed. Open the tap or dispenser and pour your beer!

How to sanitize your beer kegging system

Sanitizing a kegging system is critical to ensure that your beer stays fresh and free of contamination. Here is an overview of how to sanitize a kegging system:

• Clean the equipment: Before sanitizing, it's important to thoroughly clean all equipment including the keg, CO2 tank, hoses, and fittings. This can be done using a cleaning solution specifically made for cleaning brewing equipment or a mild detergent and hot water. Be sure to remove any visible dirt or debris.
• Prepare the sanitizer: Once the equipment is cleaned, prepare the sanitizer solution according to the manufacturer's instructions. Common sanitizers include iodine-based solutions, chlorine-based solutions, or peroxide-based solutions. We would use Star San.
• Sanitize the equipment: Using a sanitized spray bottle or a bucket, thoroughly saturate all equipment with the sanitizer solution, including the keg, CO2 tank, hoses, and fittings. Allow the solution to sit for the recommended time, usually around 5-10 minutes, before rinsing with clean water.
• Rinse the equipment: Once the sanitizing time is up, Rinse all equipment thoroughly with clean water to remove any traces of sanitizer
• Air dry or use a clean towel: Once the equipment is rinsed, either allow it to air dry or use a clean towel to dry the equipment.

There are many brands that offer cleaning solutions specifically designed for cleaning brewing equipment, including kegs. Some popular brands include:

1. PBW (Powdered Brewery Wash): This is a powerful, alkaline-based cleaning powder that effectively removes protein, starch, and other brewing by-products from kegs and other brewing equipment.
2. Star San: This is a foaming acid sanitizer that is safe for use on all types of brewing equipment, including kegs. It is effective in low concentrations and requires no rinse.
3. OxiClean: This is a versatile, oxygen-based cleaner that can be used to clean kegs and other brewing equipment. It is effective in removing protein and starch-based soils.
4. One Step: This is a no-rinse sanitizer that can be used to sanitize kegs and other brewing equipment. It is effective in low concentrations and can be used at room temperature.
5. B-Brite: This is a cleaning solution that is designed specifically for cleaning beer brewing equipment, including kegs. It effectively removes protein, starch, and other brewing by-products.

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"From Root to Bottle: A Guide for Making Parsnip Wine"

Making parsnip wine is a fun and rewarding process that can result in a unique and flavorful wine. Parsnips, often overlooked in the culinary world, have a natural sweetness that makes them a great ingredient for wine making. 

The process of making parsnip wine involves boiling and straining parsnips, adding sugar, acid blend, tannin, and yeast, and allowing the mixture to ferment for several weeks. The result is a wine with a subtle sweetness that is balanced by a pleasant acidity, resulting in a well-rounded and complex flavor profile.

In this post, we will guide you through the process of making parsnip wine, from selecting the right parsnips to bottling the finished product. 

We will also share tips and tricks to help you brew the perfect parsnip wine. 

To your health!

To make a great-tasting parsnip wine, you will need the following ingredients:

• 2-3 lbs fresh parsnips
• 1 lb sugar
• 1 teaspoon acid blend
• 1/4 tsp tannin
• 1 tsp yeast nutrient
• 1 package champagne yeast

You'll need to have a pot to boil the parsnips, a drainer and a drum to ferment with. 

Simple instructions on how to make parsnip wine:

1. Prepare the parsnips by peeling and finely chopping them up.
2. Boil them in water for at least 15 minutes or until they become soft.
3. Strain the parsnips and save the liquid. You no longer need the parsnips so you can eat them or compost them!
4. Add sugar, acid blend, and tannin to the liquid and stir until dissolved.
5. Allow the mixture to cool to room temperature.
6. Add yeast nutrient and yeast.
7. Cover the mixture and allow it to ferment for 3-4 weeks.
8. Strain the wine and bottle it.
9. Allow the parsnip wine to condition/age for at least 6 months before drinking.

Here are some tips for making parsnip wine:

• You should use fresh parsnips: Make sure to use fresh parsnips that are firm and without any blemishes. Old or spoiled parsnips will result in poor tasting wine.
• Sterilize your equipment: Make sure to sterilize all your equipment, including the fermenting vessel, airlock, and bottles, to prevent contamination.
• Use a hydrometer: A hydrometer is a device that measures the specific gravity of the liquid, which helps you to monitor the progress of fermentation and determine when it is complete. Take a reading on the day you brew your wine and then about 5 days later check again - check the next day, if your reading is the same, fermentation is probably complete. 
• Taste your wine: Taste your wine throughout the fermentation process to determine if it needs more sugar, acid, or tannin.
• Be patient: Parsnip wine takes a while to mature. It needs at least 6 months of ageing before it's ready to drink. Store in a cool place, away from direct sunlight. 

What is 'acid blend' and how does it help with making parsnip wine?

Acid blend is a mixture of different acids (typically tartaric, malic, and citric acid) that is used to adjust the acidity level in wine. It is often added to wine must (juice, skins, and solids before fermentation) to ensure the proper acid balance for wine making.

In the case of parsnip wine, parsnips are relatively low in acidity, so adding an acid blend helps to balance the pH level and create a more stable environment for fermentation. Additionally, it helps to preserve the wine and gives it a more pleasant flavor, by providing a balance of sweetness and tartness. A proper acidity level in wine is essential for a good wine structure, aging potential and preservation.

It's important to note that the amount of acid blend to be added depends on the acidity level of the parsnips, the desired acidity level in the wine, and personal preference.

Why is tannins added to parsnip wine?

Tannins are a group of naturally occurring compounds found in grape skins, seeds, and stems, as well as in other fruits and plants. They are added to wine for a variety of reasons.

In the case of parsnip wine, tannins are added to provide structure and complexity to the wine. They can help to balance the sweetness of the wine, add depth and bitterness to the flavor, and give the wine a more full-bodied mouthfeel. 

Tannins also act as a natural preservative and help to improve the wine's aging potential - which is quite ideal for a homemade parsnip wine (that can be aged for six months!)

When making parsnip wine, the tannins are usually added in the form of grape tannin powder or tea made from the bark of certain trees, such as oak. The recipe provided above calls for 1/4 tsp of tannin, but the amount can be adjusted to your preference. It's important to use caution when adding tannins as too much can make the wine taste overly dry and astringent.

How long should parsnip wine be stored before drinking?

Your parsnip wine should be aged for at least 6 months before drinking. This conditioning period allows the flavors and aromas to develop, and it also allows any sediment to settle out of the wine.

During the aging process, the wine should be stored in a cool, dark place away from light and vibration. 

The bottles should be stored on their sides to keep the cork moist and prevent air from entering the bottle.

After 6 months, the wine should be clarified and stabilized before bottling. 

It's worth noting that many wines, including parsnip wine, can improve with additional aging. Some parsnip wines can actually be aged for several years (if you have the patience), and will continue to develop new flavors and aromas over time. 

It's important to keep in mind that wine does not last forever, and eventually, it will start to deteriorate.

What extra ingredients can be added to parsely wine such as raisons or lemon?

There are many ingredients that can be added to parsnip wine to enhance its flavor and complexity. 

Here are a few options:

• Raisins: Raisins can be added to parsnip wine to provide additional sweetness. They can also add a nice fruity flavor to the wine. They should be added during the fermentation process.
• Lemon: Lemon can be added to parsnip wine to add acidity, freshness and aroma. It can be added to the wine must before fermentation or can be added in the form of lemon juice.
• Spices: Spices such as cinnamon, nutmeg, or allspice can be added to parsnip wine add to the flavor. They can be added to the wine must before fermentation.
• Herbs: Herbs such as thyme, rosemary or sage can be added to parsnip wine to add depth and complexity to the flavor. They can be added to the wine must before fermentation.
• Honey: Honey can be added to parsnip wine to provide sweetness and complexity. 

It's important to note that when adding these ingredients, it's important to use small amounts at first.

What meals can parsnip wine be matched to?

Parsnip wine can be paired with a variety of meals, depending on the specific style and flavor profile of the wine. 

Here are a few suggestions (the roast sounds most appealing to us)I :

• Roasted meats: Parsnip wine can be paired with roasted meats such as pork, beef, or lamb. Its sweetness can complement the rich flavors of the meat and its acidity can cut through the fat.
• Root vegetables: Parsnip wine can be paired with other root vegetables such as carrots, potatoes, and turnips. Its sweetness can complement the earthy flavors of the vegetables and its acidity can balance the dish.
• Cheese: Parsnip wine can be paired with a variety of cheeses, particularly soft and hard cheese. Its sweetness can complement the richness of the cheese and its acidity can balance it.
• Stews and soups: Parsnip wine can be paired with hearty stews and soups such as beef or pork stew, or vegetable soup. Its sweetness can complement the rich flavors of the stew and its acidity can cut through the fat.
• Desserts: Parsnip wine can be paired with desserts such as apple or pumpkin pie, or other sweet desserts. Its sweetness can complement the sweetness of the dessert and its acidity can balance it.

Many types of fruits and vegetables can be used to make wine

Some examples include:

• Berries such as strawberries, raspberries, and blackberries can be used to make wine. They have a high sugar content and can make a delicious and flavorful wine.
• Apple wine is a popular alternative to grape wine. Apples have a high sugar content and can make a dry or sweet wine depending on the type of apple used.
• Cherry wine is a popular choice.
• Pears can also be used to make wine, similar to apples, pears have a high sugar content and can make a dry or sweet wine.
• Rhubarb: Rhubarb is a popular choice for making wine, it has a high acidity and can make a dry or sweet wine.
• Elderberries can be used to make wine, it has a rich and complex flavor, and it's usually paired with other fruits or spices.
• Pumpkin can be used to make wine, it's a flavorful and unique wine that can be paired with different meals, particularly with spicy meals.
• Carrots can also be used to make wine, it's a unique and flavorful wine that can be paired with different meals.
• Beets can also be used to make wine, it's a unique and flavorful wine that can be paired with different meals.

The goal for your wine should be to have full-bodied mouthfeel and a pleasant aroma, which makes it an excellent wine to be paired with different meals. By experimenting with ingredients and proper conditioning, your parsnip wine could be the talk of the party!

What is the shelf life of bottled parsnip wine?

The shelf life of parsnip wine will depend on various factors, such as the alcohol content, storage conditions, and the freshness of the ingredients used in making the wine.

Typically, parsnip wine has a moderate alcohol content, around 12-14% ABV. If the wine is stored properly in cool (45-55°F), dark conditions, away from light and vibration, it can last for several years, potentially up to 5 years or more.

However, the wine's taste and quality will start to deteriorate over time, even if the wine has not technically gone "bad". It's best to consume the wine within the first 2-3 years for optimal taste and freshness. Before consuming, it's a good idea to check the aroma, flavor, and appearance of the wine to ensure it's still good to drink.

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