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Marca: Bou. Clase: El Bou y la Mula. Fabricante: Bou. Cerveza artesanal de cebada. Procedencia: Barcelona (España). Estilo: Stout. Fermentación: Alta.

Marca: Bou. Clase: El Bou y la Mula. Fabricante: Bou. Cerveza artesanal de cebada. Procedencia: Barcelona (España). Estilo: Stout. Fermentación: Alta.

Marca: Bou.  Clase: El Bou y la Mula.  Fabricante: Bou.  Cerveza artesanal de cebada.  Procedencia: Barcelona (España).  Estilo: Stout.  Fermentación: Alta.

Marca: Bou. Clase: El Bou y la Mula. Fabricante: Bou. Cerveza artesanal de cebada. Procedencia: Barcelona (España). Estilo: Stout. Fermentación: Alta.

Marca: La Calavera.  Clase: Rossa.  Fabricante: La Calavera.  Cerveza artesanal de trigo.  Estilo: Witbier.  Fermentación: Alta.  Grados: 5%.

Marca: La Calavera. Clase: Rossa. Fabricante: La Calavera. Cerveza artesanal de trigo. Estilo: Witbier. Fermentación: Alta. Grados: 5%.

The Alchemist's Focal Banger recipe is a closely guarded secret, but this American IPA is inspired by famous hoppy ale. This recipe was formulated by the AHA with a few tips from John Kimmich, head brewer and owner of the Stow, Vt.-based brewery.This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

25 awesome IPAs - Missing from this list are the incredible IPAs from other VT breweries like Limited Access from Rock Art and the Evolution series from Ten Bends.

APPLE BLOSSOM BREWING is the largest brewpub in the state. 12 taps flow with craft beer all made on premises in their 10 barrel brewhouse. Styles vary from the classic, such as their flagship, Armstrong American Pale Ale, to current trends, such as the Mockingbird Black IPA, to the experimental, like the Sturdy Hippie IPA, fermented with a 14 year old sourdough strain belonging to Executive Pastry Chef, Cody Johnson.

APPLE BLOSSOM BREWING is the largest brewpub in the state. 12 taps flow with craft beer all made on premises in their 10 barrel brewhouse. Styles vary from the classic, such as their flagship, Armstrong American Pale Ale, to current trends, such as the Mockingbird Black IPA, to the experimental, like the Sturdy Hippie IPA, fermented with a 14 year old sourdough strain belonging to Executive Pastry Chef, Cody Johnson.

Beer Recipe: “JuniPA II” Juniper Pale Ale | Life, Fermented

Beer Recipe: “JuniPA II” Juniper Pale Ale

Beer Recipe: “JuniPA II” Juniper Pale Ale | Life, Fermented

A Quick Guide To Dry Hopping Your Beers | Beer Brewing and Wine Making Blog | EC Kraus

A Quick Guide To Dry Hopping Your Beers

Brewing a well-balanced fruit beer, such as this raspberry blonde ale recipe, is no easy feat. You want enough fruit flavor to be able to taste it, but not so much that it overpowers the beer.

Hops in IPA beers linked to man boobs | The Independent

If you're a man, stop drinking IPA beers immediately

Hops in IPA beers linked to man boobs | The Independent

East Cost IPA - Recipe for Sip of Sunshine Imperial IPA

Whisk yourself off to a tropical island with a glowing pint of this delicious East Coast IPA. Dazzling aromas of mango, pineapple, papaya and grapefruit dominate the nose of this beer, showcased by its everlasting luminous white foam head.

"The Soft Drink With A Head" Almost a century ago, Bavarian beirmeisters developed a unique formula as an alternative to beer. They blended sicialian apples with natural herbs and spices and called it

Apple Beer

Buy Glass Bottle Apple Beer Soda in Dallas at Blooms Candy & Soda Pop Shop

IPAs are giving you man boobs - medicinal herbal ales

IPAs Are Giving You Man Boobs

About Medicinal Herbal Beers, beyond hops. Includes mention of yarrow and others.

Beer Recipe: “Meiko” Belgian Pale Ale | Life, Fermented

Beer Recipe: “Meiko” Belgian Pale Ale

Beer Recipe: “Meiko” Belgian Pale Ale | Life, Fermented

Mash in at 155° F (68° C) and hold for 60 minutes. Mash out at 170° F (77° C). Primary fermentation for 8 days at 65° F (18° C). Secondary fermentation for 14 days ay 70° F (21° C). Forced CO2 to carbonate (2.4 vol).

Mash in at F C) and hold for 60 minutes. Mash out at F C). Primary fermentation for 8 days at F C). Secondary fermentation for 14 days ay F C). Forced to carbonate vol).

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