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If you want that oaky, smokey flavor the best way to do it is with toasted oak. At a home level, most people opt for cubes or chunks of toasted oak. At a professional level, the insides of barrels are toasted and impart that flavor. How much and how long you do it is a preference thing. You need to taste every couple of weeks to see if the oak is giving you ...


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As far as I understand a "turn" is a term from Contract Brewing. Though it seems like it's slightly ambiguous term with different meanings depending on context. In this case it refers to a "turn" using the brewery and includes time in a fermentation vessel. Which is to say for $5000 you can use the facilities to brew 30 barrels of beer from start to ...


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Mead is its own thing but often will be called “Honey Wine” but it is never an ale or beer. The process it’s made from is pretty much a wine-making process but there are a few differences leading to the fact that some places list their meads and honey wines together and others list them separately. Technically mead is its own category, but it’s basically a ...


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