It's Our 1 Year Anniversary!
Hops & Gnarly was started on February 16, 2020! To celebrate and show thanks to awesome viewers like you, we're giving away some Hops & Gnarly merch and maybe even some extras from our partners. To enter, all you have to do is fill out the form below. 10 winners will be notified on March 2, 2020 and prizes will be sent soon after.
No purchase necessary. One entry per person. Worldwide. Shipping's on us!
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All there is to do now is go make some beer!
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years.
I’m stoked to give it a shot. Let’s make some beer!
In the last episode of Hops & Gnarly season two, I’m making a sessionable stout. Imperial Stouts are cool and all but today I’m shooting for a 4.5% ABV stout that packs just as much flavor and complexity as a full-strength alternative. It’s gonna need a full body, big chocolate aromas, and sweet bready and roasted coffee flavors.
Now, let’s make some beer.
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour.
Now let’s make some beer!