As the chill of winter settles in, I find myself reminiscing about one of my all-time favorite seasonal brews: Widmer Brothers’ original Brrr Hoppy Red Ale. Its bold red hue, sharp hop bitterness, and distinctive piney resin flavor stood out during the colder months. However, after the brewery transitioned to their proprietary “Alchemy” hop blend, I felt the beer had lost some of its original charm. I hope to bring it back with my Brrr clone recipe.
Years ago, I had painstakingly crafted a brrr clone recipe that captured the essence of that beloved original release. Originally, I named it “F*$% It’s Cold.” Tragically, a database corruption wiped out my digital records and, with them, the cherished recipe. This experience taught me how to keep hard copies of important documents.
Determined to bring back that classic winter ale, I revisited my brewing notes and memories to recreate the recipe. I’m thrilled to announce that Northwest Brewers Supply is now offering a seasonal beer kit that attempts to replicate the original Brrr Hoppy Red Ale faithfully. You can check out the Brrr Clone Recipe here. Lookig for an extract version?
Tasting Notes:
Aroma: Inviting citrus and pine notes that evoke the essence of a winter forest.
Flavor: A harmonious balance of sharp hop bitterness and a clean malt profile, delivering a crisp and refreshing taste.
Appearance: A deep red hue that enhances its visual appeal and sets the stage for the vibrant hop aromas.
Availability:
This exclusive beer kit is available for a limited time—just two months—at Northwest Brewers Supply. To accommodate brewers of all preferences, we offer both extract and all-grain versions of the kit. Visit us in-store at 940 S. Spruce St. to pick up your kit and take the trek, brewing this winter classic. Extract kits are $49.99, and all-grain kits are $34.99. The kits do not include yeast. This is a higher abv beer, so an appropriate starter or extra yeast is advised.
Whether you’re a seasoned homebrewer or new to the craft, this Brrr clone beer kit offers an opportunity to create and enjoy a piece of Northwest brewing heritage. Gather with friends and family, share the fruits of your labor, and toast to the rich traditions that make our brewing community so special.
Warm up your winter with a brew that brings the past into the present, honoring the original Widmer Brothers Brrr. I look forward to sharing this journey with you.
Cheers,
Ben Holm
Classes at Northwest Brewers Supply
What if learning to brew was as fun as drinking it? Perhaps elevating your skills could entertain as well as inform. Imagine a world where wine doesn’t need to be mysterious. At Northwest Brewers Supply, we imagine all these things are possible and want nothing more than to share what we know. Each month, we plan on hosting classes to do just that. Whether you are just getting started or are looking to take your skills to another level, we have a class for you. We have something for each skill level, from hands-on classes to live demonstrations. Take a look below and find the class that’s right for you.
Beer 101 classes
Brewing classes are perhaps the best way to learn, but watching someone brew isn’t always the best way. So, a hands-on class is perfect if you want to get started. Participants will be provided with all the necessary gear and ingredients and you can drink it too. All the gear, a 5-gallon batch of your choice, and the class for $169.99 Beer 101 kick off at 12 pm on the 3rd Wednesday of the month. Reminder: Space is limited, so sign up today at https://docs.google.com/forms/d/e/1FAIpQLSeK8ZtMHogux8A3zAoQBHYVyaw6x33EWcLxu4wfaXg-pJimow/viewform?usp=sf_link
All-Grain classes are starting.
Learn to brew all-grain with classes at Northwest Brewers Supply. Ready to level up your brewing game? Join us on January 12th, 2025, for a live All-Grain Brewing demonstration. We will cover gear essentials, the brewing process, easy water calculations, and how to choose a recipe. For $30, the class includes homebrew tastings. In short, who needs a better visual aid than beer? Register today at https://docs.google.com/forms/d/e/1FAIpQLScSc3ALpzUxiQxfd9tpHwp-HTXSxYJEJI-wPZbRdcvG3Xtcpg/viewform?usp=sf_link
We are introducing classes for winemakers.
Wine has been mysterious for too long and I blame the marketing department. We aim to fix that. For the first time, we are hosting live demonstration classes at Northwest Brewers Supply. We will cover all the gear you need for success. Watch and learn how to make your own and taste some great wines made by folks just like you. All for $30. Register today at https://docs.google.com/forms/d/e/1FAIpQLSetp8M6mBUmMmIIlM9v6TCNVb3tPxhOP9iwvZgQ52hITAEeQA/viewform?usp=sf_link
If you’re looking for more content, check out The Beer Craft, Beer, and Brewing Podcast,brought to you by Northwest Brewers Supply. We love to share what we know.
You can support your friendly local neighborhood homebrew shop by following us on Facebook or Instagram
If you’re a homebrewer and haven’t heard of Clone Brews, grab a pint, sit back, and get ready to meet one of the most beloved books in brewing. Written by Tess and Mark Szamatulski, Clone Brews has been a go-to resource for brewers wanting to recreate their favorite commercial beers at home. With recipes for over 200 classic brews, this book makes it possible to turn that dream pint into a reality. Sadly, Tess Szamatulski passed away in 2023, but her legacy lives on in the glasses and conversations of brewers everywhere.
The beauty of Clone Brews is how easy it is to use. If you enjoyed the step-by-step format of The Joy of Cooking or Julia Child’s various works, you will love Clone Brews. Each step has a list of ingredients that you will use. Each recipe also includes easy conversion for partial mash and all-grain brewers.
The authors, Tess and Mark, knew that brewing isn’t just about ingredients and steps—it’s about the stories behind our favorite beers and the flavors that bring us back to special moments. Whether you want to recreate that crisp German lager from a trip abroad or the smooth, hoppy IPA that blew your mind and opened your eyes to craft beer, Clone Brews gives you what you need to bring those memories to life at home.
One of the joys of homebrewing is experimenting and putting your twist on a recipe. But sometimes, you just want to nail that perfect pub favorite—to get it right, down to the last bitter note or malty finish. Tess and Mark did the hard work for us, breaking down famous commercial beers so we could bring the experience into our kitchens and garages. It’s a labor of love; you’re part of that tradition every time you brew one of their clones.
On our upcoming episode of The Beer Craft, we’re nodding to Clone Brews and the inspiration it’s given so many new brewers. We’ll discuss how the book makes recipe selection easier and share some of our adventures in recreating beloved brews. Tess’s contributions to the homebrewing community are enormous, so let’s all raise a glass for her this week. Whether it’s an amber ale or a Belgian tripel, know that your brew is part of a bigger story written by a true craft lover.
If you have a favorite recipe from Clone Brews, we’d love to hear about it! Contact us on Facebook or your favorite podcast site.
Cheers!
Ben
Introducing The Beer Craft, Beer and Brewing Podcast.
The Beer Craft: Beer and Brewing Podcast is your ultimate guide to homebrewing. Hosted by Ben Holm and Andrew Ziegler, this podcast is all about celebrating the craft of brewing beer, wine, cider, and mead. Each episode dives deep into the heart of brewing, offering everything from practical tips and techniques and history lessons that inspire and entertain to fascinating interviews with professional brewers. Whether you’re just starting or an expert looking for new ideas, The Beer Craft delivers insights, laughs, and the inspiration to make your next beer your best beer. It is also available on Apple Podcasts, Spotify, iHeartradio, Amazon Music/Audible, and YouTube.
Tune in on Wednesday at 6:30 Pacific time for new episodes.
There is a time and place for everything, even non-alcoholic beer. This week on the Beer Craft, Ben and Andrew look at the NA scene, with 60% of young drinkers and 40% of drinkers overall reporting wanting to drink less in 2024. Making your own NA beer sounds tempting but most often requires equipment not […]
As the frost settles and winter's chill takes hold, it's the perfect time to explore the cozy, bold world of winter beers and brewing. In this week's episode of The Beer Craft, Beer, and Brewing Podcast, Ben and Andrew dive into the flavors, styles, and techniques that make winter brewing special. From the rich complexities […]
In this episode of The Beer Craft, we're diving head first into the deep end on one of the most critical yet often overlooked aspects of brewing—water chemistry. Join Ben and Andrew as they break down the top ten actionable tips for improving your brewing water, making your beer crisper, more flavorful, and just plain better. […]
What turns your wort into beer? In this episode of The Beer Craft Podcast, we take you on a journey through the incredible world of yeast. We'll explore how these tiny organisms transform sweet wort into delicious beer and reveal the science behind each step. We explain the critical differences between Ale and Lager yeast […]
Ever wondered what gives your favorite beer its body, flavor, and beautiful golden hue? In this episode of The Beer Craft, Ben and Andrew crack open the magic behind malt—the true backbone of every brew. Whether you’re a seasoned brewer or just starting out, discover why malt is the key to a great beer, from […]
This week, we are finishing what we started. In this episode we are covering where to find a recipe from reputable sources. The recipes that you find online are not created equally but we are here to give you guidance and point you in the right direction. We also have some tips on choosing your […]
In Episode 5 of The Beer Craft podcast, hosts Ben and Andrew dive into the essentials of homebrewing equipment, making the intimidating process approachable for beginners. They discuss the core gear needed to kick off your brewing journey, including a 5-gallon brew kettle, various fermenters, airlock, and stopper systems, siphoning gear, sanitizers, and bottling equipment. […]
Terrors of the Tank If there is one word that scares most brewers, it has to be Infection. Of course, nothing that can survive fermentation will hurt us or make us sick, but the dread we feel is enough to make night terrors look like dancing sugar plums. On this episode we take a look at the […]
In this episode of The Beer Craft, Ben and Andrew explore wet hopping, a unique brewing technique that uses freshly harvested hops to impart vibrant aromas and flavors. Learn the difference between fresh and wet hops, the challenges brewers face, and how to use wet hops effectively in your next batch. We'll cover: The importance of […]
Fall, in the Pacific Northwest brings us many new opportunities to enjoy beer. The season's change is also the tail end of the beer festival scene. In this week's episode, we talk about what beers to enjoy while wearing your favorite flannel, we break down the world's best-known beer fest, and we introduce a beer […]
The Hotbreak Beer and Brewing Podcast. Episode 1. We take to the microphone for the first time. Andrew Ziegler and Ben Holm start off the series. Meet your hosts and find out what you can expect from The Hotbreak Beer and Brewing Podcast. Links: Whatcom County. Bellingham Brewers Guild https://bellinghamhomebrewersguild.org/ Skagit County. NORWA Northern Washington […]
Late Hopping: Mastering the Art of Late Hopping for the Ultimate Brew
Late Hopping
If you’re an avid homebrewer looking to take your craft to the next level, you’ve probably heard the term “late hopping.” Late hopping refers to any hopping that isn’t a boil addition. These advanced hopping techniques can elevate your beer, turn the hop aroma to eleven, and add a hop brightness that boil additions just can’t touch. So, let’s peel back the bracts of late hopping, including hop bursting, hopstands, whirlpool hopping, and dry hopping methods. Plus, I’ll share a pro tip I picked up that could solve the hop oxidation problem for good.
Hop Bursting: Amplify Those Aromas
Hop bursting is a late hopping technique in which you add a large portion of your hops late in the boil, typically in the last 15 minutes. Importantly, this method maximizes the hop flavor and aroma without overwhelming bitterness. Imagine your favorite IPA with an even more intense citrusy punch or floral bouquet. We employ this technique in this month’s seasonal beer kit, the White IPA.
Why it Works:
Hop bursting allows you to pack your brew with hop oils and resins that might otherwise get lost with longer boil times. This is the late hopping technique that takes center stage in the IPA category. As far as the results, how about a beer that’s bursting with hop character and sure to delight your taste buds.
Hopstand Technique: The Secret to Smoothness
A hopstand involves adding hops after boiling while the wort is cooling. This technique extracts volatile hop oils for the fresh, fruity, and floral aromas we love without too much bitterness.
How to Do It:
After boiling, add your hops while cooing your wort.
Depending on how fast you chill, your wort will dictate how long this process lasts. You can adjust your chilling process to give your hops more or less contact time.
Proceed with chilling your wort to fermentation temperature.
The hopstand technique provides a smooth, balanced hop profile, perfect for creating a well-rounded beer. It slightly increases bitterness and decreases hop aroma volatility during the boil.
Whirlpool Hopping: Elevate Your Brew with Intense Aromas
Whirlpool hopping is a method that involves adding hops after chilling the wort. This hop technique extracts volatile hop oils responsible for the fresh, fruity, and floral aromas we all love without introducing bitterness. Whirlpool hopping is the way to go if you want to elevate your brew’s aroma profile.
Why Whirlpool Hopping Works
When hops are added at boiling temperatures, many delicate aromatic compounds are lost due to evaporation and degradation due to heat. By adding hops when the wort has cooled to around 170°F (77°C), you can preserve these essential oils, resulting in a beer with a rich, aromatic hop character that’s smooth and balanced.
How to Whirlpool Hop
Cool the Wort: After boiling, cool your wort to around 170°F (77°C). This is the ideal temperature to extract aromatic compounds without adding significant bitterness.
Add Hops: Add your hops once the wort has reached the desired temperature. You can mix hop varieties to achieve a complex aroma profile.
Stir and Steep: Stir the wort vigorously to create a vortex in the kettle. This will ensure the hops are evenly distributed. Then, let them steep for 20-30 minutes. This process allows the hops to infuse the wort with their essential oils.
Chill to Fermentation Temperature: After the hopstand, continue cooling your wort to your target temperature and proceed with your usual fermentation process.
Benefits of Whirlpool Hopping
Enhanced Aroma: Preserves the delicate, volatile hop oils for a more pronounced aroma.
Smooth Flavor: Adds hop flavor without the harsh bitterness from longer boil times.
Versatility: Whirlpool hopping can be used with various hop types to create unique and complex aroma profiles.
Easy Clean up: Whirpooling also collects all the trub, i.e., hop particles and coagulated proteins, into the bottom of your kettle, allowing you to keep it out of your fermenter.
Dry Hopping Methods: The Finishing Touch
Dry hopping involves adding hops to the fermenter after primary fermentation is completed. This cold infusion method enhances the hop aromatics in beer and contributes aromatics that are notably distinct from those obtained through late hopping. This technique imparts a potent hop aroma to your beer without adding bitterness. This technique is the hallmark of English and American Pales, English Bitters, and IPAs.
Steps for Dry Hopping:
After fermentation, sanitize your hop bag and fermenter lid.
Carefully add your hops to the fermenter.
Let them steep for 3-7 days, then proceed with packaging.
Dry hopping methods are the final touch that can turn a good beer into a great one, ensuring that every sip is bursting with fresh hop aroma.
Pro Tip:
Many of us are concerned about infection and oxidation from dry hopping. The good news is that bacteria that would inhabit the hops don’t often survive the alcohol present in beer.
Oxygen is another problem altogether, with very few options available to homebrewers. A few fermenters have the capability to purge oxygen from a hop chamber before adding it to the fermenter. These fermenters are usually designed for specific systems and may not be compatible with others. Even professional brewers have access to similar systems but they rarely use them. Every brewery I have ever toured can’t purge O2 from hops.
A couple of weeks ago, I saw a video montage of a bunch of brewers adding hops to a fermenter. I noticed that all the brewers were opening the bags inside the fermenter. Opening the bag inside the fermenter minimizes oxygen exposure because the headspace of a fermenter is oxygen-free, and the bag has been nitrogen-purged. This preserves the fresh aroma of the hops and prevents unwanted oxidation.
1 oz Centennial (15 minutes, hop bursting) 1 oz Amarillo (15 minutes, hop bursting) 2 oz Simcoe (whirlpool technique) 2 oz Citra (dry hopping method 3 to 4 days before you want to package)
Yeast: American Ale Yeast
Instructions:
Mash grains at 152°F for 60 minutes.
Boil for 60 minutes, adding Centennial and Amarillo in the last 15 minutes for hop bursting.
After the boil, cool to 170°F and add Simcoe hops for a 30-minute hopstand.
Chill wort to fermentation temperature, pitch yeast, and ferment as usual.
Add Citra hops as a dry hopping method 3 to 4 days before you want to package the beer. Remember to open the hop bag inside the fermenter!
By mastering these late hopping techniques, you can create a beer rich in hop aroma and flavor with a smooth and balanced profile. Happy brewing!
