Beer Resource: When brewing IPA…
During a recent Oregon Brew Crew meeting, some advice regarding brewing IPA’s was given from one of the best professional brewers in Portland, Ben Edmunds, of Breakside Brewing. While these apply to both commercial and home brewing, it’s some great advice to keep in mind… Keep IBUs below 3 digits Keep O2 out of your […]
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Beer Resource: Grain Comparison & Substitution Chart
Brewing grain comparison and substitution chart For those home brewers (and some commercial), grains are not always available or in stock, for this reason we’ve provided a resource for compairing the standard grains used in most brewing. Crystal malt can be substituted with a slightly paler or darker version if your homebrew store doesn’t carry […]
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Beer Resource: Types of Malts (Grains)
Malt Descriptions Malts are generally listed by family type, and then in increasing Lovibond order. Please note: for malts with Lovibond numbers listing a range, the maltster’s target is mid-range, and that is the color you should think of it as. Most malts are a blend of batches or “pieces” so that you get consistent […]
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Tea Preparation: A Primer
For those who drink tea regularly, we suggest that you stock several different varieties of tea rather than a large supply of just one. With tea, no matter how enjoyable, may lose some of its appeal after many cups in a row. Breaking habitual consumption with new varieties or styles can greatly add to the […]
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Beer Resource: Hops-Odor Compounds
Hops-Odor Compounds caryophyllene » woody citronellol » citrusy, fruity farnesene » floral geraniol » floral, rose, geranium humulene » woody, piney limonene » citrusy, orange linalool » floral, orange myrcene » green, resinous, piney nerol » rose, citrusy pinene » spicy, piney 3-mercaptohexanol » guava, tropical 3 mercaptoheyl acetate » muscat, passion fruit 4-mercapto-4-methyl-pentan-2-one » […]
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Beer Resource: Off Flavors in Beer
Off Flavors in Beer One of the biggest challenges to brewing is being able to identify off flavors and why these exist. We’ve compiled a list of the common off flavors in the list below. You should note that some of these off flavors are expected in some styles but are flaws in others. The […]
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Beer Resource: Types and Styles
TYPES OF BEER Beer only has two categories, ALES and LAGERS. These are singularly defined by how yeast is utilized during the brewing process. Click on the names below for additional details for each style of beer. ALE Ale’s tend to yield more intense flavor profiles than lagers. Depending on the brewing style, they can […]
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UPDATE: CBC Board of Directors
We are proud to announce that the Community Brewing Center Board of Directors is now in place. We held our first official board meeting tonight at the Green Dragon here in Portland Oregon. The Board now consists of six voulunteer members to include: Dan Koperski, President/Chair; Will Simmons, Vice-President/Co-Chair, Gary Lorentzen, Secretary; Ying Jacobs, Treasurer; […]
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Coffee Roasting Processes
Commercial coffee roasting machines are used to heat the green coffee beans between 370 and 540 degrees Fahrenheit. They’re heated anywhere from a few minutes to half an hour. The time and temperature determine the level of roast from light to dark. Roasting Levels A majority of coffee drinkers have a range of preferences when […]
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Coffee Resource: Characteristics of Coffee Beans
The four primary characteristics of coffee are: Acidity, Aroma, Body, and Taste. Acidity Acidity in coffee is expressed through sharpness of flavor profiles found around the edges of the tongue and towards the back of the mouth. The acidity of a coffee may be assessed as lively/active, mild/moderate, flat to dull, and should not to […]
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