CONTACT ICKY

stay up to date with what ickys is brewing, where ickys is serving, share comments, feedback, recipes, etc.

contact ickys :
icky@ickybrew.com

March/April 2020 Zymurgy Magazine Now Available

The March/April 2020 issue of Zymurgy magazine is now available online! This issue’s includes the following features, along with 14 recipes and more! Hops: The Latest Research by Stan Hieronymus The Original Belgian Abbey Beers by Roel Mulder Brewing with Cannabis: A Measured Approach by Mark Rocheleau and Andrew Orr Homebrewing in South Korea by Read More The post March/April 2020 Zymurgy Magazine Now Available appeared first on American Homebrewers Association.
Goedt Bier ca. 1679-1689

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits! This recipe was provided courtesy of Roel Mulder. When in the 1990s the Bosteels brewery was developing a three-grain beer, they came upon a 17th century brewing record from the Discalced (“shoeless”) Carmelite monastery in the nearby town of Dendermonde. They used it as an inspiration for their now world-famous Tripel Karmeliet. Here’s Roel's interpretation of the original recipe for the Carmelites’ “Good Beer” from approximately 1679–1689. The original monastery was closed in 1796 and subsequently demolished. It is now the site of a courthouse. Read More The post Goedt Bier ca. 1679-1689 appeared first on American Homebrewers Association.
Jack’s Classic American Pilsner

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits! This classic American Pilsner recipe is courtesy of Jack Horzempa. The recipe as written will gain body and a mild sweetness from the use of flaked maize (corn). For a lighter, crisper take on the style, replace the corn with flaked rice. And for a more modern interpretation, replace the six-row malt with your favorite North American two-row Pilsner malt. Any way you brew it, this classic American lager is sure to refresh! Read More The post Jack’s Classic American Pilsner appeared first on American Homebrewers Association.
THC-Infused Caramel Amber Ale

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits! This recipe comes courtesy of Mark Rocheleau and Andrew Orr. There are options in this caramel amber ale recipe for homebrewers who live in states where marijuana and/or industrial hemp is legal and want to combine their homebrew with marijuana or hemp for personal enjoyment. Editor's Note: Despite legalization and/or decriminalization of cannabis and cannabis-derived products by many states and the District of Columbia, marijuana remains classified as a Schedule I substance under the Controlled Substances Act of 1970 and, thus, federally illegal. The American Homebrewers Association neither endorses nor discourages brewing with cannabis-related products, however homebrewers who do so should remember that such beers are not permitted in the National Homebrew Competition. Most local and regional competitions also do not allow cannabis beers at this time. Read More The post THC-Infused Caramel Amber Ale appeared first on American Homebrewers Association.
Jesuit Beer, 1627

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits! This historical recipe was recreated courtesy of Roel Mulder. In 1627, someone at the headquarters of the Flemish province of the Jesuits in Brussels thought it was a good idea to investigate the brewing methods of their subsidiary monasteries. The result was a recipe for “good beer” that was recommended as the standard for the Jesuits. The Belgian historians Erik Aerts and Eddy Put who rediscovered this recipe, tried to compare it to today’s abbey beers but had to admit that, to our modern palates, the 17th-century original must have been a “quite mushy drink.” In any case, the recipe states that the beer is at its healthiest if its color is not white, not brown, but, “of middle colour, that is orange.” In other words, it’s a three-grain amber beer. Roel added some roasted barley to get to that color. Unfortunately, there is no mention of the quantity of hops involved, so that is at your own discretion. Read More The post Jesuit Beer, 1627 appeared first on American Homebrewers Association.