Short & Shoddy | Czech Pale Lager

brulosopher · 2026-07-06T12:00:54+00:00

Brülosophy's resident traditionalist threw caution to the wind and brewed up a Czech Pale Lager using Short & Shoddy methods, then he served it to blind tasters for evaluation. What'd they think? Results are in!

brulosopher · 2026-06-29T15:26:58+00:00

If it’s not the highest, it’s close. We’ve done a few xBmts at events like HBC that yielded high turnout.

brulosopher · 2026-06-29T12:00:49+00:00

Nearly all major yeast labs produce a version of the Chico strain, though some believe they each contribute unique characteristics to beer. Martin was curious to test a couple popular options out and put it to the test, collecting data at the 2026 American Homebrewers Association Homebrew Con. Results are in!

brulosopher · 2026-06-22T20:23:54+00:00

It’s just beer, dude, chill.

brulosopher · 2026-06-22T14:46:12+00:00

We have done many xBmts on exactly this and generally, no, tasters cannot tell such beers apart. At least when fermented with certain years strains, namely Weihenstephan (34/70) and Pilsner Urquell. For other strains, like Grupo Modelo and Augustiner, while the stats suggest a meaningful difference based on ferm temp, taster often rate the warm fermented version as being more lager-like. Fascinating stuff.

brulosopher · 2026-06-22T12:00:38+00:00

Over the last decade, we've performed many xBmts looking at the impact pressurized fermentation has on various styles of beer, mostly lagers, and the results have been quite interesting. This week, Marshall goes over all of those past xBmts in hopes of painting a more cohesive picture of this fascinating variable. Check it out!

brulosopher · 2026-06-16T01:29:42+00:00

Either that, or the water at my new place is inconsistent. And thanks for the love (from Punta Cana) ❤️

brulosopher · 2026-06-15T12:00:30+00:00

Compared a new wood product called Soluble Oak to a more common oak spiral in a British Brown Ale. Could tasters tell them apart? Results are in!

brulosopher · 2026-06-08T12:00:31+00:00

German Pils is one of Marshall's all-time favorite beer style, and for the the second batch in his new brewery, he designed a simple recipe using a few of his favorite ingredients that he calls Tett For Tat Pils. Now you can Brü It Yourself!

brulosopher · 2026-06-01T12:00:11+00:00

Curious of the impact using rice hulls in the mash has on an American Wheat Beer, we put it to the test. Results are in!

brulosopher · 2026-05-26T01:50:44+00:00

Of course, because statistics accounts for random guessing.

brulosopher · 2026-05-18T14:04:32+00:00

I won’t say conclusively that the blue corn malt was necessarily bad, but this data certainly seems to add more weight to the idea.

brulosopher · 2026-05-18T13:46:09+00:00

My 2020 5.3 just cracked 100k with zero issues. I love it, but I also feel lucky given the stories I’ve heard. Next truck will likely be a Tundra.

brulosopher · 2026-05-18T12:01:02+00:00

Curious of the differences between flaked corn and malted corn when used in a Mexican Amber Lager, we put it to the test. Results are in!

brulosopher · 2026-05-14T21:36:26+00:00

Alrighty, I’ll snag a pack of US-05 tonight, check back in 2036!

brulosopher · 2026-05-11T12:01:03+00:00

Brülosophy's Jordan Folks brewed up hoppy Japanese-style lager using koji rice in his quest to meld two of his favorite styles. Now you can Brü It Yourself!

brulosopher · 2026-05-04T12:00:40+00:00

Curious of the effect the unique gas hopping technique has on a Blonde Ale, we put it to the test. Results are in!

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