Brew Dudes

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Moutere Hops SMaSH Review and Tasting

Our hops aroma and flavor explorations continue. This time, we’re diving into Moutere hops from New Zealand. If you’ve been following along with our SMaSH (Single Malt and Single Hop) beer experiments, you know we’re all about showcasing the unique characteristics of individual hops. Moutere (pronounced Mow-terry, we think!) is a newer hop variety with a hefty alpha acid percentage of 17.4%. We’re thinking that this variety is more than just a high alpha hop. The aroma and flavor profile should be intriguing as well, right? Watch this video as we break down this experiment and share what we discovered.

The SMaSH Brew Process

For this batch, we stuck with our standard SMaSH setup: a 1-gallon brew with 2 pounds of malt, 2 gallons of water, and 1 ounce of hops. We used US-05 yeast for a clean fermentation profile. With Moutere’s high alpha acid, we kept the bitterness in check by adding just 3.5 grams of hops at the start of the 60-minute boil. To enhance the aroma, we added 17.5 grams at flameout and the remaining 7 grams for dry hopping. The result? A beer with a bold aroma and subtle tropical flavors that we couldn’t wait to dissect.

What We Learned

Moutere hops delivered an unexpected experience. On the nose, we picked up vegetal notes that reminded us of roasted acorn squash or even sweet hay. At first, it was a bit off-putting, but as the beer warmed up, the aroma grew on us. The flavor leaned toward the tropical side, with hints of underripe papaya and dried passionfruit, though these fruity notes were subtle. The combination of vegetal and tropical qualities made this hop a bit of a conundrum, but in the best way.

For brewers looking to expand their sensory palette, Moutere is worth a try. It challenges the conventional descriptors and could pair wonderfully with a Belgian Saison yeast to bring out complementary peppery and fruity esters. Overall, this hop broadened our perspective and proved how exciting single-hop brewing can be.

Thanks for following along and cheers to continuing your homebrewing adventures.

BREW ON!

Making Hard Cider with Honey

Fall is the perfect time to dive into cider making, and that’s exactly what we did for this batch. Mike took the lead, combining freshly pressed local apple juice with a generous dose of honey to create a hard cider that’s as intriguing as it is flavorful. The idea came together when he decided to add a little extra punch to a simple cider, and the result is sitting right here in our glasses. It’s crisp, a little floral, and carries the kind of tartness that reminds you of biting into a fresh apple. Let’s dive into how it all came together.

https://youtu.be/q8kmnGYesNU

Honey Apple Cider Recipe

For this batch, we started with 4.5 gallons of fresh-pressed apple juice from a local orchard. While the exact blend of apples isn’t disclosed, the juice offered a robust starting gravity of 1.050. To fortify the cider and give it more body and complexity, Mike added 3 pounds of local honey. The honey addition bumped the starting gravity to 1.060. To ensure it dissolved completely into the fermenter, the honey was warmed gently. Letting the honey jar soak in hot water to make it easier to mix with the juice.

The cider was fermented with Nottingham yeast. This strain was chosen for its high performance and ability to highlight the fruity character of the apples. Mike added a bit of yeast nutrient to help kickstart a healthy fermentation. After a couple of week, the cider fermented down to 1.008, creating a dry, punchy cider. After fermenting for a few weeks and conditioning in the keg, the cider was ready to serve. While it’s still a bit cloudy, the flavor is undeniably bold and refreshing.

Thoughts On Our First Pours

This cider is a burst of apple flavor with a touch of floral complexity from the honey. It’s not overly sweet, as the honey’s sugars fermented out, but you still get a subtle essence of its floral and earthy notes. The finish is dry, with a nice tartness that lingers on the palate. While it’s not something we’d drink by the liter, it’s perfect for a single glass, maybe paired with a hearty dinner or even as a base for brining a Thanksgiving turkey.

Cider making is a quick, satisfying way to shake things up from brewing beer, and it’s as simple as juice, yeast, and a little creativity. If you’re curious, give it a try—it’s a fun experiment that might just surprise you.

Brew ON!

Citra, Ekuanot, & El Dorado IPA

After brewing so many SMaSH beers, it was time to take those experiments and craft something bigger: an IPA blending three hops with unique flavors. This brew combines Citra, Ekuanot, and El Dorado into a balanced, hop-forward American IPA that doesn’t lean fully New England or West Coast. With a malt base designed to showcase hop aromas and a dry, clean finish, this beer was all about letting the hops take center stage. Here’s the story of the brew and what we thought of the final product.

Building the IPA: Recipe and Process

Mike brews 3.5-gallon batches – here you go:

Water Additions:

1 mL lactic acid
2 grams gypsum
1 gram magnesium sulfate
1 gram calcium chloride

Grains:

82% Weyermann Pilsner Malt
10% White Wheat Malt
5% Carapils
3% Honey Malt

Hops:

60 minutes:
10 grams Nugget (bittering)

10 minutes:
10 grams Ekuanot
10 grams El Dorado
5 grams Citra

Whirlpool at 180°F (steep for ~20 minutes):

10 grams Ekuanot
10 grams El Dorado
5 grams Citra

Dry Hop (3 days, cold):

10 grams Ekuanot
10 grams El Dorado

Yeast:

LalBrew BR-97 West Coast Ale Yeast

Process:

Mashed at 145°F for 75 minutes (to enhance fermentability), then 155°F for 10 minutes and  168°F for 10 minutes (mash out)

Fermented at ~67-70°F for 10 days

Cold crash before dry hopping

Citra, Ekuanot, & El Dorado IPA Notes

When we poured this beer, the hazy golden color and pillowy head set the stage for what was to come. On the nose, we got orange rind, subtle melon, and a touch of sweetness, with no unpleasant vegetal notes. We have had some bad experiences with Ekuanot before. The flavor was balanced, leaning citrusy with hints of tropical fruit and a faint resin-like bitterness. As the beer warmed, a bit of candied fruit character emerged, rounding out the profile.

Overall, the blend of Citra, Ekuanot, and El Dorado worked beautifully to create a hop-forward IPA with depth and complexity. While we felt the fruit flavors could have been bolder, this beer’s balance and drinkability made it a winner. If you’re into hop experiments, this recipe is a great starting point.

BREW ON!

Homebrew All Malt Light Lager

Mike went back to another style that he brewed in the recent past – the American Light Lager. Inspired by the recipes he formulated last year, Mike brewed an all-malt light lager that’s as straightforward as it is satisfying. As he poured this golden beauty from the keg, we could see it was another great edition of the style he created, the American Homebrew Lager. Keeping the all malt grain bill – no adjuncts here – he crafted refreshing and pure drinking experience we couldn’t wait to dig into.

The Recipe: Ingredients and Process

To get that crisp, light experience, you have to choose the right ingredients and follow procedures. Here’s what Mike put together.

For 3.5 gallon batch

Grains:

62.5% Weyermann Pilsner Malt
33% Vienna Malt (from Weyermann)
4% Carapils (for foam and head retention)

Water Additions:

2 ml Lactic Acid (to balance pH)
2 grams Gypsum
1 gram Calcium Chloride

Hops:

1 oz Willamette (60 minutes) – 5.8% Alpha Acid
1.5 oz Sterling (flameout) – 7.8% Alpha Acid

Yeast:

SafLager W-34/70 German Lager Dry Yeast

Mash Schedule:

40 minutes at 152°F
20 minutes at 156°F
10 minutes at 168°F

Fermentation:

Primary: 55°F for approximately 2 weeks
Lagering: Brief exposure to slightly warmer temperatures, then cold storage

Outcomes:

Starting Gravity: 1.048
Final Gravity: 1.012
ABV: 4.75%

Final Thoughts On This All Malt Light Lager

Tasting this beer, we are impressed with how well it strikes a balance. It’s light and crisp with just the right body to keep it from feeling too thin—truly, a beer that’s crafted for quality and drinkability. The bitterness is subtle, allowing the delicate maltiness from the Pilsner and Vienna to shine through without distraction. Sterling hops bring in a noble character that adds just a hint of complexity without overpowering. Compared to a macro lager, this has far more depth, yet it retains that smooth, clean finish we all appreciate in a lager. It is another great addition to the homebrew lager series.

BREW ON!

The Return of Miketoberfest – Seasonal Lager

Well, it’s become an annual thing. It is the return of Miketoberfest! With a few improvements and some adjustments, Mike aimed for that honey-colored, easy-drinking festbier that’s perfect for fall. It’s brewed as a traditional yet slightly tweaked Märzen-style brew that would be as satisfying as a giant soft pretzel—zippy hop notes with that unmistakable bready malt flavor. So, let’s dive into the details of this brew and what makes it just right for kicking back in the crisp autumn air.

Prost allerseits!

The Miketoberfest 2 Recipe

This recipe yields a honey-colored, malty lager with balanced bitterness and spicy hop notes, inspired by classic Märzen but with some tweaks.

Batch Size: 3.5 gallons

Grains

  • 46% Weyermann Pilsner Malt
  • 46% Vienna Malt
  • 8% Caramunich I (approx. 35 Lovibond for color and bready flavor)
  • 1 ounce Midnight Wheat (for color adjustment)

Water Adjustments

  • Lactic Acid (for pH adjustment)
  • Gypsum: 2 grams
  • Magnesium Sulfate: 1 gram
  • Calcium Chloride: 1.5 grams

Hops

  • Sterling: 0.5 ounces at 60 minutes (7.8% alpha acid)
  • Hallertau Mittelfrüh: 1 ounce at 15 minutes (2.8% alpha acid)
  • Hallertau Mittelfrüh: 1 ounce at 5 minutes (2.8% alpha acid)

Yeast

  • Wyeast 2308 Munich Lager

Mash Schedule

  • 145°F for 40 minutes – to promote a drier lager profile.
  • 155°F for 15 minutes – for additional body and malt profile.
  • 168°F mash out for 5 minutes (total mashing time, including ramping, approx. 75 minutes)

Fermentation

Ferment at 55°F for 14 days

Outcomes

Original Gravity (OG): 1.055
Final Gravity (FG): 1.015
ABV: 5.25%

Celebrate The Season!

This beer came together beautifully! The color is spot-on—a warm, honey-like amber that catches the light, and the aroma hits you with spicy hop notes that keep you wanting more. The Vienna malt gives it a smooth middle, while the Caramunich adds body without overpowering. I might even try extending the lagering time next time, just for fun. Mike and I agreed this would be perfect in a stein with a big plate of sausages, and maybe next year, we’ll set a batch aside for months of true Oktoberfest-style aging. For now, we’re thrilled with this Miketoberfest and can’t wait to keep raising our steins all season long. Cheers to good brews and better company!

BREW ON!

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