Brew Dudes Homebrewing Blog

Karma Hops SMaSH Beer Tasting & Review

On January 28, 2026

Mike and I continue our small batch SMaSH series. This time, we brewed with Karma hops!

We brew these simple beers to try to isolate hop flavor and aroma. We think these beers help us understand what a single hop variety actually brings to the glass.

Karma hops caught my attention after an email from Hops Direct announcing their limited availability. They are a dual purpose variety developed by Puterbaugh Farms (via Hops Direct LLC) in the USA and Charles Faram & Co Ltd in the UK. Although I had to purchase eight ounces (typically, I buy the smallest packs – either 1 or 2 ounces) I grabbed a pack and put one ounce toward this experiment.

Brewing and Tasting the Karma Hop SMaSH Beer

This was a standard one gallon SMaSH setup using two pounds of grain and one ounce of hops.
We fermented with a neutral yeast (Fermentis SafAle US-05) to keep the hop character as clean as possible.

Karma Hop SMaSH Recipe
Batch Size: 1 gallon

Grain Bill:
2 pounds of Rahr 2-row pale malt

Hops:
3.5 g at 60 minutes
17.5 g at flameout
7 g dry hop

Yeast:
US-05 (3 grams)

Water Volume:
2 gallons of spring water

What We Learned from Karma Hops

On the nose, we picked up subtle berry notes, leaning toward blueberry skin rather than sweetness. There was also a light vanilla-like aroma with a noticeable savory, herbal character.

The flavor followed the aroma closely, staying restrained but layered and balanced. We noticed mild earthiness alongside berry impressions and a green, leafy note reminiscent of bay leaf.
It was not loud or aggressive, but it stayed interesting throughout the sip.

Compared to the producer description, the berry and creamy vanilla elements lined up well. We did not get much citrus, though the vanilla could hint at an orange Creamsicle impression.

Karma hops are subtle, balanced, and lean more complex than expressive. They feel well suited as a supporting or blending hop rather than a standalone powerhouse. We both agreed this hop could work well alongside bigger varieties like Mosaic or Galaxy. It may also shine in styles like witbier, saison, or experimental hybrids with herbal additions. This SMaSH confirmed Karma hops bring quiet depth and savory intrigue when handled gently. It is a hop I am excited to explore further in future batches.

BREW ON!

2025 Harvest Ale – Recipe and Tasting

By John Krochune

On January 21, 2026

In Hops, Recipes, Videos

Every year I brew a harvest ale using hops grown in my backyard, and this 2025 version follows that tradition. This batch was inspired by an American Pale Ale Mike brewed earlier, but I put my own spin on it. The goal was a clean, balanced pale ale that lets homegrown hops show up without overpowering the malt.

In this video, we chat through the recipe and taste how good (or bad) homegrown hops can taste.

2025 Harvest Pale Ale Recipe

I brewed up this 5 US gallon batch. Here are the details.

Water:
4 grams of gypsum in 9 gallons of spring water

Grains:
75% Briess Pilsner Malt
25% Dingemans Munich Malt

Hops:

28 g of Magnum Hops – boiled 60 minutes
28 g of Chinook Hops – boiled 20 minutes
56 g of Chinook Hops – 10 minute hop stand at 180°F

Yeast:
1 packet of Cellar Science HAZY Dried Ale Yeast

Instructions:
Mashed for 60 minutes at 150°F
Boiled for 60 minutes
Chilled after hop stand to 66°F
Fermentation went on for two weeks. I had to move the fermentor to a warmer part of the house because of the cold winter.

Outcomes:
Original Gravity: 1.050
Final Gravity: 1.011
Color: 6.37 °SRM
% ABV: 5.12%

What We Learned From This Batch

In the glass, the beer pours a light golden color that lands right where an American Pale Ale should. The Pilsner malt keeps the body light and crisp, while the Munich adds enough structure to support the hops. Bitterness is firm and clean, showing up immediately but never crossing into harsh or resinous territory.

The Chinook additions bring earthy and slightly grassy hop character with a subtle dried pineapple note. Fermentation stayed very clean, which keeps the bitterness sharp and the malt profile focused. With the fermentation stalling a bit, only to be warmed later, may have limited ester development from the yeast.’

This beer drinks easily and feels especially well suited for casual drinking. It pairs well with wings, pizza, and other greasy or salty foods where bitterness helps cut through richness. We think a simple grain bill works extremely well when brewing with homegrown hops. Keeping Munich malt around twenty five percent provides balance without adding too much maltiness.

Homegrown hops require patience, freezer space, and commitment, but the payoff can be worth it. This is a solid harvest pale ale that I would happily brew again.

BREW ON!

2026 American Brown Ale Recipe And Tasting

By John Krochune

On January 14, 2026

In Recipes, Videos

It’s another cold January and Mike brewed another Brown Ale. As he does, he invited me over to taste it on camera. Right away, the head stood out as foamy, rocky, and incredibly stable.

At first glance, the color looked close to a previous beer, but this one lived in a different lane. Once Mike set the agenda for the tasting, we settled in and chatted through it.

The Latest in a Long Line of Recipes

This recipe is for a 3.5 US gallon batch. Here are the details.

Water Profile

Calcium: 10 ppm
Magnesium: 6 ppm
Sodium: 42 ppm
Sulfate: 121 ppm
Chloride: 178 ppm

Grain Bill

68% Pale Malt
23% Munich Malt
6% Caravienne Malt
3% Crisp Chocolate Malt

Hops

Nearly 1 ounce of Centennial hops at 60 minutes
0.5 ounces of Centennial hops at 10 minutes

Yeast

1 packet of LalBrew Verdant IPA Dry Yeast

Mash and Fermentation

Mash at 150°F for 75 minutes
Fermented at 65°F for 7 days
Finished at 68–70°F for 4–5 days

Mash pH landed at 5.4, helping everything stay clean and focused.
Verdant ale yeast attenuated well, flocculated strongly, and cleared the beer nicely.

Outcomes

Original Gravity: 1.051
Final Gravity: 1.011
Bitterness: 46 IBUs
SRM° 16

What We Tasted and Learned

This beer finished as a clean, drinkable American brown ale with subtle hop character. The color came in at 16 SRM, sitting firmly in brown territory rather than red.

On the nose, citrus and pine from Centennial came through immediately. Flavor-wise, the standout was a subtle walnut-like nuttiness in the finish. It was the first time that “nut brown” descriptor truly made sense to me.

The Caravienne brought a toasted, biscuit-like quality with surprising nut character. Munich malt added depth and richness without overwhelming the base. The pale malt from Valley Malting contributed subtle bready flavor and supported clarity.

This recipe showed how a tight grain bill can create clarity of flavor. The Caravienne, Munich, and the touch of Chocolate malts worked together without stepping on each other. The Verdant IPA yeast complemented both the malt and the Centennial hops beautifully.

We this beer may have earned a permanent spot in Mike’s house recipe lineup.

BREW ON!

Red Winter Lager Recipe & Tasting

By John Krochune

On January 7, 2026

In Recipes, Videos

I know this type of thing isn’t available to everyone so I take the time to appreciate it. Did you know that I am one of the only people who gets to witness new beer styles being created right in my neighborhood?

I stopped by Mike’s place to taste another homebrew but this time it was a little different, it was a pint of something new. This beer is what is known as a Red Winter Lager, which fits the look of the beer and the season. When this style is being poured at a brewery near you, remember where you saw it first.

The Red Winter Lager Recipe

Mike brews for his Torpedo kegs. This recipe is for a 3.5 gallon batch.

Water Profile (ppm):

Calcium: 100
Magnesium: 6
Sodium: 55
Sulfate: 134
Chloride: 151

Grain Bill:

66% Pale Malt
20% Light Munich
8–9% Rye Malt
5% Cara Aroma (180L)
<1% Black Malt

Hops:

Amarillo 20 g at 60 minutes
Amarillo 28 g at 10 minutes before flameout

Yeast:

1 packet of Cellar Science German (same as W-34/70)

Mash and Fermentation:

Mash for 75 minutes at 150°F
Ferment at 60°F, then raise to 68°F for 4–5 days

Original Gravity: 1.052
Final Gravity: 1.013
ABV: ~5%
IBU: ~50

Our Tasting Notes

The result was a bright amber lager with orange tones. The clarity was excellent. The citrus notes from the Amarillo hops blended with the specialty malts to give a light fruit aroma. The flavor leaned toward orange and grapefruit with a dry, balanced finish. It was bitter enough to cut through winter but still smooth to drink.

We learned that a lager can carry a fruity hop character without losing its drinkability. Amarillo worked better than expected, adding a juicy citrus note that balanced well with the malt. Seller Science German yeast performed just as well as other strains and cost less. This beer sat nicely between a hoppy red ale and a crisp lager. It reminded us that lagers can be bold and easy-drinking at the same time.

Brew ON!

Homebrew Jar of Destiny: The Seventeenth Pick

By John Krochune

On December 31, 2025

In Style Profiles, Videos

As we close out another year of homebrewing adventures, the Jar of Destiny returns with its seventeenth round of unplanned beer‑style challenges.

With the Jar feeling a little lighter these days, we reached in once again to see what it had in store for us. Each time we pick, we get two different styles that bring opportunities.

Let’s see what The Jar had in store for us this time.

The Picks

If you’re new to this series, here’s the quick rundown. We tossed every beer style from the 2015 BJCP guidelines onto wooden discs, dropped them into a jar (THE JAR), and every three months we draw a new style to research, brew, and evaluate. It’s part education, part experimentation, and part pushing ourselves as homebrewers.

John’s Pick: 30C – Winter Seasonal Spiced Beer

Nothing says “end of the year” quite like pulling a winter seasonal from the jar. This category is a broad, flexible style that invites creativity but punishes heavy‑handedness. As John points out, there’s a very thin line between a beautifully balanced holiday beer and something that tastes like a potpourri accident.

Winter seasonals often lean on classic holiday spices like cinnamon, nutmeg, allspice, and ginger. They can be built on a variety of base styles, from amber ales to porters and stouts. The real challenge will be deciding these things:

Which spices to use
How much to add
When to add them (boil, secondary, tincture, etc.)

Mike’s Pick: 6B – Rauchbier (Smoked Beer)

For Mike’s pick, he pulled 6B: Rauchbier, a style that’s both traditional and polarizing. Despite being a fan of smoked beers, he’s never brewed one, which make this pick a perfect Jar of Destiny challenge.

Rauchbier is rooted in German brewing tradition, often built on a Märzen‑like base with a noticeable but smooth beechwood smoke character. Mike’s initial thoughts ranged from:

A traditional smoked Märzen
A smoked amber lager
Or even a curveball like a smoked IPL

Wrapping Up 2025

Another year, another pair of styles drawn from the Jar of Destiny. From the delicate balancing act of winter spices to the bold, smoky character of a classic Rauchbier, Round #17 promises to stretch our brewing skills in fun and unexpected ways.

See you in the near future when we taste these beer.

BREW ON!