“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”
At Zebulon Artisan Ales in Weaverville, North Carolina, cofounder and brewer Mike Karnowski nurtures a special interest in historically rooted beers. Here, he turns back the clock on a key ingredient used in many traditional British ales—and he shares an elegant way to make your own invert sugar in the brewhouse.
For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
From Belgium to England there's a lot to learn from historical brewing practices. By looking back in time to see how styles developed, we can learn a lot and apply the knowledge to our modern homebrewing. Mike Karnowski explains.
Mike Karnowski is here to talk about how the World Wars played into the decline of porter and the rise of stouts.
In this video tip Mike Karnowski spends some time discussing historical porters and their flavors.
While it might be hard to find, Mike Karnowski of Zebulon Artisan Ales has some tips on brewing with invert sugar.
Zebulon Founder and lifelong brewer Mike Karnowski takes you through the history of 1700-1800's English brewing, followed by a demonstration of how to make your own brown malt, invert sugar, and brew a porter (circa 1880) using your new ingredients.