Bisonbrew.com has a mission of helping people find new breweries, new favorite beers, and a new hobby in homebrewing. This project is about taking all the best practices for homebrewing and craft beer and compiling them in one place. There are lots of forums, websites, books, etc., with incredible information, but there are others with conflicting advice and it can take forever to figure out whose opinion is worth listening to. I hope my site helps to solve this problem.
Thanks for coming here to find out more about me and my site. My name is Jay, and I am the Yeast Geek.
I have been homebrewing for over 10 years and believe myself to be a very talented and knowledgeable homebrewer. I have brewed extract, all-grain, and my preferred method, BIAB. I have been featured on The Sour Hour podcast a few times talking about sour beer.
I worked at Stout Tanks and Kettles for several years selling commercial and nano-brewery equipment so I am a little partial to their equipment. Now that I no longer work there, I can also appreciate the equipment from my once nemesis - SS Brewtech.
Following a Stout Tanks, I took a 18 month mini-retirement before working at Brewmation, Inc., selling brewery and distillery equipment. Now I spend my time running this site and another hobby site that I own.
Check out my incredible writing team below and let us know if you want us to write about a specific topic.
Favorite Beers: Sierra Nevada Pale Ale, every variant of Speedway Stout, any hazy from Ruse Brewing, Tangerang from The Rare Barrel and Cellarmaker, Westbrook Gose, and so many more.
I've been brewing beer since 2012. My focus has usually been on brewing IPA and Belgian-style beers - mostly traditional Saison. Learning to brew during the boom of hoppy beer, like New England IPA, has shaped the way I think about mouthfeel, bitterness, and freshness of beer. These days, I'm more interested in traditional brewing techniques, in search of crafting my ideal Saison and pilsner, all the while pursuing a perfectly home-brewed IPA.
Favorite Beers: Saison (Cuvée des Jonquilles by Brasserie Au Baron, Arthur by Hill Farmstead), IPA (The Substance by Bissell Brothers, Hu Jon Hops by Trailway Brewing), lambic (Girardin Gueuze, Cantillon Iris), other (Arabier by De Dolle, Rothaus Pils).
Nicole is an award-winning homebrewer from Ohio. Lambics are her first love, but she's also happy with a great Stout or Gose. When she's not brewing, she spends her time programming, drawing, and hanging out with her two cats. She once got lost while crossing a parking lot.
Favorite beers: Samuel Smith Organic Chocolate Stout, Founder's Rubaeus, Cantillon Kriek, Crafted Bananas Foster Forever Mead (it's in the BJCP, I'm counting it), Great Lakes Eliot Ness, Fat Head's Cinnamon Toast Crunch
Derek Dellinger is the author of "The Fermented Man," a book demonstrating how commonplace and powerful fermentation is through an unusual diet experiment — living off of nothing but fermented foods for an entire year. Fermentation is a potent culinary tool — responsible for creating over a third of the foods eaten by humans and long associated with health — yet one nearly forgotten in the modern world. “The Fermented Man” narrates Dellinger’s journey into the realm of microbe-made foods, cataloging all the tastes, smells, and sights he experienced as he traveled the globe to explore the world of fermentation.
Derek Dellinger is the head brewer at Kent Falls Brewing Company, the first farmhouse brewery in the state of Connecticut (and undoubtedly the only brewery in the area spontaneously fermenting beers outside of a barn in an old milk chiller). Derek also writes about homebrewing, fermentation, food, and beer for many publications.
Ed won the Philly Homebrew Cup with an IPA inspired by Broillet’s hoppy creations, and for his prize, he went on to brew his Riverwards IPA recipe at 2nd Story Brewing in downtown Philadelphia. Through his repeated experiments and research, Coffey sees these new-wave IPAs as simple beers that come together through expert technique and process management.