RiffMaster (2025)

I love stout/ porter: and I really want to set others on fire for this passion.

11/05/2024

Something evil is going on. Dry stout in the house :)

08/04/2023

The whole concept about brewing beer( DIY style) was pretty simple: as l like wine l jumped into stout… Just as simple as that.
I know it sounds funny, but this was the main concept. How?

Well, the wine is tasty, very wide range of different regions, healthy and stylish.

Unfortunately you won’t find really GOOD wine as long you don’t take a trip to a small village somewhere in Italy, Spain, France, Hungary or Romania. And buy directly from the farmers.
Guys who do winery as a hobby. And using quality only meanwhile they put their hearts in the final product.

Ok, there’re for sure scrap wines even in their own cellars- but the real big guns you’ll find in these old buildings, between casks and mold.
But when the wine starts their journey from the cellars to the shops’ shelves they mix lots of sulfits, chemicals to avoid a second fermentation.
Moreover, for a quick and cheap solution they use chemicals against viruses, preventing bacteries presence. And then adding sugar- lots of sugar for increasing the ABV. The more sugar you add the stronger wine you’ll get. And the less winegrapes they need…
So, if you want to drink tasty wine, you got to travel a bit..
In my oppinion the wines on shelves are just poison. Same like the beer.
Giant concernes can make beer within 72 hours, delivered to pubs. A microbrewery or a hobbist( like me) needs 10-12 days, without carbonation. Add 10 days more, in my case. Otherwise 2. Because we don’t use quick fermentation, chemicals etc.

Water, malt, hops, yeast. Only.

Now back again: how did l arrive from wine to stout?
A long story told short: l like the intensive taste and smells on food or drinks. These quick fermented beers just occured headache for me the day after. Hangover? Perphaps l turned older too…
And that’s why l started experimenting with stouts, because that malty, heavy fresh, long lasting taste. An irish friend of mine was shouting all the time to me about Guinness.
This was that point when l found myself. My beer. In my story this is common between stout and wines. 🙂

The Russian Imperial Stout for me is the red wine of the beers. A strong, malty beer which is tastier with aging. Like the red wine..
My last batch l brewed was 2 years old, got left 5-6 bottles. Being honest, many of them became gifts for my friends.
Yesterday’s RIS is condemned to dark and chilly cellar for best results. And aging, at least 6 months. Many of them even more.
As l don’t have hurry drinking it up ASAP or ”donate” them, some of them will be probably even 3 years old too.
I will tell you 3 years later how they taste. Because the 2 years old RIS is a dream. It is pretty close to red wine. A heavy- but fresh, mature ale with body and fantastic foam.

04/02/2023

On a cold, snowy Saturday l just felt to clean in my storage. Many seldom used things came up and after two hours all the shelves were looking as they are supposed to. I discovered 8( eight!) sleeping bags and other forgotten things. And beers…

This one is a 3 years old lrish Red Ale in its best shape. It tastes like an ale has to.
Foam, colour, body, fragrance, flavour.

Well, this is another reason why l prefer ales!
I can’t find these characteristics neither in lager nor in pilsner. A beer has to have good taste! The last ones have no- not for me.

The king of the beers is the top- fermented Ale! I’m so thankfull for myself that l started brewing my own beers, with a little help from my friends( and my wife, of co**se!): a birthday gift. It was a brewing system.
It was the best way to experience many brewings- and lesrning from misstakes.

So, beside of this red ale l found even some interesting stouts and some bottle of imperial stout too. This sounds ace, as they are all around 2 years old.
Homebrewed miracles.
Being honest, 2-3 years is way too long for ANY regular lager if we’re talking about warranty. As they give up after a couple of months. 🤷‍♂️😂

Another reason why you 🫵 should enjoy your own creation or support a microbrewery. And forget the giant companies…
But now l’m back to my beauty. Have a nice evening, friends!

Skål
Cheers
Salut
Salude
Á ta santé
Prosit
Egészségedre
Hа здоро́вье!
Na zdrowie
Nazdraviti

28/08/2022

Chocolate milkstout on the way! One of my favo craftbeers is Mikkeller Oatmeal stout. Sweety, dark, hopy, almost a Yulebeer- or Julöl as it is called in Scandinavia.
Here is my own version- csn’t wait for Xmas!
Vanilla, cinnamon, Magnum and Cascade hops added in different times and quantity. And choclate, of course.
I gotta love it!

19/07/2022

RiffMaster Chocolate stout in the house.
One of my favourite recipes ever. Taste of cocoa, caramell, a little sweety but still dry.
Once you taste black, you never go back!
Forget Pissner, Lager and s**t like that.
Drink stout, not horsepee!

26/03/2022

New Castle Brown Ale mode 🔛
The first beerbatch since july, last year. Csn’t wait to test it. Brown ale is my favourite- beside of stout, of course. And this recipe never made me dissapointed.

Fresh, fruity taste combined with a soft brown colour. Almost like an IPA, but less hop. This time l used Columbus for 60 minutes and East Kent Golding for the last 10 minutes. Adding hop at the end results an aromatic, rich flavour and boiling it in the begining gives you bitter sensation. 60 liters, reduced to 51, and finally around 48 liters of beer heaven- after a four week long yearning for the taste.

23 degrees, it’s time to add the SafeAle yeast and forget it. Done!
Isn’t it easy, is it? 🤔😘

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Something evil is going on. Dry stout in the house :)

Chocolate milkstout on the way! One of my favo craftbeers is Mikkeller Oatmeal stout. Sweety, dark, hopy, almost a Yulebeer- or Julöl as it is called in Scandinavia. Here is my own version- csn’t wait for Xmas! Vanilla, cinnamon, Magnum and Cascade hops added in different times and quantity. And choclate, of course. I gotta love it!

RiffMaster Chocolate stout in the house. One of my favourite recipes ever. Taste of cocoa, caramell, a little sweety but still dry. Once you taste black, you never go back! Forget Pissner, Lager and sh*t like that. Drink stout, not horsepee!

RiffMaster