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In the January-February 2019 issue of Brew Your Own, recipes and tips for brewing great dark lagers and vienna lagers. Plus, going from hobby to pro.
In the world of beer trivia, if you mention altbier, most people know two facts: That it comes from Düsseldorf in Germany, and that “alt” means “old” in German. But it’s nothing like an English old ale . . .
Barrel-aged beers are wonderful, but barrels are also expensive, time-consuming, and take up a lot of space. With the wide array of oak alternatives available, they are also unnecessary. Explore the alternatives to barrels.
A high-gravity stout that gets its oak character from cubes that were soaked in Bourbon or rye.
Explore the mysterious history of dark lagers; from when they were dark unintentionally to purposely, and the rise of bottom-fermented beers in Bavaria. Plus: 6 dark lager recipes.
Vienna lager was one of the earliest styles created with paler malts in the early 1840s, however by 1900 it was nearly extinct. Learn the history, ingredients, and brewing techniques for the beer Mexican brewers saved. Plus: Four Vienna lager clone recipes.
The Brülosophy website and their related exBEERiments,has become a hot resource. Learn about the founder Marshall Schott’s background and how the website has evolved.
Whirlpool ports (and other miscellaneous ports) have become more common these days. One clean way to add a weldless port to your kettle utilizes a knockout punch.
For those who are brewing their beer commercially, or planning to, finding their cost of goods sold (COGS) can feel like a monumental task. Beer numbers guru Audra Gaiziunas helps us crunch the COGS for brewers.
Have you heard about LOX-less (or LOX-null) malts? Neither had we . . . lucky for us, columnist Colin Kaminski breaks down the details of this relatively new line of malts.
One spice, two spice, red spice, blue spice. While mixing beer with spices offers an unlimited array of options, the approach to spicing beer can be handled in stride using a few key guidelines explained by Josh Weikert.
Thinking of opening a brewery? There’s a lot of planning that must go into the endeavor. From the perspective of a longtime homebrewer who opened a commercial meadery last year; here’s what you need to consider before the process of selling beer begins.
Sure, good ingredients and sound brewing techniques are likely the most important factors to create a great beer. But if that beer is served in an improper glass, it will not meet its full potential. Here’s why glassware matters, and which to consider for each style.
When you’ve been brewing for long enough, a time eventually comes when desire to create a new recipe is high but imagination is low. When that happens, you can often find inspiration from nature, new products, or experimentation.
Against the Grain has been brewing a vast array of eclectic beers in Louisville, Kentucky since 2011. The Replicator received a request for a clone recipe for one of them. Buckle up . . . you’re in for a brewing experience.
The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.
Altbier is the famed beer of Düsseldorf that translates to “old beer” in English. But this old beer is nothing like an English old ale. Learn its distinguishing traits and pointers to brew one.
Continental-styled lagers are often malt-forward beers. We sat down with two award-winning brewers to talk malts for your next bottom-fermented recipe.
