The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
The Wiz is down on topping up with boiled water and discusses gluten-free beers.
If you have spent grains and hungry dogs, try making treats from the grains for your canine friends.
Two pros give tips on using roasted barley — the dark, aromatic malt of stouts — in your home brewery.
Two pros - Brian Buckowski (Terrapin Brewery) and Tim Schwartz (Real Ale Brewing) - give the hows and the why for brewing with rye.
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains - including sorghum, buckwheat, quinoa, rice and corn - from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes
Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe
Our Style Profile columnist sat on a panel in Germany and tasted four Pilsner beers made from four different barley varieties. Are all Pilsner malts the same, regardless of the variety of barley malted? Find out.
Wheat beers — whether German hefeweizens, Belgian wits or any of the other classic styles of wheat beers — are great beers. But wheat beer is not only a great beer, it also has a great story behind it. Deciding where to start is a problem, though.
Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.
The BYO beginner's guide to raising a bit of barley in your own backyard. PLUS: Simple step-by-step malting instructions.
