A black IPA?!
A new style of beer is emerging from the breweries of the Pacific Northwest. Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got three clone recipes you’ll call delicious.
Many bottles of homebrew are lucky to get a number written on their cap. The winners of this year’s label contest, in contrast, are decorated with the best works of art to spring from the minds of homebrewers.
Should you taste your beers throughout the brewing and fermentation process? The Wiz thinks so.
Go green in your brewhouse — check out solar brewing.
The Replicator clones Surly Brewing Company’s Furious.
All-grain brewing can be a complex subject, but the basic idea is straightforward. And, you can dive in and learn the practical aspects of all-grain brewing at home before tackling the more technical stuff. We’ll show you how.
Every year, CAMRA — the UK’s Campaign for Real Ale — give the best traditional British ales its Champion Beers of Britain award . . . we’ve cloned six for you to brew.
Three US brewers discuss brewing a style that is all about the USA: American wheat.
American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.
Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?
Whirlpooling separates the trub from the wort, but how does it work?