December 2010
This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries).
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries).
This recipe by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.
Gordon Strong is President of the Beer Judge Certification Program. This recipe won Best of Show, Ohio State Fair 1997, out of 90 entries.
Shade Mountain Stout, which is 100% organic, definitely meets the style
guidelines for a true oatmeal stout. The aroma exhibits roasted grain
characters followed by coffee and chocolate notes. A rich, light brown
head tops the nearly opaque liquid and holds all the way to the bottom
of the glass. The flavor exhibits a smooth roast grainy profile
combined with chocolate and a slight nuttiness. The high percentage of
oats contributes to a full bodied mouthfeel and silky smoothness. A
higher temperature and somewhat thick mash produces a slightly sweet
finish. The one hop addition serves to be just enough to balance the
residual sugars.
Learn the secrets to brewing a wintry, warming, holiday beer and check out five best of show winning recipes.
The Replicator clones Selin’s Grove’s Shade Mountain Stout.
Pro brewer Matt "Handtruck" Thrall of Avery Brewing Co. in Boulder, Colorado, shares some advice for brewing a winter warmer. A byo.com exclusive!
The Wiz sheds some light on brewing a light lager and how to be precise when priming.
What can be learned from teaching a homebrewing class?
Beer is sometimes referred to as liquid bread. Kvass, a style of beer which is popular in Russia, is brewed using stale liquified bread. Discover this historical beer style and explore new horizons with three kvass recipes (which include two recipes for bread).
The holidays are right around the corner — have you decided on what to give (or ask for) this season? Check out our selection of budget-conscious gifts.
The brewery that brought you Fat Tire is on a roll. Hop on the bike and learn how to brew five New Belgium clones.
Using this historical method in a modern home brewery.
A German Pilsner can be hard to pull off at home, but we’ll show you how to get the right malt character, hop presence and dryness in this classic beer style.
Converting all-grain recipes to extract . . . and back again.
Take control of your brewery with automated controllers.
Motorize your malt mill.
