This spring, if you live in maple syrup country, try swapping out your normal brewing water with maple sap.
Why you should avoid freezing your glasses, and of the ill effects of overpitching yeast in a starter.
Learn how, and when, to adjust your pH.
A couple homebrewers brewed a real Prohibition-era beer with malt extract from the 1920s.
As the IPA craze continues on, many brewers have started experimenting with citrus to accentuate hop flavors. But don’t limit yourself to IPA alone — learn how and when to add citrus to your homebrews.
Two batches of homebrew is arguably always better than one, and there are many other great reasons to split a batch of homebrew.
There is more to life than chasing the next “big” beer — like relaxing with friends over a few drinkable brews. Check out five recipes with tips and techniques for brewing award-winning “session” beers.
Homebrewers never stop being homebrewers — especially on vacation. Find out what one brewer discovered about craft and homebrewing during a recent trip to Italy.
Is it better to steep specialty malts in hot water, or to soak them in cold water? And how long should you steep or soak? John Palmer experiments to find out.
Three pros offer advice on how homebrewers can incorporate maple sap and syrup in their homebrews.
American strong ale is a catchall style for beers that don’t quite fit into the barleywine and double IPA categories. It’s new to the Beer Judge Certification Program Guidelines, but American strong ales have been brewed for years.
With major advancements in manufacturing processes over the past decade, homebrewers should not overlook the benefits of dry yeast when it comes to fermentation.
You’ve probably had beer samples from a brewery in a flight tray, and if you have more than one homebrew on tap at a time at home, you should consider making your own. Four homebrewers share their designs to get you started.