Dry hopping is the practice of adding hops to beer at the tail end or post-fermentation. However, there is a lot more to it than that. There are many factors including time, temperature, quality, and quantity of hops that play pivotal roles in what you’ll get out of dry hopping.

Perry, or pear cider as some refer to it, is one of the oldest alcoholic beverages in the world. Facing extinction for periods through history, perry is on the upswing and it’s a great time to learn to make your own at home. Whether it’s bubbly or still, sweet or dry, there is likely a perry for everybody’s taste.

The Wizard answers a two-part question on why gravity readings aren’t consistent between two instruments and how a homebrewer can hit their intended final gravity. He also muses on all-in-one brew system designs and the impact temperature plays on pH.

There are many approaches to adding fruit flavors to beer. Depending on the form — fresh, frozen, juice, puree, dried, concentrate, or extract — and the point at which it’s added during the brewing process, the impact can range from being the star of the show to playing a fine supporting role.

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There is no one-flavor-fits-all when it comes to mushrooms. A brewer shares his experience growing and brewing with shiitake mushrooms that contribute a sweet white chocolate flavor and aroma to a saison.

As farmers harvest thousands of acres of hops in just a few weeks, there’s no turning back if a few freshly clipped bines fall off the back of a transport truck onto the side of the road. These bines, loaded with fresh hop cones, offer homebrewers in hop-growing regions the chance to brew what’s often dubbed “Roadkill IPA.”

We head to a farm brewery in Indiana to learn about a beer that packs a citrusy punch.

Yeast makes up a significant percent of the cost of ingredients for a batch of beer, but it also offers opportunity for nanobreweries to find savings if they treat it well. Get the most from your yeast time and time again.

Whether it’s a new, distinct style or just a modified version of an existing style, one thing we can all agree on is that cold IPAs are delicious. Learn to brew this smooth, dry IPA that hits all the right hoppy notes.

There may be no style that has evolved and branched out into as many sub-styles during the craft beer era as IPA. So the question on many homebrewers’ minds is where the style is going next. We asked a number of brewers and beer industry professionals for their thoughts.

Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — JR Renna • Pen Argyl, Pennsylvania Many of us have fun names