In the beginning, fermentation was a mystery. We now know that the conversion of fermentable carbohydrates into ethanol and carbon dioxide is accomplished by Saccharomyces cerevisiae (or Saccharomyces pastorianus if we’re talking

The Trappist tripel ale is a beautiful beverage. My first experience with a tripel was back in 1993 when I had generally been consuming mostly what could be found in the grocery

Allagash Tripel is a complex and delicious version of the Belgian classic. According to the brewery, the beer features herbal notes and passion fruit, with hints of banana and honey. Already a

The foundation grains that beers are built upon. Already a member? Log In

Updated May 23, 2019 Homebrew News Photo courtesy of Lars Garshol. A traditional yeast starter (kveik) for Norwegian farmhouse ales. The yeast from the previous batch dries on the yeast ring and

A few things before we get started as the new authors of this column — in case we’re strangers. One of us is a mad scientist amuck in the world and the

We ask retail shops for tips to help new brewers improve their beers and brewing process. From cleaning to ingredient choice to techniques, we have the tips from folks who deal with

The last half of the 19th Century brought a revolution in brewing, when technical and scientific advances — including  refrigeration and isolation of pure yeast strains — propelled lager beer far beyond

Baseball Beers You Can Brew There’s just something about being at the ballpark, about watching a major-league game in a stadium filled with fans. The light makes the turf look perfect –

How many of you want to start a lab, but have no idea where to start? You begin to look into it, but there are so many different aspects of a lab

I spent a lot of time controlling temperatures on the cold side of the brewing process in my early homebrew days, including temperature control during grain, hop and yeast storage, yeast propagation

Beer and wine hybrids are bridging the gap between breweries and wineries Already a member? Log In