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The Maltose Falcons began 50 years ago in pursuit of brewing good beer. A new book features dozens of the best recipes members have come up with over that time. We share five of those recipes with you.

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While the crafty homebrewer may have given the usual process of cooking with spent grain a try — which generally requires drying the grain, grinding it into a flour, and then using it in a recipe — there is a much easier approach. Simply use it wet right after your brew day. A trained chef and homebrewer shares advice on doing it right, plus five delicious recipes.

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Decoction mashing offers a unique flavor and quality to a beer, but it is also tedious. There are a few ways to mimic the attributes of decoction mashing without actually going through the labor-intensive steps.

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Märzen is an amber lager that was served at Oktoberfest for over a century. While not poured in tents at the festival’s fairgrounds anymore, it is still a delicious style worth brewing at home.

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Get the latest homebrewing and beer related news, products, and upcoming events.

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Fonio is an ancient African grass that has been gaining attention in the craft beer world in recent years. Learn more about brewing with this flavorful ingredient. Plus, advice on swapping dried for liquid malt extract and following up on previous discussions around dip hopping.

Recipe

A German-style helles from Working Draft Beer Co., in Madison, Wisconsin.

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Making stone fruit mead is a fun alternative to beer. Relying on honey and fruit — from cherries, peaches, and plums, to more exotic pitted fruits — for the fermentable sugars, the flavor combinations are endless.

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We recap and share photos from a recent trip Publisher Brad Ring and a group of BYO readers went on to Ireland, visiting breweries, distilleries, and more.

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One of the largest investments a new brewery makes is its brewhouse equipment, so it is obviously critical to keep that investment running and at optimal performance. Make sure you are properly maintaining your brewing equipment with regular cleaning and upkeep.

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If you’ve made cheese, then you’ll be left with a considerable amount of whey. Why not use it to start a new fermentation project, such as whey wine, mead, or even liquor?

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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

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