Throughout history brewers have probably utilized every type of vessel they could get their hands on to ferment their brew. From sheepskins, clay pots, glass, enamel, and everything between. The English had

The Beer Judge Certification Program (BJCP) training material outlines a sensory training process for brewers and clubs using ingredients found around the home or the brewery. As Education Chair for the Aurora

New Realm Brewing Co.’s Radegast Triple IPA clone (5 gallons/19 L, all-grain)OG = 1.098  FG = 1.009IBU = 100+  SRM = 5  ABV = 11.5% Named after the Czech god of hospitality, Mitch Steele’s

Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact

Updated August 12, 2020 Homebrew News Virtual Hop Harvest The 2020 Yakima Chief Hops (YCH) Virtual Hop Harvest is a month-long, online event available for free and to the public, bringing beer

  It’s easy to spot the wheat beer among the ambers and stouts on any taproom table: just look for the one with the soft, hazy glow in the palest shade of

Matt Dick, the Founder of Boundary Brewing in Belfast, was one of the first brewers to sit for a Beer Judge Certification exam in Ireland in 2013. Since then, he and others

There’s a persistent and mythical justification that revolves around homebrewing that I’m sure most of us have presented to our significant others, families, or ourselves at various points in our brewing career,

Hot summer temperatures can make chilling and fermenting more difficult, but with these techniques you won’t need to sweat it when things heat up.

A typical ten-gallon (38-L) batch may expel as much as two gallons (7.6 L) of moisture into the surrounding atmosphere during the boil . . .

Using crystal malt to add flavor and color to beer.

Proteins from grains react with polyphenols from grain and hops, and when this happens the protein-polyphenol complex causes light to scatter and the beer to appear hazy.