The current darling of the craft beer (and homebrew) world, New England IPA (NEIPA) requires copious amounts of late hop additions, but there is a lot more to making a world class

Since the late 1970s the craft beer movement has been growing among both brewers and consumers based on the desire to drink something besides mass-market macro-brewed lagers. These light, flavorless beers often

The overall impression for the style is refreshing, often dry and somewhat crisp, highly carbonated, with a bready wheat flavor and a complementary hop character.

It’s planting season again. BYO’s hop gardener offers some ways to make this year’s crop healthier and more productive.

Updated May 28, 2020 Homebrew News Working Together For Everyone The current COVID-19 crisis can seem overwhelming at times. But despite all the pain and hardships that folks are going through, there

Brewers put a lot of faith in their instruments . . . but are they testing them? The Wiz answers several questions on this. He also covers adjusting alkalinity in reverse osmosis water.

In the “Mail” of the December 2019 issue of BYO, the question was asked “Does fermentation really strip hop volatiles?” This question piqued my interest as a homebrewer and analytical chemist.  The

To brew like a Belgian, you sometimes need to break the (English and German) rules. Here are some great techniques to add a little Belgian to your brewing life.

Build your own tap handles and show off your labels.

History According to Randy Mosher’s book Radical Brewing, fruit beer is both an ancient and modern 20th century invention. He notes that ancient Egyptians referred to the use of dates and pomegranates,

Altbier is the famed beer of Düsseldorf that translates to “old beer” in English. But this old beer is nothing like an English old ale. Learn its distinguishing traits and pointers to brew one.

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