October 2018
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More Great Homebrew Debates
Six of BYO’s favorite homebrewing experts debate some of the hobby’s most controversial topics, including boil vigor, the importance of precise mash temperatures, secondary fermentation, and Belgian candi sugar.
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Brewing Table Beer: The challenges of making a 3% ABV beer
Table beers (beers under 3% ABV) present challenges that are not often a problem in stronger beers. Delve into the world of table beers and what it takes to brew a low-ABV beer worth having a spot on your tap list (or dinner table).
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Lautering 101
At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German
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Piwo Grodziskie
Piwo Grodziskie is a historical beer style recently brought back from extinction. Two Vermonters set out to brew this low-alcohol, highly-carbonated, oak-smoked wheat ale.
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Meet Juniper Rose: Vermont’s youngest female brewer
“June has a natural allure to help with any work that’s going on here,” Eckert shared, “So she was stoked to have her own beer.”
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Balancing Your Draft System: Patience is a draft-serving virtue
If there’s one comforting thing about the internet, it’s the warm familiarity of what are often endlessly repeated discussions on the same topics! One of the most common, at least in homebrewing
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Belgian Blond Ale: The best known Belgian Abbey beer
Some people have asked me how I choose the styles to write about in this column. At the start, it was easy — I just started writing about new styles in the
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Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts
Q I have been reading about “Brut IPAs” and am curious what these beers are, and how they are being brewed. Any information would be great! Ben BauerGilroy, California A Brut IPAs
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Odell Brewing Company
Dear Replicator, At my brew club (Aurora City Brew Club or AC/BC) a member came running in with a can of Odell’s Rupture imploring that we had to try it. Everyone seemed
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Pastry Beers
Often brewed with adjunct culinary ingredients and featuring flavor profiles of baked goods and desserts, pastry beers push the boundary of what beer is. Get tips to brew your own pastry beer, plus 4 clone recipes.
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Fruit Cider
Fall is here and that means it’s the perfect time to make hard cider! Professional cidermaker Michael Fairbrother offers advice and three clone recipes for hard fruited ciders.
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Organize a Homebrew Competition
A tremendous amount of planning and work goes into organizing a homebrew competition. Here is what to consider if your club is looking to start hosting a competition or make an existing one run more smoothly.
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Recording Your Brew Day
Taking notes from brew day on through the end of packaging helps brewers repeat what works, see why targets were missed, and better understand equipment, ingredients, and the science of brewing beer.
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Brewing With Chocolate: Tips From the Pros
When it comes to chocolate flavored beers, adding cocoa products may not be necessary but certainly can greatly enhance the final beer. But the intricacies of what, when, and how you should add the cocoa is often a debated topic in the brewing world. We decided to delve into the nitty-gritty with three professionals highly versed in what it takes to get the best when combining cocoa and beer.
