Articles
Live Chat with Vinnie Cilurzo
Watch a replay of our December 2024 Live Video Chat with Russian River Brewmaster Vinnie Cilurzo.
New Hops to Brew With
Hop breeders have been busy introducing brewers to new releases featuring aromas and flavors designed for specific beer styles. If you’ve blinked over the past couple of years, there’s a good chance you missed a few. Let’s look closer at some of the coolest new hop varieties.
New Malts to Brew With
Maltsters around the world have been releasing exciting new malts available to homebrewers in recent years. It’s time we check in on what’s become available, including a number of heritage barley varieties, cutting-edge offerings, and even style-specific malts.
Pro Tips for Brewing Barleywine
Four pro brewers recognized for brewing barleywine share their advice for homebrewers. From recipe formulation, brewing techniques, and aging this big beer style on oak (or not), they cover all the bases for how they brew barleywine.
The Beer that Drinks Like a Wine
Fresh off his latest book Brewing Barley Wines: Origins, History, and Making Them at Home Today, Terry Foster shares the keys and five different approaches to brewing a great barleywine at home.
The Home of Foam and Pilsner
We recap and share photos from a recent Czech beer adventure with BYO readers and Publisher Brad Ring.
Jekyll Beer of Yesteryear
The first commercial beer in the state of Georgia was brewed more than 275 years ago. We share the story of this Colonial-era brew and a modern brewery’s
attempt at recreating a beer like it.
Smog City Brewing Co.
New beer releases are cycled through breweries so often these days that a favorite one week at the tasting room may never be found again. That isn’t the case for this hoppy amber ale that Smog City has been brewing since opening in 2011. Fourteen years in and there’s no getting rid of a Sabre-Toothed Squirrel.
Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.
Conserving Water
Despite all the pithy bumper sticker jokes about “Save Water, Drink Beer!” the truth is that brewing beer is a terribly inefficient and water wasteful process. Between growing, cleaning, mashing, sanitizing, chilling
The Hoppiness Project
A Bristol, U.K.-based organization is helping elderly dementia patients through beer. It started with the idea of growing hops and has turned into a series of sessions in care homes based around hops, pubs, brewing, and drinking culture that culminates in the production of a fresh-hopped beer available at pubs across the U.K.
Stressing Yeast, Dough Balls, & Remote Brewing
The discussion of stressing yeast to increase phenolics for styles like hefeweizens has been around for a long time. The Wizard weighs in on if this is necessary and shares other options if you aren’t getting the aromas you want from your yeast. He also answers questions on preventing dough balls and offers up advice for homebrewing in environments where climate and remoteness prove challenging.
