We ask retail shops for tips to help new brewers improve their beers and brewing process. From cleaning to ingredient choice to techniques, we have the tips from folks who deal with new brewers every day.
Issue: January-February 2009
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A skill that separates great brewers from good ones is the ability to learn from mistakes and adapt their processes to minimize repeating those mistakes in the future.
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Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.
