Larry Sidor (Deschutes), Mitch Steele (Stone) and Dr. Val Peacock (Anheuser-Busch) all agree that the best way to evaluate hops isn’t scientific — the nose knows.
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Written by Betsy Parks
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Beat the Heat
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.
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Stainless steel may cost more than aluminum, but there are many reasons why it is used in both commercial breweries and homebreweries. If you’re investing in stainless, it means you should make sure you are treating it correctly. Learn from two professionals who know what it takes to properly care for stainless steel equipment.