I believe it was Fred Eckhardt who first put the idea into my mind that chocolate could go well with beer. My reaction was that this was nonsense and that adding chocolate
Written by Terry Foster
Issue: October 2015
There are at least nine ingredients homebrewers can use to contribute chocolate character to beer and five different times to add them. When considering combinations, that leads to thousands of possibilities. Luckily for you, John Nanci has done the test brews (well, a lot of them, at least). He’s here to share the results with readers.
Love it or hate it, haze is a part of modern beer. A brewer may desire the characteristic in hefeweizens, wit biers, and some IPAs. Learn tips to either generate or minimize haze.