The use of oak and other woods in flavoring beer has enjoyed a resurgence recently among homebrewers and some craft breweries. Oak is commonly used in winemaking, and was once widely used
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Written by Brad Smith
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The Freedoms of Nanobrewing
Due to size alone, nanobrewers can take advantage of certain freedoms that larger-scale brewers would find inhibitory. Ashton Lewis explores this concept.
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Spicing Up Beer: Tips From the Pros
Spiced beer can be a thing of beauty when done well; but brewers need judicious additions and well-married flavors. We sit down with two professional brewers who know what it takes to make a concept beer turn into reality.