Articles
Kölsch: Tips from the Pros
Tim Etter and Anthony Gibson (Tenaya Creek), Patrick Rowland (Calumet Brewing) and Brock Wagner (Saint Arnold) tell you how to score a KÖ when brewing your next Kölsch.
Growing Hops
You brew your own, why not grow your own?
Hop Substitutions
Strategies to brew recipes using different hops.
Dark Roasted Barley
Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes
Lautering Efficency
To get all the goodies from your grains, you need an efficient lautering system – find out how homebrew solutions stack up.
American Blonde Ale
It’s true that some gentlemen prefer blondes, and lots of homebrewers do, too. Brush up on the methods for making easy-drinking American blonde ales.
Oak Alternatives
What to do when you want oak, but barrel aging is out of the question.
Wood Beer Clones
Clone recipes of five beers that are aged in wood.
Buying, Using & Maintaining a Barrel
Barrel maintenance for those new to oak barrels.
Barrel Aging: Pro Brewer Roundtable Tips
A roundtable discussion among professional barrel users.
The Science of Step Mashing
A single infusion mash is best for fully-modified malts — but when it comes to undermodified malts, you need to step it up.
Cereal Mashing
How to utilize starchy adjuncts with a cereal mash – and the alternate forms of these adjuncts that can be single infusion mashed.
