Articles
Calculating Gravity, Bitterness, and Color
A handy guide to calculating gravity, bitterness and color
Dunkelweizen
A dark German wheat beer and a golden Trappist ale walk into a bar… PLUS – The Year in Brew
Lowdown on Lautering: Tips from the Pros
Three pros give the lowdown on lautering.
On the Yeast: Guide to Bottle Conditioning
Bottle conditioning is key to emulating the authentic taste of Belgian ale. Here’s how to do it right.
The Belgian Masters Speak
Four award-winning brewers who specialize in Belgian beers share their best tips, techniques and advice for homebrewers.
A Homebrew Thanksgiving Holiday
Brew a batch of malty Hobgoblin Ale, then use the beer to make a mouth-watering Thanksgiving feast.
Don’t Boil It!
Here in the United States, conventional homebrewing wisdom holds that you should always boil prehopped extract beer kits. But does this help or hurt your beer? One expert offers some revolutionary advice: Follow the instructions on the kit!
Wild, Wild Rice!
Make some truly unique homebrew with this indigenous Northwoods grain. With recipes for all-grain, partial mash and extract versions.
Step-by-Step Guide to Your First Fresh Grape Wine
Basic Winemaking Equipment Here’s everything you need to make your first one-gallon batch of wine from fresh grapes. You can find this equipment at any well-stocked homebrewing or home winemaking supply store.
How to Make a Sour Mash
As any all-grain brewer knows, a mash is a mixture of hot water and grain. A “sour mash” is a mash that has acid-producing bacteria in it. Most people associate the term
Dortmunder
Dortmunder, sometimes called Dort but more often known as “export,” is a golden German lager. Export originated in Dortmund, an industrial city in the north of Germany. In medieval times, this local
Harvesting Yeast: Tips from the Pros
Scoop it out, toss it in, make better beer
