Articles
Micro-Maltster
Thick leather belts rhythmically rattle sturdy, dust laden, story-striding machinery into action. Iron clogs clatter. Ancient pulleys wheeze. There is a sweet smell in the air. The atmosphere is Victorian. This is
Dry Hopping for Great Aroma
If you want your beer’s hop nose to knock your socks off, maybe it’s time to try dry hopping. Dry hopping is the process of adding hops to beer at some point
Make Your Own Malt
Become a maltser to take your homebrew one step closer to 100 percent homemade.
Brown Ale
Brown ale originated in London and probably evolved from porter at a time when consumers demanded a less hoppy brew at a more affordable price. Today many view brown ale as the
Wheat Beer Brewing: Tips from the Pros
Brewer: Greg Zaccardi Brewery: High Point Wheat Beer Co., Butler, N.J. Years of experience: 2.5 Education: Bachelor’s degree in chemistry from University of California, Santa Cruz House Beers: Kristall, Winter Wheat, Blonde,
Lambic: Brewing with Bacteria
Homebrewer Wanted: Must be willing to risk contamination of entire brewery with strange and exotic microbes from faraway lands. Must be willing to wait many years to see if the
Backyard Brewing
Ah, nature! The birds are singing, the bees are buzzing, and the beautiful outdoors is the place to be. Since homebrew is a natural beverage made from grain, hops, yeast, and
Dry Hopping: Tips from the Pros
Brewer: Bill Pengelly Brewery: Deschutes Brewery, Bend, Ore. Years of experience: 3.5 years Education: Diploma from Siebel Institute in Chicago, PhD in biology from Princeton University House Beers: Bachelor Bitter, Jubelale, Mirror
The Power of pH
The level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Understanding pH helps you manipulate pH levels for great-tasting beer. But
Homebrew Science Experiments
A lone figure stands above the steaming kettle. A sample of the malty liquid is carefully drawn off, cooled, and then poured into a graduated cylinder. He drops a glass hydrometer slowly
Add Body to Your Beer
It is time to try your first bottle of that (hopefully) great beer you have just brewed. You pop the cap, nice hiss, good carbonation. You pour your beer and admire its
Oud Bruin
At one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science,
