Articles
Brewing a Pale Beer with Extract: Tips from the Pros
Brewer: Don Gortemiller Brewery: Pacific Coast Brewing Co., Oakland, Calif. Years of experience: Nine Education: BS in physiology from University of California, Berkeley House Beers: Gray Whale (pale ale), Blue Whale (strong,
Troubleshooting a Stuck Sparge
The flow of the sweet wort slows to a trickle and the start of the boil is pushed later and later into the day. When night falls, all your friends leave you
Enjoy the Real Thing: Cask-Conditioned Ale
Homebrewers are the luckiest people. They get to make their own beer however they want it — and store it and serve it however they want it, too. If you are a
The Art of Presentation
Did you ever wonder why there’s no blue food? Think about it. Green pasta, red tomato sauce, brown cookies, orange cheese, yellow margarine. Manufacturers can make processed food just about any color
American Pale Ale
Brew with a little Yankee ingenuity.
Prevent Contaminated Beer: Tips from the Pros
Brewer: Mark Matheson Brewery: Assets Grille & Southwest Brewing Co., Albequerque, N.M. Years of experience: Four Education: Bachelor’s degree in fermentation science from University of California, Davis House Beers: Cactus Kölsch, Duke
Pump It Up!
Reduce your chilling time by adding a simple submersible pump to your wort chiller.
Beat Yeast Bite
Yeast bite is one of those homebrewing terms that you hear from time to time accompanied by the stern warning to avoid it in your beer. But ask someone to describe yeast
Great Bread from Spent Grains
Throughout history beer and bread are often mentioned together. In fact it is hard to find a reference to one that does not mention the other. Ancient Egyptian drawings depict the making
Tastes Great! Less Alcohol!
It doesn’t seem to take most homebrewers long before they get to the idea of brewing the world’s biggest beer. After figuring out how many cans of malt extract it will take
Conquer Chill Haze
All good chefs know that the appearance and presentation of food is just as important as the flavor. If a steak is an unappetizing shade of gray, it will seldom be appreciated,
Simplify Your Stout: Tips from the Pros
Brewer: Fal Allen Brewery: The Pike Brewing Co., Seattle Years of experience: Eight Education: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 years House Beers:
