Articles
Kveik: Tips from the Pros
It shouldn’t be a surprise to anyone that when American craft brewers got their hands on the fast-fermenting kveik strains from Norway they immediately started using them to quickly turn around IPAs
Heirloom and Alternative Grains
The Industrial Revolution brought about a new era in manufacturing and technological improvements in food processing. Unfortunately, parallel to those advancements began the whitewashing of flavor from our cookbooks, family recipes, and
New Age Kveik
Kveik yeast strains impart unique flavors unlike any other yeast. Many of those flavors complement the hazy IPAs that are all the craze right now. Get tips for fermenting new-age kveik beers.
Traditional Norwegian Kveik
The process of brewing and fermenting beers with kveik yeast has been passed down for generations in parts of Norway. Chip Walton traveled to a picturesque farm in western Norway to experience the culture and brewing traditions first-hand.
4 Beers from 1 Brew Day
If you don’t have time to brew often, then get the most from each brew day. Here is how to make four unique beers from one brew, with varying yeast expressions, starting gravities, colors, adjuncts, water chemistry, and wood aging.
Stay At Home Homebrew Labels
The 25th Annual Label Contest brought in hundreds of entries. One aspect that caught our attention when judging them was the volume of COVID-19 related labels. We knew we had to share them with you too.
Wet Hopping: How to maximize fresh hop use
Wet hops are not the opposite of dry hops . . . they’re just hops that haven’t been cured in an oast. Find some of the keys to building your own wet-hop beer recipe for this year’s harvest.
Record Keeping: Become a homebrewing bookie
How do you keep track of your brews? Denny and Drew have two different approaches to their record keeping. Learn some of the factors to consider when you record your recipes, brew day processes, fermentation, and beyond.
Schwarzbier: Germany’s darkest beer
Schwarzbier is a beer style that has recently risen to prominence after its popularity waned in its native region. Learn what makes this beer so unique, fun to brew, and great to drink.
Tastes Great, Less Filling? Also measuring IBUs: Part science, practice, and opinion
Creating a well-balanced, low-carbohydrate beer can be a challenge. The Wiz jumps down a rabbit hole to explore how some craft breweries and homebrewers may do just that. Also the topic of the value of the IBU rears its head again.
Asheville Pizza & Brewing
One reader happened upon a one-off beer brewed by Asheville Pizza and Brewing and fell madly in love. The Replicator tracks down a recipe for this eccentric beast of a beer.
The Phenolic Phamily
The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.
