Articles
Beyond Oak: Tips from the Pros
There are many woods beyond oak that can add complexity to beer. Two pros who know their way around these exotic flavors share their top tips. Wayne Wambles, Brewmaster at Cigar City
The Sandbank Brewing Co.: A once-a-year (or lifetime) experience
After three hard days of riding a mountain bike through the turbulent escarpment zone in Zambia, what awaits riders is some finely crafted beer, made at home by the race organizer. Check out this unique story.
Session Beers: The drive to go little
Bigger is always better, right? Not according to fans of session beers. Denny and Drew lay out some keys to crafting a fine example of a low-alcohol beer built with enough character to feel “big.”
English IPA: Yes, you can call this India pale ale
Many view their India pale ale to require certain character
istics, but those may not come close to what the classic rendition looked like. Gordon Strong takes us back to the prototypical IPA; the English IPA.
Bitterness & The IBU – What’s It All About?
In the earlier days of the American India pale ale, bitterness was king. The more Bitterness Units (BU), the better. We didn’t have the hazy-juicys, we had bitter and hoppy, piney, ashy,
10 New Hops to Brew With
It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the
A Decade in the Making
It takes at least 10 years (and often more) from the time a new hop is initially crossed to its release. That is, if it even gets released, which is incredibly rare considering how many crosses are made every year. For a hop to be released, it has to check all of the boxes.
Yeast Propagation, Dialing in Your Brewing Water Profiles
Feed yeast and they will grow . . . so why bother with these multi-step growth methods advocated by pundits? Mr. Wizard has some reasons. Also, find out about dialing in your water profile, whether using tap or reverse osmosis (RO) water.
A Sip of Tradition
Umqombothi is an ancient South African beer made from maize and sorghum and spontaneously fermented. Explore the traditions and techniques around this unique beverage.
South African Hops
Several years ago, when Anheuser-Busch InBev finalized its deal to purchase its closest rival, SABMiller, one bit of the sale caused particular angst among craft beer drinkers. That hops farms controlled by
Late Hopping: Tips from the Pros
Hop additions have been pushed back later and later in the brewing process of hoppy beers as brewers look to maximize aroma and flavor. We asked three pro brewers renowned for their
Outer Banks Brewing Co.
A reader looks for a way to remember his late wife with one beer that she loved most — enjoyed in one of the settings she enjoyed most — the Outer Banks of North Carolina.
