Articles
Wort Chilling
One of the first challenges a new brewer runs into is how to chill their boiling hot wort down to room temperature to pitch the yeast. I recall filling the bathtub with
Reviving Extinct German Beer Styles
Lurking in the dark recesses of beer history are many formerly famous brews that are now all but forgotten. This is particularly true in countries with old beer cultures, such as Great
Home Bar Builds
We asked readers to share pictures and stories behind their bar designs. Here are our favorites: Dan Stocker • Red Deer, Alberta When we purchased our house two years ago, one of
Design a Homebrew Bar
You’ve been brewing for a few years, perhaps have your kegging system down pat and are confident in your ability to nail beer styles. What’s next? If you have time, some spare
Winter Warmers
Looking for a taste of the season? Winter warmers are just that; with the bite to take away the cold, these rich beers often have spices and flavors reminiscent of the holiday season. Here are 5 winter warmer clone recipes to brew for when the weather gets cold.
Souring with Lactobacillus: Tips from the Pros
Soured beer can be produced in the same amount of time as non-soured styles with the help of Lactobacillus. Generally, this is done using the kettle-souring method for styles like Gose and
Brew Dad: Making it a family affair
Any homebrewer that enters the world of parenting knows the challenge to be both. Enter the Brew Dad.
Dose Carbing: CO2 generation from sugar sources
Priming beer is often an overlooked facet by many homebrewers, but there is a whole world of interesting ways to go about carbonating. Learn some of the more advanced techniques.
Nanobrewery Models: Exploring three business plans
Cameron Johnson explores three different business models that brewerers looking to get into the small-scale professional side can take.
Tweaking Out: The many ways to adjust a recipe
How do you go about re-working a recipe on a beer that didn’t quite live up to your expectations? Find out some of the basic rules to tweaking a recipe.
Kellerbier: The Real Lager of Germany
While popular in its indigenous region of Germany, kellerbier has often been a poorly understood style. Gordon explores the intricacies of this Franconian “Real Lager.”
The Not-So-Great Hop Fade, Step Mashing, and Frozen Fruit
The Wizard delves into the mysteries of hop fade as well as the logic of adding frozen fruit to beer and the nuances of step-mash timing.
