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Brewing Up A Brülosophy

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The Brülosophy website and their related exBEERiments,has become a hot resource. Learn about the founder Marshall Schott’s background and how the website has evolved.

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Crunching the COGS: When it’s not a hobby anymore

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For those who are brewing their beer commercially, or planning to, finding their cost of goods sold (COGS) can feel like a monumental task. Beer numbers guru Audra Gaiziunas helps us crunch the COGS for brewers.


LOX-less Malts: Their impact on staling and head retention

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Have you heard about LOX-less (or LOX-null) malts? Neither had we . . . lucky for us, columnist Colin Kaminski breaks down the details of this relatively new line of malts.


Master the Spice: Options and approaches to additions

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One spice, two spice, red spice, blue spice. While mixing beer with spices offers an unlimited array of options, the approach to spicing beer can be handled in stride using a few key guidelines explained by Josh Weikert.


From Hobby to Startup

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Thinking of opening a brewery? There’s a lot of planning that must go into the endeavor. From the perspective of a longtime homebrewer who opened a commercial meadery last year; here’s what you need to consider before the process of selling beer begins.


Beer to Glass

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Sure, good ingredients and sound brewing techniques are likely the most important factors to create a great beer. But if that beer is served in an improper glass, it will not meet its full potential. Here’s why glassware matters, and which to consider for each style.

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Avoid Brewer’s Block

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When you’ve been brewing for long enough, a time eventually comes when desire to create a new recipe is high but imagination is low. When that happens, you can often find inspiration from nature, new products, or experimentation.

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Against the Grain (AtG) Brewery

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Against the Grain has been brewing a vast array of eclectic beers in Louisville, Kentucky since 2011. The Replicator received a request for a clone recipe for one of them. Buckle up . . . you’re in for a brewing experience.

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Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness

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The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.

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Das Altbier: Germany’s old-school style

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Altbier is the famed beer of Düsseldorf that translates to “old beer” in English. But this old beer is nothing like an English old ale. Learn its distinguishing traits and pointers to brew one.

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BYO News Page

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Updated May 23, 2019 Homebrew News Photo courtesy of Lars Garshol. A traditional yeast starter (kveik) for Norwegian farmhouse ales. The yeast from the previous batch dries on the yeast ring and


Brewing Continental-Style Lagers: Tips From the Pros

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Continental-styled lagers are often malt-forward beers. We sat down with two award-winning brewers to talk malts for your next bottom-fermented recipe.

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1654 result(s) found.