Articles
Regional Retro Beers
After Prohibition, U.S. beer was almost completely homogenized down to a style that we now call American lager or American Pilsner. But if you ask Grandpa about his favorite beer, the talk about hardship fades away and his eyes grow soft misty.
Designing Bottle Labels
With the holiday season here, it’s probably crossed your mind that homebrew makes a great gift for family, friends, co-workers and anyone else who wound up on the “nice” list this year.
Concentrate to Ice Cider
Who says you need fresh apples to make ice cider? With a few adjustments, you can make this dessert-style cider from frozen apple juice concentrate (of course, you can add fresh juice too, if you like).
10 Keys to Nano Success
Ever considered making your homebrewing hobby a career? Starting a nanobrewery is a popular trend that markets to a hyper-local niche. Before making the leap, consider these 10 keys to success.
Take Me to Your Liter
One of the things that makes drinking beer in Germany unique from North America is that depending where in the country you are, the beer style you find will be different. Take a beer-style tour of Germany to discover some of the most notable German beer styles (plus recipes) and the regions they come from.
7 Great Group Projects
Being a part of a homebrew club allows homebrewers to participate in projects that would be difficult by oneself. We searched out seven of our favorite club projects and asked the clubs behind them to share the details.
Raw Ale
A whole other type of beer exists in northern Europe known as “raw ale.” It is not so much a style, but rather a technique. The major feature that sets raw ale apart is that it is never boiled. Learn the history, stories, and techniques behind raw ale.
Liquid and Solid Bread
Fresh baked bread and homebrewed beer have a lot in common, including ingredients. In fact, you can even use the same grains and yeast from your brew session again to make bread.
Inspiration to Brew an Ethiopian T’ej
Inspired by Dogfish Head Craft Brewery’s Miles Davis Bitches Brew, one homebrewer learns about an interesting fermentation culture in Ethiopia.
Brewing With Wine Yeast
Wine yeast ferments wort differently when compared to brewer’s yeast, but that doesn’t mean brewers can’t use them. Michael Tonsmeire offers some tips and ideas for their use.
Introduction to Parti-Gyle Brewing
Why only get one beer per brew session when you can get two? Parti-gyle is a historic technique that is rarely utilized thses days by professional brewers, but one that homebrewers can easily add to their brewing quiver.
Maibock / Helles Bock
After an excursion into some newer, emerging, or little-known styles, I’m returning to talking about some old favorites — in this case, Maibock, also known as helles bock. Before we talk about
