Articles
Induction Brewing
One brewer’s lessons learned, tested, reinforced, and incorporated over the past several years of watching and talking to induction brewers (and continuing to brew 30–40 batches per year on his own system), it is now time to revisit induction brewing.
Extract to Beer in 7 Days
If you’ve read any brewing books in the last century you know that the process of making beer always requires boiling of the wort. Boiling sterilizes the wort (kills off Lactobacillus and
Couples That Brew Together . . .
Join in the spectacle of a couple’s brew day
Fermentation Systems For Nanobrewers
A brewery’s fermentation system is the most costly part for a start-up and the devil is in the details. Luckily, nanobrewers have plenty of options and there are ways to cut cost.
Enjoy the Freedom of Homebrewing
Taking a moment to savor the hobby side
Catharina Sour – A Brazilian kettle-soured fruit beer
Fruit-forward sour beers have been increasingly making their mark in the craft beer world. In Brazil, a style known as Catharina Sour is one example of this trend. Learn what sets this style apart and how to brew one yourself.
What’s In Your Wort?
Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.
pFriem Family Brewers
Dear Replicator, A couple years ago I was traveling through the Columbia River Gorge from Portland, heading east and stopped off in Hood River, Oregon. I stumbled on a place called pFriem
Mr. Wizard’s Musings – Disseminating the latest hop research
I annually attend several brewing meetings and every so often I see or hear something that really gets me thinking. And I like to write about these topics to give fellow brewers
Metallurgy for Homebrewers
Every homebrewer is faced with equipment choices, whether they make it themselves or buy it from a shop. That decision usually involves determining the best combination of cost, performance and anticipated maintenance
The Big Chill
For the vast majority of consumers, “lager” is synonymous with “beer” — after all, all the mass-market favorites are lagers. Advanced consumers might recognize that most beer can be categorized as either an
Steampunk Brewing
Like any good collaboration, Staten Island, New York neighbors Scott Van Campen and Mark Zappasodi’s “Brewing as Art” — a fully functional, gravity-fed brewing apparatus on wheels that happens to look like
