ArticleThe Science of Hop Glycosides When I started homebrewing in 2005, the American hop assault was beginning in earnest. IPAs and Double IPAs were gaining popularity among beer nerds but weren’t nearly as ubiquitous as they areAlready a member? Log InWritten by Michael TonsmeireYou'll Also Like Article MEMBERS ONLY The Role of pH in Brewing pH plays a role in every step of the brewing process — from the time you mash in, all the way through to the final beer that fills the glass. Take a closer look at pH throughout the brewing process. Article MEMBERS ONLY Sour Sans Bacteria – Brewing with lactic acid-producing yeast New strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.