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Understanding hop science and high-level dry hopping techniques allow you to lock in all that hop aroma.

Now you can make your own recreations of Anchor Steam, Fuller’s ESB, Guinness Draught, Sierra Nevada Pale Ale, Orval Trappist Ale, Duvel, Paulaner Hefe-Weizen, Pilsner Urquell, Celebrator and Warsteiner Premium Varum. There

Outside of bittering additions, adding hops during the boil is inefficient as many of the essential oils and positive attributes being sought are lost to heat. Instead, save those hops for whirlpooling or dry hopping.

Honey is a powerful tool that we brewers can utilize in our quest to make tasty beers. While honey additions have traditionally been associated with certain styles (brown ale, porter, holiday ale,

Like many people, when I was new to craft beer I favored beers that had a maltier balance, ones that were not so bitter. At that time, a homebrew shop owner told

It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.