Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
December 2019 Cover Story: Boulevard Of Malted Dreams. Plus, bake your holiday treats with homebrew, holiday season mead recipes, and tips for tweaking your brewing water.
Brewers are largely creative types who like to have their hands involved in making, rather than recording or promoting. But I would encourage my fellow brewers to consider marketing as simply another tool of the trade, alongside the mash paddle and carb stone.
Saccharomyces cerevisiae var. diastaticus has been the culprit in highly publicized recalls and poses an economic and safety risk to brewers. On the other hand, diastatic yeast produces the gold standard of saison and Belgian ales. Learn what makes this fascinating bug tick, how it can be managed, and how to embrace it in your brewery.
Boulevard Pale Ale is an old-school pale ale with a variety of caramel and high-kilned malts, and a blend of hops that add a zesty aroma. Pale Ale was Boulevard’s first beer and continues to be a perennial favorite.
A tribute to Bob Werkowitch, former Master Brewer of Kansas City’s George Muehlebach Brewing Company and graduate of the U.S. Brewer’s Academy class of 1947. Bob’s ‘47 is Boulevard’s take on a traditional German-style Märzen/Oktoberfest.
Oak barrels can be hugely rewarding . . . but they can come with a cost. Make sure you’re keeping your barrels stable and your back safe with this mobile barrel cradle and hoist system.
Homebrews after a long day of fishing may be the perfect combo. One BYO label contest entrant and fly fishing guide describes what makes him the best at what he does.
Water continues to be one of the leading topics homebrewers want to learn about. Get some high-level pointers from the man who literally co-authored the book on the topic.
So you’ve made a tweak to your recipe . . . but how do you know if it accomplished what you were looking for? Well, you need to perform a sensory analysis and triangle testing is the perfect tool. Learn how to run them properly.
Denny has been working on a recipe for an American mild ale for several years. The objective was to make a beer with the qualities of a British mild (malt character, low integrated hop flavor, body, 1.035 OG, under 4% alcohol) but with only American ingredients.
My version is somewhat of a hybrid, taking inspiration from the Swedish Carnegie Porter, but making it as a lager and scaling up the strength. Specialty malts and sugars provide much of the flavor profile, while lagering provides the smoothness.
How much do you know about Baltic porters besides where they come from? The reality is that it is a broad style of beer, produced in a diverse manner depending on where it is made. Learn some of the specifics and a recipe you can brew.
Do you know how much sugars are consumed during the souring process for kettle-soured beer? The Wiz explains Lactobacillus souring and has tips for multiple-batch brewing, priming in a keg, and making . . . lemon beer?
The Replicator gets a request for one of the icons of the American craft beer movement: Dogfish Head Craft Brewery. Learn about the tricks that go into crafting one of their greats.
Mark Sarfarik, Dogfish Head’s Brewmaster, provided us with all the juicy details about this beer. “Burton Baton is a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale that is aged in our 10,000-gallon (380-hL) oak foeders. Since most people don’t have the ability to wood-age beers at home, this recipe is more of a composite of the two threads.”
