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MoreBeer

January/February 2010

Techniques and tips for brewing the perfect pint of porter. Plus, brewing with Scotland’s brewdogs, knowing how much yeast to add, and making your own cheese.

In this issue

  • recipe

    BrewDog’s Hardcore IPA clone

     By Terry Foster

    The Scottish brewery continues their unabashed style of brewing with this beer teeming with American hops and UK malts.

  • recipe

    Black Diamond Brewing Company: Winter Ale clone

     By Marc Martin

    Black Diamond Winter Ale is a classic Belgian dubbel. Perfect for the winter season, its deep garnet color accentuates its dark fruity undertones of raisins, dates, plums, and cherries.

  • recipe

    BrewDog Punk IPA clone

     By Terry Foster
  • recipe

    Trigo Oscuro (Dunkelweizen)

     By Jamil Zainasheff

    Many people expect a darker beer to be bigger and richer, even though that is not always the case. This recipe is on the bigger end of the style, with a rich caramel note.

  • recipe

    Dunkelweizen

     By Jamil Zainasheff

    Jamil Zainasheff provides BYO readers with a recipe for a classic dunkelweizen.

  • recipe

    Brewdog’s Rip Tide Imperial Stout clone

     By Terry Foster
  • recipe

    Mozzarella

     By BYO Staff

    Making mozzarella with Betsy Parks, the Associate Editor of Brew Your Own and a graduate of the New England Culinary Institute in Montpelier, Vermont.

  • recipe

    Schooner Rat IPA

     By BYO Staff

    Beer brewed with publisher Brad Ring while sailing through the Pudget Sound.

  • Orange question mark over a beer Mr. Wizard logo.
    mr-wizard

    Steam sanitation

     By BYO Staff
  • Orange question mark over a beer Mr. Wizard logo.
    mr-wizard

    Health and Homebrew

     By BYO Staff
  • article

    Brewdog Clones

     By Terry Foster

    Two guys, bored with the British beer scene, founded the “hardcore” brewery Brewdog — an East Coast Scottish brewery with West Coast US sensibilities regarding experimentation and brewing boldly. Plus: three clone recipes.

  • recipe

    Making Mozzarella

     By Betsy Parks

    Like brewing beer? You may also enjoy trying your hand at cheesemaking.

  • article

    Porter Roundtable

     By Betsy Parks

    Five commercial brewers give their insights into brewing porter, showing that there is more than one way to brew this dark ale, full of roasty goodness.

  • San Diego, CA Two-Day Boot Camp (pick one boot camp per day)
    article

    Evaluating Beer: Tips from the Pros

     By Betsy Parks

    Michelle Brown, Steve Parkes and Gordon Strong give tips on tasting your homebrew critically.

  • article

    Dunkelweizen

     By Jamil Zainasheff

    Dunkelweizen, a dark, German wheat beer with just the right balance of malty/bready flavors and wheat beer aroma.

  • article

    Parti-gyle Brewing

     By Terry Foster

    It’s an old technique that still gets used today when brewers wish to make two beers from one mash – parti-gyle brewing. Find out how to get your parti- started right.

  • project

    Gas on Tap: Projects

     By Andrew Davison

    A solution for having CO2 on demand where you need it in your brewery.

  • article

    Schooner Brew

     By Brad Ring

    A group of homebrewing landlubbers brew up the deadliest batch.