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We are fortunate to be in the golden age of hop experimentation and innovation. The evolution from basic bittering and aroma hops to the nuanced, complex flavors found in modern hazy and juicy beers has opened up a whole new world for brewers. We explore the latest from the world of hops, including the…anchovy hop?
Hop breeders have been busy introducing brewers to new releases featuring aromas and flavors designed for specific beer styles. If you’ve blinked over the past couple of years, there’s a good chance you missed a few. Let’s look closer at some of the coolest new hop varieties.
Maltsters around the world have been releasing exciting new malts available to homebrewers in recent years. It’s time we check in on what’s become available, including a number of heritage barley varieties, cutting-edge offerings, and even style-specific malts.
Four pro brewers recognized for brewing barleywine share their advice for homebrewers. From recipe formulation, brewing techniques, and aging this big beer style on oak (or not), they cover all the bases for how they brew barleywine.
Fresh off his latest book Brewing Barley Wines: Origins, History, and Making Them at Home Today, Terry Foster shares the keys and five different approaches to brewing a great barleywine at home.
We recap and share photos from a recent Czech beer adventure with BYO readers and Publisher Brad Ring.
The first commercial beer in the state of Georgia was brewed more than 275 years ago. We share the story of this Colonial-era brew and a modern brewery’s
attempt at recreating a beer like it.
New beer releases are cycled through breweries so often these days that a favorite one week at the tasting room may never be found again. That isn’t the case for this hoppy amber ale that Smog City has been brewing since opening in 2011. Fourteen years in and there’s no getting rid of a Sabre-Toothed Squirrel.
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.
Despite all the pithy bumper sticker jokes about “Save Water, Drink Beer!” the truth is that brewing beer is a terribly inefficient and water wasteful process. Between growing, cleaning, mashing, sanitizing, chilling — it takes many, many times the volume of water as beer produced. Here are some pointers to conserve water in the brewing process.
A Bristol, U.K.-based organization is helping elderly dementia patients through beer. It started with the idea of growing hops and has turned into a series of sessions in care homes based around hops, pubs, brewing, and drinking culture that culminates in the production of a fresh-hopped beer available at pubs across the U.K.
The discussion of stressing yeast to increase phenolics for styles like hefeweizens has been around for a long time. The Wizard weighs in on if this is necessary and shares other options if you aren’t getting the aromas you want from your yeast. He also answers questions on preventing dough balls and offers up advice for homebrewing in environments where climate and remoteness prove challenging.
Hanabi Lager is quickly gaining an international reputation for developing a new class of Pilsner- and helles-style lagers that are rich and complex in flavor, unusually so for these lager categories, into which they only loosely fit. They focus exclusively on rare and heirloom grains, brewing with them on their custom decoction brewhouse, and presenting them through the pure, cold-fermented lens of lager.
This stout is rich and robust with a harmonious blend of roasted nuances and a delightful oatmeal sweetness that comes from two unique oat products — Simpsons Golden Naked Oats® and Gambrinus Honey Malted Oats.
This is the first recipe Geoff Belcher, Head Brewer at New Realm Brewing Co.’s Charleston, South Carolina, location brewed with Elani® as it provides a clean slate for the hop. The resulting beer is bursting with citrus and stone fruit flavors and aromas.
This was the fifth iteration of Logboat’s rotating IPA Rocket Shark Series in which the brewers wanted to explore and experiment with Vista. “Rocket Shark Vista Flyer is a juicy IPA featuring a unique blend of hops for a layered taste experience. Vista, Nelson SauvinTM, and Huell Melon hops contribute notes of bright tropical fruit, white wine, big strawberry, and subtle gooseberry. An Ideal IPA for those who love a big, fruity beer with depth and nuance,” said Jason Woody, the brewer who designed the recipe.
This barleywine gets all of its fermentable sugars from malt extract. It’s easier and much less time-consuming than brewing all-grain barleywine.
This is the classic method for brewing barleywines — of an extended three-hour boil to reach the extremely high-gravity wort that will go into the fermenter. Note that the final beer will reduce from 6 gallons (23 L) at the start of the boil to 3.3 gallons (12.5 L) going into the fermenter (and around 3 gallons/11 L to be packaged).
“We didn’t have any recipes or records of the first beers brewed in Georgia at Horton House, but we wanted to create something that showed how beer in the 18th century could have varied from most beer today . . . The resulting brew is not a true historical recreation, but more of a historically inspired ale designed to give the drinker an idea of the ways in which these Colonial beers tasted very different from beer today.” – William Melvin, Head Brewer
This hoppy amber ale features hop characteristics of pine, citrus, and herbal notes that pair perfectly with a maltier beer.
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character has.
