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July-August 2023 issue of Brew Your Own magazine. Cover Story: Brown Ales New & Classic, going electric, brewing with wheat, and getting a beer education.
It takes dedication and planning to brew beer in 100+ °F (38+ °C) heat, but there are homebrewers who are ready to accept that challenge.
The craft brew world has veered hard into packaging beer in cans and homebrewers are following suit. Check out this homebrewer’s design for a DIY can seamer that utilizes a 3-D printer to create most of the pieces
The use of yeast strains specifically chosen for their thiol enhancing capabilities are becoming common. Here is a way to optimize their use.
Thiols are all the talk in the brewing world these days. Here is an explanation of what they are and some best practices to try to express them in your brewery.
A skill that separates great brewers from good ones is the ability to learn from mistakes and adapt their processes to minimize repeating those mistakes in the future.
This recipe is a modernized take of a classic American pale ale using some of my favorite ingredients.
The American pale ale will always hold a special place in the heart of any craft beer fan that lived through the 80s and 90s in the U.S. Gordon Strong takes us on a journey to explore its history and why it still remains relevant today.
Looking to advance your brewing knowledge? Check out some of the beer education programs to start your journey down the path to a higher education in beer brewing or the business of beer.
Process-oriented controversies and seemingly contradictory instructions are nothing new to the brewing world. Explore a few such controversies, as well as the nanobrewing business model, and the Wiz wants to discuss homebrew recipes.
While a honey addition to hoppy beers is nothing new, the recent focus on boosting aroma-positive thiols in beer has sparked renewed interest in it. The Replicator spoke with Kinsmen Brewing about their Pollendrome DIPA and came back with the recipe.
“We knew we wanted to try to make a honey DIPA because of the thiol boost, so we designed it to be as much of a ‘hazy DIPA’ as possible.”
If you are serious about pursuing a career in beer, then getting a brewing education should be a priority. We speak with professional brewers and brewing educators to get more insight into what an education in brewing is really like and the impact it can have.
Two pros with gold medals to their names for wheat beers share advice on how to get the most from wheat and avoid the common pitfalls associated with the huskless grain.
Electric brewing has numerous benefits — from being easier and safer to do indoors, less expensive, better efficiency, and easier controls when compared to gas. However, there is as much or more work that goes into setting up an electric brewery — from planning, installing appropriate power supplies, ventilation, and more. We go through what you’ll need to consider if you plan to take your brewing electric.
Wheat has long been used by brewers across the world to contribute unique flavors compared to barley, as well as adding a softness and to improve head formation and retention. Learn more about how to use this sometimes-tricky ingredient and the styles that rely heavily on it.
This recipe includes versions for all-grain and extract with grains batches.
Brewing outdoors in the summer can be uncomfortable and in some cases, even dangerous. We lay out tips for making it through summer’s heat with full fermenters.
Brown ale is often broken into two categories — English brown and American brown. However, there are even more variations to this flexible beer style. Learn what makes them unique, yet similar. Plus: 4 clone recipes that cover all the shades of brown ale.
This is a good example of the hoppy version of the American brown ale style you tend to see from British craft brewers.
Avery Brewing Co. Ellie’s Brown Ale is quite restrained in its color but a big addition of chocolate malt ensures a nutty, toffee, and lightly roasted character.
Thornbridge and Bundobust’s collaborative Nut Brown Ale is an homage to the classic Sam Smith’s Nut Brown.
This is far darker than the BJCP guidelines for an English brown and pushes past the upper limit in terms of ABV.
