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!
Hops have been the herb of choice to preserve and flavor beer for centuries, but only during the last several decades has there been such a wide variety of hop products available. We’ll help you choose and use several different forms.
One evening after a scrumptious lemon-rosemary chicken meal prepared by my wife, Raven, we got to talking about what kind of beer would go with lemon and rosemary and this recipe was the result. The original version of this recipe appeared in the JAN/FEB 2006 issue of Brew Your Own.
This recipe combines the grain bill of my schwarzbier recipe with the yeast and hop bill of my Pilsner recipe.
This was my first attempt at an American black IPA and I figured I should go big with the hops. I love this particular hop combo, but whatever your favorite is would work as well.
Build a peristaltic pump to pull liquids from one place and push them to another; no priming needed.
This crisp lager is just the thing for fall weather. It boasts a balanced malt profile with an herbal, German hop profile.
Gordon Strong takes a deep breath and comes up with a hazy, hoppy, New England-style IPA
Discover the most popular hops and hop growing regions from around the globe, and learn how terroir affects flavor and aroma.
New England IPA: The juicy, hazy, and aromatically hoppy beer that is all the rave among craft beer lovers.
