Lakefront Brewery: Eastside Dark clone
This Bavarian dark lager is a blend of three specialty grains, creating a rich, smooth, dark beer that anyone can enjoy.
For the rest of 2025, BYO+ Gift Subscriptions are 50% off! Click here to order.
October 2002
Tips and techniques for extract brewing, cooking with beer, and build a clean-in-place system if you’re tired of scrubbing carboys.
In this issue
-
recipe -
-
mr-wizard
Pectic enzyme in fruit beer recipes
-
projectBuild a Clean-in-Place Device: Projects
Tired of scrubbing your carboys? This project will do the work for you.
-
articleFermentation Chemistry
Find out the details of what happens when yeast meets wort and learn why you should care as a brewer.
-
articleAeration: Tips from the Pros
Learn about aerating your wort from three professional brewers.
-
article
The Split Wort Increased Gravity (SWIG) Method
Brew more beer in less time — make two styles from one mash with the Split Wort of Increased Gravity method.
-
article
Boil Hops, Not Extract
Boost your bitterness and control your color by boiling the hops first and adding the malt extract later.
-
article
Lighten Up Your Extract Brews!
Not enough pale in your ale? Too much dunkel in your weizen? Well, lighten up! Here’s help for extract brewers who’d like their beer to turn a whiter shade of pale.
-
articleBeer the Partial-Mash Way
Expand your extract brewing horizons by learning how to use small amounts of base malts in a partial mash.
-
article
Beer on a Plate
A shrimp appetizer, German potato salad and porterhouse steak — this great meal can be made by cooking with beer!