Don’t miss our New England Beer & Baseball adventure in 2026! Click here to register!
Long lag times and stuck fermentations. Under-attentuation and over-carbonation. Making beer at home is simple, but making good beer on a consistent basis is a bit more tricky. So here’s how to prevent common problems, avoid mistakes and fix a good batch gone bad. Plus: common terms that will help you identify and evaluate off-flavors and aromas in your beer.
“A big taste from a tiny place” is Creemore Springs creed. This Ontario-based brewery focuses on producing German-style beers. Here is a recipe for their Premium Lager, made using a North American lager yeast.
More hop presence than a Munich Helles and most often served relatively young and unfiltered in comparison to Pilsner, a Kellerbier can come in a Pale or Amber version. This version falls in the Pale variety. This recipe is a little stronger than a traditional Kellerbier, but the hops will provide a bright balance to the malt and alcohol.
Saison is French for "season." It is the name originally given to Pale Ales brewed in the French part of Belgium. Here is a great recipe to brew in late winter to enjoy after spring yard work is complete.
Keep draft beer cool by giving new life to your old dorm fridge from school.
Expert advice on brewing smoked beers and smoking your malt at home.
Nestled in northern Bavaria, this region of Germany is home to a startling diversity of beer styles.
Long lag times and stuck fermentations. Under-attentuation and over-carbonation. Making beer at home is simple, but making good beer on a consistent basis is a bit more tricky. So here’s how to prevent common problems, avoid mistakes and fix a good batch gone bad. Plus: common terms that will help you identify and evaluate off-flavors and aromas in your beer.
Honey is a versatile, highly fermentable ingredient that can add a bit of buzz to almost any beer style, from pale pilsners and light lagers to porters, stouts and spiced beers. Tips, techniques and three “sweet” recipes.
