Articles
Get the Most from Kveik Yeast
Kveik yeast is unlike any other species of brewing yeast. It ferments clean at hot temperatures even if underpitched, and it can easily be dried at home with no noticeable impact. An author with about 50 kveik-
fermented batches under his belt shares how to get the most from these yeasts, including advice on propagating, harvesting, drying, and reusing kveik.
BYO’s Vermont Brewery, Bike & Hike Tour
Brew Your Own Publisher Brad Ring led a group of readers on a tour of some of our favorite spots to play and drink in our home state of Vermont last fall. We share a recap of the trip with images from some of the best stops.
Scavenging Oxygen, a Propane Heating System, and Water Chemistry
It’s long been proven that bottle-conditioned beer lasts longer than those bottled already carbonated. The Wiz dives into the reasoning behind this and it may surprise some people. He also shares ideas for a propane heater and takes a dive into the daunting world of mash pH chemistry calculations.
Ancestral Brew
When a half-joking comment led to a journey 4,500 miles (7,200 km) away, we knew we needed to learn more. Find out how a father-son duo from Vancouver, British Columbia, found themselves at an international beer festival in Norway drinking ancient beer styles that spoke to their
own ancestral roots.
Frost Beer Works
Frost Beer Works in Hinesburg, Vermont, is best known for its hazy IPAs, but it was a fall seasonal that won the hearts of a couple who toured breweries across the Northeast on their “beermoon” a few years ago.
Using Barrel Alternatives
Oak barrels aren’t the only way to add oak character to your homebrews. Two experts share their advice for getting the most from barrel alternatives such as spirals, staves, chips, and cubes.
Old Ale
Old ale is a style that is difficult to define given how many variations there are. Gordon Strong does his best to offer some guidelines around what it is and how to brew an old ale worthy of aging.
Oak It Up
Barrel aging contributes to the complexity of many of the world’s most sought-after beers. We query four pros in charge of barrel programs of various sizes about creating barrel-aged beers. Each also offers us a clone recipe for one of their barrel-aged offerings.
Fauxlera Barrel Blends
Solera aging requires multiple barrels, with the ones on the bottom being drawn off occasionally and then topped up with beer from the barrels above and new beer being added to the mix at the top. It creates a multi-vintage blend from various batches. Since most hobbyists don’t have multiple barrels to dedicate for such a purpose, one homebrewer offers his is own approach — a fauxlera, if you will.
Deviant Wolfe Brewing Co.
Deviant Wolfe Brewing Co. in Sanford, Florida, brews for their hot climate — meaning lots of crisp lagers and refreshing fruited kettle sours. They also utilize kveik yeast in a hazy IPA that caught the attention of a reader. Lucky for us, they were happy to share the recipe.
Eis, Eis, Baby
Due to legal and practical constraints, eisbock is one of the few beer styles that is more geared for homebrewers than pros. The secret is freeze concentration, transforming the beer from one style into another.
Dip Hopping Techniques
Dip hopping maximizes good aromas while suppressing off-aromas. Learn how to do this technique at a homebrew scale to get the most from your hops.
