Articles
A Sip of Tradition
Umqombothi is an ancient South African beer made from maize and sorghum and spontaneously fermented. Explore the traditions and techniques around this unique beverage.
10 New Hops to Brew With
It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the
Belgian Dark Strong Ale: A quad by any other name
For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing.
The Evolution of IPA
Dramatic shifts in the IPA style is nothing new, even though they are happening more frequently as of late. Review where this style came from, where it is today, and the stops along the way, while also getting advice on brewing a modern IPA. But don’t get too comfortable, this style likely won’t stop evolving any time soon.
Biotransformation
The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
Fine-Tuning Bitterness, Reusing Yeast, Dry Hops in a Carboy, and a Racking Question
A reader wants to know his options for adjusting a beer’s bitterness post-fermentation. Also, multi-generational yeast, dry hopping in a narrow neck carboy, and early racking dynamics.
Points Off? Defining gravity and why it matters
Homebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.
Roasted Malts: Tips from the Pros
Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate
Hold the Alcohol
With the growing trend in non-alcoholic and low-alcohol beer, we take a look at how homebrewers can create these beers at home without the expensive equipment used in most commercial settings.
The Importance of Safety
Nobody expects to get injured while brewing, but accidents happen. Learn how to reduce potential for injuries with these seven tips.
Cold-Side Considerations: It’s lurking out there . . . oxidation
Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.
From Juicy to Crazy Hazy
Juicy. Hazy. These style descriptors have become so commonplace in the craft beer world over the past two decades that everyone can picture the beer in their mind upon a single word.
