Articles
Making Your Own Hard Cider
You might remember a time when a jug of cider that sat around in the fridge too long started to get fizzy. When you removed the cap there was a little spurt
Brewing with Ancient Grains
The modern era of agriculture and cultivation of crops, somewhere around 7000 BC, was partly due to the desire and demand for beer. People wanted a reliable source of beer, something I
Get Your Yeast Straight From The Bottle
Culturing yeast from your favorite commercial beer can be a critical step to making your clone hit its mark.
Brewing Weiss: Tips from the Pros
A Winner’s View of Weiss Brewer: Ryan Ashley Brewery: Mickey Finn’s, Libertyville, Ill. Years of experience: 10 years homebrewing, five years professional House Beers: Main Street Wheat Ale, Abana Amber Ale, Five-Springs
Stout-Hearted in Ireland
Take a Private Tour of the Guinness Brewery. Homebrewers Only!
CO2 Out the Wazoo
"Are we there yet?" This is a question every "shaker" has asked when force carbonating their keg. The regulator has stoppeed groaning, but is the keg carbonated to the right level? Find out with the help of a rotometer.
Brewing with Chocolate
Candy may be dandy, but does it belong in your homebrew? Learn how chocolate is made and why you need to know this in order to brew a better chocobrau.
Double Dipping: A Double-Decoction Lesson
Tips, techniques and detailed instructions for doing a classic German double-decoction mash.
Brewing Stout: Tips from the Pros
Some expert advice on developing a well-balanced recipe for smooth stout.
Simplify Your Stout: Tips from the Pros
Brewer: Fal Allen Brewery: The Pike Brewing Co., Seattle Years of experience: Eight Education: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 years House Beers:
Oysters and Stout
He was a bold man, who first ate an oyster,” so the quote goes. The words have been attributed to Jonathan Swift, Dean Swift, and King James I. Whoever coined it, said
Brewing Barleywine: Tips from the Pros
Two big GABF winners — Darron Welch (Pelican Pub & Brewery) and Ben Johnson (Midnight Sun Brewing Co.) — give their tips for brewing big barleywines.
