Articles
The Lacto Lounge
Kettle souring has become very popular because of the time savings and lower risk of contaminating the brewery compared to other souring techniques. However, the process comes with its own cons too. This DIY “kettle” souring keg solves for those problems.
The Mysteries of Dark Lagers
Explore the mysterious history of dark lagers; from when they were dark unintentionally to purposely, and the rise of bottom-fermented beers in Bavaria. Plus: 6 dark lager recipes.
Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness
The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.
Beer to Glass
Sure, good ingredients and sound brewing techniques are likely the most important factors to create a great beer. But if that beer is served in an improper glass, it will not meet its full potential. Here’s why glassware matters, and which to consider for each style.
Brewing Oktoberfest
Often, the beer we enjoy shifts with the change in seasons. The winter brings rich beers such as stouts, porters, winter warmers, and bocks. As the weather warms, the beers often lighten
American Blonde Ale
It’s true that some gentlemen prefer blondes, and lots of homebrewers do, too. Brush up on the methods for making easy-drinking American blonde ales.
Lawnmower Beer Recipes
When you’ve just weed-whacked the back forty, you need a beer that tastes great and quenches your thirst. Recipes and step-by-step instructions for light, dry, balanced summer beers that finish clean.
Brewing Scottish Ales: Tips from the Pros
Big and malty (and not so hoppy), Scottish ale isn’t your typical
ale. In this issue, three US brewers offer some advice for brewing the
best Scottish ale possible.
The Beer That Drinks Like a Wine
Fresh off his latest book Brewing Barley Wines: Origins, History, and Making Them at Home Today, Terry Foster shares the keys and five different approaches to brewing a great barleywine at home.
Conserving Water
Despite all the pithy bumper sticker jokes about “Save Water, Drink Beer!” the truth is that brewing beer is a terribly inefficient and water wasteful process. Between growing, cleaning, mashing, sanitizing, chilling — it takes many, many times the volume of water as beer produced. Here are some pointers to conserve water in the brewing process.
Stressing Yeast, Dough Balls, & Remote Brewing
The discussion of stressing yeast to increase phenolics for styles like hefeweizens has been around for a long time. The Wizard weighs in on if this is necessary and shares other options if you aren’t getting the aromas you want from your yeast. He also answers questions on preventing dough balls and offers up advice for homebrewing in environments where climate and remoteness prove challenging.
Fontana Farms
We head to a farm brewery in Indiana to learn about a beer that packs a citrusy punch.
