Articles
Vienna Lager
by the numbers OG: 1.046–1.052 (11.4–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 10–16 IBU: 18–30 ABV: 4.5–5.5% If you are a beer geek, certainly you know the name Anton Dreher. It was
Märzen: The Traditional Oktoberfest Lager
Märzen is an amber lager that was served at Oktoberfest for over a century. While not poured in tents at the festival’s fairgrounds anymore, it is still a delicious style worth brewing at home.
Sasquatch Brewing Company: Replicator
Dear Replicator, Last fall I made a trip up to that great beer city, Portland, Oregon, to visit a good friend. He took me to the southwest part of town to Sasquatch
Fall Lagers
Winds of change are in the air and the time has come to start brewing fall-time lagers. Denny and Drew offer their best tips and techniques to craft a fine lager to enjoy as the leaves fall.
Easy Lagers
Most brewers would regard lagers as more difficult to brew than ales, but there are some tricks to simplify the process.
Irish Red
by the numbers OG: 1.044–1.060 FG: 1.010–1.014 SRM: 9–18 IBU: 17–28 ABV: 4.0–6.0% Fritz Maytag, of Anchor Brewing fame, during a speech many years ago, explained how the “story” around something is
New Malts to Brew With
Maltsters around the world have been releasing exciting new malts available to homebrewers in recent years. It’s time we check in on what’s become available, including a number of heritage barley varieties, cutting-edge offerings, and even style-specific malts.
Smog City Brewing Co.
New beer releases are cycled through breweries so often these days that a favorite one week at the tasting room may never be found again. That isn’t the case for this hoppy amber ale that Smog City has been brewing since opening in 2011. Fourteen years in and there’s no getting rid of a Sabre-Toothed Squirrel.
Steampunk Brewing
Like any good collaboration, Staten Island, New York neighbors Scott Van Campen and Mark Zappasodi’s “Brewing as Art” — a fully functional, gravity-fed brewing apparatus on wheels that happens to look like