Articles
Brown Malt
It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.
Australian Pale Ale
This article takes a look at Australian pale ale, as typified by Coopers Sparkling Ale — a beer with an unlikely name and an even more unlikely yeast sediment. Michael Jackson once described this beer as an Australian classic.
Dark Lager
OG = 1.040 to 1.050 FG = 1.010 to 1.021 IBUs = 14 to 20 SRM = 10 to 20 The dark lager is a smooth, easy drinking beer. It is slightly
Los Muertos Brewing’s Agave Maria Amber Ale: Replicator
Dear Replicator, My wife and i visited Puerto Vallarta, Mexico, in early March. I figured I could survive on Bohemia and Negro Modelo, so You can imagine my surprise that there was
Wood Beer Clones
Clone recipes of five beers that are aged in wood.
Converting to Partial Mash
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
From Grain to Glass: Your First All-Grain Beer
All-grain brewing can be a complex subject, but the basic idea is straightforward. And, you can dive in and learn the practical aspects of all-grain brewing at home before tackling the more technical stuff. We’ll show you how.
Fermenting Whey? Yes, Whey!
If you’ve made cheese, then you’ll be left with a considerable amount of whey. Why not use it to start a new fermentation project, such as whey wine, mead, or even liquor?
Barrel Aging: Tips from the Pros
Barrel-aging craft brewers explain why oak isn’t just for wine or whiskey.
Becoming a Beer Judge
How to go about getting certified as a BJCP judge.
Live Video Chat with Mitch Steele
Click here to watch the playback of our Live Video Chat with New Realm Brewmaster Mitch Steele from May 2025.
Easy-Drinking Fermented Beverages
Want to try a new type of fermentation? Here are three easy-drinking, low-ABV beverages that are perfect for the warming weather: Tepache, ginger beer, and kefir soda. They each rely on Lactobacillus and can be made with little effort and equipment.
