Articles
Dry Hopping: Tips from the Pros
Brewer: Bill Pengelly Brewery: Deschutes Brewery, Bend, Ore. Years of experience: 3.5 years Education: Diploma from Siebel Institute in Chicago, PhD in biology from Princeton University House Beers: Bachelor Bitter, Jubelale, Mirror
Dortmunder
Dortmunder, sometimes called Dort but more often known as “export,” is a golden German lager. Export originated in Dortmund, an industrial city in the north of Germany. In medieval times, this local
Dispensing Beer: Tips from the Pros
Sure, you brew your own. But do you really know how to serve your own in the best possible way? Ashton Lewis (Springfield Brewing) and Andy Tveekrem (Dogfish Head) dispense their advice.
Creating New Hop Varieties
Ever wondered where your hops come from? You might know where they are grown, but what do you know about their origin? Many varieties used today were invented to enhance the best traits of
Competitive Recipe Calculations
You gotta’ keep it calculated…
Color Tips for Extract Beers: Tips from the Pros
Extract brewing might sound simple, but it still provides plenty of room to customize your beer. Color, for example, is one target that extract brewers can work to fine tune. Here, two professional brewers who use extract offer their thoughts on getting the color you want from your extract homebrews.
Choosing Hops
Hops occupy an exalted place among the building blocks that make a great beer. There’s something special about an ingredient that can make a beer bitter and give it a delicate aroma,
Chip Off the Old Bock — The American Adaptation of Bock Beer
Old World bockbier has a New World cousin —American bock. Once a seasonal offered by nearly every American brewery, now a year-round beer style of a few regional breweries; this beer style appears to have found a niche.
Calling Dr. Science
Maybe you’ve heard this comparison: Each beer, to a passionate homebrewer, is like a child. The brewer has raised the beer from nothing. He’s nurtured it. He’s eagerly monitored its progress. And
Brewing with Wheat: Tips from the Pros
Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.
Brewing with Rye: Tips from the Pros
Expert advice on using this spicy grain for zesty, malty beers.
Brewing Basics for Beginners
If You Can Boil Water, You Can Brew Your Own
