Articles
Flanders Red: Style Profile
Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.
Hop Stands
Learn the basics of post-boil hopping additions, a technique many brewers will call either a hop stand or whirlpool hopping.
Kölsch
Commercial Kölsch is really only Kölsch if it’s brewed in the German city of Cologne. Kölsch brewed at home, however, can be refreshing and crisp on a spring or summer day.
Munich Dark Lager
At one time probably all the beers of Munich were dark lagers. Prior to modern malting technology, maltsters kilned their malt by allowing the hot fumes from burning wood or coal to
Filtering Homebrew
Filtration is a hot topic among homebrewers. The majority do not do it, and many are strongly opposed to the practice, claiming that it is unnecessary and detrimental. On the other hand,
So You Want to Go Pro?
Dreaming about taking your homebrewing hobby to the next level? Consider these words of advice first.
Mild Ale: It’s Not Dead Yet!
Mild ale was once the most popular brew in England. Recently, however, its popularity has hit rock bottom. Is it time for a comeback? Plus: Five mild recipes
Brewing with Honey
Honey is a versatile, highly fermentable ingredient that can add a bit of buzz to almost any beer style, from pale pilsners and light lagers to porters, stouts and spiced beers. Tips, techniques and three “sweet” recipes.
SMaSH Brewing: Single Malt & Single Hop
Most homebrewers begin their brewing hobby using beer kits designed by other brewers. These kits give a brewer a chance to get his or her feet wet, try some new beer styles
Lagering for Beginners
Brewing lagers can be very intimidating for new homebrewers — which is one of the reasons most begin with brewing ales. But, if your favorite beer styles to drink are Pilsners, märzens,
Yeast Strains for Belgian Strong Ales
Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.
The Dark Secrets of Stout
To brew a great stout, you need to know your dark grains. From roasted barley and roasted malt to chocolate and Carafa malts, how to get the right flavor in your roasty brew. Plus: Guinness and Murphy’s stouts cloned.
