August 1997

Article

Article

Roggenbier

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Rye, the most distinctive of grains, conjures up strong reactions. Some beer enthusiasts prefer their rye bread with pastrami and a dollop of mustard while others prefer it on someone else’s plate.

Article

Article

Effective Lautering: Tips from the Pros

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Brewer:  Mikoli Weaver Education:  BS in food and science bio-chemistry from Universtiy of Washington; degree from Instituto di Cucina e Science, Tuscany To effectively lauter you need to effectively mash. Make sure

Project

Project

Build a Carboy Cleaner

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One of my two Kiwi sons-in-law, Luke, got me started in homebrewing when he and my daughter were here for an extended visit. When they returned to New Zealand, I found that

Article

Article

Practical Guide to Filtration

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One of the first differences beginning brewers may notice between their creations and commercial beer is clarity — or a lack thereof. I can remember when I’d sometimes run across a slightly

Article

Article

Micro-Maltster

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Thick leather belts rhythmically rattle sturdy, dust laden, story-striding machinery into action. Iron clogs clatter. Ancient pulleys wheeze. There is a sweet smell in the air. The atmosphere is Victorian. This is

Article

Article

Dry Hopping for Great Aroma

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If you want your beer’s hop nose to knock your socks off, maybe it’s time to try dry hopping. Dry hopping is the process of adding hops to beer at some point

Recipe

Recipe

Tropical Punch Red Ale

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You maybe drinking the Kool-Aid after this one (don’t worry, there is no artificial drink mix required in this recipe, only fresh tropical fruit). Tropical fruit paired with tropical hops make for a complex beer with lots of fruit aroma and flavor going on.

Article

Article

Make Your Own Malt

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Become a maltser to take your homebrew one step closer to 100 percent homemade.