Date: December 2018
Brut IPA
Brut IPA is the latest beer style to explode onto the craft beer scene. Learn about the bone dry IPA from a homebrewer and three pros, including the brewer who developed the hot new style. Plus: 4 brut IPA recipes.
MoreBeer! Juicy Brut
A brut IPA from MoreBeer!
Social Kitchen and Brewery’s Puttin On the Spritz clone
A brut IPA from Social Kitchen and Brewery, the brewery who invented the dry IPA style.
Danville Brewing Co.’s Brutus clone
A brut IPA from Danville Brewing Co.
Barebottle Brewing Co.’s Mt. Brutus clone
A brut IPA from Barebottle Brewing Co.
Girl Power
Homebrewing — and brewing in general — has long been an activity dominated by men. But that is slowly starting to change as initiatives from clubs and homebrew shop owners are beginning to bring some balance to a hobby that should be enjoyed by all.
Recipe Design Ethos
Homebrewers and craft brewers often have slightly different goals when it comes to recipe design. But craft brewers have been taking cues from homebrewers on ways to improve, so too should homebrewers take cues from craft brewers.
Sapwood Cellars’ Ziparillo clone
Sapwood Cellars’ Ziparillo clone (10 bbl/12 hL, commercial-size) OG = 1.048 FG = 1.016 IBU = 14 SRM = 5 ABV = 4.2% This hoppy wheat beer was designed to introduce hop-averse
Bottle Carbonation and Conditioning
Nothing in life is as uncomfortable as getting something right and then blowing it at the end. Losing at the finish line after running a great race. Dropping a piece of pizza
Gordon Strong’s Oatmeal Stout
My version is a bigger version of English examples, so I will use English ingredients where I can.
Oatmeal Stout: A beer once considered a health food
Oatmeal stout may no longer be touted as a healthy beverage, but it can still be a very tasty one. Explore the history, sensory profile, and how to create your own rendition.
Planning a Nano’s Cellar
The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into
