December 2019
Article
Branded!: How to market like the pros
Brewers are largely creative types who like to have their hands involved in making, rather than recording or promoting. But I would encourage my fellow brewers to consider marketing as simply another tool of the trade, alongside the mash paddle and carb stone.
Article
Diastaticus
Saccharomyces cerevisiae var. diastaticus has been the culprit in highly publicized recalls and poses an economic and safety risk to brewers. On the other hand, diastatic yeast produces the gold standard of saison and Belgian ales. Learn what makes this fascinating bug tick, how it can be managed, and how to embrace it in your brewery.
Mr. Wizard
Post-Souring Gravity
Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative
Article
Meads of the Season
Seasonal drinking traditions are a really interesting subject to delve into, as holiday parties and family gatherings often open people up to new beverages that aren’t available or of interest during other
Recipe
I’ll Have The Pie
I’ll Have The Pie (5 gallons/19 L)OG = 1.138 FG = 1.025ABV = 14.5%, est Ingredients16 lbs. (2.3 kg) honey3–4 gallons (11.5–15 L) fresh-pressed cider25 g 71B-1122 wine yeastYeast rehydration agentYeast nutrientsStabilization
Recipe
Pear & Grape Cocktail Mead
Pear & Grape Cocktail Mead (6 gallons/23 L)OG = 1.067 FG = 0.997ABV = 7%, est (final, 9% after ferment) Ingredients6.4 lbs. (2.9 kg) honeyWater to 4.5 gallons (17 L)12 g QA23
Recipe
Spiced Orange Mead
Spiced Orange Mead (3 gallons/11.5 L)OG = 1.127 FG = 1.020ABV = 14%, est Ingredients10.5 lbs. (4.8 kg) mix of clover and basswood honeys12 g Côte des Blancs wine yeast3 orange peels 1
Recipe
Candy Cane & Chocolate Mead
Candy Cane & Chocolate Mead (3 gallons/11.5 L)OG = 1.134 FG = 1.027ABV = 14%, est Ingredients11 lbs. (5 kg) wildflower honeyWater to 3 gallons (11.5 kg)15 g Côte des Blancs wine
Article
Boulevard of Malted Dreams
“It was the summer of 1984, and John McDonald was thirsty. On vacation in Europe, the future founder of Boulevard Brewing Company wandered into a bar specializing in Belgian beers. He tried
Recipe
Boulevard Brewing Co.’s Pale Ale clone
Boulevard Brewing Co.’s Pale Ale clone (5 gallons/19 L, all-grain)OG = 1.053 FG = 1.011IBU = 30 SRM = 9 ABV = 5.4% Boulevard Pale Ale is an old-school pale ale with a
Recipe
Boulevard Brewing Co.’s Bob’s ’47 clone
Boulevard Brewing Co.’s Bob’s ’47 clone (5 gallons/19 L, all-grain)OG = 1.055 FG = 1.011IBU = 27 SRM = 11 ABV = 5.8% A tribute to Bob Werkowitch, former Master Brewer of Kansas
Recipe
Boulevard Brewing Co.’s Tank 7 clone
Boulevard Brewing Co.’s Tank 7 clone (5 gallons/19 L, all-grain)OG = 1.071 FG = 1.007IBU = 38 SRM = 4 ABV = 8.5% Tank 7 has become one of Boulevard’s most recognized brands
Recipe
Boulevard Brewing Co.’s Single-Wide IPA clone
Boulevard Brewing Co.’s Single-Wide IPA clone (5 gallons/19 L, all-grain)OG = 1.056 FG = 1.012IBU = 57 SRM = 8 ABV = 5.7% Single-Wide IPA is Boulevard’s take on a West Coast-style IPA,
Article
Liters of Fun
It’s not often you get to have a special beer experience at either end of the thermometer within the same week. For over one hour during a brewery visit and tasting in
Article
Beer Brunch
Pumpkin pie, turkey with all the fixings or a glazed ham, cold evenings by the fire with wool blankets, gingerbread cookies, and winter ale. There are so many lovely things about fall
Article
Pennsylvania Swankey
I always thought “swanky” was a word that meant to be dressed with style, to have suave class, or a personality with a smooth strut when you walk. A top hat and a
Recipe
Lindgren Craft Brewery’s Clarks Ferry Swankey clone
Lindgren Craft Brewery’s Clarks Ferry Swankey clone (5 gallons/19 L, all-grain)OG = 1.030 FG = 1.004 IBU = 15 SRM = 10–15 ABV = 3.5% Ingredients1.8 lbs. (0.82 kg) 6-row malted barley1.8 lbs. (0.82
Recipe
Historic Foraged Pennsylvania Swankey
Historic Foraged Pennsylvania Swankey (5 gallons/19 L, all-grain)OG = 1.030 FG = 1.004 IBU = 15 SRM = 10–15 ABV = 3.5% Ingredients1.8 lbs. (0.82 kg) 6-row malted barley1.8 lbs. (0.82 kg) wheat bran1.7
Article
Spiced Meads: Tips from the Pros
Spiced meads, often called methyglyns or metheglins, date back as far as mead itself. The options are limitless when it comes to choosing what spices and herbs, as well as how they
Project
The Barrel Cradle: Keep your barrels from rolling
Oak barrels can be hugely rewarding . . . but they can come with a cost. Make sure you’re keeping your barrels stable and your back safe with this mobile barrel cradle and hoist system.
Article
A Homebrew Runs Through It: The homebrew of fly fishing guides
Homebrews after a long day of fishing may be the perfect combo. One BYO label contest entrant and fly fishing guide describes what makes him the best at what he does.
Article
Shifting Water: Understanding brewing water additions
Water continues to be one of the leading topics homebrewers want to learn about. Get some high-level pointers from the man who literally co-authored the book on the topic.
Article
Triangle Testing: Trying to find the significance
So you’ve made a tweak to your recipe . . . but how do you know if it accomplished what you were looking for? Well, you need to perform a sensory analysis and triangle testing is the perfect tool. Learn how to run them properly.
Recipe
Denny’s American Mild (Final Version, #8)
Denny has been working on a recipe for an American mild ale for several years. The objective was to make a beer with the qualities of a British mild (malt character, low integrated hop flavor, body, 1.035 OG, under 4% alcohol) but with only American ingredients.
Recipe
Gordon Strong’s Baltic Porter
My version is somewhat of a hybrid, taking inspiration from the Swedish Carnegie Porter, but making it as a lager and scaling up the strength. Specialty malts and sugars provide much of the flavor profile, while lagering provides the smoothness.
Article
Baltic Porter: Imperial stout’s vagabond cousin
How much do you know about Baltic porters besides where they come from? The reality is that it is a broad style of beer, produced in a diverse manner depending on where it is made. Learn some of the specifics and a recipe you can brew.
Mr. Wizard
Fermenting Lemon Juice
It seems that people, past and present, have accidentally or intentionally fermented just about everything. The easy way to categorize alcoholic beverages is by raw material; beer is made from grains, wine
Mr. Wizard
Priming When Kegging
This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will
Mr. Wizard
Multi-Batch Brewing
The answer is yes! This is a great way to produce more beer volume from a brewhouse of a fixed size and is commonly used by commercial brewers around the globe. The
Article
Post-Souring Gravity, Multi-Batch Brew, Priming a Keg, and Fermenting Lemon Juice
Do you know how much sugars are consumed during the souring process for kettle-soured beer? The Wiz explains Lactobacillus souring and has tips for multiple-batch brewing, priming in a keg, and making . . . lemon beer?
Article
Dogfish Head Craft Brewery
The Replicator gets a request for one of the icons of the American craft beer movement: Dogfish Head Craft Brewery. Learn about the tricks that go into crafting one of their greats.
Recipe
Dogfish Head Craft Brewery’s Burton Baton clone
Mark Sarfarik, Dogfish Head’s Brewmaster, provided us with all the juicy details about this beer. “Burton Baton is a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale that is aged in our 10,000-gallon (380-hL) oak foeders. Since most people don’t have the ability to wood-age beers at home, this recipe is more of a composite of the two threads.”
Article
Backsweetening
The what of this process is simple . . . add sugar to sweeten up your alcoholic beverage. It can be any type: Beer, cider, mead, or even wine. We have a
Article
Drool Page
Featuring some of the latest drool worthy features found in our Homebrew Nation section of BYO. Homebrew Drool Setup — JR Renna • Pen Argyl, Pennsylvania Many of us have fun names