January-February 2018

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Article

Dry Hopping: Adding Bright Hop Character

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Dry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.

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Article

Brazilian Style-Catharina Sour Beer – mock BJCP Guidelines

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For those looking to learn more about this Brazilian style of beer, here is a mock BJCP guideline for Catharina Sour written by a Brazilian well acquainted with the style.

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Tracking Sugar Content of a Cider and Kettle Sours: Mr Wizard

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It is the lack of non-fermentable sugars that make dry ciders attractive to carbohydrate watchers.

Recipe

Recipe

Gordon Strong ‘s American Pale Ale

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By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)

Recipe

Recipe

Eric Heinz and Kyle Autry ‘s American Pale Ale

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By Eric Heinz and Kyle Autry of Houston, Texas, winner of the Alamo City Cerveza Fest (San Antonio, Texas – 302 entries)

Recipe

Recipe

Justin Rawleigh’s American Pale Ale

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By Justin Rawleigh of Gilbert, Arizona, winner of the Arizona Spring Classic (Tempe, Arizona – 217 entries)

Recipe

Recipe

Benjamin Sharp’s American Pale Ale

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By Benjamin Sharp of Bendigo, Victoria, Australia, winner of Vicbrew (Melbourne, Australia – 437 entries)

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Recipe

Ricardo Fritzche’s American Pale Ale

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By Ricardo Fritzche of Austin, Texas, winner of the Lunar Rendezbrew 23 (Seabrook, Texas – 403 entries)

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Recipe

Rock Art Brewery’s The Vermonster clone

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This is an American-style barleywine first brewed by Rock Art Brewery (Morrisville, Vermont) as its 10th anniversary beer and soon made into a regular offering. The malts contribute a caramel note and hide the taste of the alcohol.

Recipe

Recipe

The Brew Kettle Production Works’ Jack Hammer clone

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The Brew Kettle Production Works (Strongsville, Ohio) utilizes three specialty grains along with a load of base malt to brew this malt-forward English-style barleywine.

Recipe

Recipe

Jackie O’s Brewery’s Brick Kiln clone

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Brick Kiln from Jackie O’s Brewery (Athens, Ohio) is brewed in the English tradition and features rich caramel and raisin notes, with a light herbal presence from noble hops.

Recipe

Recipe

Firestone Walker Brewing Co.’s Sucaba clone

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This English-style barleywine from Firestone Walker (Paso Robles, California) is aged in recently emptied Bourbon barrels to pick up flavors and alcohol from the Bourbon. While this beer goes into the barrel around 10% ABV, it comes out above 12%.

Recipe

Recipe

East End Brewing Co.’s Gratitude clone

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East End Brewing (Pittsburgh, Pennsylvania) brews this American-style barleywine as an anniversary beer each November, and then bottle conditions and hand packages them.

Recipe

Recipe

Anchorage Brewing Co.’s A Deal with the Devil clone

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This massive American-style barleywine from Anchorage Brewing (Anchorage, Alaska) utilizes only one hop variety and loads of malt to ring in at 17% ABV. Anchorage ages it for 11 months in Cognac barrels.

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Article

Break Out of a Brewing Rut

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If the time ever comes where brewing begins to feel monotonous or like a chore, use these 11 tips to bring the excitement back into brewing.

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Article

Avoiding the Harsh Zone

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Beer brewing is an art, and not just a technical exercise, as my friend Randy Mosher is fond of reminding me. Many of you know Randy as the author of great books

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Article

2 Distinct Approaches to 1 Big Beer: Barleywine Clones

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Brewed for centuries but not officially named until the previous one, barleywine is a bit of an enigma. It can be light or dark, hoppy or malty. The alcohol presence can be

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Article

Award-Winning American Pale Ale

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It’s been about nine years since I last wrote about American pale ales, and with a lot of evolution to the style in the time since, it’s time to revisit the style

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Induction Brewing

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Hard though it is to believe, it was more than four years ago that I delivered my presentation about the magic of induction brewing at the National Homebrew Conference in Philadelphia. Shortly

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Extract to Beer in 7 Days

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If you’ve read any brewing books in the last century you know that the process of making beer always requires boiling of the wort. Boiling sterilizes the wort (kills off Lactobacillus and

Project

Project

Bottle Filling Station

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Take your bottling process to the next level

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Article

Couples That Brew Together . . .

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Join in the spectacle of a couple’s brew day

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Article

Fermentation Systems For Nanobrewers

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A brewery’s fermentation system is the most costly part for a start-up and the devil is in the details. Luckily, nanobrewers have plenty of options and there are ways to cut cost.

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Article

Enjoy the Freedom of Homebrewing

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Taking a moment to savor the hobby side

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Recipe

Catharina Guajava

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A Brazilian kettle-soured fruit beer.

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Article

Catharina Sour – A Brazilian kettle-soured fruit beer

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Fruit-forward sour beers have been increasingly making their mark in the craft beer world. In Brazil, a style known as Catharina Sour is one example of this trend. Learn what sets this style apart and how to brew one yourself.

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Article

What’s In Your Wort?

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Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.

Recipe

Recipe

pFriem Family Brewers’ Hefeweizen clone

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Two different Pilsner malts, two wheat malts, two noble hops, and one yeast strain make this a simple but compelling recipe.

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Article

pFriem Family Brewers

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Dear Replicator, A couple years ago I was traveling through the Columbia River Gorge from Portland, heading east and stopped off in Hood River, Oregon. I stumbled on a place called pFriem

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Mr. Wizard’s Musings – Disseminating the latest hop research

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I annually attend several brewing meetings and every so often I see or hear something that really gets me thinking. And I like to write about these topics to give fellow brewers

Mr. Wizard

Mr. Wizard

Making Kettle Sours

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It took a while for brewers outside of the small sour brewing centers of Belgium and Germany to produce excellent sours because so much of the science and practice of sour beer

Mr. Wizard

Mr. Wizard

Tracking Sugar Content of a Cider

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Most homemade ciders, unless specially handled, ferment out completely and contain very little residual sugars. This is because apple juice mainly contains fermentable sugars (fructose, sucrose, and glucose), and smaller amounts of