July-August 2020

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Kveik: Tips from the Pros

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It shouldn’t be a surprise to anyone that when American craft brewers got their hands on the fast-fermenting kveik strains from Norway they immediately started using them to quickly turn around IPAs

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Article

Heirloom and Alternative Grains

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The Industrial Revolution brought about a new era in manufacturing and technological improvements in food processing. Unfortunately, parallel to those advancements began the whitewashing of flavor from our cookbooks, family recipes, and

Recipe

Recipe

American-Style Lager

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American-Style Lager (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.008IBU = 15  SRM = 2–4  ABV = 4.9% Ingredients7 lbs. (3.2 kg) 2-row pale malt2.5 lbs. (1.1 kg) raw rice or

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Article

New Age Kveik

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Kveik yeast strains impart unique flavors unlike any other yeast. Many of those flavors complement the hazy IPAs that are all the craze right now. Get tips for fermenting new-age kveik beers.

Recipe

Recipe

Drekker Brewing Co.’s Hyper Scream clone

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Drekker Brewing Co.’s Hyper Scream clone (5 gallons/19 L, all-grain)OG = 1.076  FG = 1.013 IBU = 25  SRM = 6  ABV = 8.4% This imperial New England-style IPA has a silky mouthfeel

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Recipe

Jester King & Yazoo Brewing Co.’s A Pale Green Horse clone

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Jester King & Yazoo Brewing Co.’s A Pale Green Horse clone (5 gallons/19 L, all-grain)OG = 1.063  FG = 1.011 IBU = 68  SRM = 5  ABV = 6.7% Ingredients9.5 lbs. (4.3 kg)

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Article

Traditional Norwegian Kveik

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The process of brewing and fermenting beers with kveik yeast has been passed down for generations in parts of Norway. Chip Walton traveled to a picturesque farm in western Norway to experience the culture and brewing traditions first-hand.

Recipe

Recipe

American Gravøl

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American Gravøl (5 gallons/19 L, all-grain)OG = 1.080  FG = 1.018IBU = 15  SRM = 7  ABV = 8.2% This recipe is brewed in a way that I feel pays homage to

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4 Beers from 1 Brew Day

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If you don’t have time to brew often, then get the most from each brew day. Here is how to make four unique beers from one brew, with varying yeast expressions, starting gravities, colors, adjuncts, water chemistry, and wood aging.

Project

Project

Keg Polisher: Give your kegs a shine

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Have you ever tried to clean up the exterior of your kegs and given up due to the effort required? One crafty homebrewer came up with his own Corny keg polisher utilizing a modified wood lathe that gives those old dingy kegs a new shine.

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Stay At Home Homebrew Labels

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The 25th Annual Label Contest brought in hundreds of entries. One aspect that caught our attention when judging them was the volume of COVID-19 related labels. We knew we had to share them with you too.

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Wet Hopping: How to maximize fresh hop use

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Wet hops are not the opposite of dry hops . . . they’re just hops that haven’t been cured in an oast. Find some of the keys to building your own wet-hop beer recipe for this year’s harvest.

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Record Keeping: Become a homebrewing bookie

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How do you keep track of your brews? Denny and Drew have two different approaches to their record keeping. Learn some of the factors to consider when you record your recipes, brew day processes, fermentation, and beyond.

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Article

Schwarzbier: Germany’s darkest beer

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Schwarzbier is a beer style that has recently risen to prominence after its popularity waned in its native region. Learn what makes this beer so unique, fun to brew, and great to drink.

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Recipe

Gordon Strong’s Schwarzbier

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This beer is brewed at the 12 °P (1.048 SG) strength, which is typical of standard-strength German beers. For me, the most important parts of this style for the brewer is to use the debittered dark malts, and to properly attenuate the beer so that it isn’t too heavy.

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Tastes Great, Less Filling? Also measuring IBUs: Part science, practice, and opinion

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Creating a well-balanced, low-carbohydrate beer can be a challenge. The Wiz jumps down a rabbit hole to explore how some craft breweries and homebrewers may do just that. Also the topic of the value of the IBU rears its head again.

Mr. Wizard

Mr. Wizard

Measuring IBUs: Part science, practice, and opinion

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My view about how international bittering units or IBUs are used by the modern brewer is a blend of science, practice, and opinion. The science behind the IBU is something I have

Mr. Wizard

Mr. Wizard

Tastes Great, Less Filling? Crafting low-carb beers

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The keys to clearly understanding this topic are knowing about the types of starch present in a brewery mash and how malt enzymes act upon these large carbohydrates, appreciating how exogenous enzymes

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Article

Asheville Pizza & Brewing

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One reader happened upon a one-off beer brewed by Asheville Pizza and Brewing and fell madly in love. The Replicator tracks down a recipe for this eccentric beast of a beer.

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Recipe

Asheville Pizza & Brewing’s Norwegian Forest Cat clone

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An eccentric beast of a beer that was a one-off brew that was crafted by Asheville Pizza and Brewing and features a kveik strain of yeast and aging in Sauvignon Blanc barrels.

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Article

The Phenolic Phamily

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The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.

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Article

2020 Label Contest Winners

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Maybe it was because people had been cooped up at home due to the coronavirus  pandemic. Maybe the word got out and spread further than in some previous years. Maybe it was

Recipe

Recipe

Buried Acorn Brewing Co.’s Stoutland clone

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Buried Acorn Brewing Co.’s Stoutland clone This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of