Date: March-April 2017

March/April '17

19 result(s).

Rustic French Ale

Digital and Plus Members Only

This recipe will create a French-style ale that is similar to Brasserie Thiriez’s Blonde d’Esquelbecq. Brewer Daniel Thiriez recommends using French Pilsner malt if you can source it.

Barcodes for Your Homebrew

Digital and Plus Members Only

You spend hours making your own beer and then bottling or kegging it, not to mention the countless time spent researching and planning for your brew days. When people hear you brew your own beer, they want to try it. Homebrewers give a lot of beer away, but we often never hear any feedback from

Pairing Beer & Cheese

Digital and Plus Members Only

Homebrewers, and the beer-consuming public, are getting to know the wonders of pairing different beer styles with a variety of cheeses that complement, enhance, and interact in a variety of taste experiences. Here are some tips that are diverse and tasty. Pairing Technique Cheese should be taken out of refrigeration at least a half-hour before

Hop Hash: What It Is & How to Use It

Digital and Plus Members Only

In the quest for the perfect IPA, brewers recently stumbled upon hop hash, the purest and most potent natural form of hops currently available. It is a concentration of lupulin glands (which is where all of the hop oils and resins are formed) and other hop dust that is left behind after the pelletizing process.

The Mitten Brewing Company: Label Up clone

Digital and Plus Members Only

Co-owner Chris Andrus wants to make it clear that “this is NOT a novelty beer.” Label Up is “first and foremost a brown ale.” The maple and pecan flavors are not intended to create an overly-sweet palate and should not prevent anyone from enjoying multiple pints of it!

Using Spunding Valves

Digital and Plus Members Only

All-grain homebrewers with temperature-controlled fermentation capabilities have most of the same levers to pull as craft brewers, but fermentation pressure is one notable exception. And pressure is exactly what a spunding valve (spundapparat in German) allows you to control. Spunding valves regulate the pressure inside a keg or pressure-rated fermenter, venting carbon dioxide in excess

Brewing Rustic French Ales

Digital and Plus Members Only

The modern tradition of French bière de garde was a reboot of an older, more rustic beer dating to the early twentieth century, also called, confusingly, bière de garde. That earlier line may have been severed, but memory of it was not. As Belgian saisons — themselves barely rescued from extinction — began to revive

5 Spring Seasonal Craft Clone Recipes

Digital and Plus Members Only

Ah, spring! Everyone knows what spring evokes, right? I’m sure we all know the songs and seasonal carols about whatever we cook in spring; and the smells of it, whatever it is, when we gather together for those spring holidays that have those traditional foods that we all know . . . OK, I admit

Grow Your Own Backyard Hops

Digital and Plus Members Only

Growing your own hops at home can be a wonderful and rewarding experience. I have been growing hops in my backyard for over a decade and have found it to be a truly fulfilling experience. It has even led me to establish my own commercial hop yard, HopRidge Farms, in Johnsonville, New York. I have

Cheesemaking with Homebrew


Hello, brewer. Any chance you noticed the rise in popularity of home cheesemaking and support at your local and online homebrew stores? Cheesemaking supplies have rapidly become available from many homebrewing suppliers

Cold Steeping Specialty Grains

Digital and Plus Members Only

Steeping specialty grains is a common practice for many homebrewers, particularly those who brew extract or partial-mash recipes. As with many things in the beer brewing process, there are trade-offs to be made in time, labor, extract efficiency, flavor, color, body and foam when we compare one approach of brewing with specialty grains to another.

International Amber Lager

Digital and Plus Members Only

by the numbers OG: 1.042-1.055 FG:1.008-1.014 SRM:7-14 IBU:8-25 ABV:4.6-6.0% I know this will sound strange coming from me, but some people take beer styles way too seriously. They’re quite happy to invent fanciful backstories and imagine detailed histories based on whatever they currently encounter in the market. Some styles certainly do have long histories, but

19 result(s) found.