March-April 2017
Recipe
Rustic French Ale
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.
Project
Barcodes for Your Homebrew
This column is going to be about how to make barcodes for your beers and make it easy for people to rate your beers on Untappd, it should be noted that you can use different styles of barcodes to go to a specific website, which is good if you want to use something instead of Untappd, promote your homebrew club, or maybe for a homebrew competition advertisement.
Article
Pairing Beer & Cheese
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.
Article
Hop Hash: What It Is & How to Use It
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
Recipe
The Mitten Brewing Company: Label Up clone
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!
Article
Using Spunding Valves
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
Article
Brewing Rustic French Ales
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
Article
5 Spring Seasonal Craft Clone Recipes
Spring beer is a riot of diversity, showcasing the best of our hopes (hops?) for warmer weather alongside amber beers that still retain a hint of heft leftover from winter and still others that feature ingredients from a changing season. Here are five clone recipes that embody the spring season.
Article
Grow Your Own Backyard Hops
A professional hop grower shares his tips for growing hops in your backyard.
Article
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
Article
Cold Steeping Specialty Grains
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
Article
International Amber Lager
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
Article
T90 VS. T45 Hop Pellets, Light Struck Beer: Mr. Wizard
Q The effect of light on wort and beer I recently noticed that hop pellets are described as either T90 or T45. What do these values mean? What are the pros and
Article
Brewing with Nuts: Tips from the Pros
They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a little nuts.
Article
The History of New Zealand Hops
Your first exposure to New Zealand hops may have begun with Nelson Sauvin in the early 2000s, but the hop industry down under actually dates back almost 200 years.
Article
Beer Blending Techniques
Blend homebrews to create historic styles like gueuze or a third beer from two different batches.
Mr. Wizard
T90 vs. T45 Hop Pellets
The Wizard explains how hop pellets are made and the effect different types of light have on wort and beer.
Article
Debating Homebrew Hot Topics
Homebrewing experts weigh in on and debate the merits of immediate wort chilling, decoction mashing, dry hopping, and brewing pumpkin beers.
Recipe
Steady as She Gueuze
This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.
