March/April '17

March-April 2017

Recipe

Recipe

Rustic French Ale

FREE

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

Project

Barcodes for Your Homebrew

FREE

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

Article

Article

Pairing Beer & Cheese

FREE

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

Article

Hop Hash: What It Is & How to Use It

FREE

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

Recipe

The Mitten Brewing Company: Label Up clone

FREE

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

Article

Using Spunding Valves

FREE

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

Article

Brewing Rustic French Ales

FREE

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

Article

5 Spring Seasonal Craft Clone Recipes

FREE

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

Article

Grow Your Own Backyard Hops

FREE

A professional hop grower shares his tips for growing hops in your backyard.

Article

Article

Cheesemaking with Homebrew

FREE

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

Article

Cold Steeping Specialty Grains

FREE

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

Article

International Amber Lager

FREE

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

Article

T90 VS. T45 Hop Pellets, Light Struck Beer: Mr. Wizard

FREE

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

Article

Brewing with Nuts: Tips from the Pros

FREE

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

Article

The History of New Zealand Hops

FREE

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

Article

Beer Blending Techniques

FREE

Blend homebrews to create historic styles like gueuze or a third beer from two different batches.

Mr. Wizard

Mr. Wizard

T90 vs. T45 Hop Pellets

FREE

The Wizard explains how hop pellets are made and the effect different types of light have on wort and beer.

Article

Article

Debating Homebrew Hot Topics

FREE

Homebrewing experts weigh in on and debate the merits of immediate wort chilling, decoction mashing, dry hopping, and brewing pumpkin beers.

Recipe

Recipe

Steady as She Gueuze

FREE

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.