March-April 2023
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Bad Art, Great Times
What’s not to like about Dorchester Brewing Co.? Oh . . . maybe the art. Located in Boston, Massachusetts, DB Co. is now home to the Museum of Bad Art; with art so bad, that it’s good.
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Novel Yeasts
Yeast has evolved with the rise of human civilizations and helped shape them. There are a lot more species than just the two we most commonly use in brewing. Learn how and where you too can join the hunt for novel yeast strains.
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A Simple Guide to Hop Charges
When hops get added to your brew will dictate what their main purpose is for that beer. Drew and Denny dig into how the timing will determine when and how much of our favorite aromatic flowers to add.
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Water Ways, Fermenting Seltzers, And All-In-One Brew Systems
A good water calculator makes pH adjustments and salt additions much easier and predictable. Mr. Wizard explains his calculator and shares tips for both making flavorful hard seltzers and a first-time brewer on an all-in-one brew system
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American Porter: A robust dark brown ale
Often overlooked by its bigger, bolder, stout cousin; porter still has a loyal following. Find out the history and keys to brew one of its sub-styles, the American porter.
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Firestone Walker Brewing Co.
A staple of the American craft beer scene, Firestone Walker Brewing Co. has won enough awards to make any brewer jealous. Here they share secrets to their rather unique take on a traditional Märzen.
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Attenuation & Finishing Gravity
Beer attenuation and finishing gravity is closely related to yeast and different strains but there are many ways for brewers to control it.
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Winemaking for the Modern Homebrewer
Homebrewers are often looking to push the boundaries of beer, so why not step outside of those boundaries and try your hand at making wine? We’ll run you through the basics to making wine, but throw in a twist that craft brewers have been popularizing, which is bringing over techniques from the brewing process like dry hopping, spirit-barrel aging, and more.
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Catharina Sour
Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.
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Traditional German Sours
Go into a brewery or craft beer bar with a decent tap list and there’s a pretty good chance you’ll find a fruited Berliner weisse or Gose. The styles have been revived over the past decade or so, however they are almost always brewed using the quick kettle-souring technique. To make a more complex version you need to revert to traditional techniques including mixed-fermentation, extended aging, no-boil, and bottle conditioning. Michael Tonsmeire shares how to bring these techniques to your homebrewed versions.
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Clearing Things Up
Crystal clear beer should be the goal with most beer styles. To get there, homebrewers must understand the causes of haze, ways to minimize them in the first place, and how to clear them up when they do exist.
