Date: March-April 2023

march-april 2023 BYO cover image with classic and new sour beers

22 result(s).

Hop Water Recipe


As low- and non-alcoholic beverages continue to make waves, hop water is one that can be crisp and refreshing. Here’s a recipe for those hop-water curious.

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.

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.

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.

Catharina Sour with Cupuaçu and Pitaya


Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum)

Cervejaria UNIKA’s Wild Guava clone 


Araçá is a Brazilian fruit with a flavor like guava and apple; guava is an acceptable substitute. Maracujá is passion fruit. The recipe uses the pulp of the fruit, with seeds, skins, and stems removed

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.

Sapwood Cellars’ Salzig clone


The coriander in this Gose provides a beautiful lemon-lime citrusy flavor that only adds to the refreshing qualities of this session beer.

Sapwood Cellars’ Little By Slowly clone


This Berliner weisse combines acidity, bread dough wheaty notes, lemony-hay funk, and high carbonation.

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.

22 result(s) found.