May-June 2015
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Cooking with Malt Extract
In addition to the purpose we know it best for — making beer — malt extract can be a tremendous ingredient to keep on hand in the kitchen. Next time you find
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Barrel-Aged Craft Beer Clone Homebrew Recipes
“Curieux is a fairly simple recipe starting with our Tripel, which is then aged in bourbon barrels and blended with another batch of fresh Tripel. The vast majority of brewers here started
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Oak Alternatives & Oaking Methods
The use of oak and other woods in flavoring beer has enjoyed a resurgence recently among homebrewers and some craft breweries. Oak is commonly used in winemaking, and was once widely used
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Brewing With Lactobacillus
Why does Brettanomyces get all of the attention when it isn’t even responsible for making sour beers sour? Lactobacillus can do in a week what takes Pediococcus a year! Lactobacillus needs a publicist (or maybe a hype man).
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Properly Priming Your Homebrew
For many people today, soda is the first beverage that comes to mind when thinking of carbonation. Yet it may well be that the first such beverage was beer. That’s because evidence
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Calculating Sugar Additions for Carbonation
Joining a few friends for a nice cold beer with a bright frothy head is a time- honored tradition, here in the US and around the world. In fact the carbonation, foam,
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Experimental Pilot Program at Anheuser-Busch InBev
First up was Brewmaster Rod Read’s initial crack at brewing a light India pale lager. Read referred to the bottle in front of me as a “chip beer,” meaning it had just
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Making Barrel-Aged Homebrews
I started barrel aging beer over a decade ago after attending a National Homebrewers Conference. It is amazing to watch the trend start up again with the little guys and trickle up
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Brewing Historical Porters & Stouts
I have attempted to brew versions of eighteenth- and nineteenth-century porters and stouts that do not always fit our modern definitions, but are simply good beers in their own right. In other
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Hop Utilization, Prepping a Barrel & Yeast Washing: Mr. Wizard
Q I use a hop spider to reduce the amount of debris in my chilled wort prior to transferring it into my carboy for fermentation. The hop spider is a 5-gallon (19-L)
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Pairing Beer and Food: Tips from the Pros
For a long time, a wine that is served with a meal has been selected based on the foods they are accompanying. While beer used to be overlooked in many high-end dining
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Rockford Brewing Co.’s Rockford Country Ale: Replicator
Dear Replicator, I have to say that my experience with farmhouse style beers had not been good. I’m more of a pale ale, IPA guy. That all changed when my brewing buddy
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Czech Pale Lager
The Czech pale lager is the newest style to be added to the Beer Judge Certification Program and is perfect for homebrewers.
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Malt Extract Food Recipes
Want to try cooking with malt extract? Here are some recipes provideed by Muntons.
