Date: May-June 2022
2022 Homebrew Father’s Day Gift Guide
Digital and Plus Members OnlyNothing says “I love you” to a homebrewer quite like a homebrew-related gift. Say so this Father’s Day with the help of our Gift Guide.
Barrel Aging: Nine tips to start your own program
FREEStarting your own barrel-aging program can be a daunting task. But for those dedicated to the cause, Denver Beer Co.’s Andy Parker has nine tips to get you going.
A Homebrewer’s Challenge: If you ever find yourself stuck
FREEPeer pressure isn’t just a middle school phenomenon. A homebrew shop owner who has spent his entire life immersed in homebrewing culture wants to remind you to be true to your own tastes and what you want to drink
Mash Uniformity: Single-vessel temperature stability
Digital and Plus Members OnlyThe rise of the single-vessel brew systems has revolutionized the way homebrewers make beer. But they are not without their faults . . . mash temperature stratification is one of them. Check out one brewer’s way to correct it.
Gluten Reducing: Taking control of this protein
Digital and Plus Members OnlyGluten intolerance and celiac disease are two related but distinct conditions. Beer fans in one of these camps need to take special precautions when looking to enjoy a cold one. Get some help for brewing a gluten-reduced beer.
Gordon Strong’s Bière de Garde
Digital and Plus Members OnlyAn amber bière de garde in the style of Jenlain using (mostly) malts from the area.
Bière de Garde: From the French countryside
Digital and Plus Members OnlyThe French farmhouse style we know as bière de garde has a somewhat fuzzy history. Gordon Strong catches us up on how the modern take of the beer style came to be identified and the keys to crafting a quenching rendition of your own
Removing Trub, Munich Malts Explained, D-rests, and Dip Hopping
Digital and Plus Members OnlyHow important is it to remove the trub before fermentation? Get the Wizard’s thoughts on this topic as well as an in-depth look at Munich-style malts, the importance of diacetyl rests, and a primer on dip hopping.
Get The Scoop On Dip Hopping
Digital and Plus Members OnlyPerhaps the most interesting things about dip hopping are the amount of data about the technique along with its relatively low-profile presence in the weird world of brewing hype. Before jumping into process details, let’s check out a timeline of how this method got started and introduced to US craft brewers.In 2012, brewers from Japan’s
The Importance Of A Diacetyl Rest
Digital and Plus Members OnlyDiacetyl rests or colloquially known as d-rests, whether brewing lagers or ales, are good insurance policies to help ward off diacetyl. Many recipes focus on wort production and provide little in the way of specific guidance when it comes to fermentation and aging. This is especially true when it comes to nuanced methods like addressing
Munich Malts Explained
Digital and Plus Members OnlyThe differences among specialty malts is confusing for a number of reasons, including how the same description, such as Munich or crystal, is used for a wide range of malts. And some maltsters use creative names, for example a German-sounding word or a word with an oddly placed umlaut, to suggest a malt type. Let’s
The Importance of Removing Trub
Digital and Plus Members OnlyWhirlpooling is one popular technique that helps separate the wort from the break material formed during boil and chilling. Photo by Charles A. Parker/Images Plus The range of methods used by brewers to produce beer certainly is not lacking of variety. There are commercial brewers of great, hoppy beers who accept high wort losses when