Nothing 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.
Starting 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.
Peer 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
The 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 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.
The 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
How 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.
Perhaps 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
Diacetyl 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
The 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
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 high hop