May-June 2003
Article
Fermenting with Bourborn Barrels
Learn about fermenting your homebrew in a bourbon barrel.
Article
Sweet Grass Ale
Malt, hops, water, yeast….and lawn clippings? Well, not exactly. Sweetgrass is a fragrant plant used by Native Americans for spiritual ceremonies. We’ll show you how to brew a vanilla-scented beer with this uplifting ingredient.
Recipe
Traditional Cathedral Kölsch
If you are looking for a more traditional Kölsch recipe, we’ve got a basic recipe for brewers to appreciate the ingredients, so be sure to use only fresh and quality malts, hops, and yeast.
Project
Put a Spigot in a Glass Carboy: Projects
How to safely put a handy spigot in your glass carboy fermenter.
Article
Cleaning and Sanitation Science
The science behind keeping your brewery clean and sanitized.
Article
Lautering Techniques
How to separate the wort from your spent grains.
Article
Using Munich & Vienna malts: Tips from the Pros
Professional brewers give advice on adding color and flavor to your brew using these two malts.
Article
Over a Barrel
La Folie, a limited-release beer similar to a Belgian lambic, is aged with wild yeast and bacteria in wooden barrels. Here’s how to make this superlative sour beer at home, with inside tips, techniques and a recipe from the New Belgium brewmaster.
Article
Beer and Cheese
A glass of good beer, a chunk of fine cheese….it’s the ultimate pub-food partnership. Here’s a complete guide to pairing beer and cheese, from throwing a tasting party for your friends to cooking a tasty meal with cheese and homebrew as the star ingredients.
Article
Raise the Colors!
From the lightest Pilsners to the darkest stouts, beer shows a spectrum of colors. Find out how to calculate beer color and formulate your recipes with the right combination of specialty grains for just the right shade in your glass.
Recipe
Sweetgrass Ale
En lieu of dry hops, try adding sweetgrass to make a unique beer with a vanilla-like essence.
