At one time probably all the beers of Munich were dark lagers. Prior to modern malting technology, maltsters kilned their malt by allowing the hot fumes from burning wood or coal to
Brewer: Ed Falkenstein Brewery: Palmetto Brewing Co., Charleston, S.C. Years of experience: Four Education: B.S. in chemistry, Gettysburg College, Gettysburg, Pa.; M.S. in chemical engineering, University of Maryland, College Park, Md. House
Homebrewers who have graduated to kegs generally agree that kegs stand head and shoulders above bottles in convenience and ease of cleaning. But even cleaning kegs can be a pain in the
When I look at my mash tun, I feel a sense of pride. When I withdraw my floating thermometer from the infusion of water and malt and it reads 150° F, I
I’m not really much of a gambling man (unless you count owning a small business). If I were a gambler, though, I’d have a sucker bet to offer anyone foolish enough to
Steve Dresler just may have the perfect job as brewmaster of Sierra Nevada Brewing Co. in Chico, Calif.