September 2022
Article
Peak Performance: Brewing on top of Mt. Whitney
To celebrate their 25th anniversary, two partners from MoreBeer! climbed and brewed beer at the highest point in the continental U.S. — Mt. Whitney, California. Go behind the scenes of their planning and adventure
Article
Cellar Considerations: Planning and care
Once your brewhouse sizing is determined, the next big decision a brewery-in-planning needs to figure out is their cellar capacity. Take a peek down this rabbit hole as well as considerations for expansion
Article
Apples to Apples! New cider adventures
Making hard cider can be an exciting new venture for a homebrewer, but after a few seasons some may find themselves stuck in a cidermaking rut. Get pointers on taking this year’s harvest in a different direction.
Recipe
Hello World (Graf)
A graf can represent many different expressions of more or less apple and malt flavor with a little hops
Recipe
The Olde Country (New England-style Cider)
If a little creative inspiration is what you are looking for, look no further than the New England-style cider. And no, that doesn’t just mean it’s a hazy.
Recipe
Baked Apples (New England-style Cider)
If a little creative inspiration is what you are looking for, look no further than the New England-style cider. And no, that doesn’t just mean it’s a hazy.
Article
Thinking Brew-In-A-Bag: Helpful tips for this style of brewing
The popularity of brew-in-a-bag type brewing systems has exploded over the last five years. Denny and Drew look at some factors to make the most of your brew day when using this style of system.
Recipe
Gordon Strong’s Vienna Lager
Your goal here is a smooth, standard-strength malty beer with enough hop bitterness to match the malt. It should not be heavy on the palate or sweet in the finish
Article
Vienna Lager: Brew me, Amadeus
Some of the most well-known classical music was written and performed in Vienna and it is also home to one of the classic lagers of the world, the Vienna lager. Take a tour of its history and what it takes to craft your own.
Article
Eat Your (Fermented) Veggies
We all love fermented beverages, but fermented foods are another hobby that can bring a lot of enjoyment (and rewarding deliciousness when done). As homebrewers, we likely have the equipment and most of the knowledge to jump right in.
Recipe
Fermented French Fries
Fermented French Fries Ingredients2 medium / large potatoesSalt (2% brine) Step by stepWhile fermenting potatoes and then later cooking them as French fries might seem like a slightly paradoxical way to enjoy
Recipe
Fermented Hot Sauce
Fermented Hot Sauce Ingredients3.2 oz. (90 g) chili peppers 1⁄2 Tbsp. sea salt1⁄2 Tbsp. honeySplash of apple cider vinegar Step by stepWhile most hot sauces sitting on grocery store shelves these days are
Recipe
Sauerkraut
Sauerkraut Ingredients1 medium cabbage (about 21⁄2 lbs./1.1 kg)1.5–2 tsp. salt per lb. (0.45 kg) of cabbage Step by stepAs with any ferment, the better the ingredients, the better the end result will
Article
Hard Cider Variations: Tips from the Pros
Fall is coming and apples will soon be aplenty! Three pros share advice for three different types of ciders (fruited, spiced, and hopped).
Article
Germany’s Beers of Autumn
Fall in Germany means Märzen and festbier! Learn about the history and differences of these styles, plus get tips straight from some of the greatest brewers on how they create their examples.
Recipe
Festbier Is the Best Bier
A traditional festbier to be enjoyed by the liter during Oktoberfest or any fall festivities.
Article
Low-Alcohol Beer Production, Gravity Drops and the Effects of a Cold-Water Extraction
Low- and no-alcohol commercial beer production has seen a noticeable uptick in recent years, especially in the craft beer world. Mr. Wizard explains how to produce one in your homebrewery. Also, an unexplained drop in gravity and re-using cold-mashed grains.
Mr. Wizard
The Effects of Cold-Water Extraction
Homebrewers are always pushing the envelope for cool ideas and this one is certainly doable. Let’s start with a quick review of what happens in a cold mash. When milled grains, be
Recipe
Monks’ Fortitude Märzen
Monks’ Fortitude is an homage to the malty Märzens of Franconia.
Mr. Wizard
An Unexpected Drop in Gravity
I want to begin with a true confession about how I write this column. Using no special system, I select questions for discussion from those that are sent into BYO. The best
Article
The Art & Science of Recipe Design
By combining the left side of the brain (mechanical and methodical approach) and right side (artistic expression) every homebrewer has the ability to create their own homebrew recipes. Embrace both sides and get to work designing your next beer.
Article
Recovering from Brew Day Mishaps
Even experienced homebrewers occasionally forget a step, take their eye off of things, or miscalculate additions. Let’s explore what can be done to get your brew day back on track when this happens.
Mr. Wizard
Ways to Brew Low-Alcohol and Non-Alcohol Beers
Before jumping into a review of some of the methods used to produce no- and low-alcohol beers, so-called NABLABs where NABs (non-alcohol beers) contain less than 0.5% ABV and LABs (low-alcohol beers)
Recipe
New Realm Brewing Company’s English Porter clone
A deeper-colored London porter made from all English ingredients based in the tradition of the great English classics.
Article
New Realm Brewing Co.
London porter was first referenced in writing 300 years ago and a well-brewed rendition is a timeless classic. Enter New Realm Brewing and their current take on this treasured style.
Article
The Basics of Sour Beer
Learn the basics of the various ways brewers in this era can produce sour beers, from traditional to modern.
