Homebrew clubs are about community, camaraderie, and, sure, talking and tasting beer too.
A new BJCP style, Brett beer is wide open to interpretation.
Put more homebrew on your holiday table by preparing your Thanksgiving turkey with homemade beer.
Perform a diacetyl rest, build a simple aeration device, and convert recipes to larger batch sizes.
Here are two more bonus recipes from the C.H.A.O.S. (Chicago Homebrew Alchemists of Sud) homebrew club — the club with its own dedicated brewhouse!
Malt choice is one of the most important decisions you make when formulating a beer recipe. Let us explain.
If you want to make a truly local beer, try sourcing locally-made malt. Four pros discuss craft malting.
Malt is the backbone of beer, but it can be difficult to keep up with what malts are on the market. Don’t fret, we’ve collected the pertinent stats on nearly 50 new malts that have been released to North American homebrewers in the last two years.
Many barley varieties suitable for malting live short lives, forgotten when something new comes along. Not so for Maris Otter, which celebrates a 50th anniversary this year.
Some of the best beers in the world can only be had on draft. We clone four US brewpub-only beers.
A homebrew club in Chicago has created a “maker” space for brewing beer — a dedicated brewhouse.
If you can brew beer at home, then you can make cheese. Get advice from three cheesemakers on how to get started.
It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.
Is there a more mesmerizing sight than beer cascading through the rising bubbles of a nitrogen pour? Understand the science behind nitrogen beers and stout faucets.
One of the first pieces of brewing equipment outside the starter kits that homebrewers often buy is a wort chiller. Save money and build your own counterflow chiller.