Culinary students in a homebrewing club make beer using the sous vide cooking method.
A sweeter take on a stout that quenches the thirst no matter the outdoor temperatures.
Protecting against airlock suck back, bottling highly carbonated beer and homegrown hop quality.
A Michigan homebrewer sets out to brew an India pale lager with 100% Michigan ingredients.
During the dark times of Federal Prohibition, homebrewers in the southern part of the state of Vermont kept brewing traditions alive in their club, The Company of Amateur Brewers.
Ireland is typically known for three major beer styles: stout, porter, and red ale. Explore the history of these beers, known affectionately as “The Holy Trinity.”
In 2013, a group of brewers in Ireland sat for the country’s first-ever Beer Judge Certification Program. Three years later, the number of craft breweries in Ireland has swelled from 20 to 76, and there are 18 homebrew clubs spread through the four provinces. Find out how modern brewing is blossoming on the Emerald Isle.
If you want to brew better beer, try looking at your homebrews objectively. Evaluate your beer as a beer judge would to find and troubleshoot off flavors.
Make good use of the apple harvest in your homebrewery. Plus: Two homebrew recipes for apple beer.
Dry stout is a low-alcohol stout with a lot of roasty and complex flavors. Two experienced brewers offer their best advice to brew a great dry stout.
The importance of cleaning is stressed from the beginning of the homebrewing hobby, but with new products always being introduced it’s important to revisit the critical step of when, what, and how to clean most effectively.
Fall is quickly approaching and brewers are starting to head to local pumpkin patches for the most trendy of fall brewing ingredients. But brewing with pumpkins doesn’t mean you have to make a traditional pumpkin ale. How about adding pumpkin to your other favorite beer styles this fall?
Take your kegged homebrew with you no matter where you go in this easy-to-build portable keg cooler.