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.
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.
Spreading the good word about beer.
How to safely put a handy spigot in your glass carboy fermenter.
The science behind keeping your brewery clean and sanitized.
How to separate the wort from your spent grains.
How to brew Kolsch -- a classic pale ale from Germany.
Professional brewers give advice on adding color and flavor to your brew using these two malts.
A club celebrates 20 years and a 1,000-liter homebrew system from Norway. Plus: the Replicator clones Crooked River ESB.
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. Plus: buying and maintaining a cask of your own, easy oak alternatives, and aging beer in an authentic Kentucky bourbon barrel.
Learn about fermenting your homebrew in a bourbon barrel.
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.