Topic: Brewing History
Brewing During Prohibition
A book published by and for a group of New England homebrewers in 1932 sheds light on the challenges homebrewers faced to brew beer during Prohibition. While the production of beer was illegal in the U.S. at the time, many breweries stayed in business by making malt extract, which creative homebrewers used to make beer. We go back in time to share how they did it.
Recipes From the Maltose Falcons: America’s Oldest Homebrew Club
The Maltose Falcons began 50 years ago in pursuit of brewing good beer. A new book features dozens of the best recipes members have come up with over that time. We share five of those recipes with you.
Jekyll Beer of Yesteryear
The first commercial beer in the state of Georgia was brewed more than 275 years ago. We share the story of this Colonial-era brew and a modern brewery’s
attempt at recreating a beer like it.
The Special Altbiers of Düsseldorf
Each fall, four of the five remaining classic altbier breweries in Düsseldorf, Germany, have annual special beer releases. They are bigger versions of the delicious altbier that they brew and serve every day. Jamil Zainasheff made a trip so he could attend the release
of three of them in 2023 and returned home with information on how homebrewers can recreate these beers themselves.
Christmas Traditions: Unwrapping the secrets to Anchor’s Our Special Ale
With the announced closing of Anchor Brewing Company in summer 2023, one tradition many beer aficionados realized would be coming to an end was enjoying the brewery’s beloved Our Special Ale, a beer it releases in time for the holidays every year. Learn more about the history of this beer and how it has evolved since its inception nearly 50 years ago. Plus, get advice from a former Anchor Brewmaster to brew a beer similar in style that may just become your new tradition to share with family and friends.
American Beer, as it Was
Recently rediscovered brewing journals from a large Connecticut brewery dating back more than a century can teach us a lot about how beer was produced. Get an inside look at the journals and some of the popular recipes of the pre-Prohibition time.
Brewing the Famed Gale’s Prize Old Ale
First brewed about a century ago but on hiatus for more than a decade after ownership changes and turnover, the famed Gale’s Prize Old Ale was recently brewed again at Dark Star Brewing, and our authors had a chance to be a part of the brew day. They share the story and a clone recipe for the old ale.
Catharina Sour
Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.
Kellerbier
Kellerbier is the beer of choice throughout much of Germany’s Franconia region. Yet, it is difficult to define kellerbier as there are hundreds of examples that may be pale or quite dark, and taste equally unique. Learn about the history of these young, unfiltered lagers from a brewer who spent a decade at the source, plus tips on brewing your own at home.
French Abbey Beer of Northumberland
Intrigued by a local landmark remembering a group of priests who fled to England and set up a brewpub during the French Revolution, a homebrewer sets out to recreate the beer they may have served patrons over 200 years ago.
The Time Traveling Brewer Has Some Advice
Thanks for the fun question, John! I am pretty sure whatever I suggest will be impossible to verify, so let’s go back to the year 1569, 400 years before my birth year,
Brew Like It’s 1850
Housed in a museum, Carillon Brewing Company in Dayton, Ohio produces beers in a similar way it would have been brewed during the Industrial Revolution. We take you behind the scenes to show how beer was made back in the mid-19th century and what modern brewers can learn from it.
