Topic: Departments

34 result(s).

Base Malt Basics

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Base malt basics: How to choose your main grain.

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Better Bottling: Techniques

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The basic idea in bottling is to move your beer from one big container
(your fermenter) to numerous small containers (the bottles).

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Old Ale

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  OLD ALE OG = 1.060 to 90+ FG = 1.015 to 22+ IBUs = 30 to 60  SRM = 12 to 16  Old ales are often regarded as winter warmers and

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Brewing Maibock: Tips from the Pros

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Maibock is potent, but it’s also fragile. It’s a big beer, yet it’s a lager, which makes it vulnerable to temperature spikes

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Fining Beer Techniques

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Hazed and confused about cloudy beer?  Read on…


Holiday Ale

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Tis the season for celebrations…

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Brewing Holiday Beers: Tips from the Pros

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Holiday Brews: Festive beer is only a hop, spice and fruit away With the holidays approaching, this is the perfect time to expand your repertoire with a festive holiday beer recipe. Friends

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Make a Spiced Metheglin

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The ways and means to making a spiced metheglin

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American and English Brown Ale

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  Brown ales, sometimes known as nut brown because of their color, originated in England and exist as a very strong style today. Brown ale is broken into two categories, Northern brown

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Successful Mash Conversion: Tips from the Pros

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Brewer:  Artie Tafoya Brewery:  Appalachian Brewing Co., Harrisburg, Pa. Years of experience:  10 years professional, five years homebrewing House Beers: Water Gap Wheat, Purist Pale Ale, Jolly Scot Scottish Ale, Susquehanna Stout,


The Elusive Quality of Wine Terrior

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You’ve probably heard it bandied around in boardrooms, seen it in the pages of pretentious periodicals, and even read about it on your favorite winemaking Web site. No, it’s not just another

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Preventing Three Big Wine Stinks

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Preventing Three Big Stinks  You emerge from the cellar beaming, proudly cradling one of your prized bottles in the crook of your arm. You bring it to the table, pop the cork,

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34 result(s) found.