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Malted “Others”: Adjuncts that are no longer raw

There is a big world of malted grains outside of barley. Explore some of those options and some best practices when stepping outside of craf

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Heirloom and Alternative Grains

If you are searching for a way to impart unique flavors that often showcase the regional terroir of where they are grown, heirloom and other

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Unmalted Adjuncts: It’s okay to flake out sometimes

There is a lot of negativity surrounding certain unmalted cereal grains. Many folks think they will cheapen a beer. Denny and Drew are here

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Malting vs. Mashing

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The Perfect Crush

What’s the ideal gap setting homebrewers should use for their grain mill? Well, it depends on a lot of factors. Learn why brewers are advise

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Grain Husks Explained

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LOX-less Malts: Their impact on staling and head retention

Have you heard about LOX-less (or LOX-null) malts? Neither had we . . . lucky for us, columnist Colin Kaminski breaks down the details of th

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Maximizing Malt Aroma and Character

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Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness

The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to

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Brewing Continental-Style Lagers: Tips From the Pros

Continental-styled lagers are often malt-forward beers. We sat down with two award-winning brewers to talk malts for your next bottom-fermen

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Home Malting

Malting barley at home may sound like a lot of work, but it’s actually pretty easy and doesn’t require much equipment you don’t alread

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Understanding Base Malt

Though not as glamorous as hops and yeast, or even specialty malts, for that matter, base malt is the backbone of beer. Learn what different