Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
Grains
Grain is the backbone of beer. Base malt is the primary source of sugar that is fermented into alcohol by yeast, and specialty malts take beer recipes a step further, adding color, flavors, and aromas that make many styles what they are.
Posts
-
Article
Brewing with Wheat
When it comes to brewing, barley is king. But barley isn’t the only grain in a brewer’s arsenal; there are plenty of other cereals that
-
Article
Triticale Malt
-
Article
Brewing with Ancient Grains
-
Article
Cold Steeping Specialty Grains
Steeping specialty grains is a common practice for many homebrewers, particularly those who brew extract or partial-mash recipes. As with ma
-
Article
Brewing with Smoked Malt: Tips from the Pros
-
Article
Smoking & Roasting Malts
-
Article
Brewing with Dehusked Dark Malt
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human cultu
-
Article
3 Ways to Wheat
-
Article
Steeping & Soaking Grains
-
Article
Brewing with Dark Grains
-
Article
Beer Starts Here: Base Malts
-
Article
Malting At Home
Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.