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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
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Article
Home Malting
Sure, the name of the magazine is Brew Your Own. But, just this once we’re taking a step back and learning how to malt our o
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Article
Brewing With Rye: Tips from the Pros
Two pros – Brian Buckowski (Terrapin Brewery) and Tim Schwartz (Real Ale Brewing) – give the hows and the why for brewing with rye.
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Article
Gluten-Free Brewing
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "t
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Article
Brewing with Oats
Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown
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Article
Brewing with Wheat: Tips from the Pros
Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain,
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Article
Understanding Malt Spec Sheets
Analyze this! You can learn "a lot" from learning how to read a malt lot analysis report.
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Article
Making & Using Dark Roast Extract
How to blend a pale beer with a dark roast extract to build the perfect pint of stout.
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Article
Wheat: The Oldest Grain
Wheat beers — whether German hefeweizens, Belgian wits or any of the other classic styles of wheat beers — are great beers. But wheat
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Mr. Wizard
Bugs in grains
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Article
Using Roasted Barley: Tips from the Pros
Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on h
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Article
Steeping vs. Partial Mashing
Some grains can be steeped. Others need to be mashed. Do you know the difference? You will after reading this grain guide for extract bre
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Article
Using Munich & Vienna malts: Tips from the Pros
Professional brewers give advice on adding color and flavor to your brew using these two malts.