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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
Chocolate Malt
I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate
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Article
Back in Black: The Truth About Black Patent Malt
Burnt? Acrid? Or just misunderstood? Learn the truth about how black malt is made and what it’s good for. Plus: four clone
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Article
Using Specialty Malts
Ever wonder what’s so special about specialty malts? Find out how they’re made and how to get the most out of this key family of ingredients
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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 own. If you want
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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 “to brew” list
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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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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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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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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 be
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Mr. Wizard
Bugs in grains