Topic: Ingredients
Using Barrel Alternatives
Oak barrels aren’t the only way to add oak character to your homebrews. Two experts share their advice for getting the most from barrel alternatives such as spirals, staves, chips, and cubes.
What is candi sugar?
Candy sugar (or “candi” sugar as it is commonly spelled) has a long history in Belgium because of the busy trading port of Antwerp. Until the 19th century, Europe did not produce
Make Your Own Liquid Barley Malt-Rice Extract
In Japanese and Korean baking, there is a barley malt-rice liquid syrup called Mizuame used frequently to make breads and desserts. But homebrewers will recognize Mizuame right away as just another name
Make Your Own Belgian-Style Candi Sugar
Belgian-style candi syrup and candi sugar plays an essential role in the rich fruity flavors of dubbels and quadrupels. Starting with sugar, producers add alkaline ingredients and cook the syrup. While delicious
Brewing with Smoked Malt
Smoked beers are rising in popularity, but many brewers shy away from using smoked malts because they are intimidated or simply don’t know how to use smoked ingredients. Learn how to unlock
Blending Fruit Wine in Beer
Sounds like you have access to some great stuff! Love the idea of blending fruit wine into beer and hope to give you some ideas on how to make this practical. Perhaps
Infusing Chocolate and Coffee to Your Brew
Chocolate and coffee are two adjuncts that are stalwarts in the craft beer world. Denny and Drew have used them both extensively and are here to share their advice to making the best use of them.
Using a Malt COA to Brew Better Beer
Your Malt COA is a valuable brewing tool if you know how to use the listed numbers. It can be a roadmap to maximize your malt during a brew day and that
Best Practices for Using Thiolized Yeast
Thiol aromas can range from subtle to intense with a wide variety of tropical fruit flavors that can integrate into your beers, whether as a complement to a fragrant hop bill or
Hops: Beer Ingredient Workshop with Mitch Steele
Join the Brewmaster of New Realm Brewing and author of the book IPA, Mitch Steele as he explores when and how to add hops to create awesome hop-forward beers. You’ll learn timing and
Malt: Beer Ingredient Workshop with Ashton Lewis
Malt is often overshadowed by other brewing ingredients, but it is truly the backbone of beer. Learn how to better use malt in your brewing and how to best brew malt-forward beers
Water: Beer Ingredient Workshop with John Palmer
Water is a critical brewing ingredient and yet is one of the least understood. John Palmer, who wrote the definitive book on the subject, Water: A Comprehensive Guide for Brewers, will take
