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Topic: Ingredients

132 result(s).

Priming sugar uses

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Rudy, I like your ideas! This question reminds me of lyrics from The Clash tune “Rudi Can’t Fail.” Now we get a rude and a recklessWe been seen lookin’ cool an’ specklessWe

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The Intersection of Wine and Beer

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Many brewers are first drawn to homebrewing for the creativity and experimentation involved, and one of the easiest ways to add a new dimension to an already-understood style of beer is adding

Two Brews: Tips from the Pros

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Coffee beer doesn’t need to limit you to porters and stouts. We asked pros who brew a coffee lager, golden stout, and imperial stout to share their brewing methods.

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Brewing with Coffee

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One thing that you will find in common among professional brewers is that we usually drink more coffee throughout our day than we do beer. Some of us just need a caffeine

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Turn Up the Heat

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Most beer styles are about balance. This is not to say that all the flavor and aroma aspects of every beer style are in equilibrium, but that there is a balance to

Beyond the Barrel

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Barrel-aged beers are wonderful, but barrels are also expensive, time-consuming, and take up a lot of space. With the wide array of oak alternatives available, they are also unnecessary. Explore the alternatives to barrels.

Master the Spice: Options and approaches to additions

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One spice, two spice, red spice, blue spice. While mixing beer with spices offers an unlimited array of options, the approach to spicing beer can be handled in stride using a few key guidelines explained by Josh Weikert.

Spicing Up Beer: Tips From the Pros

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Spiced beer can be a thing of beauty when done well; but brewers need judicious additions and well-married flavors. We sit down with two professional brewers who know what it takes to make a concept beer turn into reality.

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Brewing with Spanish Cedar

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Different from oak, the most common wood used in brewing, Spanish cedar imparts citrus, spicy white pepper, and sandalwood flavors, with aromas similar to a cigar box. It doesn’t have the oak tannins that conflict with hops, making it a good wood option for hoppy beers.

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Fermentations Apart: Selecting different yeast for different jobs

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Brewers often add adjuncts right into the main batch of beer before or during fermentation with the hopes that the characteristics of the beer will play nicely with the additive. But Michael Tonsmeire explains that fermenting the two separately may sometimes be your best approach.

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Using Allspice

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One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.

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Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts

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Q I have been reading about “Brut IPAs” and am curious what these beers are, and how they are being brewed. Any information would be great! Ben Bauer Gilroy, California A Brut

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132 result(s) found.