Topic: Ingredients
Spicing Up Beer: Tips From the Pros
MEMBERS ONLYSpiced 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.
Brewing with Spanish Cedar
MEMBERS ONLYDifferent 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.
Fermentations Apart: Selecting different yeast for different jobs
MEMBERS ONLYBrewers 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.
Using Allspice
MEMBERS ONLYOne 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.
Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts
MEMBERS ONLYQ 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
A Look Inside Crystal Malts
MEMBERS ONLYMorrey, thanks for letting me know that my material from 2000 is still being read today! Crystal, also known as caramel malts, do contain a mixture of fermentable sugars, non-fermentable Maillard reaction
Brewing With Chocolate: Tips From the Pros
FREEWhen it comes to chocolate flavored beers, adding cocoa products may not be necessary but certainly can greatly enhance the final beer. But the intricacies of what, when, and how you should add the cocoa is often a debated topic in the brewing world. We decided to delve into the nitty-gritty with three professionals highly versed in what it takes to get the best when combining cocoa and beer.
The Freedoms of Nanobrewing
MEMBERS ONLYDue to size alone, nanobrewers can take advantage of certain freedoms that larger-scale brewers would find inhibitory. Ashton Lewis explores this concept.
Hop Extracts – Advanced Brewing
MEMBERS ONLYThese hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal.
Ingredient Sensory Methods
FREEThe one thing all beer ingredients have in common is that they’re a perishable product.
Cacao Nibs Advice
MEMBERS ONLYWith any brewing ingredient it is helpful to consider what the ingredient contributes to beer, how the contribution is best transferred from the raw material to the wort and/or beer, if there
Brewing with Oatmeal
MEMBERS ONLYWhen you say the word, “oats” to a brewer, most often they think of oatmeal stout. But oats are also sometimes used in Belgian witbiers and American stout. In fact, you can