These hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal.
With 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
When 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
Grits are a staple of southern cuisine, served at breakfast or other meals. Grits is a porridge made from boiled corn (maize), and is similar to polenta. Grits can be served hot
I stood over the mash tun with the brightly colored box in my hand. As I tipped it over, a cascade of shockingly pink crunchy bits and pastel marshmallows fell onto the
Maple is such an intriguing ﬂavor, both sweet and smoky at the same time. It’s a natural adjunct in brewing and can add a terriﬁc boost of ﬂavor to almost any style.
Many brewers start their morning with a cup of coffee and end their evening with a glass of beer. It was only a matter of time before someone thought to combine the
Seeking a crispness to a beer style with the addition of rice? Save time by skipping the cereal mash and use an alternative like flaked, malted, or extract rice.
One of the easiest ways to save money as you begin homebrewing more often — and a way to ensure you have ingredients on hand when you decide to brew up a batch
Once you get the basics of brewing with barley malt down, it is fun to start experimenting with other grains and adjuncts. In this story, Jamil Zainasheff discusses brewing oatmeal stout. If