Topic: Ingredients
Brewing with Raspberries
The Wiz lays out ways to add fruit and hot peppers to beer. Plus: How to get a crisp finish.
Dextrin Malts
The Wiz discusses a question about dextrin malts and another about brewing high gravity beers.
Brewing Gone Nuts
Get adventurous by going nuts with your homebrewing and you can end up with unique, flavorful beers. Plus: four “seedy” homebrew recipes.
Brewing with Belgian Candi Sugar?
Candy syrup or candy sugar (usually named “candi” sugar) is a fancy name for beet sugar that has been caramelized into syrup with a dark color and rich flavor. The flavor of candi sugar
Pineapple Brewing
Know what causes gushers? The Wiz does.
Brewing with maple syrup
Wizard responds: I assume that the maple syrup aroma faded some during fermentation and that is the reason why you wish to add more maple syrup to the beer at the
Potato Beer
When I was a graduate student at UC-Davis I attended a Master Brewers meeting at the local Sudwerk Privatbrauerei Hübsch brewery where I worked part-time as a brewer. The speaker at this
Bacon Beer
Breakfast is the most important meal of the day — because many breakfast food ingredients can be used in beer. Check out this recipe for using bacon – yes, bacon – in your next brew!
Using spices
The Wiz remembers saying sayonara to a cinnamon beer.
Caraway Seeds
The Wiz gives a spicy answer to a question about caraway seeds.
Brown Malt
It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.
Organic Brewing: Tips from the Pros
Amelia Slayton (Seven Bridges), and Steve Parkes (Wolaver’s) put forth their case for making beer from organic ingredients.
