Topic: Ingredients
Brewing with Fruit: Tips from the Pros
Brewer: Brook Belli Brewery: Oaken Barrel Brewing Co. Years of experience: Pro for four years and homebrewer for four years Education: Civil Engineering Degree at Virginia Tech, Siebel Institute Degree House Beers:
Making Brown Malt
Yes, you can make your own brown malt by roasting pale malt in the oven. You can also make chocolate malt and black patent malt by the same process. The difficulty in
Design Your Own Brewer’s Garden
Every homebrewer likes to try new recipes. The brewer who is also a gardener increases his opportunities to unite two hobbies by using home-grown produce to create new and different flavors. The
Brewing with Sugar
Most beginning homebrewers are told the same thing, in one way or another. It may be by the experienced friend who gets them started or by the salesperson in the shop where
Adding Spices to Beer: Tips from the Pros
Brewer: Doug Odell Brewery: Odell Brewing Co., Ft. Collins, Colo. Years of experience: Eight Education: BS in Geology from California State University at Sonoma; extension courses on brewing at University of
Brewing with Chocolate
Cocoa powder and Hershey bars? You can use chocolate to make your beer more complex. Tips, techniques and a quintet of recipes.
Fruit Beer: Tips from the Pros
Brewer: Peter Bouckaert Brewery: New Belgium Brewing Co., Ft. Collins, Colo. Years of experience: Nine Education: Degree in biochemistry in brewery and fermentation technology from CTL in Ghent, Belgium House Beers: Fat Tire (amber
The Adjuncts
The array of non-malted adjuncts is almost as amazing as the number of specialty malts available. Basically, any grain can be used, to some degree, in brewing. The most used adjuncts are
Specialty Grains: Caramel and Roasted Malts
While many factors create a beer’s overall flavor, the specialty grains you choose for your brew may have the biggest impact on how it is perceived. Most all-grain beer recipes consist of
Malt Madness: Specialty Grains
Ten years ago a top notch retailer’s selection of supplies probably included a couple dozen British extracts and kits, a couple of German ones, and one or two American brands; eight to
Brewing with Coffee
It’s just one of those things, I suppose, but the combination of beer and coffee, for me, is among the most intriguing possibilities in the world. Ideally my day is divided into
Confessions of a Breakfast Cereal Brewer
If you asked me “Why brew with Grape-nuts?” I might answer: “Why not?” More important, when rearranged the letters in “Grape-nuts,” spell “sparge-tun.” But I would probably think a bit longer and
