Topic: Ingredients

Brewing with Ancient Grains

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The modern era of agriculture and cultivation of crops, somewhere around 7000 BC, was partly due to the desire and demand for beer. People wanted a reliable source of beer, something I think we can all understand. They cultivated the barley that was already sporadically available growing wild. Barley can be considered the mother of

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A Guide to Brewing Honey Beers

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Honey is a powerful tool that we brewers can utilize in our quest to make tasty beers. While honey additions have traditionally been associated with certain styles (brown ale, porter, holiday ale, strong ale, etc.), honey is now used in virtually every style of beer. This trend is for good reason, seeing as how honey

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Brewing with Vegetables

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There are hundreds of recipes designed to sneak vegetables into kids’ food: Beet-chocolate cupcakes or cauliflower-crust pizza, anyone? What if you want a more adult solution to vegetable consumption? Whereas fruit has a storied brewing history from Belgian krieks to American raspberry wheats, vegetable beers are less prolific but often no less delicious! In 2015,

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Buying and Storing Bulk Hops

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Hops make up a small percentage of a beer recipe, but they have arguably the biggest impact on the flavor and aroma. Even stouts and darker styles, typically seen as malt-centric, require the perfect hop additions to properly accentuate and marry with the malts. Brewing the best beer requires the best hops. And when an

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Brewing with Nuts: Tips from the Pros

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They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a little nuts.


Brewing with Smoked Malt: Tips from the Pros

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Brewer: Scott Smith, East End Brewing Company in Pittsburgh, PA Beers with smoked malts aren’t for everyone. Or, possibly, not everyone has had the right style of smoked beer? As with any ingredient, the style and amount used can result in an array of flavors and as the brewer you get to dictate that to

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Brewing with Coconut

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It pours a clear, dark cola brown with ruby red highlights (when held to the light) and a creamy tan head. Smells milky sweet with fudge, dark chocolate, roasted malts, and toasted coconut. Take a sip. In the flavor are dark brown sugars, coconut, iced coffee, and bitter dark chocolate. The body is light to

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Brewing with Dehusked Dark Malt

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Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA. From scrawny wild grasses, humans selected for traits that made growing, harvesting, processing, and brewing or baking easier. Slowly, wheat specialized for dough,

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Brewing with Apples

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Just as cooking with fresh seasonal produce enhances the flavors in food, the same is true of beer. Freshly harvested plants, from peaches to pecans, are leaps and bounds more flavorful and aromatic than most internationally sourced supermarket-bought produce, since very often those plants are bred for long voyages and picked before they’ve fully developed.

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3 Ways to Wheat

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  It’s easy to spot the wheat beer among the ambers and stouts on any taproom table: just look for the one with the soft, hazy glow in the palest shade of gold topped by a tumble of foam so thick and lush, you just want to lay your head down and take a nap.

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Candi Sugars & Syrups

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Caramelization is overstated in both brewing and cooking because it requires exceptionally high temperatures. The far more common non-enzymatic browning process is the Maillard reaction. Despite the names, caramel candies made with dairy and caramel malts are primarily flavored and colored by Maillard reaction products formed by the complex interactions of reducing sugars and amino

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Brewing with Citrus Fruit

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As the craft beer and homebrewing movement continues to grow around the world so does the variety of fermented beverages and the ingredients that go into them. Some of the unusual ingredients in beers currently being brewed are new (such as specialty malts and new varieties of hops), but some are ancient, perhaps as old

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