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Topic: Ingredients

132 result(s).

Dextrin Malts

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The Wiz discusses a question about dextrin malts and another about brewing high gravity beers.

Brewing Gone Nuts

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Get adventurous by going nuts with your homebrewing and you can end up with unique, flavorful beers. Plus: four “seedy” homebrew recipes.

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Brewing with Belgian Candi Sugar?

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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

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Know what causes gushers? The Wiz does.

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Brewing with maple syrup

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  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

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Potato Beer

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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

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Bacon Beer

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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!

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Using spices

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The Wiz remembers saying sayonara to a cinnamon beer.

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Caraway Seeds

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The Wiz gives a spicy answer to a question about caraway seeds.

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Brown Malt

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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

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Amelia Slayton (Seven Bridges), and Steve Parkes (Wolaver’s) put forth their case for making beer from  organic ingredients. 

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Dark Roasted Barley

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Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes

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132 result(s) found.