Topic: Ingredients

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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Oak Alternatives

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What to do when you want oak, but barrel aging is out of the question.

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How do I stop enzymes?

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  I am not sure you have created a monster but you may have a runaway train on your hands! There are only two ways to stop an enzymatic reaction. You can

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Back in Black: The Truth About Black Patent Malt

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Burnt? Acrid? Or just misunderstood? Learn the truth about how black malt is made and what it’s good for. Plus: four clone recipes


Using Specialty Malts

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Ever wonder what’s so special about specialty malts? Find out how they’re made and how to get the most out of this key family of ingredients.

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Brewing With Coffee

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Coffee in the morning and beer at night? What about both at the same time? How to blend two of the most popular beverages in the world into a heady brew. 

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Gluten-Free Brewing

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Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains – including sorghum, buckwheat, quinoa, rice and corn – from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes


Brewing with Oats

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Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe

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