Without this technique, we wouldn’t have the strong and common ales of England, as well as the enkels, dubbels, and tripels of Belgium.
In alcoholic beverages, maltiness is usually balanced by another flavor. In wine (and some styles of beer), maltiness is balanced by acidity. In most styles of beer, maltiness is balanced by the
Once you feel comfortable homebrewing with pre-written recipes, it’s only natural to wonder how to formulate an original recipe of your own. With a little up-front planning and research, you can successfully
It’s important to understand and account for your own brewhouse efficiency when using other people’s homebrew recipes. Terry Foster explains how to calculate it.
Cloning — brewing a near-exact replica of a commercial beer — has a time-honored place among homebrewers. For one thing, it’s a great risk-aversion technique: If you’re brewing something new and you’re
IF YOU’VE BEEN HOMEBREWING FOR A WHILE, there’s a somewhat predictable path determining where your recipes come from: You probably brewed a pre-made kit from a homebrew shop. Then, maybe you moved
The last 30 years has been the era of craft beer. What started as slow and steady growth three decades ago of 20 or so breweries and less than 0.1% of the
Brewers: Sam Clemens and Ian Harbage, Long Trail Brewing Co. in Bridgewater, VT Brewing SMaSH (single malt and single hop) beers is a great way to familiarize yourself with new ingredients
Finding a homebrew recipe isn’t difficult — we have printed hundreds in BYO over the years, for instance— but there is something about developing your own homebrew recipe that is always appealing.
The simple hydrometer can tell us the gravity of our wort, and therefore the amount of extract we have recovered from our ingredients, and can even be used to tell us what
When the esteemed editorial staff of BYO suggested the topic of pairing hops and hop substitution, I thought it would be an interesting one to write about. Then I sat down to