Topic: Recipes
Beer and Cheese
A glass of good beer, a chunk of fine cheese….it’s the ultimate pub-food partnership. Here’s a complete guide to pairing beer and cheese, from throwing a tasting party for your friends to cooking a tasty meal with cheese and homebrew as the star ingredients.
Perfect Porter
Porter was born in London in 1722 and for years was the most popular pint in the working-class pubs. After nearly disappearing, the style was brought back in the 1970s and is enjoying a modern-day revival on both sides of the Atlantic. Tips, techniques and step-by-step recipes from Terry Foster, the man who literally wrote the book on porter.
Brewing with Coffee
Give your beer a jolt! Tips, techniques and advice on adding gourmet java to your next batch of homebrew, plus three energizing recipes: Coffee Imperial Stout, Double Chocolate Expresso Stout and Mudhouse Stout.
Brewing Doppelbock: Tips from the Pros
Dan Carey of New Glarus and Alec Mull of Kalamazoo offer doppelbock tips (and recipes).
Boil Hops, Not Extract
Boost your bitterness and control your color by boiling the hops first and adding the malt extract later.
Lighten Up Your Extract Brews!
Not enough pale in your ale? Too much dunkel in your weizen? Well, lighten up! Here’s help for extract brewers who’d like their beer to turn a whiter shade of pale.
Brewing Smoked Beers: Tips from the Pros
Expert advice on brewing smoked beers and smoking your malt at home.
The Beers of Franconia, Germany
Nestled in northern Bavaria, this region of Germany is home to a startling diversity of beer styles.
Brewing with Honey
Honey is a versatile, highly fermentable ingredient that can add a bit of buzz to almost any beer style, from pale pilsners and light lagers to porters, stouts and spiced beers. Tips, techniques and three “sweet” recipes.
Brewing Lawnmower Beers: Tips from the Pros
Slake your summer thirst with a lawnmower beer.
Honey in a Glass
How to make a batch of mead, a classic fermented beverage that’s been around – and been enjoyed – for at least six thousand years. With simple recipes, step-by-step instructions and a guide to different kinds of honey, from clover to orange blossom and tupelo.
Grain on the Brain
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.
