Writer: Betsy Parks

Making Mozzarella

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Like brewing beer? You may also enjoy trying your hand at cheesemaking.

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Porter Roundtable

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Five commercial brewers give their insights into brewing porter, showing that there is more than one way to brew this dark ale, full of roasty goodness.

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Evaluating Beer: Tips from the Pros

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Michelle Brown, Steve Parkes and Gordon Strong give tips on tasting your homebrew critically.

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Mike McDole’s Double IPA

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Based on the Russian River Brewing Company’s Pliny The Elder, this recipe has two hop additions (Northern Brewer and Cascade), a higher starting gravity and a 153 °F (67 °C) versus 151 °F (66 °C) mash temperature. One of the winners of Boston Brewing Company’s LongShot contest.


Carissa Sweigart’s Cranberry Wit

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One of the winners of Boston Brewing Company’s LongShot contest.

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Stainless TLC: Tips from the Pros

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John Palmer, John Blichmann and Ashton Lewis talk stainless steel.

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Making Cider: Tips from the Pros

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Three cider makers discuss apples and the craft of cidermaking.

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Oxygenating Wort: Tips from the Pros

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Three professional brewers who also homebrew explain the importance of oxygenating wort and how to get commercial results at home.

 

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Vienna Lager: Tips from the Pros

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Three US brewers discuss how they brew Vienna lager and share some advice for small batches.


Aussie-style Dark Ale: Tips from the Pros

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Two brewers from down under discuss dark ales, done Aussie style.

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Boston Brewing Company’s LongShot Contest Winning Recipes

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 Three homebrewers who won at Boston Brewing Company’s LongShot contest and the beers they brewed.

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Fermenting Big Belgian-style Beers: Tips from the Pros

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What’s the difference between fermenting everyday beers and fermenting the big, strong Belgians? The yeast of course. These three professional Belgian-style brewers talk about what it takes to keep your yeast happy, healthy and productive, even in the most extreme conditions.

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