Writer: Betsy Parks
Making Mozzarella
Like brewing beer? You may also enjoy trying your hand at cheesemaking.
Porter Roundtable
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.
Evaluating Beer: Tips from the Pros
Michelle Brown, Steve Parkes and Gordon Strong give tips on tasting your homebrew critically.
Mike McDole’s Double IPA
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
One of the winners of Boston Brewing Company’s LongShot contest.
Stainless TLC: Tips from the Pros
John Palmer, John Blichmann and Ashton Lewis talk stainless steel.
Making Cider: Tips from the Pros
Three cider makers discuss apples and the craft of cidermaking.
Oxygenating Wort: Tips from the Pros
Three professional brewers who also homebrew explain the importance of oxygenating wort and how to get commercial results at home.
Vienna Lager: Tips from the Pros
Three US brewers discuss how they brew Vienna lager and share some advice for small batches.
Aussie-style Dark Ale: Tips from the Pros
Boston Brewing Company’s LongShot Contest Winning Recipes
Three homebrewers who won at Boston Brewing Company’s LongShot contest and the beers they brewed.
Fermenting Big Belgian-style Beers: Tips from the Pros
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.
