Writer: BYO Staff

Witbier

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Beer styles never seem to die out completely, although occasionally they’ve come close. One of the best Lazarus acts yet has been the Belgian witbier (known as Biere Blanche among the French speakers in Belgium). Just as the Bavarian wheat beers (weissbier) almost totally succumbed to the introduction of pale lagers, so too did the


European Pilsner

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In 1922, American journalist and writer H. L. Mencken was touring Europe. Twenty years later he wrote, “Two days later, Torovsky and I actually started on a pilgrimage to Pilsen, the home of the best beer in the earth and hence one of the great shrines of the human race. There, Torovsky did some more


1998 Label Contest Winners!

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A poison warning, a violent storm and a magical brew that wards off evil. The winners of the third annual label contest are revealed.


1997 Label Contest Winners

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Magnifying glasses, pirate ships, Gen X, and sitting chickens. Check out the best from among the 1,204 entries in the second annual label contest.


1996 Label Contest Winners!

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The long wait is over. Check out the judges’ choices for the best (at least most printable!) labels from the hundreds of entries that came in from all over the country – and beyond.


Sanitation: Tips from the Pros

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Kurt Widmer Widmer Brewing The three things brewers should not forget when it comes to sanitation are: Looking clean is not equivalent to actually being clean or sanitary. There’s no replacement for good hot cleaning chemicals and elbow grease. Any sanitizing agent should be beer compatible. Frequently people use chlorine. They dilute bleach with water.


Mashing Programs: Tips from the Pros

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 Jay MissonMountain Valley Brewery We do single step mash. Soon we’ll have a system that is capable of decoction and temperature program (also known as step or upward infussion) mashing. At times I will use that decoction capability. The type of mash I do will really depend on the brew style and the malt. For


Recipe Formulation: Tips from the Pros

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Creating your own recipe can be one of the most fun and rewarding parts of homebrewing. It takes creativity, a bit of daring, and a basic understanding of the brewing process. Three pros share their techniques and offer advice. While each of the three has a different method—one relies on formulas, another uses trial and


Bavarian Hefe-weizen

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For those looking for a classic bavarian-style hefeweizen, you’ve come to the right place. You can trying altering the fermentation temperature to try to bring out either more banana-like esters or more clove-like phenolics.


Otter Creek Pale Ale clone

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Discontinued in 2014, Otter Creek Pale Ale was a classic for its clean, crisp body and Cascade hop profile.


Pantyhose hop holder

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Pantyhose are truly a multi-function item! Dryer filters, hair nets, and hop bags can all be made from leftover pantyhose. Since you have this endless supply of recycled pantyhose, maybe you should consider a marketable item made from them! In any case, boiling hops in a hop bag probably will result in a decrease in


How fast can an all-grain batch be ready to drink

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So you wanna know just how fast you can be sippin’ your suds after brewing and you’re afraid that your friends will be afraid of your beer if you tell them that it is 10 days old vs. 45! If the novices to whom you give advice are fellow brewers, I would tell them that


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