Writer: Dave Green

National Public Radio’s “On Point” Beer Recipes

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On Friday, October 1, 2010, BYO Publisher Brad Ring joined a panel of homebrewing enthusiasts for a discussion about homebrewing on National Public Radio’s “On Point” radio show. Listen to the show

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Evolution of Late Hopping

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The way in which craft brewers and homebrewers are utilizing their hop additions has changed dramatically over the last couple of decades. From hop bursting to hopstands, hopbacks to dry hopping, get in the know about all of the latest popular hopping techniques.

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Alesmith Brewing Co.’s Evil Dead Red clone

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Evil Dead Read utilizes a hop burst technique to provide tons of aromatics thanks to ample American hops added late in the boil without a true bittering hop charge.

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Revolution Brewing’s Louie Louie clone

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Using a whooping 5.5 lbs. (2.5 kg) of hops per barrel, Revolution Brewing’s Louie Louie it was a hop bomb, but should not technically have any “IBUs” based on isomerized alpha acids.

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Sommerbier

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This beer that lands somewhere between a German Pilsner and a pale Kellerbier.

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Beers From the Top of the World

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“Denmark?” my wife asks, slightly incredulously. “Denmark,” I say. It was Valentine’s Day 2010 and my wife and I had just finished up a fairly extensive beer tasting of commercial offerings of

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Bottle Prime Your Beer

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Carbonating while a beer is in a bottle, also know as bottle priming or conditioning, is the most common carbonation method for beginner homebrewers. But also many experienced homebrewers and commercial breweries utilize this technique as well.


Yeast Management: Tips From the Pros

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Yeast are a keystone piece in the development of our beers. Provide them with proper room and board, treat them with respect, and these microbes will work miracles. Learn from two masters


Decoction Decoded: Tips From the Pros

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Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of beers and cannot be mimicked. On the other hand, many brewers think that with today’s malts, they find the technique dated and of little use to them. We decided to hear from commercial brewers who do utilize this mashing program.

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Brewers’ Lingo – Understanding Yeast Talk

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Here we present some yeast lingo explained for the layman/normal human being.


Wolaver’s Alta Gracia Coffee Porter clone

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Wolaver’s Alta Gracia Coffee Porter clone (5 gallons/19 L, all-grain) OG = 1.068 FG = 1.020 IBU = 27 SRM = 65 ABV = 6.2% Ingredients 11.25 lbs. (5.1 kg) 2-row pale

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Dry Hopping: Adding Bright Hop Character

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Dry hopping beer is an age-old technique that is enjoying a great deal of attention in the current era where hop flavor and aroma can make or break a beer, especially hop-forward beers such as American pale ales and IPAs. We ask two award-winning professional brewers at the top of their game for advice and topics for homebrewers to think about when they approach a dry-hopped beer.

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