When it comes to the boil, addition timing of hops and other ingredients is often what gets the most thought. But the boil length itself can have a big impact on the resulting beer as well, as these two experts explain.
While research is still being done to learn how to get the most from dry hopping, we asked three brewers known for their dry-hopped beers to share their approach.
There are many ways to get the most tropical aromas and flavors in your hazy IPAs and other styles. Three pros share their approach to boost tropical characteristics.
While SMaSH (Single Malt and Single Hop) beers are relatively simple by nature, that doesn’t mean they can’t taste great. Two brewers with SMaSH beers in their regular rotation share pointers for crafting a great SMaSH brew and the benefits of doing so.
Two pros with gold medals to their names for wheat beers share advice on how to get the most from wheat and avoid the common pitfalls associated with the huskless grain.
Homebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
Three brewers churning out award-winning lagers share cool tips on fermenting and lagering that homebrewers can employ on their own homebrew setups.
Milk stout isn’t the only style brewed with lactose these days. Get tips on how, and why, you may use it in other styles.
In addition to lending color and flavor to beer, crystal malts enhance body and help with foam stability. Three pros make the best ways to use crystal malt crystal clear.
Fall is coming and apples will soon be aplenty! Three pros share advice for three different types of ciders (fruited, spiced, and hopped).
Double IPAs are big, bold beers, but they also require balance and a careful touch. Get tips for brewing DIPAs from three pros churning out award-winning hop bombs.