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Writer: Dawson Raspuzzi

54 result(s).

Hop Stands

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Learn the basics of post-boil hopping additions, a technique many brewers will call either a hop stand or whirlpool hopping.

Harvesting Homegrown Hops

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Growing your own hops is a fun way to make your homebrew a little more homemade and can provide the freshest hops in your beer. We’ve run plenty of articles on how

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Pairing Hops and Fruit: Tips from the Pros

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You should always take into account the intensity of fruit aroma and flavor when deciding how to hop your beer. Brewer: Adam Bailey,  Bonfire Brewing in Eagle, CO Whether you call them

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Getting Judging Feedback on your Homebrew: Tips from the Pros

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Judge: Annie Johnson,  nationally ranked BJCP judge in Seattle, WA The two most common reasons brewers send off some of their precious homebrew to competitions is for the judging notes and for

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Experimenting with SMaSH: Tips from the Pros

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  Brewers: Sam Clemens and Ian Harbage, Long Trail Brewing Co. in Bridgewater, VT Brewing SMaSH (single malt and single hop) beers is a great way to familiarize yourself with new ingredients

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Brewing with Nuts: Tips from the Pros

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They don’t get the attention that some non-traditional ingredients may receive (like fruit beers), but nuts of all kind make for fun brewing ingredients. Get tips on the types of nuts (and their various forms from chopped to extracts) to use, as well as when and how to use them from three pros who aren’t afraid to go a little nuts.

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Crafting Pilsner: Tips from the Pros

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Pilsner —be it the Czech or German variety — is a classic style that some will say needs not be messed with. However, craft and homebrewers alike are a creative bunch and

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Brewing with Smoked Malt: Tips from the Pros

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Brewer: Scott Smith, East End Brewing Company in Pittsburgh, PA Beers with smoked malts aren’t for everyone. Or, possibly, not everyone has had the right style of smoked beer? As with any

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Making Hard Cider with Brett: Tips from the Pros

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With the ever-increasing popularity of Brettanomyces in the craft and homebrewing worlds, it’s a wonder that cider makers haven’t caught the “bug.” That may soon change, and with advice from these two

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Brewing Irish Dry Stout: Tips from the Pros

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Don’t judge a beer by its color. Not all dark beers are heavy and high in alcohol. Dry stout (also known as Irish stout) is usually 4–5% ABV, has a light body

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New Hop Evaluation: Tips from the Pros

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It’s no longer a surprise to read a label of a new commercial beer release and find a hop variety you’ve never heard of before. Hop breeders are coming out with new

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Making Pre-Prohibition Beers: Tips from the Pros

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When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were

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54 result(s) found.