Writer: Dawson Raspuzzi

Souring with Lactobacillus: Tips from the Pros

FREE

Soured beer can be produced in the same amount of time as non-soured styles with the help of Lactobacillus. Generally, this is done using the kettle-souring method for styles like Gose and


Draft Care

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Pouring a beer with a perfect head of foam from your draft system is a thing of beauty, but without proper maintenance the experience can be spoiled. Keep things from going off


Two Brews: Tips from the Pros

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Coffee beer doesn’t need to limit you to porters and stouts. We asked pros who brew a coffee lager, golden stout, and imperial stout to share their brewing methods.


Brewing Award-Winning Irish Red Ales

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Irish red ale is a rather simplistic style to brew. It often only has one hop addition for the sake of bitterness, it doesn’t require any unique ingredients or brewing methods, and can be turned around pretty quickly. However, there’s a big difference between a beer that simply meets the requirements, and an Irish red


BBQ with Beer: Tips from the Pros

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Two expert chefs offer advice on incorporating beer into barbecue recipes.


Malt Mills

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Grain mills all serve the same general purpose, but each rely on unique features and materials to get the job done. We compare 10 homebrew mills on the market so you can find the mill that best suits your needs.


Designing Bottle Labels

FREE

With the holiday season here, it’s probably crossed your mind that homebrew makes a great gift for family, friends, co-workers and anyone else who wound up on the “nice” list this year.


Storing Ingredients

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One of the easiest ways to save money as you begin homebrewing more often — and a way to ensure you have ingredients on hand when you decide to brew up a batch


Selecting Hops

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Whether it’s a double IPA from which the hops literally jump from the glass to punch you in the mouth, or a stout where the hop characteristics are more subtle and used to balance the sweetness of roasted malts; choosing the right variety of hops is not a responsibility to be taken lightly. Many factors


Attenuation & Flocculation for Beginners

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So you’ve finished the boil, cooled the wort, pitched your yeast and put your fermenter in a quiet place to let the yeast do what it does best — turn that wort of yours into miraculous, wonderful beer. Over the next week or two the yeast will consume the sugars in the wort to create


Gluten-Free Brewing: Tips from the Pros

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Beer contains four basic ingredients: barley, water, hops and yeast. Of course barley contains gluten, so what do you do if you suffer from celiac disease? Not drink beer? We think not! Thankfully, more and more brewers have begun brewing gluten-free beer. With advice from these pros, you can brew your own gluten-free beer too!


Bottling Vs. Kegging

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New homebrewers spend a lot of time considering the style of beers they want to brew, but another question to consider early in the process is what to do with your beer after it’s done. With respect to Shakespeare, “To bottle or to keg, that is the question.” Both have their advantages and drawbacks. Financial


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