Writer: Dawson Raspuzzi
Souring with Lactobacillus: Tips from the Pros
FREESoured 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
FREEPouring 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
Digital and Plus Members OnlyCoffee 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
Digital and Plus Members OnlyIrish 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
Digital and Plus Members OnlyTwo expert chefs offer advice on incorporating beer into barbecue recipes.
Malt Mills
Digital and Plus Members OnlyGrain 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
FREEWith 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
FREEOne 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
Digital and Plus Members OnlyWhether 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
Digital and Plus Members OnlySo 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
Digital and Plus Members OnlyBeer 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
Digital and Plus Members OnlyNew 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