Writer: Dawson Raspuzzi

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


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


Brewing Wheat IPA: Tips from the Pros

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As IPAs became all the rage among craft beer consumers in the last decade, brewers looked to capitalize on their Humulus lupulus obsessions by adding greater amounts of hops to other beer


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


Experimental Pilot Program at Anheuser-Busch InBev

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First up was Brewmaster Rod Read’s initial crack at brewing a light India pale lager. Read referred to the bottle in front of me as a “chip beer,” meaning it had just


Pairing Beer and Food: Tips from the Pros

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For a long time, a wine that is served with a meal has been selected based on the foods they are accompanying. While beer used to be overlooked in many high-end dining


Brewing High-Gravity Lagers: Tips from Pros

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Brewing a high gravity lager (with an original gravity above 1.070) takes a lot of patience and a lot of yeast. These pros have brewed award-winning examples, and with their advice you


Brewing Beers to Age: Tips from Pros

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As wine connoisseurs have known for ages, sometimes your favorite drink is better when aged. Not all beers are ideal for cellaring. It takes the right style, ingredients, and techniques to brew


Expanding Equipment: Tips from the Pros

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When it comes to homebrew equipment, you can spend as much (or as little) as you’d like and still make quality beer. but there comes a point when every homebrewer decides it’s


Legal Homebrew Recipes from Alabama & Mississippi

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Alabama and Mississippi homebrewers celebrate as the 49th and 50th states to legalize homebrewing Craig Hendry is completing his 45-minute commute to work through interstate traffic in Jackson, Mississippi by the time


Eisbock Tips from the Pros

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Getting your hands on an eisbock in the U.S. can be difficult because of federal and state laws around distillation that limit the amount of ice commercial brewers may remove to concentrate


Opening a Nanobrewery: Tips from the Pros

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Three homebrewers who opened nanobreweries offer their advice on how you, too, can go pro.


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