Writer: Dawson Raspuzzi
Pairing Hops and Fruit: Tips from the Pros
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
Getting Judging Feedback on your Homebrew: Tips from the Pros
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
Experimenting with SMaSH: Tips from the Pros
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 by
Brewing with Nuts: Tips from the Pros
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.
Crafting Pilsner: Tips from the Pros
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
Brewing with Smoked Malt: Tips from the Pros
Beers with smoked malts aren’t for everyone. Or, possibly, not everyone has had the right style of smoked beer? As with any ingredient, the style and amount used can result in an
Making Hard Cider with Brett: Tips from the Pros
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
Brewing Irish Dry Stout: Tips from the Pros
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
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
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
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
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