Writer: Dawson Raspuzzi
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
Pairing Beer and Food: Tips from the Pros
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
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
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
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
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
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
Three homebrewers who opened nanobreweries offer their advice on how you, too, can go pro.
Toast Ale
A group in London is brewing with bread destined for landfills. Learn to make delicious beer while eliminating food waste.
Traditional Mead: Tips from the Pros
Two meadmakers share their tips and procedure to make a traditional mead.
RPB’s Lede Lager
RPB’s Lede Lager (5 gallon/19 L, all-grain) OG = 1.060 FG = 1.014 IBU = 62 SRM = 13 ABV = 6.2% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 2.5 lbs.
RPB’s Doodle
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.
