Writer: Jeff Frane
Specialty Grains: Caramel and Roasted Malts
FREEWhile many factors create a beer’s overall flavor, the specialty grains you choose for your brew may have the biggest impact on how it is perceived. Most all-grain beer recipes consist of
Malt Madness: Specialty Grains
Digital and Plus Members OnlyTen years ago a top notch retailer’s selection of supplies probably included a couple dozen British extracts and kits, a couple of German ones, and one or two American brands; eight to 10 hop varieties; three or four dry yeasts; and five or six specialty malts. These days things have become more interesting. The array
American Pale Ale
FREEBrew with a little Yankee ingenuity.
Steam Beer
Digital and Plus Members OnlyTracing the Origins of Steam Beer
Märzen and Oktoberfest
Digital and Plus Members OnlyA recipe and a how-to brewing guide to Marzen, the beer that’s so special Germans brew it in March and don’t serve it until fall.
American Wheat
Digital and Plus Members OnlyCharting the New American Wheat Beer
Altbier
Digital and Plus Members OnlyModern Altbier Demands Old Techniques
Brewing with Wheat
FREEThe history of brewing is a story of barley. Although “beer” can be brewed from any malted grain, the structure of barley has always been like a gift from Providence: the perfect
British Bitter
FREEBrew an extraordinary British bitter!
What Makes a Style?
Digital and Plus Members OnlyWho Decides Whether Your Brew’s a Heavy Porter or a Light Stout? And Does It Matter?
Create Your Own Recipe
Digital and Plus Members OnlyMake your own beer as original as you are by combining creativity with solid craft. Here are a few basic rules and some philosophy to get you going.
Brown Ale
Digital and Plus Members OnlyThe Beer that Makes Judges Tremble