Writer: Jeff Frane

14 result(s).

Specialty Grains: Caramel and Roasted Malts

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While 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

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Ten 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

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American Pale Ale

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Brew with a little Yankee ingenuity.

Steam Beer

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 Tracing the Origins of Steam Beer

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Märzen and Oktoberfest

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A 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.

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American Wheat

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Charting the New American Wheat Beer

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Altbier

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Modern Altbier Demands Old Techniques

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Brewing with Wheat

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The 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

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Brew an extraordinary British bitter!

What Makes a Style?

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Who Decides Whether Your Brew’s a Heavy Porter or a Light Stout? And Does It Matter?

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Create Your Own Recipe

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Make 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.

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Brown Ale

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The Beer that Makes Judges Tremble

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14 result(s) found.