In 1999, I moved to Chico, California. While I was attending college there, I discovered something that would change my expectations of beer, the Sierra Nevada Brewery. Not only could you get
It may be hard for modern homebrewers to think of a time when witbier was virtually unknown. Today, it is one of the more popular Belgian style beers, if not the most
When crafting a witbier, avoid overdoing any one aspect of it. Don’t go crazy with the spices. Keep the hopping level restrained. Don’t let fermentation temperatures rise too high. Don’t sour the beer excessively. Your beer should be flavorful, but all the flavors should be balanced.
A big honker of a DIPA with strong orange/grapefruit, character of Centennial hops coming out in this classic West-Coast style DIPA.
Traditional Scottish breweries originally drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale.
I’m always amazed by the fact that nature provided us with such a perfect ingredient to brew beer with. In their raw form, brewing grains are like a small safe needing just
In the early years as a rookie homebrewer, there were many times where I poured myself a beer from a newly readied batch and said, “You know, this didn’t turn out quite
During the past 20 years or so, there has been an obvious upward trend in modern American brewing culture when it comes to the creation and consumption of hoppy beers. Hoppy American-style
Capt. Leo’s Foreign Extra Stout (5 gallons/19 L, all-grain) OG = 1.074 FG = 1.020 IBU = 43 SRM = 40 ABV = 7.6%Ingredients10 lbs. (4.5 kg) domestic 2-row pale malt2 lbs.
If you’re looking to turn pro, getting a brewing education will give you a leg up on the competition. Learn your options for getting some serious brew schooling. Plus: “Why Go Pro?,” an essay by Jamil Zainasheff.