Writer: Michael Tonsmeire
One Batch, Many Beers: Experiment with Split Batches
I spent 10 years homebrewing batches of 5 gallons (19 L) and smaller. I reasoned that I was already brewing more beer than I could drink, so why buy a larger mash
Kveik – Norwegian Farmhouse Yeast
Stop me if you know this story; farm brewers ferment without access to commercial yeast, sterile culturing, or precise temperature control. Passing their strains down and sharing them, the mixed-cultures adapt to
Kissmeyer Beer & Brewing: Baltic Porter clone
“Medium bodied, dry, with a crisp lager background. Medium bitterness, aroma and flavor dominated by roasted malts, noble hops, and a noticeable but not overpowering smokiness. The taste is rather long, crispy dry with intense roast maltiness, subtly enhanced by the addition of a little bit of raw licorice. Think: Your favorite Baltic porter with some extra layers of smoke, complexity and depth!” — Anders Kissmeyer
How Water Minerals Change Through Brewing
Much is made about water profiles during the brewing process, but what impact does brewing have on mineral content, and how do different ingredients and techniques affect these levels by the time fermentation is complete?
Brewing with Vegetables
There are hundreds of recipes designed to sneak vegetables into kids’ food: Beet-chocolate cupcakes or cauliflower-crust pizza, anyone? What if you want a more adult solution to vegetable consumption? Whereas fruit has
Low-Dissolved Oxygen Lagers
“I don’t know if it is a general problem to comprehend or follow instructions properly but hopefully others can break out of these habits and actually give [low dissolved oxygen brewing] a
Using Spunding Valves
All-grain homebrewers with temperature-controlled fermentation capabilities have most of the same levers to pull as craft brewers, but fermentation pressure is one notable exception. And pressure is exactly what a spunding valve
Brewing Day Priorities
You aren’t running a craft brewery out of your basement (yet), so why brew like one? The schedules and finances of commercial breweries mean that they emphasize extraction efficiency, consistency, and speed.
Acid Tolerance of Brewer’s Yeast
In the last 15 years, American sour beer has grown from experiments tucked away in the sheds or corners of a handful of breweries, to dedicated producers and year-round offerings from the
Brewing with Dehusked Dark Malt
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.
Brewing Extract-Based Sour Beers
When I wrote American Sour Beers I ignored extract brewers (sorry), other than a brief note on page 307 about adapting all-grain recipes. I mentioned malt extract several other times, but only
All About Brett
In 2012 Chad Yakobson of Crooked Stave Artisan Beer Project in Denver, Colorado included me in an email chain of 20 Brettanomyces-and-bacteria-focused brewers. Chad’s hope was to get the group to agree
