Writer: Steve Parkes
Hop Basics
Digital and Plus Members OnlyHistorically speaking, hops are a fairly recent innovation in the brewing world. Although evidence exists of their cultivation as early as 200 AD in Babylon, and 700 AD in Germany, they were not widely used in brewing until the 11th century in Bavaria. They didn’t gain wide acceptance until the 15th or 16th century
So You Want to Go Pro?
FREEDreaming about taking your homebrewing hobby to the next level? Consider these words of advice first.
Temperature Management Science
Digital and Plus Members OnlyThe theory and practice of temperature measurement in brewing.
The Role of pH
FREEHow the pH of wort and beer changes during the brewing process.
Science of Oxidation
Digital and Plus Members OnlyHow to avoid the last major hurdle to extending your beer’s shelf life.
Cleaning and Sanitation Science
FREEThe science behind keeping your brewery clean and sanitized.
Carbonation Science
Digital and Plus Members OnlyAn in-depth look at the science behind creating those tiny bubbles.
Flavor Maturation Science
Digital and Plus Members OnlyWhat happens when green flavors go bye-bye and beer ages gracefully.
Fermentation & Flavor Compound Science
Digital and Plus Members OnlyHow to understand flavor compounds produced during fermentation.
Understanding Diacetyl
Digital and Plus Members OnlyDo you dread diacetyl? Tips on taming those unwanted butterscotch flavors and aromas.
Fermentation Chemistry
Digital and Plus Members OnlyFind out the details of what happens when yeast meets wort and learn why you should care as a brewer.
The Science of Yeast
Digital and Plus Members OnlyThe layman’s guide to the science of brewer’s yeast.