Writer: Suzanne Berens
Body Builders: Tips from the Pros
Brewer: Shaun O’Sullivan Brewery: Steelhead Brewing Co., San Francisco Years of experience: Four Education: Completed brewing courses at University of California, Davis House Beers: Blonde Pale Ale, Pier Post Stout, Hefe-weizen, Beach
Choosing the Right Yeast: Tips from the Pros
Brewer: Steve Anderson Brewery: Waterloo Brewing Co., Austin, Texas Years of experience: 4 Education: Completed two courses at Siebel Institute of Technology in Chicago; BS in psychology from University of Texas at
Infusion Mashing: Tips from the Pros
Brewer: Richard Young Brewery: Castle Springs Brewing Co. Moultonborough, N.H. Years of experience: Nine Education: BA in criminal justice from Stonehill College, Easton, Mass. House Beers: American Wheat Beer, Munich-Style Lager, India
Adding Spices to Beer: Tips from the Pros
Brewer: Doug Odell Brewery: Odell Brewing Co., Ft. Collins, Colo. Years of experience: Eight Education: BS in Geology from California State University at Sonoma; extension courses on brewing at University of
Open Fermentation: Tips from the Pros
Brewer: Alan Kornhauser Brewery: Portland Brewing Co. Years of experience: 23 Education: Brewing and malting courses at the United States Brewers Association; microbiology certificate from Siebel Institute of Technology; other professional courses
Wheat Beer Brewing: Tips from the Pros
Brewer: Greg Zaccardi Brewery: High Point Wheat Beer Co., Butler, N.J. Years of experience: 2.5 Education: Bachelor’s degree in chemistry from University of California, Santa Cruz House Beers: Kristall, Winter Wheat, Blonde,
Dry Hopping: Tips from the Pros
Brewer: Bill Pengelly Brewery: Deschutes Brewery, Bend, Ore. Years of experience: 3.5 years Education: Diploma from Siebel Institute in Chicago, PhD in biology from Princeton University House Beers: Bachelor Bitter, Jubelale, Mirror
Prevent Contaminated Beer: Tips from the Pros
Brewer: Mark Matheson Brewery: Assets Grille & Southwest Brewing Co., Albequerque, N.M. Years of experience: Four Education: Bachelor’s degree in fermentation science from University of California, Davis House Beers: Cactus Kölsch, Duke
Simplify Your Stout: Tips from the Pros
Brewer: Fal Allen Brewery: The Pike Brewing Co., Seattle Years of experience: Eight Education: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 years House Beers:
Batch-to-Batch Consistency: Tips from the Pros
Brewer: Robert Moline Brewery: Little Apple Brewing, Manhattan, Kan. Years of experience: Eight House Beers: Wildcat Wheat, Custer’s Gold (American blond ale), Fort Riley Rye, Big Red Ale (amber), Prairie Pale Ale,
Force Carbonation: Tips from the Pros
Force carbonation is fast, easy, and exact, and requires minimal equipment.
Experimenting with Hops: Tips from the Pros
In the last few years a wider variety of hops has become available to homebrewers. With so many to choose from, experimenting is not only easy but invaluable in bringing out the unique character of
your beer.
