Writer: Suzanne Berens
Body Builders: Tips from the Pros
Digital and Plus Members OnlyBrewer: Shaun O’SullivanBrewery: Steelhead Brewing Co., San FranciscoYears of experience: FourEducation: Completed brewing courses at University of California, DavisHouse Beers: Blonde Pale Ale, Pier Post Stout, Hefe-weizen, Beach Street Porter, Fort Point Strong Ale, Bombay Bomber IPA, Steelhead Amber, Razzmatazz Adding body to your beer depends on the style. Our blond pale ale is the
Choosing the Right Yeast: Tips from the Pros
Digital and Plus Members OnlyBrewer: Steve AndersonBrewery: Waterloo Brewing Co., Austin, TexasYears of experience: 4Education: Completed two courses at Siebel Institute of Technology in Chicago; BS in psychology from University of Texas at AustinHouse Beers: Clara’s Clara (blonde ale), Ed’s Best Bitter, O. Henry’s Porter, Guytown IPA The first step to choosing the right yeast is obvious: Decide what
Infusion Mashing: Tips from the Pros
Digital and Plus Members OnlyBrewer: Richard YoungBrewery: Castle Springs Brewing Co. Moultonborough, N.H.Years of experience: NineEducation: BA in criminal justice from Stonehill College, Easton, Mass.House Beers: American Wheat Beer, Munich-Style Lager, India Pale Ale, Porter, Autumnfest, Winter Festival Ale We have a two-vessel brewhouse, a mash/lauter tun with a brew kettle. So we are limited to single-step infusion mashing,
Adding Spices to Beer: Tips from the Pros
Digital and Plus Members OnlyBrewer: Doug OdellBrewery: Odell Brewing Co., Ft. Collins, Colo.Years of experience: EightEducation: BS in Geology from California State University at Sonoma; extension courses on brewing at University of California, DavisHouse Beers: 90 Shilling (Scottish and pale ale), Easy Street Wheat, Cut-Throat Porter (golden ale) We make a holiday ale, which has cinnamon, nutmeg,
Open Fermentation: Tips from the Pros
Digital and Plus Members OnlyBrewer: 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 House Beers: MacTarnahan’s Amber Ale, Original Honey Beer, Zigzag Lager, Haystack Black Porter The basic benefit of open fermentation is that there is
Wheat Beer Brewing: Tips from the Pros
FREEBrewer: 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
Digital and Plus Members OnlyBrewer: Bill PengellyBrewery: Deschutes Brewery, Bend, Ore.Years of experience: 3.5 yearsEducation: Diploma from Siebel Institute in Chicago, PhD in biology from Princeton UniversityHouse Beers: Bachelor Bitter, Jubelale, Mirror Pond Pale Ale, Obsidian Stout, Cascade Golden Ale, High Desert Mild, Black Butte Porter, Bond Street Brown The first rule about dry hopping is avoid contamination. Here
Prevent Contaminated Beer: Tips from the Pros
Digital and Plus Members OnlyBrewer: Mark MathesonBrewery: Assets Grille & Southwest Brewing Co., Albequerque, N.M.Years of experience: FourEducation: Bachelor’s degree in fermentation science from University of California, DavisHouse Beers: Cactus Kölsch, Duke City Amber, Copper Ale, St. Pablo’s Porter The most common form of contamination is bacteria, which grow faster than yeast. The most common cause of contamination is
Simplify Your Stout: Tips from the Pros
Digital and Plus Members OnlyBrewer: Fal AllenBrewery: The Pike Brewing Co., SeattleYears of experience: EightEducation: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 yearsHouse Beers: Pale ale, stout, IPA, scotch ale, strong ale, rauchbier, barleywine When making a stout, as with most styles, keep it simple. When I was a homebrewer, the
Batch-to-Batch Consistency: Tips from the Pros
Digital and Plus Members OnlyBrewer: Robert MolineBrewery: Little Apple Brewing, Manhattan, Kan.Years of experience: EightHouse Beers: Wildcat Wheat, Custer’s Gold (American blond ale), Fort Riley Rye, Big Red Ale (amber), Prairie Pale Ale, Pony Express Porter, and Black Angus Stout One of the best ways to guarantee consistent-tasting beer is by sampling your beer at every stage of the
Force Carbonation: Tips from the Pros
Digital and Plus Members OnlyForce carbonation is fast, easy, and exact, and requires minimal equipment.
Experimenting with Hops: Tips from the Pros
Digital and Plus Members OnlyIn 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.