Writer: Terry Foster
Using Dry Yeast
It’s 1978 and I’m new to the USA. The only decent commercial beer I can get is Ballantine’s IPA and it is not always available. Fortunately in that year homebrewing was made
Adjusting Your Brewing Water
Beer is more water than anything else, which means that water is one of the most important ingredients in a brew. And, of course, water is a catch-all term for a solution
Techniques for Brewing Age-Worthy Beers
I suppose most of us have dreamt of producing a beer that we will keep for years so we can pull out a bottle on special occasions to impress our friends and
Homebrewing with Chocolate
I believe it was Fred Eckhardt who first put the idea into my mind that chocolate could go well with beer. My reaction was that this was nonsense and that adding chocolate
Properly Priming Your Homebrew
For many people today, soda is the first beverage that comes to mind when thinking of carbonation. Yet it may well be that the first such beverage was beer. That’s because evidence
Brewing Historical Porters & Stouts
I have attempted to brew versions of eighteenth- and nineteenth-century porters and stouts that do not always fit our modern definitions, but are simply good beers in their own right. In other
Brewing Sweet Stout with Lactose
Unlike many beer styles sweet stout has a quite specific origin, and for the better part of the 20th century only one version from one English brewer almost completely dominated the market
Understanding Specific Gravity vs. Plato
The simple hydrometer can tell us the gravity of our wort, and therefore the amount of extract we have recovered from our ingredients, and can even be used to tell us what
Understanding SG and Plato
The simple hydrometer can tell us the gravity of our wort, and therefore the amount of extract we have recovered from our ingredients, and can even be used to tell us what
Hop Pairing & Substitution
When the esteemed editorial staff of BYO suggested the topic of pairing hops and hop substitution, I thought it would be an interesting one to write about. Then I sat down to
Fruit Beer Brewing Techniques
I drank my first fruit beer around 1980. It was a Belgian kriek (that is cherry flavored), which I came across in South Africa. The fruit flavor was somewhat muted, but the
Preparing Your Beer for Competition
Some people want to enter competitions to win medals, others simply want to find out the judges’ opinions on what they think is a great beer. I remember a time when the
