Writer: Terry Foster

Diacetyl

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The dreaded diacetyl. What it is, where it comes from … and is it really always bad?


Brewing Session Beers

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Bigger is better, right? Not always, according to Terry Foster. Learn the tips and techniques for brewing super session beers. Plus: two session beer recipes.


Tutankhamun Ale

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With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.


Brewing Historical Porter with Brett

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Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?


Dry Hopping Techniques

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To obtain a big, fresh hop aroma, brewers turn to dry hopping — adding hops in the fermenter.


Brewdog Clones

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Two guys, bored with the British beer scene, founded the “hardcore” brewery Brewdog — an East Coast Scottish brewery with West Coast US sensibilities regarding experimentation and brewing boldly. Plus: three clone recipes.


Parti-gyle Brewing

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It’s an old technique that still gets used today when brewers wish to make two beers from one mash – parti-gyle brewing. Find out how to get your parti- started right.


Brewing Big Barleywines

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Barleywine is beer, not wine. Beyond that, the definition can get a bit fuzzy. One thing’s for sure, however, and that’s that it takes some skill to brew a good one. Learn how to handle all that malt and get the proper amount of attenuation in your own barleywine. Plus: three big recipes.


Brown Ale

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Back in the day, every ale was a brown ale. It wasn’t until fairly recently, however, that anybody labelled their beer “brown ale.” Learn the differences between, and how to brew, both English sub-styles of this beer.


When Brown Stout was Stout

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Let us take you back to a time when stout was the brewery’s best porter. Today’s black stouts had their origins in yesterday’s stout brown porter. Find out everything — from brown malts to basic methods — to brewing this historic beer style. Plus: a recipe for an authentic 1820 stout.


Chancellor Ale

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College and beer go together like, well, college and beer. But did your college brew its own? For almost 600 years, Queen’s College at Oxford in England brewed an everyday ale and special yearly brew — Chancellor Ale. With an orginal gravity over 1.130, brewing Chancellor Ale is both a historical journey and a brewing challenge. Plus: extract and all-grain recipes


Mild Ale: It’s Not Dead Yet!

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Mild ale was once the most popular brew in England. Recently, however, its popularity has hit rock bottom. Is it time for a comeback? Plus: Five mild recipes


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