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How to Choose the Right HydrometerBy Libby MurphyHere is a guide to hydrometers available to homebrewers and how to select the right one for you.
Martin Luther Ale RecipeBy Josh CodyColorado Malting Company’s Jason and Josh Cody shared this recipe that features 100 percent Colorado Malting grist.
Hamachi with White “Beer Soy” Basil Broth RecipeFermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.
Video: Selecting Your KettleSelecting the right kettle for your homebrew setup is essential in producing great beer without boil-over or a large amount of evaporation.
7 Cities and the Beers that Characterize ThemBy Emily HuttoTry the local beers chosen here to best represent St. Louis, Salt Lake City, Portland, San Diego, Denver, New York, and Nashville.
Traffic Jam on the Autobahn RecipeThis fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.
Exchange Rates II: Specialty GrainsSpecialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars.
Bell’s Brewery Director of Operations John Mallett Picks a 6-pack of Beers that Showcase the Expression of the Ingredients ThemselvesBy Jamie BognerJohn Mallet is a consummate brewer’s brewer, and his focus on getting it right extends to the exact phrasing he uses to describe the beers in his 6-pack.
Dandelion CyserEric Reinsvold takes advantage of the season’s bounty of dandelions—and his daughter’s energy—to “brew” up a batch of bright sparkling floral summer cyser.
Breakout Brewer: Upland Brewing CompanyBy Emily HuttoPushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.
Rye Must You Label Me RecipeHeftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.
Pretzel Noodle Pho with Sliced Beef RecipeLooking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.