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What Is a Pellicle?The first time you brew a wild or sour beer, you may be surprised at what shows up in your fermentor.
7 Food-Focused Beer Festivals to Feast at This YearBy Emily HuttoTake beer pairing to the next level and don’t miss these delicious festivals in 2016.
Off-Flavor of the Week: YeastyIf your latest homebrew reminds you of a Vegemite sandwich, then it’s time to take a closer look at this off-flavor of the week: yeasty.
Croque Monsieur with Pils Béchamel RecipePilsner adds a hoppy note to this classic Béchamel over a Croque Monsieur sandwich.
Spring into 2016 with HomebrewHere are a few holidays to look forward to as you work your way toward summer—and the beers you might want to brew to fuel the celebrations.
Tingly Tongue RecipeThe first sip of this Belgian wit introduces savory spices of mustard seed and green coriander that are cut with citrusy orange peel and yuzu. And the second sip reveals how this beer got its name, with Thai chilies that tingle the tip of the tongue.
Great Beer Bars in Nevada, Utah, and KentuckyHere are the three beer bars that we explored in the “Love Handles” department in Issue 8 (August/September 2015) of Craft Beer & Brewing Magazine®.
Savoy Cabbage Rolls in Farmhouse Ale Pork Broth RecipeThese petite cabbage rolls pay homage to Old World tradition with New World beer.
The Process of InductionThere’s another way besides gas or electricity to heat wort that doesn’t get as much attention: induction. Induction turns the kettle itself into the heat source. There’s no middleman.
Attention Brewers: Keep Your Dog Safe on Brew DayBy Emily HuttoThe next time your brew dog joins you in the garage, be sure to keep hops and yeast well out of his reach.
When to Blend Your BeerBy Tom WilmesBlending is an important tool for homebrewers to have in their arsenal.