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DIY: Counterflow Wort ChillerCounterflow wort chillers cool your boiled wort quickly and with less water than immersion chillers—learn to make your own here!
Bourbon-Barrel-Aged Stout Fruit Crumble RecipeBy Sara DumfordRound out any meal with this decadent dessert.
Video: Finding the Electrical Flow in Your Brewery PanelBy Karl WeissUse the continuity test to identify which wire is currently in which block and untangle your wired mess
Saison SquaredCall it super, call it double, or call it imperial. After you’ve tried one or two strong saisons, you’ll just call it your new favorite beer.
A Dash of PepperIn the same way a chef can add a touch of cracked peppercorn to open up a dish with added spice and complexity, a brewer can use the same ingredient to achieve the same result.
Citrum IPA RecipeBy Ian ClarkBrewed with lemon zest and juniper berries, this American IPA is a deep golden yellow and has the aroma of citrus, fresh-cut herbs, and pine.
Getting the Most from Specialty GrainsHere are 5 ways to get the most from specialty grains in your extract-based homebrews.
Beercation: Washington, D.CBy Tara NurinA record-breaking influx of young settlers is bringing an unprecedented number of breweries, brewpubs, Belgian bars, and beer brunches to the nation’s capital and its suburbs.
Rustic Wheat Grain (Farro) Salad RecipeBy Sara DumfordFarro, an ancient grain with a nutty flavor and hints of cinnamon, pairs well with wheat beer in this tasty salad.
High-Gravity Saison with Chinese White Pepper and Bitter Orange Peel RecipeBy Paul ZoccoHere’s a conventionally made saison with the OG kicked up to 1.080 and a good dose of Chinese white pepper and bitter orange peel.
Funkwerks Cofounder/Head Brewer Gordon Schuck Picks a Craft-Beer 6-Pack with a Singular FocusBy Jamie BognerWhile it’s difficult, maybe impossible, to be everything to everyone, it’s even harder for most brewers to self-impose the limitation of brewing a stylistically narrow range beers.
Peach Pale Ale Barbeque Sauce RecipeBy Sara DumfordTry grilling shrimp or salmon with this tart and tangy beer-infused barbeque sauce.