7jrM6IMYPmh3pTz14ZjEZV
Getting Creative with an At Home CoolshipBy Todd BoeraIf a commercial coolship isn't in your homebrewing budget, Todd Boera has some suggestions on how you can make spontaneous beer at home.
Using Clean Wood for Traditional Beer StylesBy John HollFoeders are becoming a more common sight in breweries these days, and while it’s true that the majority of the brewers are using the vessels for wild or mixed-fermentation beers, others are putting the wood to use for their clean programs.
Identifying Diacetyl Issues in Lager (Video Tip)In this Video Tip Bill Eye, the brewmaster at Bierstadt Lagerhaus in Denver, talks about identifying diacetyl in lagers and possible causes.
A Perfect KölschThe biggest challenge in a Kölsch is building just enough malt body and character without going overboard.
Off-the-Cuff Ordinary Bitter RecipeBy Josh WeikertWhile some think of the Ordinary Bitter as nothing more than a bland, low-ABV, thin-bodied ale, at its best, it’s one of the better drinking beers around!
System Update: Review How You BrewBy Josh WeikertUpdating your brewery can be one of the healthiest things you can do, says Josh Weikert, as he leads you on a walk-through of a prospective system-reboot process that will enable you to get the most out of the time you spend brewing.
Podcast Episode 78: La Cumbre's Jeff Erway: Another Way to Think About HopsBy Jamie BognerWith six GABF medals and four World Beer Cup medals under his belt (in categories ranging from Pilsner to stout to IPA), La Cumbre Brewing Company’s Jeff Erway has built a reputation as a perfectionist and outspoken proponent of brewing quality.
5 Reasons Why This Taster Glass RocksTasters may not be the sexiest glasses, but they play a very important role in your taproom and at tasting events. The right glass can transform a boring, ordinary sip into an impactful sampling experience.
The Importance of Cooler Temperatures for a Coolship (Video Tip)By Todd BoeraFonta Flora's Todd Boera talks about his brewery's coolship, the temperatures needed to be successful, and more.
Knowing the Ways of the Wine BarrelJeffers Richardson, the former barrel master of Firestone Walker Barrelworks (Buellton, California), explains how using wine barrels for beer has evolved and what they look for and expect when working with wood that once housed vino.
The Pros & Cons of Leaf and Pellet Hops (Video Tip)Learn the pros and cons of using pelletized hops vs. whole leaf hops in this Craft Beer & Brewing video tip!
Why Malt MattersBy Josh WeikertIt’s the second-largest ingredient in your beer by weight, and yet many brewers are content to keep uncritically plugging away at brewing with grains that were bred and designed to satisfy the needs of large breweries. That is beginning to change.