Dave Carpenter
No Orchard? No Press? No Problem!With apple season upon us, here’s how to make the best cider you can from the juice that you can get.
Hops Harvest 2015: Meet the Hops HarvestersThe first of two fresh hops additions to Craft Beer & Brewing
Beer: It’s What’s for BreakfastGeneral Mills and Fulton Beer’s recent announcement of a collaboration brew prompts the question: What is the difference between Hefeweizen and American wheat beer?
The Ins and Outs of Alpha Acid UnitsAlpha acid units offer a convenient way to adjust recipes for differences in alpha acids—the substances that make beer bitter.
4 ways to Aerate and Agitate your Yeast StarterHere are 3 ways to aerate and agitate your yeast starter, plus 1 cop out that will still get you results.
The Spirit(s) of BrewingHere are a few spirits to consider adding to your beer and what they’ll bring to the party.
What Is an Adjunct?The term adjunct has come to imply inferiority, but adjuncts have long held an important role in brewing,
Gluten-Free Craft MaltGrouse Malting packages their gluten-free malted grain in weights suitable for both home and commercial brewers.
Beyond Bitter: Defining Imperial Pale AleImperial pale ale is a derivative style, one that could easily be defined less by what it is than what it isn’t.
Put Your Empty Draft Lines to Good UseHere are 5 ideas to keep things flowing from your home draft system even when you haven’t had time to brew.
A “Balanced” BeerIf balance in a beer’s flavor, aroma, and mouthfeel is real, what can you do as a brewer to achieve it?
Cold BreakFind out exactly what cold break is and why it’s important.