7 articles in this category
In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.
Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
The production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.
Why ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.
Unmalted grains such as barley and wheat can add flavor and foam stability, among other benefits. Steven Anan of Archetype Brewing takes us beyond malt to look at brewing with alternative grains and other fermentables.
Dextrose or Belgian candi syrup? Steven Anan of Archetype Brewing takes us beyond barley to look at brewing with alternative grains and other fermentables.
Steven Anan of Archetype Brewing takes us beyond barley to look at brewing with alternative grains—beginning with a few words on wheat.