Boil

Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.

Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.

Long to mash and boil yet quick to ferment, these robust, juniper-tinged, barleywine-strength ales represent a farmhouse tradition worth celebrating—and you can raise a glass just a few days after brewing.

Cam Lund, cofounder and brewer at Bluewood Brewing in St. Louis, outlines their multi-threaded approach to brewing, aging, and blending their big barrel-aged stouts—including a few that reach liqueur-like heights of 20 percent ABV or more.

As brewers pursue ever higher gravities for richer, stronger, thicker stouts, something immediately becomes clear: Most breweries weren’t made for this. Here’s a closer look at how breweries are adjusting for huge grists, long boils, and viscous beers.