Pressure

Fermenting under pressure to make beer faster is an old industrial trick—and it works just as well on a small scale. Here’s what to know about a method that can help you brew more lagers in less time, honing your technique along the way.

Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski explain why shallower horizontal tanks have a treasured place in their fermentation cellar.

From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.