Recent Articles

In this video tip Mike Karnowski spends some time discussing historical porters and their flavors.

Lager brewing is technical and unforgiving, but today’s independent brewers are taking up the challenge and employing horizontal lagering tanks, vessels more common in the breweries of the world’s biggest brands, to keep their yeast happy.

Base malts are the foundation of beer. It’s worthwhile to have a sense of the trade-offs your extract supplier made. As a bonus, this mini-batch experiment is a good introduction to mashing.

Dennis Nesel from Hudson Valley Malt shares information on how malting facilities work with breweries to ensure the best possible ingredient and final beer.

After 450 North Brewing Company changed their focus to embrace New England–style IPAs and revamped their look, traders across the country have sought them out, and their can releases have become day-long events.

From 450 North Brewing Company, this juicy hazy IPA has a touch of candy-like sweetness.

Today is National Hombrew Day. How will you celebrate?

When he finally opened his own brewery, Matthew Steinberg knew exactly what he wanted Exhibit 'A' Brewing Co. to be. This week he talks about lessons learned along the way and the relationship that exists with the brewery down the street – Jack’s Abby.

While it might be hard to find, Mike Karnowski of Zebulon Artisan Ales has some tips on brewing with invert sugar.

The key to making and drinking dark lagers is to remember that despite their color they should stay true to the lager hallmarks.

Zebulon Founder and lifelong brewer Mike Karnowski takes you through the history of 1700-1800's English brewing, followed by a demonstration of how to make your own brown malt, invert sugar, and brew a porter (circa 1880) using your new ingredients.

Before he and his two brothers founded Jack’s Abby Craft Lagers, Jack Hendler, the co-founder of Jack’s Abby Craft Lagers talks about his fondness for the darker side of the lager style, including schwarzbier and Baltic porter.

Brewing coffee beer isn’t hard—which isn’t to say that it’s as simple as throwing beans into the mash! Pick a good bean, incorporate it conscientiously, and you can turn almost any beer into a coffee beer. Here's a recipe for a coffee stout.

How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.

Derek Gallanosa doesn’t apologize for making ingredient-laden, flavor-forward beers that may send old school purists into fits—he’s focused on giving his customers rich experiences full of flavors they’re familiar with.

Before you add your wort to a coolship, Todd Boera has some suggestions for the boil.

Looking to add a barrel or two to your homebrew setup? Trevor Rogers of de Garde Brewing in Tillamook, Oregon, has some suggestions on how to pick the right barrel and how to best take care of it afterward.

The brewers at Industrial Arts show off their canning line and talk about all the important steps that must be taken before packaging a hazy IPA.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, has the answer on filtration

This beer is inspired by some of Fermentery Form’s favorite French farmhouse ales, but in their case, it is made with a mixed culture. The hopping rate is high for a mixed-fermentation beer, but this makes for a long, graceful maturation in the bottle.