Recent Articles

Grain is your beer’s base and the most expensive ingredient. This guide covers strategy, policy, and important points and reminders.

Consistency is key when it comes to step mashing. Get a peek inside the Euresko Beer Co. brewery and learn about the process and how you can apply it to your homebrewing.

In this issue’s Learning Lab column, Jester Goldman shows you how to expand your knowledge of yeast strains so you can pick the right yeast for your next batch of homebrew.

Dennis Nesel from Hudson Valley Malt discusses the process behind germination at his malting facility and how it impacts your beer.

Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.

GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.

From their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.

Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.

With a little research and the right tools you can create a water profile that will give you a true to classic style beer. In this video tip, Zac Harris shares his expertise.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about triple-decoction mash.

Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.

If you have a barrel program, at some point, you’re going to have leaky barrels. At Revolution Brewing in Chicago, Marty Scott, who oversees the barrel program, gathered more than two dozen leaky barrels and found a way to give the beer a second chance.

Here’s a crisp, German-style Pilsner from Von Ebert Brewing in Portland, Oregon.

Cerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it.

The 2019 list of James Beard Award semifinalists includes five brewing-industry professionals, highlighting the important role the beverage plays in dining today

Zac Harris of Eurisko Beer Co. talks about how to best employ a mash rest while homebrewing and how similar results are achieved on a commercial brewing scale.

Time takes its toll on everything, and barrels are no exceptions. Brewers can take a few precautionary steps to make sure that once a barrel is filled, it doesn’t leak. Brandon Jones of Embrace the Funk website and Yazoo Brewing Company offers these tips.

Cured pork is not just for breakfast any more. Try adding a bit of comforting umami and smoke to your next brew with these tips.

For Fermentery & Blendery Form, it took more than a decade to open their doors, and some of the beer they have aging now might not be ready for another ten years. This Philadelphia spot shows us all why it’s okay to let the beer reveal when it’s ready.

Test out your Sous Vide homebrewing skills with this recipe, which calls for just a 30-minute boil in an effort to save time.