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To avoid being overwhelmed by all the options, try focusing on a manageable subset of grain—crystal (aka caramel) malts. Using the mini-batch (1 gallon/3.8 liters) method, we demonstrate how you can learn to distinguish among the types of crystal malt.
Mike Pallen paid his dues as a homebrewer and after helping some other breweries get off the ground all while working on his own recipes, he's busted out onto the national beer scene.
Knowing how to build a recipe for fractional distillation, how to use the process, and how to make a style into an “Ice Whatever” is a great tool to have in your bag.
TrimTab Brewing’s Founder is focused on its local community, discovery of flavors, and a belief that even something very small can have a big impact on its surroundings.
A few days before fermentation is done, ramp up the temperature to clean up any remaining diacetyl. Josh Weikert tells you how.
Maine Beer Company has developed a reputation for expressively hoppy beers, so it’s no surprise that half of Cofounder Dan Kleban’s 6-pack is lupulin-focused. But his love for Belgian-style funk, flavor, and character fills out the rest.
MORE Brewing Co.’s Shaun Berns says this is one of his “favorite beers. It started off as a German-style Pilsner but quickly changed to a classic American lager.”
While the thought of ale spontaneously fermenting in coolships might conjure thoughts of the country, you’re more likely to find it in cities across America.
Dogfish Head former head brewer talks through everything from the process of innovation to brewhouse key performance indicators, building beers from the simplest Pilsner to giant high-gravity beers, evaluating ingredients, reducing diacetyl, and much more.
In an interview, Jeff Alworth talks about his new book that looks at the impact and importance that Widmer Brothers Brewing Co. had on Portland, Oregon (and beyond).
The annual event celebrates the best homebrewing in America with winners to be announced at Homebrew Con in June.
When it comes to making barrel-aged beers, a growing number of breweries are looking to wine producers and their tools to help with the process.
There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.
When a brewer who cut his teeth on classic styles and learned the importance of repetition and quality is unleashed into a brand-new brewery where the only limitation is his imagination, good beer is bound to happen.
The White IPA functionally updates a classic style in a way that emphasizes the regional particulars of the original beer while incorporating updated ingredients.
It’s time to consider the evolution of Trappist beers in the New World. As the American craft-beer movement engages with and develops Trappist styles, it is also keeping some Trappist brewing traditions alive.
The Los Angeles brewer talks about his plan for modest growth, how he looks for inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop over time.
We picked a few happening this winter and spring that will give you more than just another standard beer-drinking experience.
How can you stand out in a crowded homebrew competition? Award-winning homebrewer Paul Odell has some suggestions.
Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.