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There are rewards in brewing for the popular palate. Seeing how quickly your keg empties at a summer barbecue can be every bit as satisfying as nailing that lambic that impresses the three or four other sour beer heads you know.
Our homebrewing columnist, Josh Weikert, offers this recipe for a beer that is low-alcohol, delicate, and lightly flavored. Rather than being an American mass-produced lager it is, instead, a modern take on a traditional German style
As supplies of the wild yeast dwindle, recipes are being tweaked and brewers prepare for "dark, less funky times" ahead.
C Squared Ciders Founder Andy Brown walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging your cider.
New Orleans will always be a party town, but until recently, the party has ignored most beer beyond pale lagers. Today, as people turn toward more flavorful alternatives throughout the rest of the country, New Orleans is taking its sweet time to catch up.
Greg Zeschuk, the founder of Blind Enthusiasm Brewing in Edmonton, Alberta, Canada talks with Senior Editor John Holl about the growing brewing scene in the province.
With a wide array of flavors that are imparted by simply using different malts and grain, the flavors in beer have never been more specific or diverse. From light and sweet flavors, to roast and smoke, the flavors in between continuously delight the palate
C Squared Ciders Founder Andy Brown offers a few tips on finding the right temperature for your homemade cider
Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.
Establishing a routine to your brewing process is the best way to establish consistency from batch to batch. Josh Weikert has tips to follow in this CB&B video tip of the week.
The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence
Color is vitally important to the visual experience of enjoying a beer. The malt and grain bill in recipes also imparts flavor, aroma, and mouthfeel. Let's dive a little deeper into the subject, and realize there’s great complexity in the ordinary.
Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.
There may be no beer or brewery more respected by brewers around the world than Orval. Here, we’ve asked brewers to share their thoughts about why this beer means so much to so many.
Grossman talked about his early homebrewing days and his hope for the future of his family owned brewing. He also shared his thoughts on the the latest trends and reminds brewers to embrace science, not just art when it comes to making beer.
The key to unlocking the smooth combination of rich coffee flavor with malt mellowness—the hallmark of Alaskan Heritage Coffee Brown Ale—came through a collaborative (and innovative) process.
C Squared Ciders Founder Andy Brown offers a few tips on using yeast nutrients with your homemade cider
The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
The Brewers Association also added five other styles that 'reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market.'
If you are transferring beer from a fermentor to a keg, the keg must be clean and sanitized and purged of all oxygen. Here are some tips on how to do it.