Starting with a universal white beer recipe as a base allows homebrewers to travel the world of beer styles by swapping out just a few key ingredients.
In his fourth book, Joshua M. Bernstein organizes devoted homebrewers (and their recipes) from across the globe into four groups: the Stylists, the Hop Pack, the Wild Ones, and the Creative Front.
Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.
Big, heavy, awkward glass objects and hard surfaces do not play well together. Fortunately for clumsy homebrewers, Ross Browne and Gavin Quigley of Next Level Brewing have developed the Carboy Bumper.
In the spirit of the New Year, here’s a fresh look at an old homebrew recipe—one that improves on a Saison by ditching the spices and adding Brettanomyces.
This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.
Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.
In his latest book, Jeff Alworth taps the brewers of some of Europe and America’s most iconic beers for insights on what makes their ales and lagers special.
Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.
Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.
After 5 years of running the brewery like a commercialized homebrew venture and sweating out 10-gallon batches, Tacoma Brewing moved into a new, larger space in May 2017.
Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.
Taking a cue from resourceful homebrewers in the past, Jester King Brewery tries replacing hops with the bitter fruit of the wafer ash tree.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.
The Beer Hunter was a persona. Michael Jackson, on the other hand, was a complex person, with all of his faults, foibles, and doubts in tow.
This 2.4 percent ABV Porter is packed with nutritious—and tasty—ingredients like flaxseed and figs intended to help boost a new mom’s milk supply.
Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.
In her new role overseeing the American Brewing History Initiative, Theresa McCulla has been sifting through the National Museum of American History’s brewing collections.
Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.
The compact device takes up no more space than the fermentor it is controlling, and can be stored on a closet shelf when not in use.
Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.
As lupulin powder, an oil-rich hop dust, makes its way into the brewing marketplace, the high-tech ingredient could shape the future of hoppy beer as we know it.
Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.
In this stellar example of what beer writing can be, working mother Lucy Burningham documents her experiential study plan to pass the Certified Cicerone exam within a year.