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Tag: Homebrewing

How to Homebrew Any Style of White Beer with a Universal Base Recipe BYOB by

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.

Homebrew World: Discover the Secrets of the World’s Leading Homebrewers Shelf Talker by

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.

Kill Your Darlings: A Streamlined Recipe for Homebrewed Barleywine BYOB by

Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.

Cracking the Carboy Conundrum Innovation by

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.

The Benefits of Revising Homebrew Recipes BYOB by

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.

Sage Advice: Homebrewing a Savory Tripel BYOB by

This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.

There’s Nothing To It: Get Creative with an Easy-to-Modify Wheat Ale Recipe BYOB by

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.

The Secrets of Master Brewers Shelf Talker by

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.

Fruit of the Vine: Homebrewing with Grape Must BYOB by

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.

Trappist Beer Travels and Ancient Brews Shelf Talker by

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.

Morgan Alexander, Founder and Brewmaster, Tacoma Brewing Company Going Pro by

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.

An Uncanny Invention for Home Canning BYOB by

Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.

Tree Beer: Brewing with Wafer Ash Behind the Bines by

Taking a cue from resourceful homebrewers in the past, Jester King Brewery tries replacing hops with the bitter fruit of the wafer ash tree.

Congress at Home: Basic Malt Evaluation for Homebrewers BYOB by

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 Birth of the Beer Hunter: Looking Back on Michael Jackson’s Legacy Feature by

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.

A Pint for Mom: Homebrew Porter Designed for Nursing Mothers BYOB by

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.

Homebrewing with Muscle Memory BYOB by

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.

Historian Theresa McCulla Embarks on the Smithsonian’s American Brewing History Initiative Last Call by

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.

Chile My Soul: Homebrewing with Peppers BYOB by

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.

Small Space Fermentation with BrewJacket Innovation by

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.

Hashing It Out: A New Hop Supercharger for Homebrewers BYOB by

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.

Magic Dust: Will a New Oil-Rich Powder Change Hoppy Beers? Behind the Bines by

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.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

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.

My Beer Year: Adventures with Hop Farmers, Craft Brewers, Chefs, Beer Sommeliers and Fanatical Drinkers as a Beer Master in Training Shelf Talker by

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.