Tag: Homebrewing

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.

Take advantage of winter’s low ambient temps by brewing a pre-Prohibition Cream Ale in preparation for the lawn-mowing days to come.

From caramelized tubers to fermented acorns, the authors reveal the possibilities hiding in plain sight in your backyard or at the farmers market.

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

In his fourth book, Stan Hieronymus writes for brewers who want to use locally grown ingredients but aren’t sure where to start.

At Southern Prohibition in Hattiesburg, Miss., brewmaster Ben Green is helping to build a new beer culture, oriented around bold flavors in everything from hoppy ales to barrel-aged sours.

This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.

For a boozy Winter Warmer that’s ready to drink in time for the coldest weather, brew this “Old Burtonish Ale” now.

Scientists publish family tree of brewers’ yeast; Nebraska banishes homebrew from beer festivals; London borough gives pubs legal protection; and Maryland breweries collaborate on beer benefiting flood victims.

Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.

There are no more excuses for ignorance. We’re not talking about becoming an expert, but rather getting informed with the basics and understanding beer and the core brewing process.

According to Fountain, close to 50 of San Diego homebrew club QUAFF’s nearly 350 members have turned pro.

Squeeze the most out of your brew day with this tasty sour, made with malt extract, Magnum hop pellets, and leftover hot liquor tank water.

If you’ve ever sifted through a homebrewers’ forum trying to separate the experts from the blowhards, this book is for you.

Dr. Paul D. Ogg was a mentor to many beer-lovers, brewers, and scientists in Colorado and beyond.

Give a flavorful twist to a simple lager recipe from the “Barrel Master” at California’s Eagle Rock Brewery by toasting your own Pilsner malt.

To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.

How to homebrew a Saison inspired by figolla, a Maltese Easter cookie made with almond paste, orange, and lemon.

Since pushing to legalize the hobby more than 40 years ago, homebrewing clubs have greatly increased membership and sophistication.

It’s like a Keurig—for beer. And Seattle-based PicoBrew hopes Pico, its new countertop homebrew system, will catch on just as quickly as those pod-fed coffeemakers.

A Pale Ale recipe with oats emphasizes the spicy pear and stone fruit aromas of 007 Golden, a new Idaho hop variety.

Gardening for the Homebrewer starts out with the basics, but what makes it great is chapters on growing other fermentables—from Gruit herbs, like yarrow and juniper, to cucurbits, the key to Cucumber Saisons and Pumpkin Ales.

Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.

A Witbier recipe with pomegranate juice, inspired by the fruit’s place in Greek mythology and February’s ubiquitous pink color scheme.