Comparing Methods to Reduce Diacetyl: Experimental Results

How does yeast-derived ALDC compare to purified ALDC enzyme in reducing diacetyl? To test various conditions, Berkeley Yeast designed a recipe that would result in high diacetyl after dry hopping. Here are the results of their testing.

By: Berkeley Yeast (Sponsored)

Kernel Knowledge: Get to Know Your Malts More Intimately

From chomping on grains to hot steeps and running the grains through an espresso machine, Randy Mosher offers some simple tips and tricks to better evaluate your malt—and to improve your flavor imagination.

By: Randy Mosher

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The Heart of Darkness: Exploring Dark Malts

Cooking with Beer: Arugula, Pear, and Camembert Salad with Saison Vinaigrette

Looking for a light spring dish with character? This simple salad bring the perfect mix of bitter, sweet, crunchy, creamy, and tangy—and an opportunity to support your local saison.

By: Sara Dumford

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Making Saison-Infused Pizza at Home

Make Your Best India Pale Lager

It’s a throwback, now, but we remain loyal, and we know they’re still out there. And brewing a great IPL is more about executing the “L” than anything else.

By: Josh Weikert

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Recipe: Bergsteiger India Pale Lager

Podcast Episode 410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local Ingredients

The New Zealand Beer Awards’ reigning champion microbrewer punches above his weight class, with medal-winning lagers produced unconventionally in a small brewpub where time definitely equals money. But he’s also pushing boundaries with localized takes—as with a tart, sparkling harvest ale that combines country’s signature white-wine grape with its signature hop.

By: Jamie Bogner

Infographic: Which Container Do You Like Best for Your Beer?

Draft, can, growler, or bomber? From our Best in Beer 2024 Readers’ Choice Survey—and compared to recent years—here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”

By: Readers of Craft Beer & Brewing

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Best in Beer Readers’ Choice: Your Favorite Breweries in 2024

Building Body and Mouthfeel into NA Beers | Video Tip

In this clip from their webinar, Berkeley Yeast VP of product strategy Anthony Bledsoe gets into ways to adjust the mouthfeel of nonalcoholic beers, as well as the importance of benchtop testing and experimenting with downstream adjustments.

By: Jamie Bogner , Anthony Bledsoe , Tim Sciascia , Ben Edmunds

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Non-Alc Brewing with Breakside + Berkeley Yeast

Recipe: Westphalian Farmhouse Ale

One of the most industrialized parts of Germany has a surprising farmhouse brewing tradition, but information about it is scarce. Based on interviews with surviving farmhouse brewers, conducted in the 1950s by the Folklore Commission of Westphalia, here’s our attempt at a recipe. We also include some variations in the notes below.

By: Lars Marius Garshol

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The Treats of Westphalia: Germany’s Forgotten Farmhouse Ales

The Treats of Westphalia: Germany’s Forgotten Farmhouse Ales

Farmhouse brewing was once common across much of Europe, though documentation can be scarce. Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany.

By: Lars Marius Garshol

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Brewing Gammeltøl, Denmark’s Strong and Smoky Harvest-Time Farmhouse Ale

The Beer Witch of Brooklyn Casts an Inviting Spell

From our Love Handles files on the world’s great beer bars: This shop and tasting room in Brooklyn, New York, offers deep knowledge and a place to chill while exploring the magic of great beer.

By: Courtney Iseman

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Critic’s List: Courtney Iseman’s Best in 2024

Podcast Episode 409: Paweł Lewandowski of Mount Puts New Zealand Pilsner in Perspective

Brewers outside New Zealand tend to associate its hops with IPA, but for more than 30 years, Kiwi brewers have been making their own kind of pilsner using the homegrown harvest. In this episode, the head brewer at Mount—home of the award-winning Mountie Pilsner—shares the keys to finding balance and drinkability in a cool-pooled, dry-hopped lager of 45 IBUs.

By: Jamie Bogner

What to Know About Flavor Extracts—and What’s a WONF? | Video Tip

Flavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.

By: Bret Kollman Baker

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The Art of the Fruit Tart with Urban Artifact | Brewing Course

Recipe: Hércules Pueblito Export Stout

From Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.

By: Josh Brengle

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Recipe: Hércules Caballo Blanco Summer Ale

Brewing Better Beer: The New Era of Yeast Quality Control

Yeast is the heart of every great brew—but controlling its quality has long been a challenge. Discover how cutting-edge PCR technology is transforming yeast testing and helping brewers detect contamination faster, protect their brand, and brew with confidence. From breakthrough tools to smarter testing for wild-yeast variants, the future of fermentation starts here.

By: Jermaine Lindsey, bioMérieux (Sponsored)

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The Art of the Fruit Tart with Urban Artifact

Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.

Building Flavorful, Award-Winning Stouts with Third Eye

From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.

West Coast Pils and IPA, the Green Cheek Way

In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.