Zac Harris talks about the nuance and importance of temperature control during the brewing process to ensure that your final result is perfect.
This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.
Jeff O’Neil of Industrial Arts Brewing Co. introduces us to his brewing equipment and talks about lessons he's learned when adding hops to wort, specifically when it comes to temperature.
Randy Mosher, the author, is also the creative force behind both Forbidden Root Brewery and 5 Rabbit Cervecería in Chicago. Here, here talks about beers he’s tasted over his career in beer that have helped form many of his memorable lessons.
Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.
Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.
Grain is your beer’s base and the most expensive ingredient. This guide covers strategy, policy, and important points and reminders.
Consistency is key when it comes to step mashing. Get a peek inside the Euresko Beer Co. brewery and learn about the process and how you can apply it to your homebrewing.
In this issue’s Learning Lab column, Jester Goldman shows you how to expand your knowledge of yeast strains so you can pick the right yeast for your next batch of homebrew.
Dennis Nesel from Hudson Valley Malt discusses the process behind germination at his malting facility and how it impacts your beer.
Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.
GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.
From their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.
Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.
