Dogfish Head former head brewer talks through everything from the process of innovation to brewhouse key performance indicators, building beers from the simplest Pilsner to giant high-gravity beers, evaluating ingredients, reducing diacetyl, and much more.
The annual event celebrates the best homebrewing in America with winners to be announced at Homebrew Con in June.
There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.
When you're brewing high gravity beers using a blow-off tube can help you avoid making a big mess. Learn more in this video tip.
When a brewer who cut his teeth on classic styles and learned the importance of repetition and quality is unleashed into a brand-new brewery where the only limitation is his imagination, good beer is bound to happen.
The White IPA functionally updates a classic style in a way that emphasizes the regional particulars of the original beer while incorporating updated ingredients.
It’s time to consider the evolution of Trappist beers in the New World. As the American craft-beer movement engages with and develops Trappist styles, it is also keeping some Trappist brewing traditions alive.
The Los Angeles brewer talks about his plan for modest growth, how he looks for inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop over time.
How can you stand out in a crowded homebrew competition? Award-winning homebrewer Paul Odell has some suggestions.
Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.
Finding the right blend of tea leaves can add a boost of flavor to your favorite mild beer. Learn more from Edmund’s Oast Brewing Co., including a recipe for their tea-infused English mild.