Try culturing up dregs from a favorite mixed-fermentation beer to brew this farmhouse ale, a balanced frame for funky depth.
Farmhouse brewing is a huge barn, with room for all sorts of creatures. How many of them, though, help you make really drinkable beer? Here, Drew Beechum lays out a path toward restraint.
Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.
Don’t think of this as a clone of Dupont’s Avec Les Bons Voeux—think of this as a beer inspired by it. It’s the right blend of earthy, hoppy, fruity, spicy, and dry, and it makes for sweet dreams.
This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.
Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.
We bring you the sordid tale of a love triangle: One brewer, two beers, and a lot of feelings. C’est la vie.
This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.
For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.