Homegrown hops are the easiest beer ingredient for a homebrewer to produce on his/her own, and with some know-how on your end, you can grow your own harvest year after year.
Has your brew day been reduced to a few hours, leaving you to opt for efficiency over precision in your brewing? Based on his experience, Eric Reinsvold offers you some “expert” tips on avoiding some of the pitfalls of this approach.
In the same way a chef can add a touch of cracked peppercorn to open up a dish with added spice and complexity, a brewer can use the same ingredient to achieve the same result.
In addition to a salty taste, salt adds texture and other interesting flavors to your beer. We’ll show you the basics and give you some ideas to try!
In Belgian wits, saisons, goses, and even richer Belgian beers, coriander can contribute bright citrus flavors, but it can also ruin a perfectly good beer. Here, we explore how to select, prepare, and use coriander to its best advantage.
Eric Reinsvold takes advantage of the season’s bounty of dandelions—and his daughter’s energy—to “brew” up a batch of bright sparkling floral summer cyser.
Through some trial and error, Eric Reinsvold and the UNC Fungi & Algae class created a successful beer with porcini mushrooms.