Jester Goldman

Recipe: Jester’s Mintegranate Sour

This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.

No Rests for the Wicked: Brewing Kettle Sours with Extracts

In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.

Recipe: German Chocolate Cake Stout

With some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.

No Rests for the Wicked: Pastry Stouts, Accelerated

In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.

Learning Lab: O2? Oh My!

In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?

Learning Lab: Accidentally on Purpose

In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.

Learning Lab: Sweet Mash Choices

Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.

Learning Lab: More Ways to Get Hoppy

Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.

Learning Lab: Standard Hops Additions

Hops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.

Learning Lab: A Richer Palette with Specialty Grains

Let's affirm the importance of building malt complexity. By mixing up your base malts, bringing in rye or oats, or experimenting with specialty malts, you can bring depth and nuance to your beers, creating a knock-out recipe.