The wider world has known about sahti for a few decades now, but many attempts to brew it have little to do with the real thing. For those who want to make something much closer to the Finnish farmhouse tradition, Mika Laitinen explains the basics.
From our Illustrated Guide to Homebrewing: For those jumping into all-grain brewing at home, here’s what to know about mashing for success.
From our Illustrated Guide to Homebrewing, here’s what to know when you’re moving from extracts to taking greater control of your grist, mash, and lauter.
Big-city breweries and bars aren’t the only ones who can draw crowds with events dedicated to traditional Kölsch service. In rural Fairbury, Illinois, the locals have quite taken to Kölsch Night in the converted dairy barn at Emancipation Brewing. Cofounder and head brewer Lincoln Slagel explains how and why it works.
From our Illustrated Guide to Homebrewing, here’s a rundown of what to expect as you plan your first brew, including all the gear you’ll want to have ready.
From our Illustrated Guide to Homebrewing, here are some tips on serving your own beer—and on evaluating it, so you can decide how to make it even better next time.
There is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.
From our Illustrated Guide to Homebrewing, here’s what you need to know about packaging—the key step that transports beer from the fermentor to your face.
From high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.
From our Illustrated Guide to Homebrewing, here are things to consider while your batch moves from fermentation to that time when waiting (and perhaps adding a thing or two) only makes your beer better.