From our Illustrated Guide to Homebrewing, here’s an introduction to fermentation—and an explanation for why you might want to leave it alone for a while.
The data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace.
Extract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.
Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.
Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.
In this excerpt from our Illustrated Guide to Homebrewing, we discuss brewing with extracts and steeping with specialty grains—and why there is much to be said for embracing them at home.
Some brewhouses are forever, even if they don’t stay put—and more than a few have traveled their way around the country and even around the world. At each location, that unique set of equipment and the brewers who use it must form a connection that inevitably affects what we drink.
The quality of your beer hinges on the yeast and handling it properly—but it need not be difficult. From our Illustrated Guide to Homebrewing, here’s what you need to know about types of yeast and how to manage them so that your fermentation goes to plan.
Committed to brewing the best European-style lagers possible, Art History Brewing in Geneva, Illinois, is expanding into a brewhouse outfitted with a wish list of bells and whistles.
Sanitation is the first essential step in making great beer—and it’s not difficult to do it right. From our Illustrated Guide to Homebrewing, here are the basics and some useful tips.