Even if we pay lip service to the ideal of the Reinheitsgebot, we often overlook it every time we bottle: priming with corn sugar is a clear violation. Take an example from German brewers and keep it legal with a technique called kräusening.
Here are three things you need to know about prepping a barrel for aging beer.
Through some trial and error, Eric Reinsvold and the UNC Fungi & Algae class created a successful beer with porcini mushrooms.
Alas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.
More and more craft-beer brewers are fermenting their own mead. Kyle Byerly covers everything you need to know about making mead in this 3-part series.
With a little ingenuity, we can make our homebrewing more accessible to those with physical limitations.
If you’ve ever had an inconsistently carbonated batch of homebrewed beer, you know how frustrating it can be.
Performing a starch test with iodine can help you know when your grain is ready to mash out and sparge.
Researchers recently have begun to unravel the mystery of hops aroma, but many unknowns remain.