Dry brewer’s yeast has come a long way since the days when little foil packets of dubious provenance accompanied malt extract cans of unknown age.
The only thing better than learning from your mistakes is to learn from someone else’s mistakes.
Say hello to the hibiscus flower. Its bold flower petals aren’t just eye-catching; they’re also edible when dried, which means summer beer brewing just got a lot more colorful.
If you’ve never brewed with spices before, here are some tips to get you started.
Ask homebrewers about the number one consumer appliance on their wish lists, and you're likely to get some variation on a refrigerator or freezer (assuming professional brewhouses don’t count).
The humble handle is a piece of equipment you didn’t know you needed until you’ve used one.
Mead. The word conjures up visions of lavish, bacchanalian feasts and roughly-hewn drinking horns.
"Racking" is the brewer’s term for transferring beer from one container to another.
There are certain circumstances in which you may want to raise the fermentation temperature.
All-grain brewers end up with a healthy amount of spent grain after each brew day.