Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.
The lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.
Fermenting under pressure to make beer faster is an old industrial trick—and it works just as well on a small scale. Here’s what to know about a method that can help you brew more lagers in less time, honing your technique along the way.
Brewers don’t make beer, yeast do—but they also make a lot more yeast. Here’s a look at some of the specialized gear that brewers use to propagate and ensure consistent pitches from batch to batch.
Brewing saisons with Brettanomyces offers an enticing opportunity to fully embrace Noble and Noble-esque hops, including newer varieties such as Adeena and Loral and later kettle additions to encourage biotransformation. Crooked Stave founder and brewmaster Chad Yakobson breaks down some possibilities.
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
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.
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.
Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.
Borrowing a page from winemakers, some brewers are pitching freshly picked fruit instead of slurry, taking advantage of the natural yeast and bacteria on their skins—a process that requires a leap of faith and the best, ripest fruit you can find.