Annie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.
Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.
Do you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.
Consider the possibilities of split-batch brewing—to get twice the variety without a lot more work.
Still buying only what you need for that next batch? Josh Weikert makes the case for building a library of ingredients, where it’s not just about quality, it’s about quantity.
Beer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.
Neil Witte, a Master Cicerone and founder of the TapStar draft quality certification for bars and taprooms, explains the basics that homebrewers need to know to keep their tap lines clean for the best possible beer.
Hard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.
Once again, you told us your favorite homebrew gear, manufacturers, and retailers. It was a year of small shifts and subtle moves, as your favorite brands of 2020 remained largely unchanged.