These excerpted sections from The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch on brewing with basil, carrots, and tomatoes are perfect for those interested in creative ways to use culinary ingredients in their brewing.
First wort hops are added to the kettle during runoff and can lend complexity to the finished beer’s flavor and aroma.
Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is brewed well. Josh Weikert has the low-down on how to brew this style just right.
While many of us have New Year’s resolutions to become healthier or fitter, we should also take the time to look at how we can be better brewers, too. Long-time homebrewer Jester Goldman has some ideas!
Here are some tips for brewing darker beers without adding a roast or off-flavor to it.
. . . you can learn in a trip to your favorite restaurant.
English Porter is one of the oldest continually-produced styles of beer in the world, dating in its current form back to at least the early 18th century. Here’s how to create this interesting (but never overpowering) drinking experience.
Follow these tips and techniques to take your quick sour beers up a notch.
Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.
Here are 5 great reasons to teach your family how to homebrew this holiday season.