Making Beer

There are beer yeasts that refuse to be categorized as ale yeasts or lager yeasts.

Barrel-aging beer has become immensely popular among commercial brewers, but the process is less common for homebrewers.

Once you’ve decided you’re ready to try a Brett fermentation, where do you start?

Constant experimentation and a focus on the interplay of yeast and hops aids the perpetual evolution of The Alchemist’s Heady Topper.

Why do we go out of our way to label something as “Brett-conditioned” or “100% Brett-fermented”?

Beer should never taste like vegetables.

You never forget your first homemade lager.

Sourness in beer, however, is definitely a right place, right time phenomenon.

Stop drinking old books and keep your beer delicious.

Keeping your yeast happy is the way to better beer.