While high alcohol is integral to strong craft beer styles such as barleywine and imperial stout, not all alcohols are created equally.
In farm fields and residential backyards across the country and around the world, hops harvest 2014 is well underway.
If you’ve ever tried packaging in bottles of different shapes and sizes, though, you may have found that the standard-issue capper doesn’t always get the job done.
It’s time to introduce these oenophiles to some homebrewed ales that can easily stand in for the fruit of the vine.
You probably know some poor souls—bless them—who have yet to discover the flavor and freshness of homemade beer.
The airlock is that funny little bit of plastic that affixes to the top of your brew bucket or carboy and bubbles away during fermentation.
I’m going to let you in on a secret: Believe it or not, there are actually patient souls out there who choose to marry homebrewers.
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.
If you’ve never brewed with spices before, here are some tips to get you started.