We address one of the most fundamental questions about beer: What is the difference between ale and lager?
Ever wondered why is the color of your beer is different from the predicted color on a color scale or software? Brad Smith has the answer.
Here are the tips and tools you need for the all-important task of rapidly cooling wort from boiling down to room temperature or lower.
Jester Goldman offers tips and techniques for avoiding oxygen exposure when you transfer from one vessel to another.
“2-Row Pale,” the recipe says. Easy enough, but there’s a bin of something called “2-Row” sitting next to a bin called “Pale Malt.” What gives? And which makes the best beer?
Attempting to copy a commercial beer is an excellent way to fine-tune your skills as a brewer.
In the second of his two-part series, Josh Weikert focuses on both what to store your ingredients in and where to put the things in which you put the things.
It can easily take 10 or more pints of water to yield a single pint of beer. Jester Goldman explores where it all goes and what you can do to conserve some of it.
Jack Hendler of Jack’s Abby Brewing offers a few tips for brewing Baltic porters.
Here are a few things to know if you’re thinking of diving into the world of lager brewing.