If you’ve ever taken a whiff of a pale lager and gotten a noseful of corn, then you’re already familiar with this week’s off-flavor.

Here’s the lowdown on lautering and the skinny on sparging.

If you like lambic and gueuze, then maybe turbid mashing is for you.

Multi-step mashing may seem like a historical curiosity, but it’s good to understand the intent because there are still some useful ideas. Jester Goldman walks you through the traditional rest points and what they’re all about.

Use this recipe to experiement with turbid mashing.

The decoction process offers the promise of deeper malt character and clearer beer, but it takes extra time and involves extra processes that many brewers find too daunting. We have some alternatives that will get you the same results, but in less time.

So you want to perform a cereal mash? Good for you! The cereal mash is your key to unlocking starches in raw and unmalted grains and making them available for conversion by mash enzymes.

The idea of making beer with flaming-hot rocks conjures an indelible mental image, yet the common understanding of what “steinbier” was is almost totally wrong. Here, Lars Marius Garshol explains the methods of a lost farmhouse style.

Rob Gallagher, former chair of the London Amateur Brewers, has a thing for decoction mashing. This is his Czech-style pale lager recipe, which won Best of Show at London Brew Con 2018. It includes a triple-decoction mash and plenty of gorgeous Saaz hops.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of the corn-like off flavor in your beer.

mashing is a traditional and intensive method of mashing. While the method was once used by most breweries, today decoction is a controversial.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about triple-decoction mash.

Mashing is what turns regular malted barley into the wort that ultimately becomes beer. And as with most other aspects of homebrewing, there are as many ways to mash as there are brewers.

Bierstadt Lagerhaus Founders Bill Eye and Ashleigh Carter take you step-by-step through their process for brewing some of the best lagers (Pilsner, Helles, Märzen, Bock) in the country.

Improving your mash process will improve your efficiency, and help you fine-tune your mash for better results.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on steeping dark grains.

Decoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.

**Aroma:** “The malty aroma leaves a clean, sweet bready biscuit initial impression. Slightly flowery and citrusy hops character, with some woody and spicy notes. Low sulfur with some mineral notes.” **Flavor:** “Malty, biscuit sweetness is smooth, light-bodied, solid, and slightly sweet. The lemony, floral, spicy hops accent the clean malt bill nicely, and the high carbonation makes everything pop just a little. Finishes with just enough bitterness to make you want another sip—or gulp.” **Overall:** “A wonderfully light and refreshing beer that leans slightly more toward a Helles in its focus, but overall, it is still well-crafted. It’s on the low end of a hoppy lager, but the high end of a traditional Pilsner. Enjoyable, crisp, and clean, and blended well throughout.”

In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.

Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.