**Aroma:** “Lemon-like tartness, fruity, with some berry-like notes of sweetness. Some malt sweetness in the back, with floral notes that are like a pleasant perfume. Light aroma overall with perhaps a touch of sourness. I would expect a bit of herbal or spicy notes.” **Flavor:** “A well-balanced Gose that’s tart without being too tart. The slight salty character adds a refreshing balance to the residual sweetness and lemony tartness. The carbonation helps with the light sour and herbal note at the end of the sip.” **Overall:** “Nothing in this beer was too bold, but it all blended well together seamlessly. The hibiscus notes of berries and tart lemon, with the malt sweetness, acidity, and salt character combined to make a clean and refreshing tart beer. Nice silk creaminess in the middle of the sip. An enjoyable combination.”

Think you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.

Brad Smith explains why many beers brewed with extract come out darker than you might expect.

Arguably the most important gear in the brewhouse is what we wear ourselves: personal protective equipment, the armor that keeps us from harm amid the boiling-hot, corrosive, slippery dangers of manufacturing beer.

Adding aromas to your beer using late hops additions can be done a few ways. We show you how in this video tip of the week!

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, examines what it takes to brew at higher altitudes.

In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not-so-new—may provide direction.

Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.

To preserve the volatile oils in hops, you need to steep hops at a temperature below boiling. That’s where whirlpool hops additions come into play.

Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.

Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.

This recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.

the vessel in which beer wort is boiled with hops. Proper wort boiling achieves a number of effects, including sterilization of the wort, de...

are the hard outer layers of grains of rice. During normal harvesting of rice, the shard-like hulls are a by-product that later find other u...

are adjuncts used in brewing. They are usually added directly to boiling wort in the kettle but can be used during the final stages of brewi...

is an organic sulfur-containing molecule with the formula (CH3)2S. It has a low boiling point (98.6°F or 37°C) and an odor that is general...

In this 54-minute video, Chris Tropeano of Resident Culture Brewing goes in-depth on brewing kettle-soured beers with balance and complexity.

In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano discusses pulling lactic bacteria from the bottom of the kettle for re-pitching in future beers.

is the state of “brightness” of a wort or beer. Two fundamental forms of “break” (insoluble) material can lead to a lack of clarity ...

is an old term sometimes used (particularly in the UK) to describe a batch of wort or beer as it proceeds through the brewing process. Batch...