(Photo by Brian Regan) Coffee and beer are generally relegated to different parts of the day. In the end, both
Learn how to get two completely different brews from a 10-gallon batch of homebrew. Photo by Colby Perry. Outfitting a
The unassuming ales of Scotland sometimes get lost in today’s dynamic brewing shuffle. Once as well-known for IPA, porter and
It is always assumed that subtle, low-gravity beers are the greatest challenge in homebrewing. But high-gravity, boldly flavored beers also
Rye has become quite the dashing addition to microbrews in recent years. This flavorful, hearty grain is generally cast in
There should always be a spot reserved in the cellar for abbey and Trappist beers. Though the brewers of these
The cans holding today’s craft beers are very different from those that first hit shelves over 75 years ago. In
The distinction between top- and bottom-fermented beers is familiar to all homebrewers, but the term “hybrid” is often met with
Friends often ask me to review their brewing recipes and strategies. With all-grain brewers, this usually amounts to minor tweaking
In a funny sort of way, homebrewing has come full circle. Thirty-four years ago, our country’s 39th President, Jimmy Carter,
