Lager to most means the ubiquitous pale golden brew that arose from the original pilsners of the 1840s. But by
I remember when stout was synonymous with Guinness. When we talk stout now, it’s described by brand, ingredients or sub-style.
(Photo by Brian Regan) Coffee and beer are generally relegated to different parts of the day. In the end, both
There should always be a spot reserved in the cellar for abbey and Trappist beers. Though the brewers of these
Friends often ask me to review their brewing recipes and strategies. With all-grain brewers, this usually amounts to minor tweaking
I have always had a particular fondness for the emphatic malt character, smoothness and underlying elegance of noble hops in
Hobbyists thrive on rapport, with like minds sharing knowledge, triumph and struggle, reminiscing about wide-eyed beginnings and visions of the
Partial mash, 5 gallons, OG 1.065, 30 IBU Mash 4 lb American 2-row malt, 16.0 oz roasted barley, 8.0 oz
Extract, 5 gallons, OG 1.070, 30 IBU Steep 4.0 oz chocolate malt, 8.0 oz 120º L crystal, and 1.0 lb
All-grain, 5 gallons, OG 1.075-1.080, 40 IBU Mash 13# Pilsner malt at 151º F for 1 hour Hop schedule: 2.0