How did you get started in brewing? I entered the brewery in ’82 as the purchaser. In ’93 the position
5 gallons (19 liters) OG: 1085/15.5 degrees Plato Alcohol: 8 to 9% by volume Bitterness: 45 IBUs Color: 25 SRM
Belgian Witbier Brouwerij van Hoegaarden, Hoegaarden, Belgium Hoegaarden Original Witbier Hoegaarden pours a pale, almost lemonade color, no doubt due
This Flemish area of Belgium, nicknamed “Hoppeland,” is nestled against the French border and, in a country known for more
The beer renaissance has spawned an assortment of new beer styles—either seminal in their own right, or redefinitions of classics,
We new brewers love hops. Sticky, resiny, pungent, citrus-drenched hops. It began as a reaction to the dumbing-down of mainstream
I got into beer in college, hardly an uncommon experience. Less common was the fact that I didn’t drink American
(Ed. Reading about old-timey beer is great, but what if you want to actually taste the same kind of beer
We all know the history of American beer: back in the good old days, before Prohibition, honest brewers made honest
Aecht Schlenkerla Helles Lagerbier, Bamberg (4.3% ABV) None dare call this Rauch Lite. It’s a pale-gold Helles—not available in the
