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So how does one go about making their own booze? The post Homebrewing 101 appeared first on DC Life Magazine.
Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a...
You may not be able to ferment in a proper Burton Union—though we wouldn’t put it past some of you to build your own—but you can brew your own version of this beer that Thornbridge...
Author: Marshall Schott I’ve sort of become known for my adoration of the Fine Pilsner known as Miller Lite, a […] The post Brü It Yourself | Tett For Tat Pils appeared first on Br...
Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial ho...
Whether you’re the type who appreciates a real technical challenge—or just the type who appreciates something easygoing and ice-cold on a hot day—light lager has plenty to offer th...
MY JOURNEY TO launching Tapped33 began with curiosity, not capital. While traveling throughout Europe during my Navy deployment, I fell in love with the beer culture in Prague and...
Bootleggers may not be getting the boot much longer. In April, the 5th U.S. Circuit Court of Appeals in New Orleans deemed a 158-year-old federal ban on home distilling unconstitut...
Meant to represent the kind of pale lagers that were brewed by the likes of John Wagner, who brewed the first lager in the United States, this is kind of like German or Czech Pils...
Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.
A collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.
From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out ov...
Besides sanitation, success here depends on two things: slightly chloride-forward water to round out the malt, and great attenuation for a light, dry finish.
Author: Martin Keen Wort becomes beer at the point it is introduced to yeast, at which point fermentation occurs, turning […] The post exBEERiment | Yeast Comparison: White Labs WL...
In England’s East Midlands, the brewing trailblazer Thornbridge has rescued and is continuing to use a vital piece of British brewing heritage—an original Burton Union system. More...
Cider expert Gabe Cook gives a beginner's guide to making homemade cider, including tips on selecting apples, extraction and fermentation
Authors: Marshall Schott & Andrew Bromley In what I can only surmise is a sign of the times, this survey […] The post 2026 General Homebrewer Survey Results appeared first on B...
This colonial-era pale ale recipe—a collaboration with Mount Vernon to celebrate the 250th anniversary of the Declaration of Independence—takes a page right out of Martha Washingto...
This truly indigenous, widely available American grain offers nutty, earthy flavors that would seem to be compatible with malt-forward beer. Yet relatively few breweries have tried...
Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.
Breweries big and small are discovering the huge, modern potential of this tiny, ancient grain.
Author: Steve Thanos According to the BJCP, British Brown Ale is “a malty, caramelly, brown British ale without the roasted […] The post exBEERiment | Brewing With Wood: Soluble Oa...
Author: Marshall Schott For many, there’s a romantic appeal to the idea of shortcuts in brewing, especially one that doesn’t […] The post Under Pressure: Analyzing The Results From...
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