Dennis Nesel from Hudson Valley Malt discusses the process behind germination at his malting facility and how it impacts your beer.
Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.
GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.
From their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.
Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.
With a little research and the right tools you can create a water profile that will give you a true to classic style beer. In this video tip, Zac Harris shares his expertise.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about triple-decoction mash.
Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.
If you have a barrel program, at some point, you’re going to have leaky barrels. At Revolution Brewing in Chicago, Marty Scott, who oversees the barrel program, gathered more than two dozen leaky barrels and found a way to give the beer a second chance.
Here’s a crisp, German-style Pilsner from Von Ebert Brewing in Portland, Oregon.