Smoked malts can be touchy to work with. For one thing, not every batch of smoked malt is identical, even when comprised of the same grain and smoked with the same wood. Dive into this specialty grain with our homebrewing columnist to learn more.
For his 6-pack, Tyson Arp of Nebraska Brewing Company (Papillion, Nebraska) thought back to his days of homebrewing and beer discovery and picked beers that inspired him at an early stage in his career.
Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers.
This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.
Three Four Beer Co. Co-owner and Head Brewer (and former Odell and Horse & Dragon brewer) Linsey Cornish offers five tips for brewing great stouts and porters.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of first wort hopping and its purpose.
Here are some tips on preparing your palate and your environment for a successful beer tasting.
Some of the most flavorful and misunderstood beers come from Scotland. Wee Heavy and Shilling Ales once dominated pubs and tap lists, but have lost favor for more hop-forward styles. However, these beers, and their history, are worth a closer look.
Hard to find, historic origins, easy to drink, and straightforward to brew: sounds like a perfect homebrewing style.
Spruce tips add an immediately recognizable aroma and flavor to beer, yet some have a hard time accurately defining the specifics. When they are collected, handled, and brewed with properly, this historic ingredient will liven up just about any beer.