Belgian witbier is a fantastic beer style, especially for the summer-to-fall transition, but you need to resist the impulse to overload it with spices and fruit! Here’s how to brew one you can drink by the liter instead of making wheat-based perfume.
A blueberry sour ale adds some summertime excitement to this yummy crumb cake.
Emphasize the tartness of green tomatoes by brewing this lighter saison-style beer with a relatively dry finish.
For Troy Casey, owner of Casey Brewing & Blending, brewing with fruit is much more than just selecting the fruit—it’s a relationship with local fruit growers and an exploration of the distinct flavors that specific fruit varietals contribute to beer.
Jester Goldman offers tips on choosing honey and the base beer for a saison braggot, then shares the recipe for “Saison of the Braggot.” It needs a warm fermentation temperature, so what better time than midsummer to brew one up?
An American pale ale works well as the beer for cooking, both to help offset the sweetness of the carrots and reinforce the bitterness of the char once it comes off the grill.
Josh Weikert offers tips on creating an environment with stable temperatures for your fermenting beer.
Consider forming your beer-cellar collection around age-worthy, budget-friendly beers.
In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a couple of burners and a chiller. Here are the results.
This beer is inspired by Mike Todd, a fellow member of the Stoney Creek Homebrewers, who brought a SMaSH version to a recent meeting. We were all blown away by the clarion blackberry/black currant/plum notes that the Bramling Cross hops pumped out!