For this recipe, Christopher Cina prefers to use something with a little sweetness to it, such as a winter warmer or an oatmeal stout—the use of the Gruyère helps make this a sandwich that stands up to a full-bodied beer.
When bottles of Boston Beer’s Millennium made it onto a rare-wine auction list, you could say that more than a few wine lovers’ heads were turned.
Here we’ve used Amarillo, Chinook, and Nugget to create an American saison with a bright pineapple and blackberry flavor and a distinct resiny Nugget aroma.
In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a couple of mash tuns (and one mash paddle) and the Ruby Street Fusion 25, an integrated brew system. Here are the results.
This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.
No-chill brewing is a water-conservation technique developed by pioneering brewers in Australia. Here are 6 tips to get you started if you want to give it a try.
Brewers have often used pH to describe the sourness of their beer, but recent research has shown not only that titratable acidity correlates more closely to perceived sourness, but that additional factors are also important. Stan Hieronymus elaborates.
ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. Here’s how to make your best one.
Saison + lemon + orange + ginger add up to a pop of summertime excitement for salmon filets.
Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.