A vigorous boil is a vital step in the brewing process. Jester Goldman explains what goes on during the boil and offers guidelines on how long the boil should be.
A Pilsner is the perfect pairing for these wontons because it’s clean, fresh, and not so overpowering as to mitigate the sweet and sour of the Nuoc Cham.
We address one of the most fundamental questions about beer: What is the difference between ale and lager?
Ever wondered why is the color of your beer is different from the predicted color on a color scale or software? Brad Smith has the answer.
This classic English barleywine gains most of its character from rich Maris Otter base malt.
Here are the tips and tools you need for the all-important task of rapidly cooling wort from boiling down to room temperature or lower.
But what about the other side to the fairy tale? What challenges do new breweries face in 2017? And is owning a brewery really all that it’s cracked up to be?
Here are the three beer bars that we explored in Issue 18 (April/May 2017) of Craft Beer & Brewing Magazine®.
Not only is this German Pilsner a delightfully simple recipe that produces a crystal-clear look and flavor profile, but it’s a beer you can brew and then ignore in the fermentor for a few weeks—and then have in time for the 4th of July.
In this light and satisfying dish, beer complements the graininess of the soba noodles well, and the light and fresh flavors mingled with soy contrast with a cold, refreshing wheat beer.