Here are 5 ways to get the most from specialty grains in your extract-based homebrews.
Brewed with lemon zest and juniper berries, this American IPA is a deep golden yellow and has the aroma of citrus, fresh-cut herbs, and pine.
A record-breaking influx of young settlers is bringing an unprecedented number of breweries, brewpubs, Belgian bars, and beer brunches to the nation’s capital and its suburbs.
Start now to brew this near-perfect fall beer (despite its name) whose bread, spice, pine, and floral flavor profile lends itself beautifully to pairing with fall foods!
Farro, an ancient grain with a nutty flavor and hints of cinnamon, pairs well with wheat beer in this tasty salad.
While it’s difficult, maybe impossible, to be everything to everyone, it’s even harder for most brewers to self-impose the limitation of brewing a stylistically narrow range beers.
Here’s a conventionally made saison with the OG kicked up to 1.080 and a good dose of Chinese white pepper and bitter orange peel.
Try grilling shrimp or salmon with this tart and tangy beer-infused barbeque sauce.
Let’s take a closer look at the scales marked on almost every hydrometer and then figure out which one we should be using.
Who says you have to stick to beer to cool down? We have five boozy milkshake recipes to put the fires out this summer.