Fermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.
Selecting the right kettle for your homebrew setup is essential in producing great beer without boil-over or a large amount of evaporation.
Try the local beers chosen here to best represent St. Louis, Salt Lake City, Portland, San Diego, Denver, New York, and Nashville.
Specialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars.
This fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.
John Mallet is a consummate brewer’s brewer, and his focus on getting it right extends to the exact phrasing he uses to describe the beers in his 6-pack.
Eric Reinsvold takes advantage of the season’s bounty of dandelions—and his daughter’s energy—to “brew” up a batch of bright sparkling floral summer cyser.
The spices in pumpkin ale add a subtle warmth to the profiteroles and nicely complement the rich maple flavor in the mousse.
Pushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.
Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.