Articles
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Factors Affecting Hop Production, Hop Quality, and Brewer Preference
By Alfred Haunold and Gail B. Nickerson (Brewing Techniques)Declining yields of traditional noble aroma hops and the demands of modern production methods are leading hop...
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Blending and the Art of Salvage
By Chris Studach (Brewing Techniques)What to do with that unfortunate mistake of a recipe? Design another beer that is out of balance in an opposite...
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Oktoberfest Alternatives
By Roger Bergen (Brewing Techniques)As summer turns to fall, many brewers start to plan their Oktoberfest brewing. This installment of “Brewing in Styles” looks at...
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Cultured Dregs, Challenging Infections, and Home-Kilning Malt
Q and A with David Miller (Brewing Techniques) Cultured Dregs, Challenging Infections, and Home-Kilning Malt One brewer’s efforts at fermenting with cultured Oberdorfer Weizen yeast...
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Simple Laboratory Methods for Microbrewers
By Frank Commanday (Brewing Techniques) Quick Results for Quality AssuranceThe time normally associated with microbiological testing causes many brewers to view such work as tedious...
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The Low-Down on Copper Pennies, Exposing Beer to Air, and more.
Q and A with The Troubleshooter Dave Miller (Brewing Techniques) Racking and Wort Aeration Question: Two questions: First, my brewing buddies and I disagree...
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Diacetyl: Formation, Reduction, and Control
By George J. Fix (Brewing Techniques) Diacetyl — the compound responsible for buttery or butterscotch flavors that sometimes arise in beer — can be controlled...
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Porters: Then and Now
By Roger Bergen Porter is a notoriously obscure and enigmatic style. Its current revival in Britain and America invites us to shed some light on...
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Turning an Old Refrigerator Into A Fermentation Chamber
By Kieran O'Connor (Brewing Techniques) Accurate control of fermentation temperature is closer at hand than you might think. You happen to be at...
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Great Commercial Beer from Malt Extract
By Donald R. Outterson Extract brewing, the stepchild of the brewing family, can produce top-quality brewpub and microbrewery beers. The key is understanding the properties...
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A Stout Companion
By Ron Bergen The art of brewing this most extreme beer style is revealed by both old brewing texts and a discussion of the many...
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Rice as an Adjunct, Hot-Side aeration, Sparge-Water pH and more
Q and A with The Troubleshooter Dave Miller (Brewing Techniques) Rice as an Adjunct Question: I did three brews using cooked rice added to...
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Hot Trub: Formation and Removal
By Rob BarchetHot trub, the protein precipitate formed during the boil, can impede fermentation and produce undesirable qualities in the finished beer. Simple, effective methods...
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Brewers' Wish List for Brewery Equipment
By Rosannah HaydenThe holiday season typically finds home brewers and microbrewers preparing their favorite seasonal specialty beers and, as winter waxes on, reflecting on the...
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California Steaming
By Roger Bergen The uniquely American hybrid that launched the microbrewery revolution has always been poorly understood. Made by using a lager yeast … at...
