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PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST TRAPPIST SINGLE HAZY TRAIN AMERICAN WHEAT ALE RECIPE Dough-in with 8 quarts (7.57 liters) of 138°F (59°C) water for a 125°F (52°C) protein rest for 20 minutes. Add 8 quarts (7.57 liters) of 176°F (80°C) water for a 148°F (64°C) saccharification rest for 60 minutes. Boil for 75 minutes. Ferment at 68°F (20°C) until finalgravity is
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST BELGIAN DUBBEL Make Your Best Belgian Dubbel. Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs. BUCKWHEAT | CRAFT BEER & BREWING In the finished beer, they add a slightly nutty flavor. The proportion of buckwheat in a mash may be as high as one-half, though experimental mashes with 100% buckwheat have been reported in brewing literature. However, because of the buckwheat’s relatively high protein content, a mash with buckwheat generally necessitates a grist-to-water MAKE YOUR BEST BALTIC PORTER LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST TRAPPIST SINGLE HAZY TRAIN AMERICAN WHEAT ALE RECIPE Dough-in with 8 quarts (7.57 liters) of 138°F (59°C) water for a 125°F (52°C) protein rest for 20 minutes. Add 8 quarts (7.57 liters) of 176°F (80°C) water for a 148°F (64°C) saccharification rest for 60 minutes. Boil for 75 minutes. Ferment at 68°F (20°C) until finalgravity is
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST BELGIAN DUBBEL Make Your Best Belgian Dubbel. Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs. BUCKWHEAT | CRAFT BEER & BREWING In the finished beer, they add a slightly nutty flavor. The proportion of buckwheat in a mash may be as high as one-half, though experimental mashes with 100% buckwheat have been reported in brewing literature. However, because of the buckwheat’s relatively high protein content, a mash with buckwheat generally necessitates a grist-to-water MAKE YOUR BEST BALTIC PORTER LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
FARMING FOR CRAFT: NEW BARLEY & MALT VARIETIES RESPOND TO Proximity Malt’s new facility near Monte Vista, Colorado. Next-Generation Barley. While Proximity looked to Europe for interesting barley varieties, North American breeders—emboldened by the growth of independent brewers—were busy trying to breed new barleys meant for those brewers. INFOGRAPHIC: TRACKING THE TOP HOPS It’s no small feat for hop growers to put thousands of acres of new hops in the ground in a given year, but demand from brewers today has led to huge growth in acres and a dramatic shift in which hops are being grown. Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2020, showing the top 10 eachyear.
MAKE YOUR BEST STANDARD AMERICAN LAGER Make Your Best Standard American Lager. Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is MAKE YOUR BEST HELLES Let’s get the easy part out of the way first: get yourself a bunch of Pils malt—9 lb (4.8 kg) should do the trick. Then add in 1 lb (454 g) of Vienna malt to round out the base malt flavors, because that’s nearly all you’re going to get to play with! Add one more malt to the grist: Victory. Just ¼ lb (113 g), for a touch ofrichness.
MAKE YOUR BEST FESTBIER After about 10 days, bump up the temperature slightly (54°F/12°C or so), and wait another few days. At the 2-week mark, warm to 65°F (18°C) and hold for 2 days. What this will do is minimize diacetyl and sulfur production and/or retention, yielding a squeaky-clean pale lager. All that’s left after that is to cold-crash and lager, either MAKE YOUR BEST RED IPA PROCESS. Mash, lauter, sparge, and then boil for the full 60 minutes even though your hops aren’t going in until 15 minutes into the boil. There’s no real process mysteries here. Ferment at 65F, and if you like you can raise that to 68F after 5-6 days to allow for a bit of a diacetyl rest. At this point, many would dry hop this beer, but I GEARHEAD: MILLS FOR THE GRIST 13 hours ago · Gearhead: Mills for the Grist. Cracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range ofoptions.
MAKE YOUR BEST BALTIC PORTER To give yourself a good, rich base you should start with a 2:1 ratio of Munich to Pilsner malt (for a 5-gallon/19-liter batch, probably about 10 lbs/4.5 kg of Munich to 5 lbs/2.25 kg of Pilsner). On top, to add complexity, you want some really flavorful character malts. I use equal parts (about 0.5 lbs/0.2kg) Fawcett Crystal 65, Briess Extra VIDEO TIP: WHY DO SOME BREWERS ADD HOPS TO THEIR HARD Video Tip: Why Do Some Brewers Add Hops to Their Hard Seltzers? Chris Colby explains a few key details of brewing the sugar wash for hard seltzer, including the questions of whether to adjust the pH, add wort, or add hops like some of the pros do. BEYOND TRANSACTIONS: 25% HIGHER TABS WITH A GUEST-CENTRIC 1 day ago · Beyond Transactions: 25% Higher Tabs with a Guest-Centric POS. A guest-centric, cloud-based point-of-sale system can increase tabs, tips, and the bottom line for breweries of allsizes.
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOPODCASTTOOLSSHOP Excellence in the Sublime: Brewing Blonde Ale with MadeWest. MadeWest Brewing in Ventura, California, won GABF gold in 2018 and silver in 2019 for its flagship blonde ale, Standard. Mike Morrison, cofounder and head brewer, sketches out its origins and lays out the schematics of this extraordinary ordinary beer. BY: Mike Morrison. BEST IN BEER READERS’ CHOICE: TOP 50 BEERS OF 2020 Best in Beer Readers’ Choice: Top 50 Beers of 2020. Here are the top 50 beers of 2020, as voted on by the readers of Craft Beer & BrewingMagazine®.
TOP 20 RED ALES
Epic Brewing Imperial Red Ale (92) A spicy and resinous hop flavor forms the backbone of the beer and is accented by dark crystal malt, toffee, toast, unsweetened baker’s chocolate, dark fruits like dates and plums. A touch of bitterness and chalkiness in the finish. The ester profile is fairly clean, complementary, and well fermented. 6 TOOLS TO UNSTICK YOUR FERMENTATION Warming up the carboy is probably the most reliable way to restart a stalled fermentation. Some yeast strains are more temperature sensitive than others and may require some warmth to complete the job. The Saison Dupont strain is famous for stopping at around 1.035 and refusing to budge until it’s warmed as high as 95°F (35°C). SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. PVPP | CRAFT BEER & BREWING Pvpp is short for polyvinylpolypyrrolidone which is a polymerized and water/beer insoluble version of the soluble compound PVP (polyvinylpyrrolidone), a nylon-type polymer that has an even higher affinity for chemical bonding with polyphenols than the proteins present in beer have. HOW TO SERVE BEER ON NITRO THE BURTON UNION SYSTEM The Burton Union System is a wood barrel fermentation system that was used predominately by the brewers in and around Burton-on-Trent, England, in the mid- to late 19th century. It is also referred as a “Union set.”. Among the notable brewers who employed LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
THE BEST WAY TO USE WHIRLPOOL HOPS IN HOMEBREW The first effective range is what I call the high isomerization range, which is roughly 185–210°F (85–99°C). In this range, the temperature is high enough that some hops alpha acids are still being isomerized, adding bitterness. This is the range you might use if you still want to add some IBUs to your beer while also adding some hopsoils.
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOPODCASTTOOLSSHOP Excellence in the Sublime: Brewing Blonde Ale with MadeWest. MadeWest Brewing in Ventura, California, won GABF gold in 2018 and silver in 2019 for its flagship blonde ale, Standard. Mike Morrison, cofounder and head brewer, sketches out its origins and lays out the schematics of this extraordinary ordinary beer. BY: Mike Morrison. BEST IN BEER READERS’ CHOICE: TOP 50 BEERS OF 2020 Best in Beer Readers’ Choice: Top 50 Beers of 2020. Here are the top 50 beers of 2020, as voted on by the readers of Craft Beer & BrewingMagazine®.
TOP 20 RED ALES
Epic Brewing Imperial Red Ale (92) A spicy and resinous hop flavor forms the backbone of the beer and is accented by dark crystal malt, toffee, toast, unsweetened baker’s chocolate, dark fruits like dates and plums. A touch of bitterness and chalkiness in the finish. The ester profile is fairly clean, complementary, and well fermented. 6 TOOLS TO UNSTICK YOUR FERMENTATION Warming up the carboy is probably the most reliable way to restart a stalled fermentation. Some yeast strains are more temperature sensitive than others and may require some warmth to complete the job. The Saison Dupont strain is famous for stopping at around 1.035 and refusing to budge until it’s warmed as high as 95°F (35°C). SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. PVPP | CRAFT BEER & BREWING Pvpp is short for polyvinylpolypyrrolidone which is a polymerized and water/beer insoluble version of the soluble compound PVP (polyvinylpyrrolidone), a nylon-type polymer that has an even higher affinity for chemical bonding with polyphenols than the proteins present in beer have. HOW TO SERVE BEER ON NITRO THE BURTON UNION SYSTEM The Burton Union System is a wood barrel fermentation system that was used predominately by the brewers in and around Burton-on-Trent, England, in the mid- to late 19th century. It is also referred as a “Union set.”. Among the notable brewers who employed LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
THE BEST WAY TO USE WHIRLPOOL HOPS IN HOMEBREW The first effective range is what I call the high isomerization range, which is roughly 185–210°F (85–99°C). In this range, the temperature is high enough that some hops alpha acids are still being isomerized, adding bitterness. This is the range you might use if you still want to add some IBUs to your beer while also adding some hopsoils.
BEST IN BEER READERS’ CHOICE: TOP 50 BEERS OF 2020 Best in Beer Readers’ Choice: Top 50 Beers of 2020. Here are the top 50 beers of 2020, as voted on by the readers of Craft Beer & BrewingMagazine®.
BREWING INGREDIENTS: FARMING FOR CRAFT Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options for brewers. RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
INFOGRAPHIC: TRACKING THE TOP HOPS It’s no small feat for hop growers to put thousands of acres of new hops in the ground in a given year, but demand from brewers today has led to huge growth in acres and a dramatic shift in which hops are being grown. Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2020, showing the top 10 eachyear.
FULL VIDEO: HOW TO BREW CLEAN HARD SELTZER All Access Exclusive. Full Video: How to Brew Clean Hard Seltzer. Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more. MAKE YOUR BEST HELLES Let’s get the easy part out of the way first: get yourself a bunch of Pils malt—9 lb (4.8 kg) should do the trick. Then add in 1 lb (454 g) of Vienna malt to round out the base malt flavors, because that’s nearly all you’re going to get to play with! Add one more malt to the grist: Victory. Just ¼ lb (113 g), for a touch ofrichness.
BEYOND TRANSACTIONS: 25% HIGHER TABS WITH A GUEST-CENTRIC 5 hours ago · Beyond Transactions: 25% Higher Tabs with a Guest-Centric POS. A guest-centric, cloud-based point-of-sale system can increase tabs, tips, and the bottom line for breweries of allsizes.
RECIPE: O’CONNOR DARTH MALT IMPERIAL RED IPA 1 day ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. 3 ADVANTAGES OF A LAUTER GRANT 3 Advantages of a Lauter Grant. The lauter grant, among the least publicized of the brew-day gadgets, permits access to runoff as the mash is lautered and sparged. The lauter grant is simultaneously one of the most useful and among the least publicized of the brew-day gadgets. Placed between the lauter tun and the boil kettle, a grantoffers
VIDEO TIP: WHY DO SOME BREWERS ADD HOPS TO THEIR HARD 1 day ago · Video Tip: Why Do Some Brewers Add Hops to Their Hard Seltzers? Chris Colby explains a few key details of brewing the sugar wash for hard seltzer, including the questions of whether to adjust the pH, add wort, or add hops like some of the pros do. CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
BEER RECIPES
Search the full library of 300+ beer recipes. NEWSLETTER. Get the best brewing tips, techniques, and recipes in your inbox. BREWING INGREDIENTS: FARMING FOR CRAFT 1 day ago · Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options forbrewers.
BREWING KETTLE-SOURED BEERS WITH BLICHMANN With a hard-piped, skid-mounted system from Blichmann Engineering, it's easier than ever to get in on the kettle-sour craze sweeping beer brewers and drinkers off their feet.. Kettle souring is a quick and reliable way of acidifying wort for a tart and refreshing beer without the hassle or unreliability of typical sour aging. SOUS VIDE HOMEBREWING While the water is heating up, get grains, extracts, and hops ready, and place any grains into a paint-strainer bag. When the water reaches its temperature, usually within about 30 minutes, place the bag into the pot and use a clip to keep the bag away from the impeller on the sous vide unit. Then set the timer for the amount of time to steep MAKE YOUR BEST BITTER Process. You might consider (unless you have particularly hard water) adding ¼ teaspoon (5 g) of gypsum per five gallons (18.93 l) to your mash to promote a slightly flinty, mineral character. But do not try to emulate the water of Burton-on-Trent to make an “authentic” bitter! It’s undrinkable. Even the breweries there don’t use that FULL VIDEO: HOW TO BREW CLEAN HARD SELTZER All Access Exclusive. Full Video: How to Brew Clean Hard Seltzer. Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more. RECIPE: O’CONNOR DARTH MALT IMPERIAL RED IPA 13 hours ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. RECIPE: CANNERY ROW WEST COAST RED ALE Recipe: Cannery Row West Coast Red Ale. Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. BLACKBERRY BITTER ENGLISH PALE ALE RECIPE DIRECTIONS. Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons(23 l) of wort.
KANE WILLE | CRAFT BEER & BREWING 13 hours ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
BEER RECIPES
Search the full library of 300+ beer recipes. NEWSLETTER. Get the best brewing tips, techniques, and recipes in your inbox. BREWING INGREDIENTS: FARMING FOR CRAFT 1 day ago · Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options forbrewers.
BREWING KETTLE-SOURED BEERS WITH BLICHMANN With a hard-piped, skid-mounted system from Blichmann Engineering, it's easier than ever to get in on the kettle-sour craze sweeping beer brewers and drinkers off their feet.. Kettle souring is a quick and reliable way of acidifying wort for a tart and refreshing beer without the hassle or unreliability of typical sour aging. SOUS VIDE HOMEBREWING While the water is heating up, get grains, extracts, and hops ready, and place any grains into a paint-strainer bag. When the water reaches its temperature, usually within about 30 minutes, place the bag into the pot and use a clip to keep the bag away from the impeller on the sous vide unit. Then set the timer for the amount of time to steep MAKE YOUR BEST BITTER Process. You might consider (unless you have particularly hard water) adding ¼ teaspoon (5 g) of gypsum per five gallons (18.93 l) to your mash to promote a slightly flinty, mineral character. But do not try to emulate the water of Burton-on-Trent to make an “authentic” bitter! It’s undrinkable. Even the breweries there don’t use that FULL VIDEO: HOW TO BREW CLEAN HARD SELTZER All Access Exclusive. Full Video: How to Brew Clean Hard Seltzer. Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more. RECIPE: O’CONNOR DARTH MALT IMPERIAL RED IPA 11 hours ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. RECIPE: CANNERY ROW WEST COAST RED ALE Recipe: Cannery Row West Coast Red Ale. Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. KANE WILLE | CRAFT BEER & BREWING 11 hours ago · Recipe: O’Connor Darth Malt Imperial Red IPA. Courtesy of Kane Wille, head brewer at O’Connor Brewing in Norfolk, Virginia, this recipe for an imperial red IPA gets depth from layers of Proximity craft malts. BLACKBERRY BITTER ENGLISH PALE ALE RECIPE DIRECTIONS. Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons(23 l) of wort.
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITRO LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C). LITER DEGREES PER KILOGRAM Liter Degrees Per Kilogram (l°/kg) is a unit of measurement used by maltsters and brewers to express the amount of soluble extract a malt is capable of delivering. This figure is expressed by determining how many liters of wort at a given strength can be obtained from a kilogram of malt. This figure is important because it enables thebrewer
BEER RECIPES
Search the full library of 300+ beer recipes. NEWSLETTER. Get the best brewing tips, techniques, and recipes in your inbox. BREWING INGREDIENTS: FARMING FOR CRAFT 1 day ago · Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options forbrewers.
BREWING KETTLE-SOURED BEERS WITH BLICHMANN With a hard-piped, skid-mounted system from Blichmann Engineering, it's easier than ever to get in on the kettle-sour craze sweeping beer brewers and drinkers off their feet.. Kettle souring is a quick and reliable way of acidifying wort for a tart and refreshing beer without the hassle or unreliability of typical sour aging. SOUS VIDE HOMEBREWING While the water is heating up, get grains, extracts, and hops ready, and place any grains into a paint-strainer bag. When the water reaches its temperature, usually within about 30 minutes, place the bag into the pot and use a clip to keep the bag away from the impeller on the sous vide unit. Then set the timer for the amount of time to steep MAKE YOUR BEST BITTER Process. You might consider (unless you have particularly hard water) adding ¼ teaspoon (5 g) of gypsum per five gallons (18.93 l) to your mash to promote a slightly flinty, mineral character. But do not try to emulate the water of Burton-on-Trent to make an “authentic” bitter! It’s undrinkable. Even the breweries there don’t use that RECIPE: MADEWEST STANDARD MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile. INFOGRAPHIC: TRACKING THE TOP HOPS It’s no small feat for hop growers to put thousands of acres of new hops in the ground in a given year, but demand from brewers today has led to huge growth in acres and a dramatic shift in which hops are being grown. Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2020, showing the top 10 eachyear.
FULL VIDEO: HOW TO BREW HARD SELTZER WORTH DRINKING All Access Exclusive. Full Video: How to Brew Hard Seltzer Worth Drinking. Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical challenge of making a clean, sparkling base to adding flavors, and much more. RECIPE: CANNERY ROW WEST COAST RED ALE Recipe: Cannery Row West Coast Red Ale. Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. BLACKBERRY BITTER ENGLISH PALE ALE RECIPE DIRECTIONS. Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons(23 l) of wort.
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
CRAFT BEER & BREWINGRECIPESREVIEWSVIDEOCOURSESPODCASTTOOLS Podcast Episode 187: Chuckanut’s Mari and Will Kemper Approach Lagers with Scientific Precision and Creative Spark. Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highestquality.
RECIPE: ALL TOGETHER IPA Recipe: All Together IPA. Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of theiropen-source recipe
PILSNER RECIPE
Austin Beer Garden Simple Pils. Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters. MAKE YOUR BEST WEST COAST RED ALE MAKE YOUR BEST HELLESFLAKED BARLEY
To produce flaked barley, whole barley (graded to remove thin grains) is cooked in hot air at 428°F–500°F (220°C–260°C). During cooking the softened material becomes firm with a moisture content of approximately 4%. Flaked barley has an extract value of 72% on a dryweight basis.
SPECIFIC GRAVITY-PLATO CALCULATOR Brewing Tools: Specific Gravity-Plato Calculator. Convert between Plato and specific gravity (SG) using the following tools. LAGERING | CRAFT BEER & BREWING lagering. Lagering is a form of beer maturation on the yeast that usually lasts for several weeks, if not months, at or near-freezing temperatures, after fermentation and before filtration and/or packaging of the beer. Lagering is employed almost exclusively for bottom-fermented beer styles—hence the name “lager” for thesebeers—and
HOW TO SERVE BEER ON NITROCARAMUNICH (MALT)
Caramunich (Malt) is a version of crystal malt that provides a caramel character to a beer, particularly a continental lager or pilsner. As with all crystal malts, it is germinated but not dried before being roasted at between 230°F and 266°F (110°C–130°C).BEER RECIPES
Search the full library of 300+ beer recipes. NEWSLETTER. Get the best brewing tips, techniques, and recipes in your inbox. BREWING INGREDIENTS: FARMING FOR CRAFT 21 hours ago · Brewing Ingredients: Farming for Craft. We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options forbrewers.
BREWING KETTLE-SOURED BEERS WITH BLICHMANN With a hard-piped, skid-mounted system from Blichmann Engineering, it's easier than ever to get in on the kettle-sour craze sweeping beer brewers and drinkers off their feet.. Kettle souring is a quick and reliable way of acidifying wort for a tart and refreshing beer without the hassle or unreliability of typical sour aging. SOUS VIDE HOMEBREWING While the water is heating up, get grains, extracts, and hops ready, and place any grains into a paint-strainer bag. When the water reaches its temperature, usually within about 30 minutes, place the bag into the pot and use a clip to keep the bag away from the impeller on the sous vide unit. Then set the timer for the amount of time to steep MAKE YOUR BEST BITTER Process. You might consider (unless you have particularly hard water) adding ¼ teaspoon (5 g) of gypsum per five gallons (18.93 l) to your mash to promote a slightly flinty, mineral character. But do not try to emulate the water of Burton-on-Trent to make an “authentic” bitter! It’s undrinkable. Even the breweries there don’t use that RECIPE: MADEWEST STANDARD MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile. INFOGRAPHIC: TRACKING THE TOP HOPS 1 day ago · It’s no small feat for hop growers to put thousands of acres of new hops in the ground in a given year, but demand from brewers today has led to huge growth in acres and a dramatic shift in which hops are being grown. Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2020, showing the top 10 each year. FULL VIDEO: HOW TO BREW HARD SELTZER WORTH DRINKING All Access Exclusive. Full Video: How to Brew Hard Seltzer Worth Drinking. Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical challenge of making a clean, sparkling base to adding flavors, and much more. RECIPE: CANNERY ROW WEST COAST RED ALE Recipe: Cannery Row West Coast Red Ale. Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. BLACKBERRY BITTER ENGLISH PALE ALE RECIPE DIRECTIONS. Mill the grains and mix with 2.5 gallons (10.6 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.4 gallons (16.8 l) and top up as necessary to obtain 6 gallons(23 l) of wort.
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INFOGRAPHIC: TRACKING THE TOP HOPS As growers look to meet demand from brewers, here‘s a look at how the most-grown hops in the Pacific Northwest have changed in recentyears.
BY: Jamie Bogner
RECIPE: CANNERY ROW WEST COAST RED ALE Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. If you’re not brewing these, you’re missing out.BY: Josh Weikert
PODCAST EPISODE 190: BRIAN THIEL AND GREG REICHEL OF GHOSTFISH MAKE GREAT BEER WITHOUT BARLEY Ghostfish Brewing started with an audacious goal: to brew compelling beer with grains that don’t contain gluten. Here, they share some of the core tenets of brewing with non-gluten grains.BY: Jamie Bogner
Subscriber Exclusive RECIPE: MADEWEST STANDARD MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile.BY: Mike Morrison
CAN FERMENTATION DATA HELP US GET BETTER RESULTS? Download this FREE E-BOOK to learn key lessons gained from data-driven fermentation performance management – best practices that can help you solve problems and save time. BY: Precision FermentationFOR YOU >
CRAFT BEER & BREWING MAGAZINE® SUBSCRIPTION The magazine for those who make and drink great beer. RECIPE: BOHEMIAN NIGHT CZECH-STYLE DARK LAGER From his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hopcharacter.
Subscriber Exclusive RECIPE: EAST BROTHER BO PILS For our magazine subscribers, here is a homebrew-scale recipe for the award-winning pilsner from East Brother Beer in Richmond, California. IF YOU DON’T LIKE IPAS, THERE’S A REASON WHY. HERE’S 10. While I wouldn’t go so far as to say that everything you think you know about IPA is wrong, there’s a movement taking hold of the beer world that’s creating a whole host of new options for those who dislike the intense bitterness of old. BREWER’S PERSPECTIVE: BREWING BO PILS WITH EAST BROTHER Paul Liszewski, head brewer of East Brother Beer in Richmond, California, maps out the schematic for their award-winning flagship pilsner—including the unusual hopping that helps to make itaddictive.
RECIPE: OLDE WAGON ENGLISH-STYLE BARLEYWINE Here is Annie Johnson‘s partial-mash recipe for an English-style barleywine, getting classic depth from judicious caramel malts and east Kent Goldings hops.LATEST ARTICLES >
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BREWING KETTLE-SOURED BEERS WITH BLICHMANN Pucker up! A Skid-Mounted Brewhouse from Blichmann Engineering may be just what you need to dial in your kettle-soured beers. BY: Josh Miller, for Blichmann Engineering (Sponsored) All Access Exclusive FULL VIDEO: HOW TO BREW CLEAN HARD SELTZER Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.BY: Chris Colby
EXCELLENCE IN THE SUBLIME: BREWING BLONDE ALE WITH MADEWEST MadeWest Brewing in Ventura, California, won GABF gold in 2018 and silver in 2019 for its flagship blonde ale, Standard. Mike Morrison, cofounder and head brewer, sketches out its origins and lays out the schematics of this extraordinary ordinary beer.BY: Mike Morrison
BETTER BREWING: WHY WE STUDY THE CLASSICS Few experiences in brewing are more rewarding—or make for better practice—than bringing some undersung, underloved, old-fashioned beer styles to life in your own brewhouse. Josh Weikert makes the case for learning, drinking, and brewing the canon.BY: Josh Weikert
LOVE HANDLES: LULU’S ALLSTON OF BOSTON Enjoy carefully curated, cared-for beers with brunch in Beantown.BY: Samer Khudairi
PODCAST EPISODE 189: AMBER WATTS AND RON EXTRACT OF GARDEN PATH FERMENTATION BOTTLE THE FLAVORS OF THE SKAGIT VALLEY These Jester King alumni searched for the perfect place to make the beer they envisioned, with wild yeast and ingredients sourced from within a few miles. Now, they guide their fermentations to produce beers that balance flavor and character.BY: Jamie Bogner
RECIPE: OLDE WAGON ENGLISH-STYLE BARLEYWINE Here is Annie Johnson‘s partial-mash recipe for an English-style barleywine, getting classic depth from judicious caramel malts and east Kent Goldings hops.BY: Annie Johnson
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SIERRA NEVADA’S DANKFUL IPA IS MAKING AN IMPACT Through its Dankful IPA, Sierra Nevada Brewing is committing at least $1 million this year for nonprofits supporting communities in need. BY: Sierra Nevada Brewing Company (Sponsored) VIDEO TIP: BARREL-AGING BIG, BEAUTIFUL IMPERIAL STOUTS AT HOME Marcus Baskerville, head brewer and cofounder of Weathered Souls in San Antonio, shares practical advice on selecting and preparing spirits barrels—including inspecting, rehydrating, purging, and filling them full of big, chewy stouts. BY: Marcus Baskerville NO RESTS FOR THE WICKED: BARLEYWINE, DONE BRISKLY Whether English or American or breaking new ground, barleywines are the Cadillacs of the ale world. Can you brew a great one with extracts? Of course you can. Annie Johnson breaks it down in our ongoing series on extract-brewing exceptional beers.BY: Annie Johnson
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