Tiswin: Maize, Methods and Misconceptions
Be inspired by maize to create new homebrew recipes; Explore why much of what you think you know about Native Americans and alcohol is likely wrong.
What Makes a Hop American and Where Are American Hops Headed?
Gain an understanding of how wild European and wild American hops differ; Understand why hop breeders make a distinction between two wild American botanical varieties.
The Science and Art of Blending Hops
Hop vendors continue to provide brewers with more information about the compounds in a particular lot of hops, while researchers study the aromas and flavors those compounds might provide. But when a brewer is considering blending Saaz with Citra or using Aramis instead of Strisselspalt, it is essential to also…
7 Hops: Bitter Sisters Who Reveal the Secrets of Humulus lupulus
How should you use a hop you’ve never heard of? Why are New World hops different? What’s a thiol? How come nobody warned us about hop creep? We’ll consider these questions, talk about the latest scientific research, and vote for the most important hop ever after getting up close and…
Compound Interest: The Essentials of Essential Oils
Why does a beer dry hopped with Centennial smell different than one dry hopped with Saaz? When you can’t get Citra, what other hops should you look for to create similar aromas? Will five parts Cascade and one part Lemondrop really pass for Amarillo? After starting with the basics, we’ll…
Beers That Flunked The Reinheitsgebot— Or How to Brew with Ingredients from Your Yard Without Killing Your Neighbors
Brewing with ingredients from the garden, yard, and nearby woods is older than the famous German beer purity law. Learn about using cultivated ingredients or foraged ingredients—even yeast collected in the wild—to make beers that are as pleasant to drink as they are to talk about. You’ll learn tips on…
Keeping It Simple: What Monks Can Teach Us About Brewing
When Brother Antoine was in charge of brewing at Rochefort, he said: "Two of the pale malts, two of the sugars, two hop varieties, two yeast strains . . . two of this and two of that . . . we like to keep it simple." That approach produces amazingly…
Because Not Every Beer Is Stone Enjoy By: Preserving Hop Aroma
Stone Brewing Co. notes that Stone Enjoy By is brewed not to last, loaded with hops at the back end—using a technique some call "hop bursting"—and heavily dry hopped. It's full of hop aroma that is destined to fade, which is why Stone puts the enjoy by date in big…
New Hop Varieties
Russell Schehrer, a former AHA Homebrewer of the Year and the man the Brewers Association Award for Brewing Innovation is named after, used a grand total of five different hop varieties the first year after Wynkoop Brewing opened in 1988. Today, the list of new varieties reads like the NATO…
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