Aging Beer in a Barrel or Wood Alternatives from Stouts to Sours
From wood powder to large barrels, we’ll dive into the pros and cons of each method and learn how to make barrel-aged beer.
Achieving the Flavor Profile You Want from the Microorganisms in Your Homebrew
The microorganisms that ferment beer are responsible for countless flavor compounds, and brewers armed with the right knowledge can manipulate yeasts and bacteria to achieve desired profiles. Douglas will teach homebrewers how to choose different microbes for different outcomes and how to pitch and ferment under the right conditions for…
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