The author purposefully disobeys yeast manufacturer’s instructions and tries his hand at fermenting a hefeweizen and a Kölsch at the lower-than-reccomendedtemperatures.

For years, the German variety Hallertauer Mittelfrüh has been the standard lager hop. Why, then, would we think about using North American-grown hops in lagers?

The co-founder of Gordon Biersch uses his Weihnstephan training on a daily basis to produce the brewery’s authentic German lagers. How does it translate to homebrewing?

The author takes on a quest to craft a homebrew using locally sourced malt, hops, water, and yeast.

American sake brewers are mastering the brewing techniques to produce complex sake. This sacred drink, which dates back to 710 AD, is also fairly easy to make at home.

The author, wanting to serve his Berliner weisse mit schuss, finds few options for syrups without artificial colors and ingredients. The solution? He decides to craft his own.

A keezer is a chest freezer that has been modified with a temperature control unit to become a chest refrigerator, for the sole purpose of of serving kegged beer.

I love my high-tech brewing rig, but have come to realize bigger isn’t always better. I decided to reverse my gadget trajectory and build a 5-gallon, gravity-fed system.