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As a homebrewer, you can never learn enough about your core ingredients. This issue takes a look at craft malts, the history of hops, evaluating your home water quality, and what’s new from yeast labs large and small.
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By Michael Piorunski
Homebrewers love hops, but craft malts from small producers are increasingly popular. Learn what up-and-coming, small scale maltsters have to offer you and your beer.
Humulus lupulus survived mass extinctions and ice ages to land in your IPA. The history of hops spans millions of years, but Dr. Farke squeezed it into six pages just for you.
How do you know if the water that pours from your faucet is good? Knowing where your water comes from and how to evaluate it are crucial steps to making great beer.
Homebrewers’ yeast options have been multiplying. Tony Rau, who manages cultures for Odell Brewing Company, clues us in on what’s new from yeast labs large and small.
Grab your basket and get ready to forage the forest. In this excerpt from his latest book, Brewing Local, Stan Hieronymus offers helpful hints for brewing with botanicals.
Dave brewed his first batch in 2009 and started writing about beer soon thereafter. In addition to geeking out on beer and language, Dave enjoys hiking, traveling, and other gerunds as well. Email Dave
