That’s right, you could be malting your own wheat from the comfort of your own home to use on your next brew day. Learn how! Plus Joe Morris beaks down the process for making truly gluten-free beer.
Shati: A Viking Age Homebrew
By Mika Laitinen
Finnish sati is one of the best surviving examples of what European beer was like before professionally brewed hopped beer became commonplace in the Late Middle Ages.
Fundamentally, home malting is just sprouting seeds and then drying them. But, as with brewing, there’s much more to it if you want good results.
In school, enzymes might have seemed like just another topic you’d never use. But once you start homebrewing, you realize just how important they are.
Many brewers view a disease like celiac or non-celiac gluten intolerance as a career ender, but nothing could be further from the truth. See how far gluten-free beer has come.
The best-of-show (BOS) round is one of the most important parts of a competition, but it isn’t always fast. Here’s how one homebrew club has made the process more efficient.
Recipes in this Issue
- Chimay Dorée Clone
- Mika Laitinen’s Sahti
- Olavi Viheroja’s Sahti
- Cane Toad Wiesse
- The Son of Grapefruit Xtra Pale Ale
- Dad’s Red Ale
- Oaked Wee Heavy
- Fortis Exordium
Meet the Editor-in-Chief
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