I’m pleased to announce the release of BeerSmith 4 for Windows and Mac as well as a partial release of
yeast
Today I take a look at just a few of new brewing features in BeerSmith 4. This is part of
I’m pleased to announce that the long awaited BeerSmith 4 desktop software release is coming this month! After over 3
This week I cover the major hop thiols and how they can be used to increase the aromatic and fruity
From plant-based brewpubs serving Pliny the Elder to award-winning cask ales and Bavarian biertubes, a 30-mile stretch of San Mateo County along Highway 101 has quietly become the Bay Area's most underrated craft beer destination.
The post Beer Beside the Bay: Sipping Along the San Francisco Peninsula appeared first on CraftBeer.com.
From the hearth-centered practices of the Ainu to the cassava brewing charms of the Makushi, tattooing and fermentation share a profound kinship as technologies of transformation that inscribe identity, honor ancestors, and sustain communities across cultures.
The post Ink & Drink: Uncovering the Historical Bonds of Tattoos and Fermentation Across Cultures appeared first on CraftBeer.com.
I’m pleased to announce that BeerSmith 4 has entered beta testing for both Mac and Windows, and is progressing towards
This week I look at some of the advantages and disadvantages of whirlpool hopping in an effort to better understand
Dubbed Beervana in the 1990s, Portland is still setting the standard for craft beer excellence.
The post Finding Beervana in Portland, Oregon appeared first on CraftBeer.com.
I recently posted updates to hundreds of yeast ingredients for BeerSmith and BeerSmith Web. I recommend updating your yeast listings
From the yeast-supplied scent of German hefeweizens to pastry stouts evoking a banana-split sundae, brewers are, well, bananas over bananas.
The post Unpeeling Banana’s Appeal in Beer appeared first on CraftBeer.com.
This week I look at the “Noble Fruits”, a term coined by Ken Schramm to describe the fruits that work
Long a destination for wine, the eastern edge of Long Island is earning a reputation for its IPAs, Pilsners, sours, stouts, and more.
The post Not Just Wine: The North Fork Becomes a Beer Destination appeared first on CraftBeer.com.
This week I take a look at how you can harvest and reuse brewing yeast from one batch to pitch
Jack McAuliffe, founder of New Albion Brewing, turned a homebrewer’s dream into America’s first modern craft brewery, inspiring generations with his resourcefulness and bold vision.
The post Celebrating the Life of Jack McAuliffe appeared first on CraftBeer.com.
Cider’s explosive growth runs parallel to that of beer, driven by creative makers reimagining what cider can be.
The post The Surge of Cider appeared first on CraftBeer.com.
This week I take a look at the practice of using sulfites as a preservative in beer brewing, including the
This week I take a look at the best practices for making hard seltzer at home. Seltzer has grown in
Today, there is no family of hops more in vogue than those coming from New Zealand.
The post Tapping into New Zealand Hop Terroir appeared first on CraftBeer.com.
A harvest-season collaboration sees Felons and Bright Brewery craft a limited, fresh hop pilsner in Bright. This week I take a look at how the use of high proportions of specialty malt can impact the fermentability
Craft sake brewers are bridging the gap between beer and sake by creating hybrid products, drawing in curious craft drinkers with innovative, approachable takes on traditional Japanese brewing.
The post Kanpai! How Sake Is Segueing into Craft Beer appeared first on CraftBeer.com.
This week I take a look at metals, oxygen and how the two can combine to rapidly oxidize and age
This week I take an in-depth look at my Witbier recipe and some of the design decisions made in designing
This week I take a look at spontaneous fermentation for home brewers and what you might expect from using wild
Brewers are looking at how AI can improve efficiency and the overall brewing experience. But it's not yet poised to replace humans.
The post How AI Is Changing Beer appeared first on CraftBeer.com.
This week I take a closer look at brewing the vaunted New England IPA (NEIPA), also called Hazy IPA and
This week I take a look at the yeast flocculation, what it means and how it affects your finished beer.
This week I take a look at how to read a yeast data sheet for brewing yeasts and how to
This week I take a fresh look at mash hopping and why it might promote long term beer stability. What
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