(PROVIDENCE, R.I.) – Iconic New England brewer Narragansett Beer today announces its partnership with Colorado’s New Belgium Brewing to launch the craft Nordic-inspired farmhouse ale Norse x NorseWest. Influenced by the rich history of brewing during the Viking Age, Norse x NorseWest is a modern take on historical tastes, crafted with American malts and Nordic yeast […]
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Beer history is a fragile thing. So much of it has been lost to time because objects, artifacts, and recipes lacked a caretaker at a crucial time.
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John Palmer and Denny Conn join me this week to discuss simplified homebrewing and ways to save time and keep your beer brewing fun. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this mp3 file. Your browser does […] Headed south to the Gulf Coast? Interstate 65 offers up several great craft beer cities to quench your thirst as you stop for the night.
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This week I take a look at malt enzymes vs malt color and how enzymes affect conversion of the malt during the beer brewing process. Malt Enzymes and Mashing In all grain brewing, enzymes are very important during the mash as they are needed to convert the longer starch chains in the malt into shorter […] 
(Portland, OR) – In celebration of Ecliptic Brewing’s Eighth Anniversary on October 20th, the company will release an Italian-style Pilsner in both draft and 16-ounce cans. Eighth Orbit: Italian-style Pilsner is brewed with Pilsner malt, Imperial Harvest yeast and is heavily dry hopped, with a hop bill including Magnum, Adeena, Wurttemberg, and Saaz. A crisp, clean […]
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This week I look at how to create layers of flavor in your darker beers by mixing grains from different groups and judicious use of harsh zone malts. Depth in Beer Flavor I want to first introduce the concept of depth in beer flavor. Depth refers to a beer that has layers of flavor and […] 
This week I take a look at the differences between alpha and beta amylase which act during the mash to convert longer starch chains to simple sugars in beer. Alpha vs Beta Amylase Enzymes are naturally produced in malted barley during the malting process. Chief among these are alpha amylase and beta amylase. They are […] Learn how to brew better kettle sours then make your own at home with this all grain recipe.
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Brick Lane’s Revolver Dark Hoppy Ale and O’Brien’s Belgian Ale win big at World Beer Awards.
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Today I focus on some of the principles of good beer recipe design, and how they can help improve your beer. As many of you know I’ve been doing presentations and classes on the topic of beer recipe design for some time now, and thought it best to summarize some of the key elements below: […] From a stout to a Saison with a twist, these are our top Spring beers.
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Stan Hieronymus joins me this week to discuss hop survivables, biotransformations, and understanding which hop oils survive the brewing process. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this mp3 file. Your browser does not support the audio […] 
This week I take a look at the big six water ions in your water profile that drive the water chemistry of beer brewing. The Big Six Water Ions When we measure our starting brewing water or adjust our water, there are six main ions dissolved in the water that drive the mash pH as […]