Saison is a light, refreshing ale originally brewed in farmhouses in the French speaking regions of Belgium for field workers. Now the beer is brewed in many locations around the world. Its a complex style with a mix of fruity aroma and flavor, some spiciness and even a hint of tartness. Today I’ll take a look at the history of Saison, how to brew it and some Saison recipes.
I’ve had a lot of people ask me if there was any way to get a printed collection of the
The global recession has put pressure on the budget of many home brewers, so this week I share 5 tips to help you save money on your next batch of beer.
Last week in part one of this series, we covered how to calculate apparent attenuation for our beer and what the difference is between real and apparent extract. This week we’ll take a look at apparent and real attenuation, and how to use attenuation in designing beer recipes.
Just a quick reminder that there is only a week left (we close out September 15th 2010) if you want
Attenuation is a term often thrown around by home brewers at parties to impress non-brewers, but understanding the different forms
Trappist ale is a beer brewed originally by Trappist monks. The style and its substyles (Enkel, Dubbel and Tripel) have also been popularized by many microbreweries over the last 30 years. This week, we take a look at the popular Trappist style and how to formulate recipes to brew this beer at home.
Almost all commercial brewers filter their beer to rapidly improve flavor and clarity. Yet few home brewers filter their beer,
A perpetual debate among home brewers and on various discussion forums is the merits of aluminum vs stainless steel pots
Professional brewers will tell you that consistency is the the key to great beer. Most competitive home brewers are religious in their measurements and processes to ensure consistently great beer. However, most homebrewers take their measurements at face value without bothering to calibrate them.
American Amber Ale, also known in the Pacific Northwest as Red Ale is a uniquely American beer that is robust, rich and enjoyable. A fairly recent style, Ambers have become very popular with mainstream beer drinkers in the US. This week we take a look at the American Amber style, how to brew it at home and some examples of American Amber recipes.
Have you ever had a problem with finely crushed malt creating a stuck sparge when home brewing? This week we look at how wet and conditioned milling can help reduce the chance of a stuck sparge by creating a more porus grain bed.
At midnight last night (15 June), I closed out the Barley Crusher drawing, consolidated all of our email subscribers, and
This week it is a distinct pleasure to feature Chris White, the President of White Labs Inc – one of
One perpetual debate among home brewers is the relative advantages of glass vs plastic fermenting vessels for making beer. Most
I was shocked at the reaction to the first set of beer quotes we published last year, which attracted 10’s
Want to brew the biggest beers and barley wines? Looking for high gravity ales? This week we take a look at how to brew the biggest beers. I’m talking barley wines, imperials, high end scotch ale and other highly alcoholic brews.
Win a Barley Crusher! To kick off the hot summer season, we’re giving away a 7lb Barley Crusher malt mill
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