Brewing with Honey - Brew Your Own
Honey is a versatile, highly fermentable ingredient that can add a bit of buzz to almost any beer style, from pale pilsners and light lagers to porters, stouts and spiced beers. Tips, techniques and three "sweet" recipes.
Use A French Press to Add Flavor to Your Beer
Several years ago the folks at Dogfish Head created a device called Randall the Enamel Animal. It connects a keg faucet to a canister holding fresh hop cones. When the keg was attached to the Randall, the beer was pushed through the cones as it was poured, adding an intensely fresh hop aroma. These days, breweries and craft beer bars employ Randalls to infuse not just hops, but also fruits, spices, and coffee beans into their beers. Want to try it at home? All you needs is a French press.
How to Identify Malt Flavor in Beer: Specialty Grains
When it comes to malt flavor in beer, it's helpful to think of your grist (the sum of all grains used in the beer's mash) as a choir. The base grain fills out the risers—the core of the choir's sound—but fades into the background as bold soloists strut their stuff. Specialty grains are those soloists. And what a delicious song they sing.
Let's Go to the Hops | Whole Foods Market
Hops are important in determining the flavor of your favorite beers... Especially craft beers! Amarillo, Cascade, Fuggle, Mosaic... Each one has a unique taste in much the same way grape varietals do.
Beautiful barley fields, dancing in the breeze. Deer Creek Malthouse gave the public a peek into what it does with its educational field day tour. Keep an eye for their malt at local craft breweries. #craftmalt #craftbeer #buylocal
10 Hop Varieties That Make American Beer Stand Out
To make craft brewing week (May 17 to May 23) last just a little bit longer, we celebrate American hopsthe ingredient that has put U.S. beer on the map.
Hop Varieties & Their Characters - Brookston Beer Bulletin
Today’s infographic is a chart of hops, divided by their basic characteristics into seven general categories. It was created by a Tim Kreitz, but based on work by homebrew author John Palmer.