by Laurie Yadon Early in 2007, fellow Oregon Brew Crew member Jeffry Fisher convinced me to brew beer with him in his kitchen. “It’s just cooking,” he said, “and you love to cook!" He had brewed a few times before; I had…
By Josh Pfriem Brewing classical lager beers is a balancing act that allows you to unleash delicate and subtle flavors while showing off beautiful raw ingredients. To drink a well-made German lager is like experiencing a well performed symphony; it is…
Originally published in the March/April 2009 issue of Zymurgy magazine. Recent hop shortages are debasing your homebrews and putting a dent in your wallet, so why not grow your own? Hops are easy to grow, and their requirements are simple,…
Originally published in the March/April 2008 issue of Zymurgy magazine. Setting up a homebrew kegerator can be a rewarding Saturday afternoon project. The real benefit of a homebrew kegerator is "no more bottling," or at least you only need to bottle…
Originally published in the May/June 2007 issue of Zymurgy magazine. A beer can be compared to the performance of a symphony orchestra. We are the conductor, the recipe is the sheet music, and the instruments are the ingredients with which we…
Originally published in the July/August 2005 issue of Zymurgy magazine In my e-mail inbox was a short note on a beer forum to which I subscribe: "With an Imperial IPA available [in a bar], who could possibly want a Vienna…
Originally published in the May/June 2005 issue of Zymurgy magazine. The idea that "home brew'd is best" is probably intuitively obvious to most homebrewers and beer lovers. It was not so apparent to the newly independent citizenry of the United…
Originally published in the September/October 2003 issue of Zymurgy magazine. Last month you planned and brewed what should be your best beer yet, and today is the first pour. Your recipe used a new brand of malt extract, or a…
