When it comes to crafting great lagers, homebrewers can learn a lot from professional Bavarian brewers. We take a look at some of the secrets of their success.

Middle colored malts are well worth getting to know, as they can add the kind of magic that will have your friends coming back for free beer after free beer.

Recently, oat malt has been enjoying a mini-revival and it’s not hard to see why with its rich, nutty flavor. What can oat malt add to your next homebrewing adventure?

Desperate for good beer in his travels to non-tourist foreign destinations, a volunteer for the Farmer-to-Farmer program is forced to get creative.

Everything we do in the brewing process affects the beer we make: the mash, the boil, the equipment we use and the decisions we make to cope with the brewing environment.

It is fairly common knowledge that different yeast strains will produce varying flavor profiles with the same wort, but the same can also be true for the same yeast.

When someone asks you to describe a stout, the first thing you mention will probably not be the aroma of roasted grains, the taste of the battering hops, or the fullness of the body.

Filling and maintaining an oak barrel can be the perfect project for a homebrewing club or a determined homebrewer. A look at two such experiments, plus tips from the pros.

Some hops, spice, malt and a whole wallop of weird opened my eyes to the existence of the Saison style. Whatever the season, there is a reason for a saison.

Setting up a homebrew kegerator can be a rewarding Saturday afternoon project. There is a certain satisfaction to drawing a glass of your own beer from your kegerator.