Tiny kitchens, miniature stoves, uncontrollable room temperatures, lack of storage space. Still, it’s possible to brew all-grain in a city apartment with few adjustments.

I’m a dedicated all-grain homebrewer, but what does a homebrewer do when circumstances beyond his or her control make all-grain brewing impossible?

The author purposefully disobeys yeast manufacturer’s instructions and tries his hand at fermenting a hefeweizen and a Kölsch at the lower-than-reccomendedtemperatures.

For years, the German variety Hallertauer Mittelfrüh has been the standard lager hop. Why, then, would we think about using North American-grown hops in lagers?

The co-founder of Gordon Biersch uses his Weihnstephan training on a daily basis to produce the brewery’s authentic German lagers. How does it translate to homebrewing?

The author takes on a quest to craft a homebrew using locally sourced malt, hops, water, and yeast.

American sake brewers are mastering the brewing techniques to produce complex sake. This sacred drink, which dates back to 710 AD, is also fairly easy to make at home.

The author, wanting to serve his Berliner weisse mit schuss, finds few options for syrups without artificial colors and ingredients. The solution? He decides to craft his own.