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.

A keezer is a chest freezer that has been modified with a temperature control unit to become a chest refrigerator, for the sole purpose of of serving kegged beer.

I love my high-tech brewing rig, but have come to realize bigger isn’t always better. I decided to reverse my gadget trajectory and build a 5-gallon, gravity-fed system.

The basic idea behind BIAB is to use a single pot for both the mash and boil, with a bag to contain the grains during the mash. The process can save both money and time.

Although oats are banned from German mash tuns by the Beer Purity Law, dark oat beers actually have a venerable and ancient tradition in the territory that is today’s Germany.

The author surveys a dozen BJCP judges of at least National rank at multiple homebrewing competitions to identify the most common faults they have seen.

No one in the history of brewing has ever said “I want my beer to taste like rotten eggs” or “I really want my beer to have essence of nail polish.” So why does it happen?