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?

This golden, low-gravity, wheat ale, also called Grodzisk, which lies in the western province of Wielkopolska.

The first step on the path of brewing righteousness is to strip away all artifice and go straight for the ultra-simplicity of the Single Malt/Single Hop beer called SMaSH.

Wood aging beer can bring a multitude of flavorful aromatic compounds and chemicals that, when balanced with a beer’s character, can add an amazing level of complexity.

Baltic porter is something of an enigma in the brewing world. It is both a porter and a lager, dark but not roasty, malty but not heavy, strong yet drinkable, extreme yet refined.

Some things go together: bacon and eggs, thunder and lightening, and of course coffee and beer. As a professional brewer, I’m on a continual quest to make the perfect coffee beer.

After long observation, I have reviewed my detailed notes and come to the conclusion that the Most Vital Tool Ever for Brewing is–are you ready for it? –the brew dog.