The fourth in a series exploring the water quality of famous brewing centers, its effects on beer styles, and the relevance to modern day homebrewing.

In the latest report from the AHA’s Research and Education Fund, the author experiments with the use of a CO2 breather for cask-conditioned ales.

A brewer’s curiosity took hold as I set out to explore the use of kumquats in beer. What I discovered is a dynamite fruit suited for use in a variety of beer styles.

Citrus fruit’s use as a brewing ingredient once seemed somewhat limited, but ever-expanding creative opportunities arise with each new experimental batch.

On the surface, oyster stout may not be for the faint of heart, but it only takes a swallow or two to learn that this unusual ingredient has a place in the brewhouse.

What is it about certain beers that improve with time? In this article, we’ll explore what makes a beer more suited to aging and how to brew a vintage beer.

The key to making a soured fruit beer is to produce an excellent base beer to which you will add fruit. You can’t transform a bad sour beer into a good one by adding fruit.

One of the most common requests I get from brewers is for me to taste their beer and then tell them how they can make it better. Here’s how I’ve improved some of my own beers.

What’s on your homebrewing wish list? Here are some of my recent acquisitions: things that made me wonder why I didn’t buy these items years ago.

With all due respect to the guy who said, “Relax, don’t worry, have a homebrew,” don’t relax too much. Making beer at home can have dire consequences if not done safely.