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Kräusening: Improve Your Beer By Adding More Beer
Learn how this old lager brewing technique can invigorate fermentation, help your beer reach terminal gravity, and scrub oxygen along the way.
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Caella: Pre-Roman Beer in Ibera
We associate the Iberian peninsula with wine. But, before the Romans elevated the grape, ancient locals enjoyed beer.
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Generous Flavor: Pairing Food and Homebrew for a Good Cause
Pairing beer with meals adds another level of interest to our enjoyment of food and beer.
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Measuring Acidity in Sour Beer
To better understand sour beers, you need to know a little about acidity, how it’s measured, and how it works.
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Brewing Historical Lagers
Urban Chestnut Brewing Company recently invited breweries from across the country to re-create historical lagers. Stan Hieronymus was there, and he brought back recipes.
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Building Beer: A Chef’s Perspective
Using the New Mexico piñon as a special ingredient, Heather Linderfelt breaks down the process of building a beer with the eye of a chef.
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Florida Weisse: Tart, Fruity, and Refreshing
Take your classic Berliner weisse and add obscene quantities of fruit. The result is a summertime thirst quencher that pairs perfectly with the Florida sunshine.
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Homebrew Competitions as Entertainment
What happens when you open homebrew judging to the public and make a day of it? BrewMania! This New Zealand-born event may be coming to a city near you.
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Zymurgy’s 16th Annual Best Beers in America
Beer lovers, rejoice: there’s never been a better time in US craft brewing history for the pursuit of hoppiness (or maltiness, i that’s your thing).
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The Place of Brewing: Going Wild with the Great Brettanomyces Megablend
Last November, homebrewers gathered for the very first British homebrew convention. Some of them handed over vials of yeast to be mixed into a unique blend.
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