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Dean Robb, Chris Harton and Brandon Luehrs all live together in Santa Barbara, Calif. The trio enjoys homebrewing and building projects, so they married two of their favorite hobbies and built a bar in their house. Oh, did we mention that this…
Guillaume Boulanger, director of production at La Barberie Brewery in Quebec City, has been homebrewing for a decade. He's also a beer bottle lover, which explains why he created an awesome bottle filling system he calls the Automatic Boulanger Bottling…
By John Moorhead, National Homebrew Competition Director & AHA Project Coordinator Eric Wallace, President of Left Hand Brewing and Vice Chair of the Brewers Association Board of Directors, is gregarious, sports facial hair and an earring, and has more…
Put your knowledge of beer culture during wartime to the test in this week's Tuesday Beer Trivia quiz.
First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in…
Mash grains at 153–154° F (67–68° C) for one hour. Ferment at 68° F (20° C). After primary fermentation, dry hop with a blend of Columbus, Amarillo, and Cascade pellets and hold for 10 days.
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