Homebrewers typically use compressed carbon dioxide to purge vessels of oxygen, force carbonate flat beer, and serve from a keg. What can we do to reduce CO2 waste, and what alternatives do we have at our disposal?

Blind tastings are always fun challenges for brewers. They sharpen the brewer’s palate and dial in a Spidey-sense for BJCP style recognition and off flavors. Plus, after a session, brewers […]

Partial mashing is a form of brewing that involves fermenting beer from wort made from two sources: wort collected from mashed, malted grains and wort made from dissolved malt extract.

Compare a recipe brewed on minimal equipment, with basic techniques, against the same recipe brewed on an elaborate brew setup with all the bells and whistles. Could you tell the difference? And if so, which would you prefer?