May/June 2004

Inspired by television’s “Iron Chef” cooking show, a Texas homebrew club developed the Iron Mash brew-in challenge. Brewers were given a kit of surprise ingredients and challenged to brew the best beer. Find out who won and how to brew their winning beer.

Just because he has to brew beers conforming to Utah’s 3.2 percent alcohol limit, that doesn’t mean Steve Kirkland doesn’t brew great beers. Find out how he produces satisfying brews under extreme restrictions and try your hand at his flagship beers.

Defining the flavor and aroma characteristics of select hops by brewing single-hop beers can be a real challenge. Members of the Oregon Brew Crew took on the task and learned a few things they might try differently next time.

Every homebrewer strives for a thick, long-lasting head of tiny bubles on his beer. But where does beer foam come from, and how can you maximize your chances for good head retention?

In honor of Father’s Day, a son gives thanks to his dad for introducing him to the joys of homebrewing.

Coming to Las Vegas for the AHA National Homebrew Conference? Don’t gamble on being able to find the best beer spots on your own. We’ve enlisted a Las Vegas native and veteran beer writer to give the skinny on “Beer and Loafing in Las Vegas.”