March/April 2004

Although the concept of double or imperial beers is nothing new, modern brewers are doubling their pleasure when brewing everything from wit beers to American brown ales. We take a look at some of the big beers that are winning the hearts and livers of American brewers.

In an excerpt from his new book A Handbook of Basic Brewing Calculations published by the Master Brewers Association of the Americas, Steve Holle guides you through the steps necessary for formulating recipes for super-strong beers.

Whether brewing a really big batch or a really big beer, sometimes you need a really big mash tun. One often-overlooked source for these monster mash tuns is discarded commercial soup kettles. These highly functional, easily converted behemoths can often be found at a bargain price.

Ambient air? Pure oxygen? How about hydrogen peroxide? What’s the best way to aerate your wort before fermentation? The Strand Brewers tackled this age-old question and their results may surprise you.

“Life isn’t all skittles and beer.” So goes the old English saying about the popular pub pastime of the 18th century. But what about the modern-day candy, Skittles? For one crazy engineer and fan of “The Simpsons,” Skittlebrau became the ultimate beer and food pairing project.