Category Archives: Food and drink

Breaking traditions has become a theme that both craft brewers and homebrewers alike strive for in their beers. One only needs to look at the US Brewers Association’s definition of a craft brewer to see this: “The hallmark of craft … Continue reading →

Decoction mashing is a great way to enhance the flavor and clarity of your all grain beer recipes, and requires only minimal additional equipment and time. Few homebrewers use decoction mashing in their recipes, but it is a very powerful … Continue reading →

Kvass is an ancient Russian beverage that has been around for much of the country’s history. The style ferments bread or flour along with other locally available ingredients to create a low-alcohol, bready ale with a hint of tartness from … Continue reading →

Unless you’ve been living under an oak barrel the past year or two, you’ve no doubt heard the concept of aging certain beers: Tucking bottles away in a cool dark place to mature, no differently than you would a fine … Continue reading →

Controlling your mash pH is a critical concern for all brewers using all-grain, but can be a special concern for those using Brew-in-a-bag (BIAB) or decoction mashes with high water to grain ratios. The larger water to grain ratios used … Continue reading →

If you like sour beers, you’ve probably heard long, complicated yeast and bacteria names thrown around. They’re hard to spell, even harder to pronounce and can be down-right confusing to differentiate from one another. Many often refer to these bacteria and … Continue reading →