By Chris Pfeiffer
Do you love malt-forward, European lager styles? Do you enjoy exploring historical brewing methods and techniques? If so, then you have likely thought about decoction mashing. You may be wondering if it is worth the effort. Below, we’ll...
By Vito Delucchi
Quick Links
Section 1: What Is Craft Beer
Section 2: Crafting Your Own Beer
Section 3: Enjoying & Sharing Craft Beer
Introduction
If you’re reading this, it’s safe to say you probably like beer; so much so that you even...
How to Become Fluent in Malt Analysis Sheet Interpretation
by Greg Noonan
No two batches of malt are alike. The only sure way to predict their effect on your brew is to ask for and know how to read malt analysis sheets.
You are a serious grain brewer. Whether you brew...
Malt Focus: Comparing 2-Row & 6-Row Malted Barley
by Paul Schwarz and Richard Horsley
Ever since its introduction to North America in the 17th century, barley has taken on a life of its own. Both two-row and six-row North American malted barley are rather different from their...
by Vito Delucchi
Milling Grain at Home - In Summary
Grain is an agricultural product, and it’s size and friability can vary each year depending on the yearly harvest, and the maltster.
To better familiarize yourself with all...
By George J. Fix (Brewing Techniques)
Belgian malts offer qualities and performance profiles that differ markedly from their North American and British counterparts. This report on the results from experimental test brews based on Belgian malts reveals their...
The Basics of Beer Malts
Homebrewers have many malt choices. Brewing recipes for different styles of beer give us a good understanding of certain malts and how they taste together. You can also experiment by combining one or more types of base malt with specialty and adjunct grains in...
By Jim Busch (Brewing Techniques)
Munich malts hold a special place in the brewer’s repertoire of raw materials. Offering both color and flavor benefits typically associated with specialty malts plus diastatic power for starch conversion, this malt can...
By Scott Bickham (Brewing Techniques)
Most people can accurately describe a beer as “malty,” but beer analysts often go a step further to identify a beer as worty, husky, or having grassy notes. The differences can be subtle and not necessarily...
By Martin Lodahl and Tim Dawson (Brewing Techniques)
Smoky Beer
Smoky flavors in beer, once a by-product of malting technology, live on in specialty products brewed using both traditional and modern methods.
Smoke billows...
By Rosannah Hayden
An ancient grain is making a new name for itself in the small-scale brewing scene.
Necessity is not always the mother of invention. This is especially true in the world of brewing, where the spirit of...
By Dave Miller (Brewing Techniques)
Dextrin Malt
Q: Is it correct to assume that all extract from dextrin malt is in the form of dextrins and therefore not fermentable? If dextrin malt is mashed with other malt, will the enzymes in the other malt convert the...
While there are many important factors that go into successful beer making at home, using fresh malt extract is very close to the top of the list.We go to great lengths to make sure our malt extract is the freshest in the industry. First, we limit our selection to ensure that what...
by Alan Moen (Brewing Techniques)
The Juice of the Barley - A Distiller's Manifesto
Making whiskey from barley malt is merely a modern twist on the centuries-old art of brewing and deserves to gain its rightful place in present society.
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