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Thiol Precursors - Creating fruity hop flavors without hops!
By Nick McLawhorn

By Nick Mclawhorn, Nordeast Brewers Alliance Big fruit flavors from hops are extremely popular - but what if you could intensify that fruit forwardness without large doses of hops with vegetal matter, bitterness, or adding extra gravity points from fruit?   One way to approach...

Kveik - A Gift from Our Nordic Cousins
By Steve Harbottle

By Steve Harbottle     When the average person hears about something “hot and fast” coming from Norway, I suspect their first inclination isn’t to think about beer but rather some new Nordic supermodel or downhill skier. For those of us in the...

Top 5 tips for using Kveik!
By Logan Prasser

By Logan Prasser   So, you’re ready to brew your first batch of beer with Kveik yeast, but you don’t want a stalled fermentation, end up with DMS, acetaldehyde, or some other off flavor you’ve seen in the past…. Well, here’s my top 5 tips...

Crafting Beer
By Vito Delucchi

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 Kveik Became the Hottest Strain of Beer Yeast
By Joe Smahl

By Joe Smahl Ancient Norwegian yeast cultures known as "kveik" have been used to produce Farmhouse beer in the Nordic land for generations, and are now being cultivated and produced in America in liquid yeast form. These isolated strains are taking the brewing world by...