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July/August 2020
Cover Story: Kveik Yeast’s Growing Impact. Also four beers from one brew day, using heirloom grains, keys to good brewing notes, award winning labels.
In this issue
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articleHeirloom and Alternative Grains
If you are searching for a way to impart unique flavors that often showcase the regional terroir of where they are grown, heirloom and other alternative grains are a great source. Sure, they may require some extra effort, but the rewards are worth it.
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recipeAmerican-Style Lager
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articleNew Age Kveik
Kveik yeast strains impart unique flavors unlike any other yeast. Many of those flavors complement the hazy IPAs that are all the craze right now. Get tips for fermenting new-age kveik beers.
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articleTraditional Norwegian Kveik
The process of brewing and fermenting beers with kveik yeast has been passed down for generations in parts of Norway. Chip Walton traveled to a picturesque farm in western Norway to experience the culture and brewing traditions first-hand.
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recipeAmerican Gravøl
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article4 Beers from 1 Brew Day
If you don’t have time to brew often, then get the most from each brew day. Here is how to make four unique beers from one brew, with varying yeast expressions, starting gravities, colors, adjuncts, water chemistry, and wood aging.
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projectKeg Polisher: Give your kegs a shine
Have you ever tried to clean up the exterior of your kegs and given up due to the effort required? One crafty homebrewer came up with his own Corny keg polisher utilizing a modified wood lathe that gives those old dingy kegs a new shine.
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articleStay At Home Homebrew Labels
The 25th Annual Label Contest brought in hundreds of entries. One aspect that caught our attention when judging them was the volume of COVID-19 related labels. We knew we had to share them with you too.
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articleWet Hopping: How to maximize fresh hop use
Wet hops are not the opposite of dry hops . . . they’re just hops that haven’t been cured in an oast. Find some of the keys to building your own wet-hop beer recipe for this year’s harvest.
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articleRecord Keeping: Become a homebrewing bookie
How do you keep track of your brews? Denny and Drew have two different approaches to their record keeping. Learn some of the factors to consider when you record your recipes, brew day processes, fermentation, and beyond.
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articleSchwarzbier: Germany’s darkest beer
Schwarzbier is a beer style that has recently risen to prominence after its popularity waned in its native region. Learn what makes this beer so unique, fun to brew, and great to drink.
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recipe
Gordon Strong’s Schwarzbier
This beer is brewed at the 12 °P (1.048 SG) strength, which is typical of standard-strength German beers. For me, the most important parts of this style for the brewer is to use the debittered dark malts, and to properly attenuate the beer so that it isn’t too heavy.
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articleTastes Great, Less Filling? Also measuring IBUs: Part science, practice, and opinion
Creating a well-balanced, low-carbohydrate beer can be a challenge. The Wiz jumps down a rabbit hole to explore how some craft breweries and homebrewers may do just that. Also the topic of the value of the IBU rears its head again.
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articleAsheville Pizza & Brewing
One reader happened upon a one-off beer brewed by Asheville Pizza and Brewing and fell madly in love. The Replicator tracks down a recipe for this eccentric beast of a beer.
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recipeAsheville Pizza & Brewing’s Norwegian Forest Cat clone
An eccentric beast of a beer that was a one-off brew that was crafted by Asheville Pizza and Brewing and features a kveik strain of yeast and aging in Sauvignon Blanc barrels.
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articleThe Phenolic Phamily
The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.
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article2020 Label Contest Winners
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