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March 1997

Enjoy a recipe and a how-to brewing guide to Marzen, the beer that’s so special Germans brew it in March and don’t serve it until fall.

In this issue

  • article

    Simplify Your Stout: Tips from the Pros

     By Suzanne Berens
  • article

    Steam Beer

     By Jeff Frane

     Tracing the Origins of Steam Beer

  • recipe

    Maple Marzen

     By Scott Russell

    A märzen beer is the perfect base to highlight the earthy qualities of maple sap and syrup. Alternatively, you could try fermenting with a clean ale yeast if you are not equipped to ferment a beer at lager temps for several weeks. Birch sap and syrup can also be used if maple sap and syrup are not available in your region.

  • article

    Julius Caesar’s Beer

     By Gregory Smith
  • project

    Custom Cast Tap Handles

     By Tim Kelsey
  • floating hydrometer reading roughly 1.010 specific gravity in a pale, golden beer
    article

    Hit Your Target Gravity

     By Douglas Fuchs
  • Oktoberfest mug drawing with pretzel.
    article

    Märzen and Oktoberfest

     By Jeff Frane

    A recipe and a how-to brewing guide to Marzen, the beer that’s so special Germans brew it in March and don’t serve it until fall.

  • article

    10 Tips for Hop Growers

     By Scott Russell

    It’s planting season again. BYO’s hop gardener offers some ways to make this year’s crop healthier and more productive.