Diacetyl is a little ketone (C4H6O2) that flummoxes the beer world.
Despite its reputation for being a whiskey-country, Ireland has been a big player in the brewing world for centuries. Here are some of its most popular styles.
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.
When perceiving certain aromas of beer, you may hear people refer to “esters” and “phenols.” The fact of the matter is, esters and phenols are quite different, though they can be present at the same time. Let’s take a look at some of the main causes in the brewing process.
Learn how to make a mash tun out of your ordinary picnic cooler.
There’s nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale. But beer foam isn’t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body. Beer foam is a complicated and far from understood phenomenon. So, what is foam?