The Beer Off-Flavor Series: Diacetyl
Diacetyl is a little ketone (C4H6O2) that flummoxes the beer world.
Category: Brewing
All things about the art and science of brewing beer. Recipes, tips, techniques, equipment, reviews and anything else related to homebrewing and craft beer making.
Irish Beers: Popular Styles of the Emerald Isle
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.
The Long Journey to Homebrew Legalization
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.
Tailgating and Homebrew: Two Essential Recipes
Nothing goes with tailgating like great beer. If you need a great beer quick, you can have these beers ready to serve in 10-14 days if you keg and about 21 days if you bottle.
Esters vs. Phenols in Beer
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.
Harvesting Wild Yeast
Yeast grows on a number of plants and also drifts through the air. In the old days people fermented things without even knowing what was causing it. There is no reason we cannot make use of wild yeast in our beers and see what we end up with at the end!
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