Style Profile: Mexican Amber Lager
On one side of the beer fridge you have your Vienna Lager. It’s brewed with the finest Vienna and Munich malts for a dry and malty body balanced by firm hop bitterness. Developed in 1841 after Anton Dehrer outfitted his Austrian brewery with an English-style kiln, it’s the original amber lager. Over on the other […]
Rahr Dextrin: Utility Malt or Magic Ingredient?
Known for improving mouthfeel in hazy styles and for contributing perfect pillowy foam to Pilsners, Rahr Dextrin Malt has just one job: Making your beer better. Depending on how much you include in your malt bill, Rahr Dextrin may produce subtle flavors of grain, bread, and raw barley. Logan Smith, Head Brewer at El Segundo […]
Fermentis E2U™ Dry Yeast: Zen and the Art of Stress-free Fermentation
As most brewers already know, brewing ain’t easy. So many variables go into making beer, and each one of those steps brings its own complications. The fermentation stage in particular, can seem especially daunting. Even if you’re an expert brewer or just getting started it can still be a tricky thing to wrap your head […]
Talking Malts, Medals, and Metal with Ghost Town Brewing
Get to Know Oakland CA’s Ghost Town Brewing, 2022 GABF Brewery of the Year
Four on the Floor: What Makes Crisp Heritage Malts So Irresistible?
Crisp Malt’s roots reach back all the way to 1850, when brothers Fred and George Smith bought a farm and got to work milling flour in Norfolk, England. The arrival of the railway in 1870 motivated the brothers to establish the Great Ryburgh Maltings, which in time became the largest floor maltings in the world. […]
Around the World with Weyermann®: A Tour of Terroir and Heirloom Malts
Way back in 1879, the same year Edison invented the light bulb in New Jersey, Johann Baptist Weyermann pitched a tent and fired up a malt-roasting drum in Bamberg, Germany. The world’s been a brighter place ever since. What was true 143 years ago remains true today: Great beer comes from great ingredients. With their […]
BSG Hops Presents: Supporting Public Hops
“The USDA has been breeding hops since the 1930s,” begins Dr. Kayla Altendorf, USDA-ARS Research Geneticist. That sounds like a good amount of expertise, doesn’t it? Her job, which you can learn about in the video embedded below, is to help develop new hop varieties and improve the breeding performance of the ones we’ve got. […]
Doppelbock, the perfect winter beer?
The days are getting shorter, the air a little cooler and the trees have nearly shed all their leaves. Yes, it would seem despite our best efforts, winter is coming. And what better way to blunt the frozen fist of Jack Frost than with a pint of beer? But not just any beer will do. […]
Lakes & Legends Brewing Co. Brews a Wild Bock with Fermentis BR-8
Many brewers love the flavors produced by a wild Brettanomyces bruxellensis yeast, but they often shy away from using it due to its unpredictability. Thankfully with SafBrew™ BR-8 from Fermentis you can now get all the distinctive flavors of Brett brux but with more control and reliability. Kabel Lefto, Lead Brewer at Lakes & Legends […]
Rahr Dextrin Malt in the Brewhouse: Ragged Island Brewing, Summer Wheat Lager
Whether you’re looking to boost mouthfeel in a hazy or to show off a mousse like foam stand on a pils, Rahr Dextrin Malt was designed to improve your beer. The malt’s lower modification and higher protein levels provide better body, improved haze formation, and stable foam, while its low color makes it suitable to […]
Gambrinus Honey Malted Oats in the Brewhouse: Forgotten Star Brewing, Oatmeal Stout
Gambrinus Honey Malted Oats came about by combining the best of two great things: the flavor characteristics of Gambrinus Honey Malt and the ongoing popularity of New England-style and hazy IPAs. It provides strong bready, grainy, and sweet notes but its darker color, sweetness, and ability to build body set it apart from other malted oats on the […]
BR-8 In The Brewhouse
SafBrew BR-8 from Fermentis is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format. It offers all the flavor benefits of other wild or propagated Brettanomyces cultures, but with more control, reliability, and shelf stability. It was selected specifically for secondary fermentation in bottles or casks. We chatted with Kain Escobar, Senior Manager of Brewing […]