Collections

Malt, yeast and hops all have important roles to play in different, cumulative sources of haze. Leaning on haze that forms in one way rather than another could make your beercraft significantly easier. It matters where the haze is coming from if you want to control it.

Modern brewing has embraced haze. How do we perfect it?

Some information and advice to keep your hazies hazy.

Start at the beginning or skip to the end: the choice is yours!

Continued experimentation leads to insight — read the latest findings.

What’s in a name? That which we call an IPA by any other name would smell as hoppy…

SLURP isn’t just a beer, but a project started at NoDa to best harness the use of thiol expression. It has since evolved into a means to make a more efficient juicy IPA.

One especially sweet, thick IPA style and one extremely dry, thin one may have something good together when they combine signature elements.

Releasing multiple beers a week is exciting, rewarding (and awarding), but breakneck. Trialing new yeast strains, even when they help enable vision, or perfect finish or process, can also mean more changes downstream. That’s why Ian and Harmony of Blackbird tend to wait for their moment; but they’re used to patience, too.

A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.

Omega Yeast’s researchers can make diastatic strains non-diastatic. That means there are now a couple of ways to avoid the risks those strains posed, while keeping more of what you love about saison.

You might be someone who avoids a bloated pack, but once it’s discounted, maybe it starts to look pretty good. Should you go for it? Why are some of us even suspicious of a swollen pack in the first place?

A more perfect system never existed for testing haze and flavor, thanks to the discovery of yeast’s hazy gene. In two brews differing only by the presence or absence of yeast-determined haze, blind tasters couldn’t pinpoint which was which. That begs the question, does haze contribute to flavor?

Three fermentations, two types of ALDC integration. Like the Thunderdome but for lager.

Brewers asked us, ​“how do I make a banana-forward beer with less clove?” So we got to work.

Gram staining and catalase testing are lab tools that when considered together help you assess what threat a contaminant might pose. It’s not what each test tests for that’s the point really, it’s more about identifying characteristics that differentiate groups of bacteria, so you know what you’re likely to be dealing with.

Know when to take the counts and what to do with that information.

…and if so, does it matter?

Brewing all that beer probably has you feeling a bit peckish — dive into the world of food fermentation.

Round up your veggies! It’s time to get pickling.

You can remove the alcohol, avoid making it in the first place, or… a secret third option.

Brewing NA beer doesn’t have to be a dry topic.

Learn what a guy with a mustache considered to be a ​“freshening” effect on beer.

A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.

There’s so much space for activities.

A brewing-themed crossword puzzle. Scroll past the image to find the fillable grid below.

A brewing-themed crossword puzzle

A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.

When yeast leaves some of its discarded things around, it tends to pick up after itself (well, with a little encouragement). Then again, sometimes it just has too much on its plate. That’s where ALDC comes in. ALDC is like the Marie Kondo of diacetyl. It gets rid of what will later become a mess before it even starts. And it can be even more effective when yeast are enabled to produce it.

A rundown on an enzyme that can help keep your beer clean.