It’s been more than two years since my series of four barrel-aged strong/dark beers ( Wheat Trippelbock , Rye Stout , Vanilla/Cinnamon Porte...

One of the more fascinating talks I attended during National Homebrewers Conference 2014 in Grand Rapids wasn’t even about beer. Ken Schramm...

I realize my standard sour beer process can be daunting for some homebrewers. All grain, year-plus fermentation, fresh fruit, blending, bot...

One of my favorite fruits to add to sour beers is nectarine. They don’t dominate a subtle beer the way sour cherries or raspberries usually ...

Lambic fermentations are complex business . While a commercial cocktail of a half dozen microbe species can replicate the major flavors (e.g...

I'm not a big fan of seasonal beers. Why isn't an Oktoberfest appropriate to drink in November (or October for that matter)? Sometim...