This July marks five years since I left my day job with the federal government to brew full-time. We filled our first barrel with mixed-ferm...

Our batch analysis/QC at Sapwood Cellars is pretty basic. Mostly it's me finding time each weekend to taste a recent release (ideally si...

When it comes to brewing delicious beer, there are few aspects more important than the yeast. A healthy fermentation allows the malt, hops, ...

Any long-time readers may recall my interest in the original Russian Imperial Stouts – brewed in England with four malts (pale, amber, brown...

On their surfaces the fermentations of beer and wine seem like they should be similar. A cool, sugary liquid is inoculated with Saccharomyce...