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Gose Beer – History, Style, And Recipes

Thursday, June 18th, 2020

By: Ricardo J. Corbella – Brewmaster – Certified Beer Server Cicerone Editor's Note: This article was translated from Spanish. Every attempt was made to ensure proper meaning and grammar is true to the source. Gose-style beer was first brewed more than a thousand years ago in a small town called Goslar in ...

How to Use Chocolate in Your Beer

Thursday, April 9th, 2020

By Jesse Southard Personally, I love chocolate beers. Before I was a homebrewer, I took a trip to the Czech Republic and had my fair share of beer. However, a chocolate beer stood out to me called Opat Chocolate Stout. I remember thinking how did they get so much chocolate flavor ...

A Brief History and Look at Future Trends in US Craft Beer

Saturday, February 17th, 2018

“Beer is more important than armies when it comes to understanding people.” – Alexei Vranich An Early History of Craft Beer Early American beer started with ales from the British settlers; porters, stouts, and pale ales (once kilning took hold as general practice in 1703). It is common knowledge that most of ...

Brewing Water Basics – Putting it All Together

Tuesday, February 13th, 2018

We've covered some of the basics of water chemistry in the last two articles, and now we are ready to put it all together. The first step is to start with chlorine-free water of suitable quality for brewing and reducing the alkalinity if needed. Once you have an understanding of targeting an ...

Brewing Water Basics Part 2

Sunday, November 19th, 2017

This article is a continuation of a three-part series. Check out part one here. You may have heard that you have “hard” water, or “soft” water. Hardness in water is mostly due to the calcium and magnesium ions in the water. A low concentration of these is said to provide soft ...

Brewing Water Basics – Part 1

Sunday, November 19th, 2017

For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” may be repeated, and believed. The brewer may work on ...

Aspects of Brewing a Wheat Beer

Monday, October 23rd, 2017

Hefeweizen, weissbier, witbier, white ale… Whatever your preference; wheat beers are abundant, effervescent, and different. They can be served with a slice of orange or lemon, with all the yeast “mit hefe” style, with raspberry syrup, or filtered crystal clear. They vary in color from the light witbier to copper-brown ...

Tailgating and Homebrew: Two Essential Recipes

Sunday, October 1st, 2017

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. All grain recipes are formulated for 70% efficiency. Dark Mild Recipe A dark mild is a low-gravity, ...

Brewer’s Friend Recipe of the Week!

Wednesday, August 12th, 2015

We're starting a new feature here at Brewer's Friend, Recipe of the Week! This is going to be based on views so only public recipes will be considered. If your recipe is selected as the week's top recipe you will receive 1 year of supporting membership here on Brewer's Friend! We’re ...

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