(June 2014)

This recipe calculator now includes many new types of malts, grains, adjuncts, and fruit. These fermentables are also available when using the main recipe calculator. (more)

(June 2014)

This strain of yeast was collected at a Trappist brewery associated with a monastery. Trappist monks have a long tradition of producing and selling beer to support themselves financially. This yeast produces exceptionally flavorful and complex beers. (more)

(April 2014)

The IBU calculator now has many new hop varieties. These varieties are also available when using the main recipe calculator. (more)

(April 2014)

A dark roast malt with chocolate and coffee flavors. This is a key ingredient in many porters and other dark ales. (more)

(March 2014)

One of the most popular American dual-use hops. Centennial combines a nice level of bitterness with floral and citrus flavors. It is strongly associated with hoppy American IPAs and pale ales. (more)

(February 2014)

This is a strain of yeast collected from a traditional brewer of ESB in London. It produces malty ales with some estery English character. It flocculates well, producing exceptionally clear beers. (more)

(January 2014)

Vienna is a slightly toasted base malt. It imparts malty flavors and sweetness. It is an essential ingredient for Vienna lagers and it often features prominently in the Oktoberfest style. (more)

(January 2014)

Tettnanger is a German aroma hop with a delicate floral and spicy character. It has been used to make German lagers and wheat ales for over a hundred years. (more)

(January 2014)

This is an overview of basic home brewing techniques. It includes frequently asked questions, step-by-step instructions, and a description of essential equipment. (more)

(December 2013)

This strain produces clean tasting ales with a clear appearance. This yeast has slightly less attenuation than typical American ale yeasts. It can accentuate hop bitterness. (more)