Author: Jordan Folks

Author: Jordan Folks Acidity is something brewers pay attention to at various points in the brewing process, adding a small

Author: Jordan Folks Lately, cold-side oxidation has been a big focus for brewers of modern IPA, particularly those of the

Author: Jordan Folks Base malt makes up the bulk of nearly all beer recipes, with Pale and Pilsner malt varieties

Author: Jordan Folks Beer production begins with creating wort through the mashing process, during which endemic enzymes are activated that

Author: Jordan Folks Märzen is a classic German lager that’s noted for its amber to copper color, which traditionally was

Author: Jordan Folks I don’t find myself drinking or brewing British beers very often, which I chalk up to the

Author: Jordan Folks It’s not uncommon for someone to ask me what my favorite beer style is, which is difficult

Author: Jordan Folks Fermentation temperature is widely viewed as being one of the most important factors in producing quality beer,

Author: Jordan Folks Etymologically, the word “beer” is thought to stem from the Anglo-Saxon term “baere,” which translates to barley,

Author: Jordan Folks The use of certain adjuncts in beer is a rather polarizing topic, with some considering anything beyond

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Author: Mike Neville The trusty ‘ol hydrometer– a fragile glass tube with graduated markings that’s used for measuring the relative

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