Author: Martin Keen

Is there a weirder style in the BJCP guidelines than Lichtenhainer? Describes as “a sour, smoked, lower-gravity historical central European

Brülosophy got together with Clawhammer Supply, Homebrew4Life, and Golden Hive Mead to brew a Donut Stout. Watch how we made

Author: Martin Keen For many, hops are the most recognizable and lauded ingredient in beer, thanks largely to the explosive

Belgian Tripel relies heavily on sugar to boost its alcohol content. While some brewers opt for plain table sugar, traditional

Many homebrewers adjust their water as a way to improve their beer, and while acidification of the mash is common

Near-beer, which is defined as anything with 0.5% ABV or less, can totally be brewed at home using a process

Ordinary Bitter might have the least appealing name in all of the BJCP guidelines, but it’s neither particularly bitter nor

Author: Martin Keen While offering consumers an option with a bit higher strength and flavor, American IPA is most known

Let’s face it, homebrewing isn’t what it used to be. How has it changed? Being Brülosophy, we collected the data

Oxygen is the enemy of finished beer, and hence brewers often take measures to reduce the risk of oxidation, with

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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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