exBEERiment
Author: Alex Shanks-Abel The husk or hull of a cereal grain is a hard shell that shields endosperm from pests
Author: Jordan Folks The cereal grain most associated with brewing is barley, which is typically malted in order to activate
Author: Alex Shanks-Abel Two competing demands have grown over the last couple decades in brewing – hop flavor and sustainability.
Author: Jordan Folks Crisp, refreshing, and designed for ultimate drinkability, International Pale Lager typically leans on a simple grist of
Author: Jordan Folks The main source of fermentable sugar in beer is barley malt, and the amount a brewer uses
Author: Will Lovell Cold-side oxidation is the bane of a brewer’s existence, particularly when it comes to highly hopped styles,
Author: Jordan Folks When most people think of dark beer, it’s likely styles like Porter and Stout come to mind,
Author: Jordan Folks Diacetyl is a chemical compound produced during fermentation that’s often described as contributing a buttered popcorn characteristic
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
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