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Beer 101: The Fundamental Steps of Brewing

Beer 101: The Fundamental Steps of Brewing

Malt
Brewing begins with raw barley, wheat, oats or rye that has germinated in a malt house. The grain is then dried in a kiln and sometimes roasted, a process that usually takes place in a separate location from the brewery. At the brewery, the malt is sent through a grist mill, cracking open the husks of the kernels, which helps expose the starches during the mashing process. The process of steep milling, or soaking the grain before milling, is also an option for large-scale brewers.

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Spring 2016, Issue 23

Spring 2016, Issue 23

Busy bees, fizzy beers, Spring is here, and with it comes another issue of The Beer Connoisseur.

We'll make contact with an extra-beerestrial in our Innovators Series, featuring the Flying Saucer and Meddlesome Moth’s resident “Beer Guru” Keith Schlabs, before striking west to hear from one of Utah's most experienced brewers to see how he stays busy in the “Beehive state." 

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Fall 2015, Issue 20

Fall 2015, Issue 20

In this issue we hit all corners of the globe, traveling to Bolivia, where Martin Thibault will teach you about the little-known art of brewing chicha, before chatting with Gabe Fletcher of Anchorage Brewing, who brews some of the best Bretts in the West. Owen Ogletree breaks down Belgian Golden Strong Ales and Fruit Beers in Style Studies, and from there we march up to the U.K. for some transcontinental brewing collaborations.

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Summer 2015, Issue 19

Summer 2015, Issue 19

Premium Web Magazine - Inaugural Issue! 
Enjoy the same in-depth stories, expert reviews, industry news and features that were found in the print edition.
Scroll through the table of contents below and click an article to begin reading.

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Traveling with no internet? Download the PDF HERE.

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TABLE OF CONTENTS


 

From the Editor

 

Contributors

 

Industry News

Correspondence

 

FIRST RUNNINGS

 

Brewing With Linus Hall
We ask Linus Hall about taking the plunge into the role of head brewer and co-owner at Yazoo Brewing Company.

Abita calls on the natural resources of Louisiana to produce
beers as distinctive as the Creole and Cajun cultures.

 

The Malting of America
Malt sources closer to the kettles are helping microbrewers and homebrewers get more creative.

 

Innovators Series: Matt Brynildson
One of the most decorated brewers in the world, Firestone Walker's Brynildson started out in pre-med before life took a different turn.

 

FEATURES

Fear And Laughter
Ralph Steadman and his Flying Dog labels.

 

Style Studies
Owen Ogletree underscores the difference between American Wheat Beer and its European cousins. Plus, the lagering of porters creates the Baltic style.

 

Connoisseur’s Corner
A Visit To Craft Beer's Alternate Universe - by Marty Jones

 


ADVERTISEMENTS & PROMOTIONS


 

FOOD & TRAVEL

 

Wisconsin Brats and Beer
When should they meet and under what circumstances?

A Day In The Life At Cantillon
A photo tour of one of Brussels' finest breweries.

Festivals & Events
From Portland to London, we've got you covered. 

 

REVIEWS

Beer Review
It's been known to rain this time of year. Never fear. We have the pours.

Brewers Q&A
Brewers share secrets of their most highly rated beers.

New Releases
The summer ales are here including cucumber, peach, raspberry and hibiscus varietals.

Book Review: Brew Britannia
A Strange Rebirth and More.

Product Review: The Grainfather
Brew by the Gallons.

 

The European Report

 

European News
Antwerp City Brewery becomes a tourist destination.

 

Showdown in Lochristi
What happens when an American stout meets a Belgian sour?

Featured European Beers
Selections from Belgium.


 

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Summer 2015, Issue 19

Summer 2015, Issue 19


In This Issue...


 First Runnings


From the Editor

Issue 19 Contributors

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Beer 101: Temperature, Pour, and Glassware

Beer 101: Temperature, Pour, and Glassware

When it comes to beer’s temperature, the common belief is “the colder the better.” This is not always sound advice. Beers served too cold can numb the tongue and deaden the taste buds to the delightful flavors within. Letting a beer warm up just a bit can unlock the flavors and enliven the character of a well-crafted beer. The temperature at which you serve different beers is often a matter of personal taste, but if you are seeking guidance, here are some serving suggestions that may bring out the individuality of certain types of beer.

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New Belgium Completes East Coast Distribution Center

In advance of its brewing operations, New Belgium Brewing has completed its distribution center in Asheville, North Carolina. The facility is poised to start distributing beers to the East Coast by the end of 2015. Progress continues on the company's new brewery on the French Broad River, which is expected to come on line in the spring of 2016.

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Beer 101: Storage

Beer 101: Storage

When you resist the urge to crack open a beer instantaneously, magic can happen. Storing or cellaring beer allows a number of internal and external factors to add character to it, often for the better.

Certain kinds of beer are ideal for cellaring, while others are meant to be enjoyed immediately. There are a few general rules to abide by, and a few exceptions to those rules.

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From the Editors (Issue 22)

From the Editors (Issue 22)

We’re here to kick off 2016 with the best of old, new, and splendid golden brews.

In our inaugural New Years issue, we have the Top 100 Beers of 2015 as rated by our ever-growing team of BJCP-ranked judges, along with a veritable rogue's gallery of brew news, travel stories, profiles and mouth-watering recipes designed to share your love of beer with a special someone, no matter who it is. The only judgments we cast are upon the lovingly crafted liquids you’ll see gracing the pages.

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Contributors (Issue 22)

Contributors (Issue 22)

Martyn Cornell Beer Connoisseur


Martyn Cornell

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