Do you know the butter knife trick?

I have always thoroughly enjoyed how DIY and gadgety the brewing industry has always been/is–being a commercial brewer means wearing a lot of different hats and the ability to change on the fly as issues present themselves.  So that being … [More]

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Malt of the Month: Ashburne® Mild

One way to add distinguishing flavor to lighter flavored beers is to use a unique specialty base malt. I recommend you try Ashburne® Mild Malt. At 5.3º Lovibond and DP 65, this 2-Row malt is slightly darker with a higher … [More]

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Part IV: Do you like yours kilned, roasted or both?

Thanks to the convergence of craft beer and modern drying equipment, American brewers now have more styles of malt at their disposal than any time in history. This installment on malting and … [More]

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Recipe of the Week: Oktoberfestival

Oktoberfest season may be coming to an end, but that doesn’t mean you have to wait until next year to enjoy this malty, easy drinking beer again. This traditional German lager needs the cooler temperatures of … [More]

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Recipe of the Week: Crimson and Clover Lager

Here’s an all-grain recipe for a session beer using Briess Ashburne® Mild Malt. This unique base/specialty malt gets its name from the … [More]

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