Gallery: DIY: A Simple Guide to Beer Brewing for Seasonal Ale Lovers

 

Step 1: Finding a recipe

Just like gardening, fermenting beer turns out best when you match the style to its season.

Smoked beers date back to the 1500s and to the district of Franconia in Germany, where it is known as Rauchbier ("rauch" is German for smoke). It is typically of dark color and has similarities of the Oktoberfestbier. Malts, dried over an open fire of beech wood, impart a bold smoky character. The smoked porter is an acquired taste, and therefore not a very common craft brew style (this writer loves it).

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5 Comments

  1. testosteron June 15, 2012 at 9:05 am

    I would love to know where I can get the Beer “glass/ picher” in the last picture. Or even better, how to make one.

    cheers

  2. Allison Leahy December 13, 2011 at 6:10 pm

    Thanks @trip3commy 😉

  3. trip3commy December 11, 2011 at 4:43 pm

    Excellent! Your next topic should be making yeast starters. Doing this step a few days before brewday only ensures a better brew.

  4. Allison Leahy December 11, 2011 at 11:29 am

    Thanks @va011101: That’s a good point! Brewing with malt extracts gives similarly great results in half the time. All-grain brewing offers the brewer more control over the process and costs about $10 less per recipe.

  5. va011101 December 9, 2011 at 2:16 pm

    Great article! Homebrew is the best way to experience great beer. However, I would encourage new brewers to NOT follow these instructions for all-grain brewing. Using malt extracts in syrup or dry powder forms avoids the mashing and sparging steps, greatly simplifying the process. AFTER you have tried extract brewing, graduating to all-grain is a logical step.

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