Advanced Brewing Series By Jim Vondracek In past centuries, all beers were fermented and sometimes aged in wood. Today, brewers seek to add complexity to beers, layering flavors and aromas, by aging beers in barrels. Some of these beers are the most sought-after commercial beers on the market – ‘whales’ – and breweries make a big deal about their release. These beers inspire collectors to buy, age and sometimes trade them for a profit. As a homebrewer, I’ve participated in about twenty barrel projects and am a big fan. While Belgian brewers have been wood-aging Lambics forever, some claim that ..read more

Brewing a Smoked Hefeweizen Pro Brewer Series By JIm Vondracek Many homebrewers dream of turning their avocation into a vocation – becoming a professional brewer. This series on Pro Brewers will introduce a professional brewer, briefly exploring their path and journey. Then, each article will delve into their current brewery and situation, and share a favorite recipe that homebrewers can try. I first met Leah Dienes at the Homebrew Con in Grand Rapids, Michigan. Before the conference, the BJCP held a session on the Kentucky Common style, and Leah helped lead the session and also served some sa ..read more

Homebrewing as a Hobby Series by Jim Vondracek In the last year-and-a-half, the pandemic and all its repercussions impacted all of us. For me, as a homebrewer and BJCP (Beer Judge Certification Program) judge, the loss of competitions hit me unexpectedly hard. I aim to volunteer as a judge in about 15 competitions a year and found that I sorely missed those opportunities. Prior to the pandemic, I last judged at a competition in March 2020, at the IBU Open in Des Moines. Last week, in a remarkable coincidence, the first post-pandemic competition I judged at in-person was also the IBU Open, the ..read more

by Jim Vondracek One of my favorite beer styles is the Belgian Golden Strong – effervescent, pale, dry, and complex with aromas of fruit, herbs and flowers.  If you’ve had Duvel, Piraat, or Delirium Tremens, you know what I’m talking about.  This article looks at the colorful history of the style, its parameters and components, brewing it (with a recipe) and ends with a conversation with a commercial brewer, Kevin Lilly, who crafts an excellent US version of the style for Lo Rez Brewing.   History Duvel became the iconic representation of the Belgian Golden Strong style, or ..read more

Beginning Brewing Series – Sweet Stout by Jim Vondracek Congratulations, you stand on the precipice of a remarkable hobby – brewing – one practiced by over one million homebrewers in the US! Making something by hand appeals to many of us – baking bread, building a bookshelf, growing a garden, cooking. Similarly, brewing a handmade beer brings a sense of satisfaction, combines craft and science, and in the end you get beer! For me, some of my favorite memories involve sharing a handmade beer with friends and family. The satisfaction we get from sharing something we made, with our own hands, enh ..read more

by Jim Vondracek Homebrewers use their creativity, building recipes and brewing processes using new or novel ingredients, pushing the boundaries of new flavor profiles. Similarly, those who produce ingredients and products also innovate, using both cutting-edge science and brewing knowledge to create these new ingredients and products for homebrewers. A few months ago, Omega Yeast released two new strains, Bananza and Sundew, both available now to homebrewers, created using CRISPR gene-editing technology. Conversations with brewers interested in pushing the upper limits of esters and fruitines ..read more

by Jim Vondracek Today, we’re taking a deep dive into a seasonal style – the traditional Maibock, now called the Helles Bock in the latest BJCP style guidelines. Seasonal brewing with beers like the Helles Bock can be great fun, as homebrewers establish their own traditions or follow historical patterns that may be hundreds of years old. History The Helles Bock fits into a traditional calendar of German bock brewing – the traditional or Dunkel Bock brewed for the winter, the Doppelbock for Lent (to provide sustenance during fasting) or early spring, and the Helles Bock for May and the lead int ..read more

by Jim Vondracek This spring, the Brewer’s Friend blog is rebooting, to augment the resources and tools the site offers homebrewers.  We will be posting new content for brewers weekly.  Initially, our content will focus on six areas: Styles – an indepth look at a particular style, including one or two recipes Ingredients – a look at hops, malts, yeast, and water Beginning brewing advice, tips and equipment Advanced brewing advice, tips and equipment Interviews with brewers and experts Brewing as a hobby – homebrew clubs, events, competitions, stories Check back soon for an article ..read more

By Udit Minocha Do you remember how you got into homebrewing? John Compton III of Highway Manor Brewing, in Camp Hill, PA, remembers it all. One of his favorite beers was Franziskaner Dunkelweizen. How John Got Started in Brewing John started brewing in 2001. His parents, who were quite religious, were were not crazy about the idea. Since it kept him out of trouble, they felt it was worthwhile. The book that got him into brewing was “Brew Classic European Beers at Home.” He didn’t even get to try his first batch after those patient weeks of waiting because the dog got into it first. His woodw ..read more

by Chris Cook Congratulations. You nailed your brew day, you’ve made it through what probably felt like several long weeks of fermentation, and your precious wort is now precious beer. Now just one step remains between you and a cold, bubbly glass of homebrew: Priming. What is Priming? Without priming, the beer a homebrewer has invested so much time, energy and money into will pour flat and lifeless. Proper priming gives beer its trademark carbonation and foamy head and can significantly benefit aroma, taste, mouthfeel and overall appearance. Priming is essentially the home stretch of the mar ..read more