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Before you add your wort to a coolship, Todd Boera has some suggestions for the boil.

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Looking to add a barrel or two to your homebrew setup? Trevor Rogers of de Garde Brewing in Tillamook, Oregon, has some suggestions on how to pick the right barrel and how to best take care of it afterward.

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Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, has the answer on filtration

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This beer is inspired by some of Fermentery Form’s favorite French farmhouse ales, but in their case, it is made with a mixed culture. The hopping rate is high for a mixed-fermentation beer, but this makes for a long, graceful maturation in the bottle.

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Triple Crossing Brewing Company has made a name for themselves with progressively hoppy and hazy beers, but for these central Virginia stalwarts, it’s less about fitting into a “scene” and more about finding an honest yeast expression.

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Beers and brewery initiatives are frequently aimed at detecting, preventing, and curing cancers. There’s a new one in the mix.

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Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods.

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If a commercial coolship isn't in your homebrewing budget, Todd Boera has some suggestions on how you can make spontaneous beer at home.

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Foeders are becoming a more common sight in breweries these days, and while it’s true that the majority of the brewers are using the vessels for wild or mixed-fermentation beers, others are putting the wood to use for their clean programs.

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The biggest challenge in a Kölsch is building just enough malt body and character without going overboard.

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