My cousin Ulli: A quest for non-traditional beer in Germany and Belgium

Like many natives of the Midwest, I am part Rheinländer German. My mother’s family is from Trier, a city near the border of Luxembourg; they were captains of riverboats on the Moselle and the Rhine. I graduated as a German major at the University of Iowa and studied for a semester in Göttingen, then in … [ Read more]

Bad Karma Schwarzbier: Delicious and Nutritious

This recipe appears in Michael Dawson’s book, “Mashmaker: A Citizen-Brewer’s Guide to Making Great Beer at Home.” Learn more at mashmakerbook.com. A homebrew recipe that (almost) earns your doctor’s seal of approval. Photo courtesy of Northern Brewer There’s a very old-school, perhaps a little old-fogeyish, line of thought that holds low- to moderate alcohol dark … [ Read more]

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Fermentation as an Art and Science in Brewing History

A side of history to go with your beer. By Jeffrey M. Pilcher Louis Pasteur famously set brewing on a scientific path with his Études sur la Bière (Studies on Beer, 1876), explaining that fermentation was caused by the work of microorganisms. Though Pasteur did not actually identify the microorganisms that were responsible—Pasteur believed them … [ Read more]

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