Don Tse

Don Tse is an internationally recognized beer writer and beer judge, working from his home base in the middle of North America’s barley belt.


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Malt Insider: Ancient Grains in Modern Beers

Going beyond barley into ancient grains can be a way to form stronger connections with local farmers, promote sustainable agriculture, and produce more distinctive beers.

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Package Conditioning, the Old School Way

Conditioning in the container may be a path to longer shelf life, but it’s also a traditional way to prepare beer for the drinker—the beer is “alive” until it hits the glass. Here’s a technical look at two traditions that may provide inspiration for today’s brewers.

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Package Conditioning for Beers that Live Longer

One of the most effective ways to increase shelf life is one of the oldest tricks in the book: package conditioning with a bit of fresh yeast. Yet there are pitfalls. Here’s how “the biggest natural-conditioning operation in the world” goes about it.

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How Malt Choices Affect Beer’s Shelf Life

In the battle against staling, understanding your malt’s free amino nitrogen content is a tactic worth deploying.

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The Incredible Bulk: What to Know About Scaling up Your Malt Supply

Whether it’s the various costs involved, location, conveyance, or keeping peace with the neighbors, here are some key considerations when it’s time for your brewery to bulk up.

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The Malt Outlook: Finally, Some Good News?

Despite recent troubles with input costs and supply chain, the vibes coming from the malt market seem relatively calm and upbeat. Hey, let’s not jinx it.

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Under the Microscope: 9 Fermentation Myths, Debunked

Are common misconceptions contaminating your cellar? We asked the yeast labs about what things brewers often get wrong. Here’s their advice.

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Brewing with Malted Corn? We’re All Ears!

While malted corn isn’t always easy to work with, craft maltsters and brewers are figuring out how best to use what is essentially a new and flavorful ingredient. As interest grows, so will the options and the expertise.

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Under the Microscope: Fermentation Under Pressure

A method known to the largest lager brewers and many homebrewers remains relatively rare at small breweries—pressure fermentation. When properly applied, it can be an effective way to trim tank time and control the quality of cleaner-fermenting beers.

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The No-Boil Challenge

Inspired by traditional farmhouse brewing, and further propelled by positive results—including increased sales—some brewers say they’re getting better beers without boiling.