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.

Industry All Access Exclusive

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.

Industry All Access Exclusive

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.

Industry All Access Exclusive

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.

Industry All Access Exclusive

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.

Industry All Access Exclusive

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.

Industry All Access Exclusive

Under the Microscope: Getting to Know Exogenous Enzymes

Better brewing through chemistry? From avoiding stuck mashes to boosting hop aroma while dodging diacetyl (and decreasing tank time), there may be multiple uses for exogenous enzymes in your brewery.

Subscriber Exclusive

Not So Fast: Tips on Brewing Better “Quick Sour” Beers

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.

Industry All Access Exclusive

On the Care and Feeding of Foeders

They don’t just look impressive and produce some unique beers, but they’re also relatively inexpensive and easy to maintain. Might a foeder be a good fit for your cellar?

Industry All Access Exclusive

Lager Yeast: New Developments, New Opportunities

While we have a plethora of options for ale yeast, lager strains have been few and relatively similar. That’s already changing thanks to recent research, and brewers who rethink lager may be the ones who stand out in a tightening market.

Industry All Access Exclusive

Under the Microscope: The Widening World of Acidification

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?