Don Tse

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

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.

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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.

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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.

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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?