In a way, mashing is the natural progression of malting. Both act to take a raw ingredient (barley or malt) and through enzymatic processes reduce the material into sugars that are consumable by yeast. You may be surprised to think of malting as producing sugars, but this is exactly what occurs in t

Have you caught the haze craze? Until the last decade, hazy beers tended to show up primarily as mistakes or unfiltered styles like Belgian and German wheats. Yet ever since New England IPAs took top billing as a go-to money maker, it seems the less you can see through your beer the better.There are

The Early DaysThe ancient Chinese produced the first beer Kui in 7000 BC. However, Sumerians and Babylonians probably knew about beer 3,000 years before them. Surprisingly, most brewery owners were women. According to clay tablets, beer was also a well-respected craft in ancient Persia at least 7,00