Ben's Beer Blog

Hops weren’t always the primary bittering agent in beer; many different plants and herbs have been used throughout the history of beer making. One common ingredient, from ancient Scandinavia to colonial America, is spruce tips. In early spring, the fresh grown tips of various spruce tree species can be harvested...

In the past I’ve experimented with different hops in the same base pale ale to make different IPAs. But there are more variables to play with than just hops. Depending on the style and fermentation conditions, the yeast you use can provide different flavors in the form of esters and...

Last month the Cambridge, MA homebrew club Post Modern Brewers hosted its annual showcase event. The Home Brew Showcase is a chance for the hombrewers - myself included - to show off their skills and share their beer with friends, family, and the public. Among the English bitters, porters, sours,...

Ever wonder what people in ancient cultures were drinking? Lucky for us, two people took their curiosity to the next level. Dr. Patrick McGovern is a biomolecular archaeologist who uses modern scientific techniques to analyze samples from excavation sites for their chemical makeup. Sam Calagione is the the founder of...

Initially I was afraid of making hard cider. As a homebrewer without a kegging setup, I had no way to make the carbonated cider I was used to drinking without also fermenting away all of the sugar. I tried backsweetening, only to push the fermentation further and produce 10% ABV...