Extract

Extract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.

In this excerpt from our Illustrated Guide to Homebrewing, we discuss brewing with extracts and steeping with specialty grains—and why there is much to be said for embracing them at home.

Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Maybe that P in IPA can stand for “pitch-black.” Once again helping us to extract the most characterful beer from extract brewing, Annie Johnson has the details on Cascadian dark ale, aka American black ale or black IPA.

With saison’s high attenuation, delicate body, fermentation-driven complexities, and lasting foam, it would be easy to assume that extract brewers are at a disadvantage. Not necessarily, as Annie Johnson explains.

In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.

In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.

In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.

In a time of fear and uncertainty, here are ideas for some much-needed distractions.

The first sip of this Belgian wit introduces savory spices of mustard seed and green coriander that are cut with citrusy orange peel and yuzu. And the second sip reveals how this beer got its name, with Thai chilies that tingle the tip of the tongue.

If you've ever shopped for malt extract, then you know the array of choices can be dizzying.