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Andy P. is a renowned cider brewer and microbiologist, combining his passions for biology and alcohol. With expertise in cider microbes and fermentation, he shares his knowledge through insightful articles on cider brewing, yeast selection and curious brewing techniques.
wine WRITER
Bill Johnson is a seasoned wine taster and passionate home brewer. With his wide expertise in both tasting and brewing of wine, he shares his knowledge through engaging articles on wine, sparkling, and still varieties. Unleashing the artistry of flavors, Bill’s writing captures the essence of fine libations.
beer WRITER
Mark Thomsen, a fresh-faced but highly talented brewing enthusiast, pours his expertise into every word he crafts on ExpertBrewing.com. With a fervent love for sour beers, his articles on brewing and beer exploration bring a tangy twist to the world of hops and malts.
Brewing is an art form that requires precision and attention to detail. One crucial aspect of the brewing process is measuring the specific gravity of the wort, which is the density of the liquid compared to water. This can be measured using a floating device, but that requires a fair amount of liquid and is…
Whether you’re interested in learning about traditional manual presses or state-of-the-art super efficient hydraulic models, this guide has got you covered. We’ll explore some of the features of different types of presses and discuss what makes them suitable for certain uses. So read on to learn more about how to make sure you find the…
One of the most common off-flavors in beer is the presence of tannins. Tannins are naturally occurring compounds found in many plants, including hops and grains used in brewing. They have a distinct astringent, mouth-drying taste that can be perceived as a flaw in beer. So, how can you avoid tannins in beer? The key…
Dive into the science behind mouth-puckering ciders with our comprehensive guide to tannins in cider brewing. Get ready for newfound depth, flavor and complexity.
Beer is carbonated because the carbonation adds fizziness, enhances flavors, and improves mouthfeel. This reaction occurs when carbon dioxide (CO2) gas is dissolved into the beer, either naturally through fermentation or artificially by forced carbonation. The topic of carbonation in beer is fascinating, and as an experienced brewer, I’ve seen firsthand how the right level…
Burgundy and Cabernet are two of the most popular red wines in the world, but what sets them apart? The key distinctions between these two famous wines lie in the grape variety, region, flavor profiles, and pairing possibilities. In this blog post, we will delve into the differences and similarities of Burgundy and Cabernet wines,…
Tannins are a group of naturally occurring compounds found in many plants, including apples, that can have a significant impact on cider making. Apples contain a group of tannins known as procyanidins. Procyanidins are a type of condensed tannins that belong to the flavonoid, or polyphenol, family. They are responsible for the astringent taste and…
What do tannins in beer taste like? Tannins are a group of naturally occurring compounds found in plants, seeds, bark, wood, and fruit skins that can impart astringent and bitter flavors to beer. In this blog post, we’ll explore the taste of tannins in beer, their sources, how they affect the brewing process, and how…
