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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…
When it comes to the art of brewing, there’s no denying that oxygen plays a crucial role – but only at the right time. In the early stages of brewing, oxygen provides the yeast with the energy it needs to reproduce and kick start the fermentation process. However, oxygen can be a brewer’s worst enemy…
If you’re anything like me, you appreciate the art of cooking as much as you value the craft of brewing. One of the best ways to combine these two passions is by using alcohol in cooking. Not only can alcohol enhance the flavors of your dish, but it can also offer new layers of complexity…
As a brewer who has dedicated many years to the craft, I have had the pleasure of brewing and tasting a diverse range of beverages. Two of my favorites are mead and beer. These two have been consumed for centuries and have a rich history that adds to their allure. One question I often get…
It’s a question that often comes up in discussions among fellow brewers and enthusiasts: why don’t we drink mead anymore? The simple answer is that over the centuries, other beverages like beer, wine, and spirits became more popular due to changes in agricultural practices, tastes, and social habits. But let’s delve deeper into this fascinating…
Yes, mead is, by many, considered to be the the oldest alcoholic beverage known to man. Made from fermented honey, water, and sometimes fruits, spices, grains or hops, mead has been traced back almost 9,000 years to China and Northern Europe. Its rich history and unique taste make it a fascinating subject for both enthusiasts…
As a seasoned brewer, I often get questions about the quantity of yeast to add when brewing. The yeast type certainly matters – but does the amount really matter? The short, simplified answer is yes, but only to a certain point and not as much as you might think! This is because the growth rate…
