It’s the second-largest ingredient in your beer by weight, and yet many brewers are content to keep uncritically plugging away at brewing with grains that were bred and designed to satisfy the needs of large breweries. That is beginning to change.
Fort Collins CO, Apr. 8, 2019 — When it comes to brewing ingredients, there is a significant level of inequality at work. This is true in terms of flavor contributions, cost per batch, difficulty of use, and more, but it’s most true in the context of how much we talk about them. We read (and write) a lot about water: water chemistry, adjustment, the water profile of classic brewing centers, etc.