Teaching the First Steps: The Basic Brewing Program at Bangalore Culinary Academy There’s something deeply satisfying about watching someone taste their first well-made beer and suddenly realize that beer is not just “beer.” It’s grain, chemistry, microbiology, process, patience and a little bit of brewing magic. That moment of realization is exactly why I enjoy teaching brewing. Over the past few weeks, I had the pleasure of conducting the Basic Brewing Program at Bangalore

Craft beer has taken the world by storm, and Bangalore, India, is no exception. With its vibrant beer scene and growing microbrewery...

A refractometer is used to measure the density of a liquid, meaning the concentration of sugar in wort or beer. As with any measuring...

I’ve been meaning to bring up this topic on the blog for a while now. It’s something that I’ve been noticing it happening at most...

Glycol is a type of antifreeze liquid that does not become ice when cooled below 0 degrees C. It is added to the chiller system which...