Welcome to eAle.com™

Craft Brewing Magazine

Recipe: Antidoot Myrica Gale Ale

Tom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.

Read the full article on beerandbrewing.com

Rediscovery: A Look at the Renaissance of Craft Lagers in Australia

Brewers and a yeast producer explain how and why lager is reclaiming a place in the hearts and minds of craft beer drinkers across Australia.

Read the full article on beerandbrewing.com

Video Tip: Emptying Barrels Means Testing, Testing, Testing (and Tasting)

Getting beer out of the barrels and processing it into brite tanks involves constant monitoring and multiple lab tests at Firestone Walker—and maybe just a bit of tasting and celebration, as Eric Ponce explains.

Read the full article on beerandbrewing.com

Special Ingredient: Bog Myrtle

Also known as Myrica gale, this mud-loving shrub was once a key ingredient in the unhopped ales of medieval Europe—and it has a unique character worth considering for your beers.

Read the full article on beerandbrewing.com

Cold, Healthy & Crowded: Lager Fermentation, Simplified

Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.

Read the full article on beerandbrewing.com