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What is craft beer? Ingredients, the four pillars, and how a beer is actually made, grain to glass in plain English.

Reference

IPAs, stouts, lagers, sours and Belgian ales, origins, flavour signatures and what to expect in the glass.

Reference

ABV, IBU, OG/FG, attenuation, lauter, dry hop, the words brewers use, defined clearly.

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ABV, attenuation and recipe math built for Indian brewing, check your numbers before you brew.

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Predict a beer's aroma by superimposing digitised Weyermann malt aroma wheels, see how your grain bill smells before you brew.

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Pro-tier formulation, spec sheets and recipe comparison, for serious brewers who want the full picture.

Quick reference

Brewing glossary.

ABV, Alcohol by volume, the percentage of alcohol in the finished beer.

OG / FG, Original and final gravity, measured before and after fermentation to track sugar converted to alcohol.

IBU, International Bitterness Units, a measure of hop bitterness.

Attenuation, How much of the sugar the yeast fermented; higher means a drier beer.

Mash, Steeping crushed malt in hot water to convert starch to fermentable sugar.

Lauter / Sparge, Separating and rinsing the sweet wort from the grain.

Dry hop, Adding hops after the boil for aroma without added bitterness.

Lagering, Cold conditioning that gives lagers their clean, crisp finish.

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