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Tim Morse

Tim Morse has been brewing for four decades, from brewpubs and micros to regional breweries. Mr. Morse has a Brewing Degree from Siebel Institute of Technology and received the Large Brewpub Brew Master of the Year at the Great American Beer Festival, 2000. As the son of a Food Scientist, Mr. Morse continues the tradition of making a living messing around with yeast.

Recent Posts

So Many Types of Beer, It's a Complex World - Part 4 (Belgian Brews)

Part 4 to our beer blog mini-series - next stop for beer? Belgium!

So Many Types of Beer, It's a Complex World - Part 3 (German/Czech Brewing)

Part 3 to our beer blog mini-series - next stop for beer? Germany and the Czech Republic!

So Many Types of Beer, It's a Complex World - Part 2 (British Brewing)

Part 2 to our beer blog mini-series - next stop for beer? Britain!

So Many Types of Beer, It's a Complex World - Part 1

While the largest selling beer style world wide is lager, there are a bewildering array of beers out there. Read on to learn more about styles of beer!

Unusual Brews Series: pH & TA in Sour Beers

The last few years there has been an influx of unusual brews that have now become the trend. Ever wonder where these enticing beverages such as sour beers came from? Or about what makes a sour beer sour?

pH, Your Brew, and You; The Importance of pH and Brewing Beer

pH affects every stage of the beer brewing process. When should you test? What pH should that stage be? Find out here.

Beer and Brewing, Ways to Make it Great! - A Guide to Tracking your Progress, From Grain to Glass

Whether you are a homebrewer, work for a nano, micro or regional brewery, the end goal is the same; you want to make a clean, consistent, flavorful beer. Use this blog as your beer and brewing guide, learn the basics and how to track your progress from grain to glass.

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