Parascalops? Mole? What the hell!?

Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices.

What goes great with chocolate? How about more chocolate? This beer combines chocolate malt, cocoa powder and cacao nibs for a massive chocolate flavor and aroma. A high mash temperature and relatively large dose of crystal malt yield a sweet, full-bodied beer.

A sweet porter accentuated with the aroma and flavor of vanilla.  Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).

Want to cool your wort to lower temperatures...and save water while you are at it? Check out our recirculating wort chilller.

How to utilize starchy adjuncts with a cereal mash - and the alternate forms of these adjuncts that can be single infusion mashed.

One of the best things about a white Christmas is the dark, spiced holiday ales that go along with it. Learn how to brew a wonderful winter warmer.

A cool tip, a group of brewers who are proud to be SNOBs and how to use a refractometer. Plus: the Replicator clones Erie Brewing Company's Drake's Crude Stout

When it comes to ingredient choices, homebrewers have it much better now than in the "good old days" - but what's new for 2008? Find out in our roundup of new brewing ingredients.

Want to brew a bigger beer, entirely from grains, without investing in a larger mash tun or kettle? Then try reiterated mashing. It's mashing, then using the wort to mash again...and perhaps again.

I'm not sure of anything as ubiquitously distributed and enjoyed the world over as "chockies." From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it's entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only...