March/April 2019

That’s right, you could be malting your own wheat from the comfort of your own home to use on your next brew day. Learn how! Plus Joe Morris beaks down the process for making truly gluten-free beer.

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About Zymurgy

Cover Story

Shati: A Viking Age Homebrew

By Mika Laitinen

Finnish sati is one of the best surviving examples of what European beer was like before professionally brewed hopped beer became commonplace in the Late Middle Ages.

Zymurgy: March/April 2019

Hogtown House Rules

By: Ron Minkoff

The best-of-show (BOS) round is one of the most important parts of a competition, but it isn’t always fast. Here’s how one homebrew club has made the process more efficient.

Zymurgy: March/April 2019

A Homebrewer’s Guide to Malting Wheat

By: Amahl Turczyn

Fundamentally, home malting is just sprouting seeds and then drying them. But, as with brewing, there’s much more to it if you want good results.

Zymurgy: March/April 2019

Enzymurgy

By: John Cuneo and Dr. Nicholas Madaffer

In school, enzymes might have seemed like just another topic you’d never use. But once you start homebrewing, you realize just how important they are.

Zymurgy: March/April 2019

Zero Tolerance: Brewing Truly Gluten-Free Beer

By: Joe Morris

Many brewers view a disease like celiac or non-celiac gluten intolerance as a career ender, but nothing could be further from the truth. See how far gluten-free beer has come.