May/June 2018

May/June 2018

From brewing with spruce to new and inventive ways to help fund your homebrew club, this issue of Zymurgy is packed. Did you know that as an all-grain brewer, you may already have everything you need to cook sous vide? Give it a try!

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About Zymurgy

Cover Story

Spruced Up Homebrew

By Jack Horzempa

Here’s a tip for your next homebrew day: by the time you receive this copy of Zymurgy, a spruce tree near you might just be prime for picking.

Zymurgy: May/June 2018

FH Steinbart: 100 Years of Homebrew Independence

By: Ray Berardinelli

When national Prohibition became law, Portland’s FH Steinbart was two years old. A century later, America’s oldest homebrew store is still keeping it independent and local.

Zymurgy: May/June 2018

Grisette: A Lost Beer of Wallonian Industry

By: Dave Janssen

It’s tempting to lump grisette in with saison, but this working-class ale from Hainaut is a distinctive style in its own right.

Zymurgy: May/June 2018

Cooking in a Vacuum

By: James Naeger

If you’re an all-grain brewer, you may already have everything you need to cook sous vide. Make your mash tun do double duty and create your own haute cuisine at home.

Zymurgy: May/June 2018

The Good Life: Raising Phenomenal Resources for your Homebrew Club

By: Ron Minkoff

Ready to take your homebrew club to the next level? Serving beer at a local even can earn you the cash you need to support the programs your members want.