Anne and Rod’s Gruit Wit
Anne and Rod’s Gruit Wit
A Belgian-style witbier with a twist! A Gruit Wit that uses currant flowers, green peppercorn and bay leaves courtesy of Anne and Rod Simpson.
Apply for the Upcoming Cohort of the Brewers Association Mentorship Program
Apply for the Upcoming Cohort of the Brewers Association Mentorship Program
Learn more about the Brewers Association Mentorship Program, how to apply, and what to expect over the 12-week program.
Lambics and Flanders for Dummies: An Average Homebrewer’s Sour Beer Journey
Seminar
Lambics and Flanders for Dummies: An Average Homebrewer’s Sour Beer Journey
Learn why brewing good sour beer at home doesn't have to be difficult, but it does take patience and forethought; Understand the benefits of funk regeneration; Think through the things to consider when running a sour Solera; Gain techniques for adding fruit to sours
Coda Brewing Co’s Chanterelle De Garde
Coda Brewing Co’s Chanterelle De Garde
This mushroom beer recipe comes from Coda Brewing in Denver. The additions of chanterelles adds character that evolves over time, with notes of fig, plum, and apricot.
All-Grain (Brew in a Bag) Homebrewing Video Tutorial
All-Grain (Brew in a Bag) Homebrewing
All-Grain (Brew in a Bag) Homebrewing Video Tutorial
Discover how to make beer at home from scratch using the simple "brew in a bag" technique. If you can make tea, you can make beer!
Beer Foam Science: Ingredients, Methods and Processes to Ensure Great Beer Foam
Beer Foam Science: Ingredients, Methods and Processes to Ensure Great Beer Foam
In this must-watch Zymurgy Live webinar, Charlie Bamforth (AKA The Pope of Foam) will share his tips and tricks for ensuring your beer will have a great head of foam. What you will learn:
You Can Ferment That: Mustard
You Can Ferment That: Mustard
Learn how to ferment your own mustard at home using this quick guide from Zymurgy magazine.
Identifying and Avoiding Oxidation
Seminar
Identifying and Avoiding Oxidation
Oxidation causes more than just cardboard flavors. Learn how oxidation affects all parts of the brewing process, including malt and hops, and causes a variety of off flavors. Come away with tips and tricks to avoid oxygen in your processes.
Bochet Mead: The Art and Science of Caramelizing Honey
Seminar
Bochet Mead: The Art and Science of Caramelizing Honey
Bochet has a long, if misunderstood history, but it’s becoming increasingly popular. Caramelizing honey lets meadmakers turn honey into wonderful “burnt mead.” This presentation covers mead basics and history, BJCP categorization, caramelizing methods, common mistakes, recipes, and tips for making…
My Smoked Dark Heart Lager
My Smoked Dark Heart Lager
Mash at 125°F (52°C) for 20 minutes. Mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes.
How to Fail at Starting a Brewery: Focus Just on the Beer
Seminar
How to Fail at Starting a Brewery: Focus Just on the Beer
When starting a brewery, it is essential to make great product—but that’s not sufficient in and of itself. In order to stand out from an increasingly crowded field, you must be able to craft and then tell a compelling, differentiated…
The Balancing Act: How to Make Hoppy Cider
The Balancing Act: How to Make Hoppy Cider
Dry-hopped cider is all the rage, and cidermakers far and wide are trying to find that delicate balance between hoppy aromatics and apple sweetness. Here's how they do it!
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