Buzzzed Cyser
Buzzzed Cyser
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Modern Jopen Beer
Modern Jopen Beer
This beer recipe is featured in the January/February 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
This recipe is provided courtesy of Darek Czaja, a homebrewer from the region of Pomerania. The beer won first place at a homebrew competition in Krakow in 2017.
Magnum hops are a suitable substitute for the Magnat specified in the recipe.
What a Blend! Mead
What a Blend! Mead
Mix Go-Ferm into 8 oz. (240 mL) of 110°F (43°C) water. Let temperature fall to 104°F (40°C) or lower, add yeast, and stir gently. Allow to sit for 10 minutes. Meanwhile, mix honey with enough hot water to liquify it…
T’alla Braggot
T’alla Braggot
Heat 5 gal. (15.1 L) water to 160–170° F (71.1–76.7°C), add malt extract and steeping grains, and steep 30 minutes. Remove steeping grains and bring to a boil. Boil 30 minutes. Dissolve honey in the wort and add gesho in…
How to Make Sour Cream at Home
How to Make Sour Cream at Home
By Megan Wabst Sour cream—a "cream" that has been slowly preserved, or soured, with an acid to create a thicker, tangy cream—is simple to make at home! The key is…
Olavi Viheroja’s Sahti
Olavi Viheroja’s Sahti
This Sahti recipe is from Historical Brewing Techniques by Lars Marius Garshol. Now until Oct. 8, get a free copy when you join or renew for three years.
Olavi Viheroja lives in Häämenkyrö in western Finland. He learned to brew from his father and a neighbor in nearby Jämijärvi, but has incorporated some tricks from his neighbors in Häämenkyrö. “You can steal knowledge,” as he puts it.
Janet’s Brown Ale – Big Brew 2021
Janet’s Brown Ale – Big Brew 2021
Janet's Brown Ale, an American-style brown ale, is one of the official recipes for this year's Big Brew celebration on May 1.
Spelt Saison #2
Spelt Saison #2
Spelt can be a bit hard to track down, but the unique, cracker-like graininess it imparts makes it worth the effort.
Quad-Boiled, Non-Stopped, Big Hopped & Pretzel-Topped Double India Pale Ale
Quad-Boiled, Non-Stopped, Big Hopped & Pretzel-Topped Double India Pale Ale
In this beer recipe, over 2 pounds of Philly pretzels are ripped into small pieces and added to the mash.
All Abuzz Cicada Beer: Homebrewing with Cicadas
All Abuzz Cicada Beer: Homebrewing with Cicadas
If you're into rare beers and experimental ingredients, look no further than cicadas. Discover techniques to incorporate the insects into your next brew, but act fast or you'll have to wait 17 years!
How to Make Cream Cheese at Home
How to Make Cream Cheese at Home
Cream cheese is like a thicker, creamier cousin of ricotta cheese. Like most cheese, it is milk that separates into solid curd and liquid whey forms. Curds are the solids that cheesemakers press, inoculate with cultures, and form into different types of cheese.
Jeff The Hefe Weissbier
Jeff The Hefe Weissbier
Prepare a 1.5 L yeast starter about 2 days prior to pitching yeast. If you’re not looking to win any competitions, feel free to skip the step mash. It’s a lot of extra work for a fairly minimal gain. But if…
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