Originally published in the November/December 2014 issue of Zymurgy magazine. Ice cider, like ordinary hard cider, is a fermented drink made from apples, but the juice from the apples is concentrated before fermentation by freezing—that’s the ice part—and fermentation is…
An experiment comparing beer fermented with a minimal (normal) amount of headspace and the same beer fermented with a large amount of headspace.
Introducing Bryan, a fanatically enthused brewer who has built his own system from the ground up. See what took over 5 years in the making for him to build his brewery from scratch!
There are many different ways to add fruit and it's flavors to your homebrew. Discover some of these techiques, including tips on amounts of various fruits to start with.
Carly and Hannah of Kombucha Brewers International share tips on creating tasty and complex kombuchas using spices, herbs, and fruits.
Four medal-winning crafter breweries from the 2021 Great American Beer Festival share scaled-down homebrew recipes.
Editor's Note: This article was originally published on Brulosophy.com, a website dedicated to the understanding of brewing ingredients and methods through various "exBEERiments." by Marshall Schott The first beer I ever made was an Irish Red Ale kit that…
This project is a method of fermenting compost. The ancient Japanese technique diverts waste from the landfill and into fertile soil.
American Homebrewers Association members receive exclusive savings with the Cicerone Certification Program.
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This panel of cider makers provides tips for getting started, making cider year-round, and scaling up production.
Canning has generally been a packaging option only for commercial breweries, but homebrewer Tim Hobbes shares his home-canning pursuits.
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By Yakima Chief Hops Introducing the Latest in Hop Research From the hop farming pioneers to the artisan craft brewers, we at Yakima Chief Hops continue to…
