Make Cider at Home
Make Cider at Home
Lessons in Cidermaking At the American Homebrewers Association, we’re so much more than beer nerds, we geek out for everything fermented. Watch…
Small Batch Brewing: Homebrewing in Tight Spaces
Small Batch Brewing: Homebrewing in Tight Spaces
Not everyone has the pleasure of a sprawling backyard or empty garage to turn into a home brewery. Many homebrewers find themselves in smaller homes—especially in the urban areas of the world where apartment and condominium living reign supreme. But…
Basic Kombucha
Basic Kombucha
Never brewed your own kombucha? Store-bought tends to be expensive and this is the basic recipe from Amahl Turczyn is the perfect jumping off point!
That Guy Wins Too Much (Experimental Mead)
That Guy Wins Too Much (Experimental Mead)
This mead is named after one of my favorite overheard comments when I was entering more often than I do now. Fermented upper 60s Fahrenheit. Not quite a Dwojniak (1:1 honey to water), but more like 2:3. Gravity…
National Homebrew Competition Awards Ceremony Live Stream
National Homebrew Competition Awards Ceremony Live Stream
Witness the glory as the AHA's National Homebrew Competition results and annual recognition awards are announced.
Make Beer at Home on National Beer Day
Make Beer at Home on National Beer Day
Starting out with a simplified beer-making process that requires minimal equipment and know-how will set you up for delicious tasting beer.
“This is Not a Gueuze” Gueuze
“This is Not a Gueuze” Gueuze
Mash at 158° F (70° C) for 70 minutes. This beer was a blend of four different pale sour beers. Three of the four were made with the recipe above, each with a different combination of lactic acid bacteria and…
Pimp my System: Barley’s Bar
Pimp my System: Barley’s Bar
Mike, and his Assistant Brewer Barley, show us how classy a keezer can be in this week's Pimp My System. Check it out!
Black Friday Stout
Black Friday Stout
Mash grains at 154° F (68° C) for 60 minutes. Pitch yeast at 65° F (18° C) and let rise to 68° F (20° C). Ferment for three weeks. Transfer to 5-gallon American Oak bourbon barrel and age…
Tuesday Beer Trivia: Brewing Local
Tuesday Beer Trivia: Brewing Local
Test your knowledge of Stan Hieronymus' new book Brewing Local in this week's Tuesday Beer Trivia quiz.
Homebrewing With Mushrooms
5 Reasons Homebrewers Should Try Blending
5 Reasons Homebrewers Should Try Blending
Blending is no simple task, but a worthwhile endeavor considering the possible outcomes. No matter what the initial reason is for pursuing a blend, the ultimate goal should always be to create a mixture of beer that is greater than…
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