If you're a big-time homebrewer, chances are you have quite the collection of "corny" kegs. In a perfect world, all of these kegs would be filled with precisely-carbonated, homebrewed beer. And I'd guess most of the time, that's the case.…
Originally published in the March/April 2010 issue of Zymurgy magazine. When homebrewers want to venture away from Reinheitsgebot approved ingredients or traditional beer styles, one of the first places many turn to is another favorite beverage: coffee. Coffee shares many of…
Cranberries have long been a fruit associated with the holidays, and their combination of sour, bitter, and (sometimes) sweet makes them a great ingredient to incorporate in your homebrewed beers year-round.
Browse throught he gold medal-winning recipes from the 2022 National Homebrew Competition, including award winning beer, mead, and cider.
Acess 13 silver and bronze medal-winning homebrew recipes from the 2023 National Homebrew Competition's most-entered categories.
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Join four craft beer industry professionals who have worked with hundreds of breweries to discuss laying the foundation for your business plan.
Find out what a "clone" recipe is and why homebrewers make them. Then browse through a selection of clone recipes you can brew!
Browse through this collection of weizenbock recipes, a wheat-based style that brings together the best malt and yeast flavors of a weissbier with the malty-rich flavor, strength, and body of a doppelbock.
The bold, roasty character of stout lends itself perfectly to additions of chocolate. See the different ways homebrewers added chocolate to their stouts with this collection of beer recipes.
Celebrating the homebrew-nited states, and local craft breweries across the nation, the American Homebrewers Association unveiled its 2019 collection of Craft Beer Clone Recipes.
In 1995, Michael Smith visited a newly opened brewpub in Bellingham, Wa., where he tasted his first India pale ale. Smith was bitten by the beer bug, but locally brewed, flavorful beer was hard to come by in his home…
This mead recipe is featured in the May/June 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
Use the citrus peel you prefer: half an orange or lemon, a whole tangerine, a quarter of a grapefruit, etc. Just use the outer colored part; remove the white inner pith, which can be very bitter. Please choose organic citrus. The peel will boil and soak in your beverage for some time, and it’s difficult to completely clean pesticide residues from the peel.
Fear not if you have no “warm fountains” as Digbie suggests—filtered tap or spring water will do just fine.
Variations of this recipe offered below.
