The AHA caught up with Jay Shambo, this year's Great American Beer Festival Pro-Am Competition gold medal-winning homebrewer, to find out what it's like to take home a medal in the largest commercial beer competition in the world.
Access the summary of the August 2023 meeting of your American Homebrewers Association Governing Committee (GC).
This hazy IPA recipe won a silver medal in Category 18: Hazy IPA in the 2023 National Homebrew Competition Final Round in San Diego.
Ross Stuart of Scottsdale, Arizona, a member of the Arizona Society of Homebrewers, won a gold medal in Category 19: New England IPA during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania.
Seminar
Get to know the basic science behind koji, including how it works and why it's used in traditional fermented products; Learn how to make koji at home and how to use it to make your own custom ferments.
Rehydrate yeast with Go Ferm and add nutrients at start of fermentation. Ferment at 62°F (17°C) for 3 weeks. Secondary 4 months at 60°F (16°C). Force carbonate and bottle with a counterpressure filler.
Seminar
Smithsonian Curator Curator Theresa McCulla, Ph.D., presents new research on early homebrew clubs, computing clubs, and the entrepreneurial and intellectual “ferment” of northern California in the 1970s.
Seminar
The 2015 BJCP Style Guidelines added several new styles, so it’s complete now, right? Not so fast. New styles continue to be created and evolve, while historical styles are rediscovered and gain new interest. Join Gordon Strong, principal author of…
Use tap water, preferably from Fort Collins, which "is fairly neutral and great without additions for all but the hoppiest and darkest beers." Mash for 60 minutes at 152°F (67°C). Batch sparge. Chill to 65°F (18°C), pitch yeast, and raise…
Attention Minnesota Homebrewers! A new law regarding homebrewing in Minnesota is now in effect. On May 13, Minnesota Governor Mark Dayton signed SF2336, which covered a wide range of gambling and alcohol beverage law, including favorable amendments to the homebrew…
Governor Chris Christie signs into law legislation that will help small brewery access to market in New Jersey.
Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes. Mash out at 168°F (76°C) and sparge with 166°F (74°C). Collect enough…
