Each year we ask Zymurgy magazine readers to share a list of their 20 favorite beers that are commercially available in the United States. We’ve tallied the votes, and here are the results for the 2017 Best Beers in America survey including Top Ranked…
Seminar
Understand that biotransformation is not a one-stop shop for explaining all the unknown changes of beer flavor and aroma when dry hopping during active fermentation; Learn the different types of biotransformation and their potential impact in beer flavor; Explain how to use exogenous brewing enzymes (or specific yeasts) that foster some of these types of biotransformation.
American Homebrewers Association members from Iowa, Colorado, and Nevada win big in the 2022 GABF Pro-Am competition.
Sponsored Content
SafBrew™ BR-8: bring "funky notes" to your beer with the first dry Brett for your bottle and cask conditioning.
Seminar
Find out how to make boza, a fermented drink with a history dating back many centuries that has many health and nutritional benefits.
Seminar
Learn all about Brettanomyces, including historical and contemporary brewing applications for homebrewers.
Seminar
Learn how to brew low- and no-alcohol beers at home and understand how and why their sensory profiles differ from full-strength beer.
John Pagano of Carpinteria, CA, a member of the SantabarBEERians homebrew club, won a gold medal in Category 35: Cyser & Pyment in the 2023 National Homebrew Competition Final Round in San Diego. Pagano's Cyser earned gold out of 34 entries.
Every time an American Homebrewers Association (AHA) member gives away a homebrew, we are delivering the gift of sharing in ways that are unique and unmatched.
Water Treatment Reverse Osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash. Mash 15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C). Boil Length 90 minutes.…
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (caramel malt) into a grain bag and tie off the ends…
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L). Bring to a rolling boil for 60 minutes, adding hops at specified intervals…
