While barley is the preferred grain for most brews, plenty of other starches can be used to supply–or supplement–the sugars needed for fermentation. You probably know about rice, corn, wheat and rye, but since we were doing our bit on Irish beers we figured why not take a good look at potatoes. Now you can amaze your friends with a little spud brew.

It wasn’t illegal, but members of Quality Ale and Fermentation Fraternity (QUAFF) should be put in solitary for the unpotable potables they concocted for their Prison Brew Competition.

Be good to your mother–vinegar mother, that is–if you want to make your own tasty malt vinegar.

The American Homebrewers Association National Homebrewers Conference and National Homebrew Competition were the biggest yet. And the fun that happened in Vegas didn’t stay in Vegas as hundreds of happy homebrewers went home with memories of four days of beer and fun.

They don’t call it nectar of the gods for nothing. One sip of mead can launch an exploration that could wind up with you opening your own meadery. Just as David Myers of Redstone Meadery.

For those who seek simplicity in their fermenting life, cider is a good choice. You can keep it as simple or make it as complicated as you like. Dick Dunn, moderator of the Cider Digest, gets you started.

Making sake really isn’t all that difficult–it just takes time and attention to details, such as measuring by volume, not weight. Fred Eckhardt leads you through the steps to making quality sake.

Pulque was once considered a gift from the gods, reserved for the ruling class. It has been called magical because of its spontaneous fermentation and is even known as an aphrodisiac. Modern homebrewers can make a variation of this ancient drink.

The United States may be a relative newbie in world of brewing, with less than 400 years of brewing history under our belts. But American brewers have put their mark on the world’s brewing landscape. In honor of American Beer Month, we take a look at four American beers–Anchor Steam, Sierra Nevada Pale Ale, Pete’s Wicked Ale and Widmer Hefeweizen–that define new American styles.