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Barrels for aging mead

Zymurgy: November/December 2020

Aging Mead

Time does not heal all wounds when it comes to meadmaking. So what makes a mead worthy of aging? With little solid research available to supply advice, home meadmakers must rely on anectdotal evidence. Here, we explore some of those anecdotes.

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strong ale article image

Zymurgy: November/December 2020

An Unconventional Approach for Brewing Really Strong Ales

Much conventional wisom exists on how to brew beers with more than 20% ABV. Let’s throw most of it out the window and consider other approaches to making a good strong ale.

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Best Beers in America 2020

Zymurgy: November/December 2020

2020 Zymurgy’s Best Beers in America

In these times of upheaval and social change, it’s nice to know we can cling to a few things that don’t change much. According to discerning palates of Zymurgy readers, the best beers in America remain firmly entrenched.

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2020 Zymurgy Holiday Gift Guide

Zymurgy: November/December 2020

Zymurgy’s 2020 Gift Guide

From malts and hops to stainless growlers and conicals, there’s something in this year’s gift guide for every homebrewer and beer lover. New this year: our sponsors have lined up some slick deals just for you (or that special homebrewer on your list).

Olavi Viheroja’s Sahti
Historical Brewing Techniques

Recipes

Olavi Viheroja’s Sahti

This Sahti recipe is from Historical Brewing Techniques by Lars Marius Garshol. Now until Oct. 8, get a free copy when you join or renew for three years.

Olavi Viheroja lives in Häämenkyrö in western Finland. He learned to brew from his father and a neighbor in nearby Jämijärvi, but has incorporated some tricks from his neighbors in Häämenkyrö. “You can steal knowledge,” as he puts it.


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Kumquat Citra Sour
medal sour-ale-recipe

Recipes

Kumquat Citra Sour

Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 gal. (28 L) of wort. Boil 60 minutes, adding hops as indicated. Chill wort to 68°F (20°C) and pitch S-04. Ferment at 68°F (20°C) until…

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