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Zymurgy: July/August 2013

The Session IPA

What happens if we marry the hop rumble of the IPA with a pale ale- (or lower) strength beer? I would argue a wonderful thing happens—the session IPA.

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Zymurgy: July/August 2013

Using a Refractometer

If you’ve been brewing a while, you may have experienced frustration using a hydrometer. A refractometer can dramatically improve your brewing and it’s easy to use.

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Zymurgy: May/June 2013

Hop Flavor and Aroma

Scientists have firmly established a variety of instances where yeast plays a key role in the transformation of hop-oil derived compounds into distinctive “hoppy” aromas.

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Zymurgy: May/June 2013

Blending Yeast Strains

For brewers who want an innovative way to achieve greater complexity, blending select yeast strains can enhance the good and minimize the less desirable qualities of each.

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Zymurgy: May/June 2013

Nanomashing: Examining Specialty Grains

Exbeeriments such as nanomashes can provide an accurate example of what a particular specialty grain will taste like, making recipe formulation easier and less wasteful.

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Zymurgy: November/December 2014

Decoction: Worth the Effort?

No one in our club had ever done a side-by-side comparison to provide concrete proof that doing a decoction does or does not in fact make a difference—until now.

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Zymurgy: November/December 2014

Zymurgy’s Holiday Gift Guide

Looking for the perfect holiday gift for the beer lovers or homebrewers in your life? A peek at what’s new in the world of beer- and homebrew-related products and books.

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Zymurgy: September/October 2014

Yeast: Cracking the Code to Perfect Fermentations

Ironically, the smallest ingredient—a single-celled fungus—in a recipe can hold the biggest sway in determining a homebrewers success or failure.

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Zymurgy: September/October 2014

Maltose Falcons Turn 40

“America’s Oldest Homebrew Club” was born in 1974, when brewing beer was considered moonshining and neighbors’ quizzical looks could mean jail time.

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