Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Engineers tend to share a keen ability to succinctly organize data, are drawn to orderly processes, and are driven to solve problems, especially those that result in the creation of something usable (or delicious). Perhaps that’s why so many of them home-brew.
Not sure what to buy for the homebrewer on your list (or yourself)? Here are 27 new or noteworthy items for all experience levels and budgets. Your 2020 resolution to brew more beer starts here.
At the end of the 20th century, saison was relatively obscure, made only by a handful of breweries in Wallonia. Historical sources, however, rarely mention Wallonian saison. In the 19th century, saison was associated with a different Belgian region: Liège.
From the infamous skunky smell to hints of canned vegetables, Drew Beechum (Experimental Brewing) walks us through 6 of the most common beer off-flavors.
Ricotta is one of the easiest cheeses to make at home, only requiring basic ingredients and common kitchenware. Ricotta cheese recipe included!
Mash grains at 148° F (64° C) for 60 minutes in reverse osmosis water treated with phosphoric acid. Fly sparge at 168° F (76° C). Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gal.…
This sourdough popover recipe is a last-minute breakfast solution that doesn’t involve a pre-ferment and can save a half-cup starter withdrawal from going down the drain (or into the compost).
Accordingly, the sourdough flavor and tartness will be subtle, but they add a nice dimension and complexity to crusty popovers. A seasoned cast iron or nonstick cast-aluminum popover pan is recommended for the best spring and release, but a standard muffin pan can work in a pinch. Be sure to get it good and hot before adding the batter.
Mash at 152° F (67° C) for one hour and sparge at room temperature. Once the temperature of the wort reaches 120° F (49° C), add the unmilled 2-row to inoculate with Lactobacillus. The original recipe calls…
Gordon Strong shares this Australian-style sparkling ale recipe from his book "Modern Homebrew Recipes."
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