Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The Brewers Association is encouraging you to support the small and independent breweries you love by paying those craft breweries a visit on Sunday, Dec. 1.
Earlier in 2019, the American Homebrewers Association (AHA) conducted its first survey of homebrew clubs
Combine all ingredients, mix, and aerate thoroughly with a kitchen mixer or immersion blender. Creating about 1 quart more than 5 gallons of must will allow you to completely fill your secondary 5-gallon carboy while leaving behind all of the…
Place crushed grains in 2 gallons (7.6 L) of 155°F (68°C) water and steep for 30 minutes. Then strain out, rinse with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L)…
Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a rest temperature of 153°F (67°C) for 60 min. Batch sparge by draining mash tun, adding 8.2 gal. (31 L) of 168°F (76°C) water, and then…
Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.
Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up in your cider!—and air dry. Sanitize your fermentation vessel and 2 foil sheets per sanitizer directions. Boil 1 pint (473 mL) water and let…
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