Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
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Join this panel of experienced home cidermakers to have your burning questions about cider answered. Each panelist will offer in-depth tips on how to improve as a cidermaker. Come with an open mind and an inquisitive palate.
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Learn how time, temperature, nutrients, honey source & age, and your water source all affect the quality of mead.
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You used to brew a few times a month and keep a variety of styles on tap. But now you have a child, and suddenly your significant other isn’t cool with your leaving him or her to be a single…
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Using a proprietary catalog of more than 2,000 recipes drawn from primary sources, this presentation gives an overview of ingredients, methods, and styles for historical meads from before 1750. The focus is on overall trends in meads and interesting outliers…
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So, you want to make great mead, but you’re running into issues or need advice? Look no further! The master meadmakers are here to help. We’ll serve some mead and answer your questions to get your mead to the next…
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Gruit as a product changed throughout its history. From a beer additive revered for its fermenting powers, it evolved into a beer with a reputation for powerful headache-causing herbals. The exact nature of gruit was once thought to be lost,…
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Do you enjoy smoked beer? Have you tried smoked beer? In this session, you’ll try five different beers brewed with oak-smoked wheat malt. Sample a saison, an oaked English pale ale, an American barleywine, a doppelbock, and a peach Berliner…
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Things change when you scale up from a homebrew batch to your first commercial brewery, and we aren’t just talking recipe dynamics. Energy supplies and waste production increase substantially. Quality issues can cost real money and break reputations when batches…
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There are hundreds of compounds in beer that change as it oxidizes. Simple sensory descriptions of oxidation often focus on a limited set of effects, particularly those common to pale lagers. However, oxidation effects over time are much wider in…
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Saccharomyces and Brettanomyces create more than just ethanol and carbon dioxide during fermentation. Metabolic compounds can enhance beer flavor (e.g. fruitiness, spiciness) or detract from it (e.g. vegetal, fusel). Additional organisms can complicate these profiles. Fermenting with Kluyveromyces, Zygosaccharomyces, Torulaspora,…
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