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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Fermented foods have a long history and are currently a hot commodity. This seminar will build on some of the basics of fermentation and types of microbes involved in fermented foods like kimchi, kombucha, vinegar, sausage, sauerkraut, hot sauces, cheese,…
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Robert Keifer has been gluten-free since 2010 and became tired of never having any beer to drink. After discovering gluten-free beer, he immersed himself in learning everything there is to know about brewing. He aspires to put his beers on…
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“Hexes, Hops, and Herstory” is a brewing project and a call to action! Inspired by history, this movement engages women beer lovers to become beer brewers in the modern day. Learn more about the history of women in beer and…
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Smithsonian Curator Curator Theresa McCulla, Ph.D., presents new research on early homebrew clubs, computing clubs, and the entrepreneurial and intellectual “ferment” of northern California in the 1970s.
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The Nordeast Brewers Alliance has been running a barrel-aging program since 2012. Our French oak barrel project was featured on Chop & Brew episode 7, “Roll Out the Barrels.” In this presentation, we will outline ways to facilitate a club…
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Want to host a homebrew competition? Ever coordinated a competition before? If so, then you know how fortunate you are to be alive right now. Join our team of battle-hardened competition coordinators for tactical insights on how to survive and…
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Join this duo of time-traveling homebrewer historians as they explore the evolution, near-death, and rebirth of Imperial Stout!
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Rarely is one carboy free of off flavors while also expressing the right balance of acidity and funk. Blending is one way to make consistently good sour beer most of the time. Brewers will learn how to blend to achieve…
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It’s time to shut down the pumpkin beer haters! This presentation will take a detailed look at the history of pumpkin beer, cover the rise of “pumpkin spice” culture and its effect on the style, get into the nitty-gritty of…
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Malt is the soul of beer, crafted by transforming barley into packages of starch that enzymes can convert to yeast-fermentable sugars. While new varieties of barley are formulated, tested, and approved every year, malting companies continue to innovate beyond that…
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