Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Target a mash thickness of about 1.5 quarts of water per pound of grain (a 3:1 liquor/grist ratio by weight). Mash at 153°F (67°C), adding the king cake at mash-in, until enzymatic conversion is complete, about 60 minutes. Conduct a…
Mash 60 minutes at 153° F (67° C) with 8 oz. (225 g) pumpkin puree (thinned with water). Boil 90 minutes with 8 oz. (225 g) pumpkin puree (dilute with wort and reintroduce). Add pineapple sage leaves at…
Made from the fermented nectar of agave, pulque is an authentically Mexican beverage that is said to be the oldest fermented drink in North America.
Mash in at 130° F (54° C) and hold for 10 minute protein rest. Raise temperature to 148° F (64° C) and hold for 60 minutes. Mash out at 168° F (76°C). Fly sparge at 170° F (77° C). Boil…
On January 27, 2019, the members of Zero Tolerance Gluten-Free Homebrew Club came together at Ground Breaker Brewing to mark their first anniversary. There was much to celebrate. In its inaugural year as the world’s first and only dedicated gluten-free…
For your convenience, all links mentioned in the March/April 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed…
Zymurgy associate editor Amahl Turczyn developed this brut IPA style description for the Commercial Calibration section of the Mar/Apr 2019 issue of Zymurgy. It has not been endorsed by the BJCP or the Brewers Association for competition purposes, but…
Mash at 156°F (69°C) for 60 minutes. Boil 90 minutes. Add molasses 10 minutes before flameout.
Use a decantation mash for a dry beer. Conduct a beta-glucan rest at 104°F (40°C). Raise to 150°F (66°C) for 45 minutes. Save clear, enzyme-rich wort after the grist settles. Heat cereal to 200°F (93°C) for 15 minutes to gelatinize—don’t…
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