Irish Beers: Popular Styles of the Emerald Isle
Irish Beers: Popular Styles of the Emerald Isle
Despite its reputation for being a whiskey-country, Ireland has been a big player in the brewing world for centuries.
The Long Journey to Homebrew Legalization
The Long Journey to Homebrew Legalization
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.
Proposed Nebraska Homebrew Legislation
Proposed Nebraska Homebrew Legislation
Dear Nebraska Homebrewers, Your immediate action is needed now to ensure passage of Legislative Bill 235 (LB 235), a bill that will allow homebrewer organizations to host homebrew events in the state of Nebraska…
The United States of Beer: 51 Craft Beer Clone Recipes
The United States of Beer: 51 Craft Beer Clone Recipes
Celebrating the homebrew-nited states, and local craft breweries across the nation, the American Homebrewers Association unveiled its 2019 collection of Craft Beer Clone Recipes.
Hop Substitutions
Hop Substitutions
Can't get your hands on a specific hop variety for your next brew day? Find a suitable substitution with this chart!
Farewell, Charlie Papazian
Farewell, Charlie Papazian
AHA director Gary Glass says farewell to Charlie Papazian who is exiting the Brewers Association.
Beer Bread: How to Make Spent Grain Bread
Beer Bread: How to Make Spent Grain Bread
Waste not want not! Here's how to make spent grain bread from your leftover beer ingredients.
Crow Peak Brewing Co. Pile ‘O Dirt Porter
Crow Peak Brewing Co. Pile ‘O Dirt Porter
Single infusion mash at 156° F (69° C) for 60 minutes. 60 minute boil. Ferment at 63° F (17° C).
Tennessee Valley Brewing Co. DIVARTY Redlegs
Tennessee Valley Brewing Co. DIVARTY Redlegs
Single infusion mash at 153° F (67° C). Ferment at 68° F for 1 week. Rack into secondary for 1 week. Carbonate to 2.3 volumes of CO2.
Jester King Brewery Figlet Farmhouse Amber Ale
Jester King Brewery Figlet Farmhouse Amber Ale
Mash at 152° F (67° C). Ferment according to the yeast's specifications. After primary fermentation, rack to secondary with cold-smoked figs.
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