Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Frances Tietje-Wang examines how women have used fermentation to nourish families, earn income, preserve cultural knowledge, and sustain communities through colonization, apartheid, Prohibition, war, and other periods of political suppression.
Mash is a normal 60-minute saccharification rest at 152°F (67°C). Target a mash pH of 5.28. Sparge for 60 min as well. Vorlauf until clear. Make sure to check pH before transferring to the fermenter—should be 5.1-ish. Add…
This beer is more balanced toward malt than a Pilsner, yet light and drinkable and begging for another!
I wanted this Czech Amber to showcase rich Maillard character with noticeable caramel flavors.
This beer is one of my favorites; it’s very easy to drink. It’s light like an international dark lager normally is but has enough flavor to be interesting.
Start by suddenly deciding to brew an IPA with ingredients on hand. Upon realizing that all yeast in the fridge is out of date, brew a blonde ale to revive the yeast. Be pleasantly surprised when the result…
Banana, clove, and a dark fruit-malt backbone at 7.9%. A protein rest and two saccharification steps dial in body and fermentability; Wyeast 3068 does the rest.
Share Post