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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Through the years, “some” homebrewers collect massive amounts of hops, bulk barley, yeast cultures, and adjuncts. Learn how to properly store, manage, and protect those ingredients from bugs, mold, mice, oxygen, fruit flies, light, and time. This seminar will discuss…
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A must for those who enjoy beers made with smoked malts, this course introduces homebrewers to an alternative method of introducing smoke flavor: smoked hops. Smoked hops can be added in the boil or as dry hops to deliver a…
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As brewers and meadmakers, we have many of the tools and techniques (like sanitizing) to ferment other foods and drinks. Naturally pickled foods, hot sauce, cheese, sauerkraut, kimchi, vinegar, kombucha, wine, and sourdough bread are all fermented products. We will…
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Many beer styles are defined by the characteristic flavors found in specialty malts, but how does a maltster develop these flavors? Let’s follow grain on a journey through the malt houses of yesterday and today to understand the importance of…
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In this presentation, accomplished homebrewer Rodney Kibzey discusses how ingredient flavor profiles can affect the development of a beer recipe.
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In this talk, Robert Keifer will relate his own story of gluten-free brewing and offer various tips and tricks that he has learned over the years. The presentation will include an opportunity to taste a selection of gluten-free versions of…
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Join Michael Ferrari for this in-depth discussion of serving your homebrew on tap. We’ll go over how to build and maintain a clean, waste-free system. From draft system balance to cleaning and troubleshooting, you’ll learn to taste and share the…
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It's hoppy hour! Come join us for an examination of hops, the spice of beer, from both a brewer's perspective and a hop industry insider. We will examine how hops are used, flavor profiles, hop varieties, substitutions, and storage.
Seminar
Stein bier is the result of a 10,000-year-old Germanic method of brewing with hot granite stones. Most common in Alpine regions of Europe, stein bier is all about a brewing method, not about a style—any beer can be a stein…
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