Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
The Beer Judge Certification Program (BJCP) has identified and defined four new provisional styles. These provisional style definitions address additional styles that have emerged since the 2015 BJCP Style Guidelines were introduced. Provisional styles are…
Congress celebrates the long history of innovation and excellence of our country’s homebrewing and brewing history.
Say goodbye to bottling and hello to the wonderful world of kegging! We're here to walk you through the basics of kegging your homebrew.
Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F (77°C). Add malt extract to filled kettle. Boil for 90 minutes, adding 4 oz. (113 g) of hops at 45 minutes, 1.5 oz. (42 g)…
We've tallied the votes, and here are the results for the 2018 Best Beers in America survey including Top Ranked Beers, Top Breweries, Best Portfolio and Top Imports.
For your convenience, all links mentioned in the July/August 2018 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…
MASH GUIDELINES: Temperature, Temp: 65 C, Time: 45 min, Amount: 29 L Starting Mash Thickness: 3 L/kg
Mash malts at 147° F (64° C) and allow to rest 30 minutes. Pull a 1/3 decoction by volume, heat it to a boil over 20 minutes, and boil the decoction for 15 minutes. Return decoction to main mash to…
Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil 90 minutes. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85°…
Roast pumpkin in smoker with wood of choice at 275° F (135° C) until tender. Remove skin and cube pumpkin. Mash grains at 150° F (66° C) and rest for one hour. Sparge at 170° F (77° C). Boil…
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