Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
I am current (2017–2018) and past (1999–2000) president of the Bloatarian Brewing League, a 31-year-old homebrew club in Cincinnati. Like many clubs, we’ve had challenges attracting a more diverse membership. We aren’t where we want…
Cellaring is the process of allowing a beer to mature under specific conditions to achieve nuances, particularly in its flavor and aroma, that often can only be achieved with aging. What you're left with after aging beer successfully is what…
Recipe submitted by Milena and Chris Perrine, CraftBeering.com. Introduction and beer pairing written by Millie Shamburger, American Homebrewers Association. Any recipe starring cheese and potatoes deserves to be highlighted, if not exalted. It really doesn’t…
This fall, the Brewers Association (BA) and the American Homebrewers Association (AHA) will mix homebrew with politics once again to host the third annual Capitol Hill Staff Homebrew Competition in Washington, D.C., and a daylong homebrew event for members and staff…
Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force…
The Beer Judge Certification Program (BJCP) released their 2017 annual report detailing the organization's growth, major efforts across the program, and achievements.
With the rollout of the club insurance premium reimbursement plan, it is important that all AHA members who are in good financial standing with their local homebrew clubs update their account on HomebrewersAssociation.org. This will allow us to…
Got a thirst for something with a bit more kick? We've compiled 11 strong beer recipes spanning an array of styles and brewing techniques.
Mash grains at 122° F (50° C) for 15 minutes then at 151° F (66° C) for 75 minutes. Mash out at 160° F (71° C) and sparge with 173° F (78° C) water (add juice from one lime to…
Combine all ingredients with enough water to yield a 5-gallon batch. Ferment in primary for a month at 65° F (18° C) then transfer to secondary (off the gesho sticks) until the flavor is right - this could take 2…
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