Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Beer does not make itself properly by itself. It takes an element of mystery and of things that no one can understand. – Fritz Maytag, Anchor Brewing Co. As a homebrewer, I remember first learning just how critical yeast is to homebrewing—sometimes…
Mash at 68° C (154° F) for 60 minutes. Note on Chelsea's process: Chelsea does a single infusion, no-sparge mash with a brew-in-a-bag (BIAB) setup. For this recipe, she started with 32 L of water to end up…
This article was originally featured in the May/June 2018 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy a subscription to Zymurgy and access the digital archive. On a cloudy morning…
We’ve broken a typical beer faucet into its component pieces to show you how the magic happens
President Carter is usually given credit for passing the bill on homebrew legalization in 1979, but he had some help. Read about the history of homebrewing legalization in the United States and those that made it possible to enjoy the hobby today.
Originally published in the November/December 2000 issue of Zymurgy magazine. Join the American Homebrewers Association to access the Zymurgy magazine digital archive. So say you're a lambic brewer, or a mead maker, or perhaps, a brewer who likes to…
It took several years to perfect my Russian Imperial Stout, and its brewing has become an annual rite for my wife and me.
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add…
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