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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Baltic, Munich and Kulmbacher: this presentation travels through European and American lands to get a better understanding of dark lager. Learn how German, Czech and Baltic Porter styles were appropriated by American breweries before, during and after Prohibition. These styles…
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What if your homebrew club had the resources to pay for all competition entry fees and shipping, BJCP classes, brew ingredients, BJCP judge/steward participation stipends, food for meetings and a whole lot more? Plus, do all this and still have…
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Want to make complex, tart beers in a fraction of the time and with minimal risk of cross-contaminating your equipment? Blending, kettle souring and alternative ingredients are three methods that you can use at home to produce a number of…
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An in-depth look at common off flavors in beer and their causes. This seminar will cover in-depth how to detect off flavors as well as how to fix them. Topics include diaceytl, DMS, esters, phenolics and tannins, as well as…
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Brewing yeast strains have been developed by brewers over centuries and not created in a lab. This seminar will look at how yeast have genetically developed over the years by brewers. Using science to unlock the genetic code of some…
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Ken Schramm, Dr. Patrick McGovern of the University of Pennsylvania (author of Uncorking the Past and Ancient Wine) and other panel members discuss the advent of human-controlled fermentation: the ingredients, processes, species domestication, implements and human knowledge that went into…
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Homebrewers spend a lot of time and effort to improve their brewing efficiency, seeking to make best use of quality ingredients and even replicating the water profile for a favorite beer. But one area that is often overlooked is efficiency…
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Beer consists mostly of water. Most homebrewers understand the vital importance of brewing water but can be intimidated by the wealth of information available. This talk will focus on simple steps that all-grain brewers can take with regard to their…
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Journey into the past of porter with beer historian Frank Clark. We will look at the murky origins of porter and how it evolved into one of the most popular beers of the 18th century, as well as its slow…
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What makes a yeast truly wild? What is Brettanomyces, and are all beers with Brett actually wild? Where are the best places to find different types of wild yeast? Based on the latest research from Bootleg Biology, we'll discuss how…
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