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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Homebrew Con Baltimore features over 90 speakers, and more than 60 seminars for your brewing enjoyment. When the presenters of “Don’t Fear the Fungus…” had to unfortunately withdraw shortly before the conference – we were thrilled to hear that John…
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Alaskan Brewing co-founder Geoff Larson shares tips and tales from using local and unique ingredients in the brewing process. The seminar will cover selecting ingredients and the base beer, how flavors can manifest, and methods for adding non-traditional ingredients. Examples…
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The microorganisms that ferment beer are responsible for countless flavor compounds, and brewers armed with the right knowledge can manipulate yeasts and bacteria to achieve desired profiles. Douglas will teach homebrewers how to choose different microbes for different outcomes and…
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Want to wood age your beer but don’t have the space? Interested in varieties of wood other than oak? Ditch the barrels and join Matt Del Fiacco as he discusses the use of wood aging alternatives in homebrewing and the…
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Becoming a BJCP judge is hard enough, but it’s after you become a judge that the learning really begins. Why is that, and what can we do to become a better beer judge? Entrants pay money to enter…
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In this seminar, we take a look at the what, why, and how of beer blending. We’ll explore historic blending, standard styles, barrel-aged beers, big beers, and sours. Recipe formulation, experimentation, tips, techniques, and best practices for blending will also…
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Beer oxidation is one of the most common flaws for homebrews and commercial beers alike, yet the processes are not well understood. Evaluation of oxidation is often difficult because it manifests itself in a variety of ways in the flavor…
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This talk covers the basics of bitterness and the truth about the International Bitterness Unit. We’ll have an in-depth overview of how raw materials contribute to bitterness in multiple ways, as well as how organic compounds contribute to the measurement…
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Bochet has a long, if misunderstood history, but it’s becoming increasingly popular. Caramelizing honey lets meadmakers turn honey into wonderful “burnt mead.” This presentation covers mead basics and history, BJCP categorization, caramelizing methods, common mistakes, recipes, and tips for making…
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An in-depth look at how specialty malts can be used to influence beer foam stability and color.
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