Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing…
Throughout history, beer, mead, and wine have come together to create a number of hybrid beverages that you can make at home.
The Brulosopher set out to see if there are actually any noticeable differences when boiling beer with the lid on compared with the lid off.
Zero Tolerance Homebrew Club kicked off what is believed to the first-of-its-kind gluten-free homebrew club on Sunday, January 28th in Portland, OR. The meeting was held at Ground Breaker Brewing, who has graciously agreed to host the club on…
Seminar
The advantages of dry yeast are often misunderstood and discounted by homebrewers, but experience in a commercial brewery demonstrates the consistency of performance, especially for bottle conditioning. With the introduction of new varieties, dry yeast is a great tool for…
Seminar
Using maple, hickory, juniper, and oak trees as guides, we describe how to create unique flavors from leaves, bark, sap, nuts, buds, berries, and branches. We’ll discuss historical uses of each tree and the different ways they add complexity to…
Seminar
Join moderator Chip Walton of Chop & Brew and a panel of international homebrewers to discuss our hobby and the global homebrewing culture from many different perspectives. Learn how homebrewers from other countries overcome challenges related to supplies and equipment,…
Seminar
With great beer comes great awards! Learn how homebrew competitions can improve your beer and ultimately make you a better brewer. Find out how to maximize your chances at winning gold from two highly successful competition brewers who have a…
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