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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Homebrewers are a naturally curious and industrious lot: we love to experiment and expand horizons in pursuit of the perfect pint. Leading the charge on the homebrew frontier are bloggers, folks who document their adventures so that everyone can learn…
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American homebrewers form the foundation of America’s craft brewing journey. Join Charlie as he revisits American homebrewing milestones, highlighting several of the early pioneers, explorers, clubs, contributors and beer industry friends of homebrewers who helped turned the tide of American…
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Conventional brewing wisdom was that hoppy beers shouldn’t be sour and sour beers shouldn’t be hoppy. Luckily, innovative brewers have discovered that hops’ citrusy, tropical and spicy aromatics meld beautifully with acidity. But what is the best process: mixed-fermentation with…
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Saccharomyces eubayanus was discoved just five years ago in the rugged mountains of Patagonia, the vast Tibetan Plateau and Wisconsin. Responsible for creating modern day lager yeast via hybridization with ale yeast, S. eubayanus has the potential of being a…
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Learn how cold steeping techniques can be used to create truly innovative beer that is maltier, more colorful, and cleaner than previously thought possible.
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Jason Pratt of MillerCoors will share tips and tricks to help perfect making an exceptional lager at home. Learn how to apply some large scale quality processes to your small batch setup.
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Tasting a beer when pairing to food is different than tasting to evaluate beer style. This seminar will cover how food interacts with beer and how to approach tasting beer when pairing to food. From pairing your own homebrew for…
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How water tastes is no indicator of its suitability for brewing. A water used to produce great beer in one range of styles may make poor examples of other styles. There is no water source that can create great examples…
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Learn various techniques for using environmental wild yeast and bacteria in brewing. Topics will include how to isolate yeast and bacteria from the wild and using a home coolship to make 100 percent spontaneous ales.
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This seminar's focus will be on attaining a wanted flavor profile without the all the fuss, specifically in Lambic and Berliner Weisse styles. Does age always matter? How does an imagined profile become reality when brewing wild beers? This presentation…
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