Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Seminar
Homebrewers are already experts in making real ale. Take the next step and cask condition the beer! This serving method from the English tradition is a unique way to present your beer, especially when you’re planning on serving an entire…
Seminar
Acid beer is an important component for blending sour beers as well as adding complexity to other beer styles. To brew acid beer on the homebrew scale, it’s important to have a practical knowledge base of lactobacillius fermentation and best…
Seminar
This seminar will cover the process of how to eliminate an off flavor in hefeweizens. Processes covered include yeast trial (side by side comparison of four hefe yeast strains on a single batch of beer); grain trial (side by side…
Seminar
Setting up a quality program is often overlooked when homebrewers go pro. This seminar is designed to educate homebrewers on how to set up a basic quality program and lab from day one.
Seminar
Drew Beechum and Denny Conn will discuss how experimentation leads the way to better beer. They’ll cover topics and techniques from recipe design to packaging that will make brew day more rewarding and fun. Objective evaluation of experimental results will…
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2015 National Homebrewers Conference Keynote
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There are only two commercial maltsters in the U.S. operating roasters to produce specialty malt, so there is not a lot of information available on roasted specialty malts. David will provide a basic understanding of the malting process before delving…
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This seminar is directed at all-grain brewers with intermediate experience. The focus will be on understanding and controlling enzymes in the mash and making them work for you. Although various mash techniques will be briefly discussed in relation to enzymes,…
Seminar
Humans have been malting grains for use in brewing for many thousands of years. In relative terms, large-scale, industrial operations are recent developments. Prior to the 20th century, most malt was hand made by artisans—often unencumbered with science—who mainly assessed…
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