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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Honey is the perfect ingredient for homebrewers, providing flavor and functional benefits in a unique ingredient that’s accessible to all. This technical presentation will detail how honey's composition impacts brewing, and the flavor and functional properties the ingredient brings to…
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Learn how to bridge the gap between home brewers and craft breweries! In this seminar, John LaPolla and Douglas Amport, owners of Bitter & Esters home brew shop in Brooklyn N.Y., will show you how to foster your home brew…
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The cider revolution is coming and we're bringing yeast to the forefront. For years, yeast has been ignored in home cider making. Find out about old and new strains, including some wild strains like Candida sp., used in cider making…
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Contemporary Experiments in Ancient Brewing is a study on ancient brewing techniques in ceramic vessels. Steve Hulbert, Baltibrew member and Baltimore Clayworks trustee, and Ben Freund, resident artist at Baltimore Clayworks, have been brewing beer in handmade ceramic vessels since…
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Come on, get more out of that package of yeast! Commercial brewers harvest and repitch yeast not only to save money, but for better fermentation quality. With a little knowledge, it can be easy for you to do the same.…
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Do you want to know the secrets to brewing amazing, award-winning IPAs? Over the last five years, Kelsey McNair has earned dozens of awards for his IPAs including one silver and three gold medals in the final round of the…
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Mead making is growing at an astounding rate and there a few great icons who have shaped the movement. From traditional mead makers to the ones who push the limits, come and learn their secrets. Topics will include equipment, ingredients,…
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Join 2008 AHA Meadmaker of the Year Steve Piatz for a seminar covering current ideas on mead making. Topics will include recipe formulation and advanced mead making techniques.
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Have you ever found a yeast strain that had a great fermentation flavor, but didn’t attenuate well? Have you ever used a Belgian yeast strain that didn’t flocculate well? The solution might be blending yeasts. Historically all breweries had a…
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Gordon Strong, author of Brewing Better Beer and the forthcoming Modern Homebrew Recipes, will discuss using modern techniques to formulate recipes, particularly for new styles from the 2014 BJCP style guidelines, as well as how to interpret and adapt recipes…
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