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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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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Building off last year’s AHA conference in San Diego, in which Travis discussed beer production in ancient Egypt and the stigma against beer in ancient Rome, this seminar will discuss the hidden anomaly of brewing and the beer industry in…
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Brewing with ingredients from the garden, yard, and nearby woods is older than the famous German beer purity law. Learn about using cultivated ingredients or foraged ingredients—even yeast collected in the wild—to make beers that are as pleasant to drink…
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Celebrate your business with a party, invite customers to take part, and have a ginormous sales day. We'll show store owners how to plan and throw a big shindig for around $200 and collect 30 times as much in sales…
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Removing preconceived bias from sensory evaluation will make for a more powerful learning/tasting experience. We will focus on sensory description along with the triangle test and how it can be used by the discriminating homebrewer.
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Learn the process and benefits of ultra-small batch brewing. One gallon batches are perfect for those with limited brewing and fermentation space. For those with larger brew systems that want to dial in recipes or experiment with ingredients, this is…
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This presentation will look at historical information, focusing on the industrial revolution to modern times, to better understand the history of grisettes (a historical beer style which disappeared in the mid-1900s) and saisons. We will discuss historical production methods, characteristics…
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