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 not just into beer, you’re also into food! Fellow foodies unite in this seminar breaking down the complex topic of pairing. We’ll talk about beer and food pairing principles, along with palate tricks and tips garnered through years…
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Excellent beer can be made by beginner homebrewers with simple equipment and 10 simple steps to making better beer. By avoiding the most common faults in homebrewing, homebrewers using extract malts on their kitchen stoves can produce high-quality beer. This…
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First wort hopping is a method many homebrewers use with the idea that it adds a smoother bitterness and a unique flavor contribution to their beer. Mash hopping is avoided by many brewers because it is commonly thought to be…
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Honey is a remarkable substance: it's hygroscopic, has intense osmotic pressure, weighs in at a specific gravity of 1.425, and can remain edible for centuries without preservative measures. This seminar explores honey's composition, varieties, key flavor and aroma elements, handling,…
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Have you ever wondered, like many homebrewers, where lager yeast originated and if it can be used to make good beer? Join Bret Baker as we delve into a recent discovery made in Patagonia by Diego Libkind for a lesson…
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This talk will compare both the technical and perceived differences between homebrew and commercial hop utilization, hop flavor and aromas. We’ll look at several beers made both commercially and homebrewed using the same wort and hops, varying the hop additions.…
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All brewers use sensory evaluation as at least the primary, if not only, method to analyze their beer and determine how to improve it the next time they brew. For many, the palate sensitivity and/or vocabulary to evaluate and describe…
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Raise a glass to vintage beer! Treat yourself to a tour through time with beer historian/author Ron Pattinson of the blog Shut Up about Barclay Perkins. Ron will share brewing history and representative recipes from 1800 to 1950, from his…
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The characteristics of sour beers are influenced less by the flavors contributed directly by the malt and more by the ways in which compounds in the wort influence the mixed fermentation. Join Michael Tonsmeire as he discusses practical techniques to…
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Do you feel like you’re getting inconsistent results from brew to brew? Mike “Tasty” McDole is well known for expounding the benefits of brewing consistency and how consistency matters in making quality, recipe-driven homebrew. This seminar will identify variables that…
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