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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Dick Cantwell is joined by professionals from multiple corners of the brewing world in this seminar focused on enlightening those homebrewers interested in turning their hobby into a career. Industry experts will be on hand to provide insights covering topics…
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The range and variety of beer styles from around the world were in large part the products of the local water they were brewed with. The local water chemistry made some styles more suitable for brewing or the water enhanced…
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The goal of this seminar is to demystify hop growing and give participants the knowledge and confidence to grow their own. While there is a lot of information online about growing hops, it is scattered. The seminar will offer one-stop-shopping…
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Two brews go mano a mano in this tasting, competing for your vote. In the ring: a hoppy ale and a malt-focused brew. On the plate: five artisan cheeses. Guided by Cheese & Beer author Janet Fletcher, you’ll learn to…
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There is a lot of good homebrewing talent out there, but more often than not, those organizing events have difficulty tapping into it. This session aims to empower club leaders, elected or otherwise, with tools to make their events successful.…
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Mead fermentation can be unpredictable, especially with unusual ingredients. At the end of primary fermentation you may be left with a problematic beverage. Learn techniques you can employ to deal with those issues and transform a lifeless mead into something…
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2013 National Homebrewers Conference keynote
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An engaging discussion on mastering the mead making process, from the perspective of a homebrewer gone professional. Learn how Michael Fairbrother formulates new recipes and refines the basic elements, and what's involved to make great mead time and time again.…
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Do I need a starter? Am I growing new yeast? Can I freeze yeast? Are vials really pitchable? Isn't the rule of thumb for pitch rates 1 million cells/ml/P? Is there anything wrong with overpitching? What is the origin of…
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We enjoy fermented products because of the amazing depth of flavors they present, including many compounds that we can detect at parts per billion and less! Many homebrewers and BJCP judges reach a plateau in their ability to describe beer,…
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