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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Scaling and cloning recipes is challenging, whether trying to clone your favorite craft brew or taking your favorite homebrew from five gallons to 50 barrels. Warren and Jason will discuss recipe scaling and method and equipment use in the process.…
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The odds of creating a wildly successful new hop variety are one in several million (so we’re saying there’s a chance…), but every once in a while, we hit a home run. This is the story of a hop variety…
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It starts with a recipe and a dream of an award-winning homebrew; it ends with a trip to the emergency room and your spouse selling off all of your brewing equipment. Join Sean Wolfe, homebrewer and senior safety analyst for…
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When Brother Antoine was in charge of brewing at Rochefort, he said: "Two of the pale malts, two of the sugars, two hop varieties, two yeast strains . . . two of this and two of that . . .…
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2014 National Homebrewers Conference Keynote
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How does Founders continue to invent new and exciting beers? Jeremy Kosmicki will discuss recipe formulation, unique ingredients and processes, and how the brewery pushes the boundaries of their beer while still maintaining a delicious balance of flavors.
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There are several advantages to brewing smaller batches. This seminar will take a look at the reasons to go small, the equipment needed for smaller brews, sample recipes that have been proven on the small scale, and how to scale…
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This seminar will present an overview of brewing lager styles, from light and crisp to dark and heavy. It will take professional lager brewing practices and translate them into practical methods for the average homebrewer. Lagers, more than any other…
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Are you on the fence about making the jump to all-grain brewing? Come get the push you've always wanted as Scott explains the basic knowledge, costs, time requirements and techniques needed to brew your first all-grain batch.
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Berniece Van Der Berg of Moonlight Meadery reflects on the history of mead, the ancestor of fermented beverages, as well as modern mead-making practices. Berniece will discuss honey, plus a variety of current professional practices and innovations.
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